Chicken thighs

Sued0nim wrote: »

I would avoid buying boneless in future -

for boneless thighs go for a lower cal green thai curry

chicken cacciatore is yum but demands bone in IMO

I'd marinade in sriracha or soy, lemon, ginger, honey, oil and roast

Whatever for?
Personally I prefer boneless because I will get a much more accurate calorie count from weighing them.

So far as recipes, for me it always comes down to select vegetables and my choice of sauce.
Just need to get experimental in the kitchen, I'll even cover them in different flavored hummus and bake them in the oven which makes a nice crust.

dissentingdude wrote: »

Sued0nim wrote: »

I would avoid buying boneless in future -

for boneless thighs go for a lower cal green thai curry

chicken cacciatore is yum but demands bone in IMO

I'd marinade in sriracha or soy, lemon, ginger, honey, oil and roast

Whatever for?
Personally I prefer boneless because I will get a much more accurate calorie count from weighing them.

So far as recipes, for me it always comes down to select vegetables and my choice of sauce.
Just need to get experimental in the kitchen, I'll even cover them in different flavored hummus and bake them in the oven which makes a nice crust.

Yes I would like to know why as well. What is wrong with boneless? I use it a lot.

I make fajita kabobs with chicken thighs. Marinate in a green chile salsa with a little avocado oil and some cumin. Then thead on skewers and grill along side skewers of bell pepper, red onion, pineapple, and jalpeno. Eat with a side of cilantro lime cauliflower rice, avocado, and a dallop of plain Greek yogurt! (If you reduce the leftover marinade, it makes an awesome sauce to top the fajitas too!)

Sprinkle with a spicy rub (Old Bay or BBQ seasoning for example) and sear ~2 minutes each side over the stove, then finish in the oven. Super juicy and flavorful. I Love boneless skinless chicken thighs!

We have grilled boneless, skinless thighs almost every week. My go-to marinade is soy sauce, honey and Dijon mustard. It is so good. I will add some Sriracha sauce sometimes too. Yum!

Slow cooker or roast in the oven, then shred, then add your favorite BBQ sauce. I like pulled dark meat much better than breast meat. Also good in curries!

Marinade with pimenton, fennel seeds, garlic, a little oil and a squeeze of lemon before grilling. Extra tasty.

XnRGrandpa wrote: »

I like to throw 8-10 skinless thighs in my slow-cooker and when they're done I shred the meat, toss it in a skillet, and add a package of McCormick's Taco seasoning for making burritos, tacos, or add to a salad.

This! Slow cook it w chopped onions, tomatoes n spices, sooo good.

You could coat w seasoned panko and bake.

Baked w olive oil, salt, pepper, garlic powder, oregano and fresh squeezed lemon is good too/ like a "Greek chicken, serve w Greek salad

sbtripp wrote: »

Looking for some good low calorie recipes for boneless skinless chicken thighs. Can anyone help? Just plain grilled or baked are not meeting the need. My husband loves fried, but you know how that it is when you are calorie/fat counting.

I marinade them in a vacu-sealed bag. About 6-8 thighs with a marinade made with light tasting olive oil, lemon juice, garlic, a little salt and black pepper plus red pepper flakes. Marinate for 30min to 4 hrs and grill. Delicious and moist. Ate two tonight.

My favorite way to do thighs is bone in and skin on. I let them come up a bit from fridge temp, season liberally with kosher or sea salt and black pepper, then put them in a large frying pan skin side down. Then I turn on the heat to medium-high (7-8 on an electric cooktop) and cook the thighs uncovered until a good bit of fat begins to render out into the pan(depends, but usually 6-7 minutes). I then cover and turn the heat to medium-low (3-4) for 20 minutes. Makes the absolute best crisp skin ever. Just unbelievable. And the meat is moist and tender. Your husband can eat the skin, you can remove it and avoid those calories if you like.

Sued0nim wrote: »

dissentingdude wrote: »

Sued0nim wrote: »

I would avoid buying boneless in future -

for boneless thighs go for a lower cal green thai curry

chicken cacciatore is yum but demands bone in IMO

I'd marinade in sriracha or soy, lemon, ginger, honey, oil and roast

Whatever for?
Personally I prefer boneless because I will get a much more accurate calorie count from weighing them.

So far as recipes, for me it always comes down to select vegetables and my choice of sauce.
Just need to get experimental in the kitchen, I'll even cover them in different flavored hummus and bake them in the oven which makes a nice crust.

taste

filleted thighs do not have as much taste as with bone in when made into casseroles - also filleted can become chewy on cooking

Leaving the bones in doesn't prevent them from being chewy. Overcooking them is making them chewy. If they are chewy, don't cook them quite as long next time.