Chicken thigh recipes?

[lauren grier]

I've got like 90 chicken thighs in the freezer.. and i've decided we're having that for the main course for dinz this evening. Have any good chicken recipes for me : D I usually buy the boneless, but these are boned. Nothing with cheese.. or milk (bc i dont have any and dont want to go to the store lol)

[BrattyMeg]

i made these with thighs last week (were boneless though) and it was really good!


I think you could sub any chicken recipe with thighs..

[mummytothree]

ditto Meg...sub any recipe.....I almost always make stir fry with thighs cause they are was more juicy and flavorful!!! *drool*

[lauren grier]

Well. I can still use chicken recipe ideas i just said thighs in the title ^_^

[mummytothree]

This looks delicious!!! It also had lots of good reviews!!!

Baked Teriyaki Chicken

[Darcy Baldwin]

http://www.foodnetwork.com/recipes/a...ipe/index.html we ♥ this

[lauren grier]

that's a whole heck of a lot of garlic to peel lol

[Darcy Baldwin]

It is, but it didn't take that long, and it was just a couple of full heads. And then you use it to turn around and put on toast or in quinoa or on salad or something and it's divine It's SO good.

[Becca Bonneville]

Too late for dinner tonight since it is a slow cooker meal but it is very yummy

Crock Pot Chicken a la Criolla



You can find other yummy chicken recipes at Skinny Taste too!

[*Celeste*]

you know why?

chicken thigh


sorry couldn't help it.

[taracotta7]

Originally Posted by *Celeste*

you know why?

chicken thigh


sorry couldn't help it.

Who know who?

Chicken boob. heehee

My FAVORITE thing with thighs......Cinnamon chicken. Seriously. so yum.


* 8 pieces of chicken (thighs and legs is what I use) or 3-4 breasts
* 1 tsp. ground cinnamon
* 2 tsp. kosher salt
* 1 tsp. freshly ground black pepper


Mix the cinnamon, salt and pepper in a small bowl. Rub the chicken pieces on all sides with the seasoning.

Heat the olive oil in a skillet over high heat (just enough oil to coat the bottom of skillet).

Add the chicken to the oil and brown for about 4 to 5 minutes on each side. Cover and let them "stew cook" for about 10-15 minutes on low-med heat. Cook until done all the way through.

Serve with a side or two and you should have an awesome meal! I usually serve with potatoes and a green veggie. SO YUM!

[xboxmom]

This is one of my families FAVORites and its WW.

Jerk Chicken Thighs

[lauren grier]

im very frightened by these last 2 recipes calling for cinnamon.. lol.. ive never heard of putting that on chicken before

[DawnMarch]

I really like this recipe, and I make it with chicken thighs instead of drumsticks:

Hot & Sweet Drumsticks

[abm234]

What in the world do you have 90 chicken thighs for? That is a lot of chicken! Probably even more than a Costco bag! I hope you get some good recipes! Are you an extreme couponer? I'm not, but last year sometime I bought like 20 boxes of Rice Krispies because they were soooo cheap (like $1) and they came with a full size pound bag of M&Ms. It was like they were giving them away!

[nun69]

this is AWESOME!!!!!!!!!!!Crockpot Teriyaki Chicken!!!

http://lakelurecottagekitchen.blogsp...i-chicken.html

[xboxmom]

Seriously LA you just have to try it. Its so freaking good even my kids eat it.

[Stacey42]

I've got several from Cooks Illustrated that I love

Coq au vin
1bottle fruity, smooth, medium-bodied red wine (see note above)
2cups low-sodium chicken broth
10sprigs fresh parsley leaves
2tablespoons minced fresh parsley leaves
2 sprigs fresh thyme
1 bay leaf
4ounces bacon , preferably thick-cut, cut crosswise into 1/4-inch pieces
2 1/2pounds boneless, skinless chicken thighs , trimmed of excess fat and cut in half crosswise
Salt and ground black pepper
5tablespoons unsalted butter
24 frozen pearl onions , thawed, drained, and patted dry (about 1 cup) (see note above)
8ounces cremini mushrooms , wiped clean, stems trimmed, halved if small and quartered if large
2medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1tablespoon tomato paste
2tablespoons all-purpose flour

Instructions

1. Bring all but 1 tablespoon wine (reserve for later use), broth, parsley sprigs, thyme, and bay to simmer in large saucepan over medium-high heat. Cook until reduced to 3 cups, about 25 minutes. Discard herbs.

2. Meanwhile, cook bacon in large Dutch oven over medium heat until browned, 7 to 8 minutes. Using slotted spoon, transfer bacon to paper-towel-lined plate. Reserve 2 tablespoons fat in small bowl; discard remaining fat.

3. Lightly season chicken with salt and pepper. Heat 1 tablespoon reserved bacon fat in Dutch oven over medium-high heat until just smoking. Add half of chicken in single layer and cook until lightly browned, about 2 minutes per side. Transfer to plate and repeat with remaining chicken and 1 tablespoon bacon fat.

4. Melt 3 tablespoons butter in now-empty Dutch oven over medium-high heat. When foaming subsides, add pearl onions and mushrooms; cook, stirring occasionally, until lightly browned, 5 to 8 minutes. Reduce heat to medium, add garlic, and cook until fragrant, about 30 seconds. Add tomato paste and flour; cook, stirring frequently, until well combined, about 1 minute.

5. Add reduced wine mixture, scraping bottom of pot with wooden spoon to loosen browned bits; add 1/4 teaspoon pepper. Return chicken, any accumulated juices, and reserved bacon to pot; increase heat to high and bring to boil. Reduce heat to medium-low, cover pot, and simmer until chicken is tender, about 25 minutes, stirring halfway through cooking time.

6. Using slotted spoon, transfer chicken to large bowl; tent with foil to keep warm. Increase heat to medium-high and simmer sauce until thick and glossy and measures 3 cups, about 5 minutes. Off heat, stir in remaining 2 tablespoons butter and reserved 1 tablespoon wine. Season to taste with salt. Return chicken to pot and top with minced parsley. Serve immediately.

Chicken & Dumplings - my kids love this
6 bone-in, skin-on chicken thighs (about 2 1/2 pounds), trimmed of excess fat (see note)
Table salt and ground black pepper
2teaspoons vegetable oil
2 small onions , chopped fine (about 1 1/2 cups)
2 medium carrots , peeled and cut into 3/4-inch pieces (about 2 cups)
1 celery rib , medium, chopped fine (about 1/2 cup)
1/4cup dry sherry
6cups low-sodium chicken broth
1teaspoon minced fresh thyme leaves
1pound chicken wings (see note)
1/4cup Chopped fresh parsley leaves
Dumplings
2cups unbleached all-purpose flour (10 ounces)
1/2teaspoon baking soda
1teaspoon sugar
1teaspoon table salt
3/4cup buttermilk , cold (see note)
4tablespoons (1/2 stick) unsalted butter , melted and cooled about 5 minutes
1 large egg white

Instructions

1. FOR THE STEW Pat chicken thighs dry with paper towels and season with 1 teaspoon salt and ¼ teaspoon pepper. Heat oil in large Dutch oven over medium-high heat until shimmering. Add chicken thighs, skin-side down, and cook until skin is crisp and well browned, 5 to 7 minutes. Using tongs, turn chicken pieces and brown on second side, 5 to 7 minutes longer; transfer to large plate. Discard all but 1 teaspoon fat from pot.

2. Add onions, carrots, and celery to now-empty pot; cook, stirring occasionally, until caramelized, 7 to 9 minutes. Stir in sherry, scraping up any browned bits. Stir in broth and thyme. Return chicken thighs, with any accumulated juices, to pot and add chicken wings. Bring to simmer, cover, and cook until thigh meat offers no resistance when poked with tip of paring knife but still clings to bones, 45 to 55 minutes.

3. Remove pot from heat and transfer chicken to cutting board. Allow broth to settle 5 minutes, then skim fat from surface using wide spoon or ladle. When cool enough to handle, remove and discard skin from chicken. Using fingers or fork, pull meat from chicken thighs (and wings, if desired) and cut into 1-inch pieces. Return meat to pot.

4. FOR THE DUMPLINGS Whisk flour, baking soda, sugar, and salt in large bowl. Combine buttermilk and melted butter in medium bowl, stirring until butter forms small clumps; whisk in egg white. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl.

5. Return stew to simmer; stir in parsley and season with salt and pepper to taste. Using greased tablespoon measure (or #60 portion scoop), scoop level amount of batter and drop over top of stew, spacing about ¼ inch apart (you should have about 24 dumplings). Wrap lid of Dutch oven with clean kitchen towel (keeping towel away from heat source) and cover pot. Simmer gently until dumplings have doubled in size and toothpick inserted into center comes out clean, 13 to 16 minutes. Serve immediately.


They both make enough for 6 and freeze well

[emmasmommy]

the cinnamon chicken is really good, i can vouch for it

[nonnie]

Cooks Illustrated is the Bomb - and I can not believe that I just used that term - so dating myself

[glumirk]

My Indian friend from the island of Mauritius was weirded out that Americans use cinnamon as a sweet seasoning, because they use it as a savory. Cinnamon is amazing on meat! DH and I hooked up because of that knowledge!