How to cook chicken thighs, 3 ways – The Loveland Reporter Herald

Let’s make a deal: No more dry, tough, bland chicken breasts for dinner. Instead, it’s time to embrace the delicious and tasty chicken thighs.

Chicken thighs, readily available in most grocery stores with skin on and bone in, are an excellent value. Although the price varies by region, these often sell for $2 a pound and can go as low as 89 cents a pound or less. The bones and skin lock in moisture and flavor, making chicken thighs an especially tasty piece of meat. Use these convenient cutlets in the oven, on the grill, in stews or in cooking. You can also cook a handful in advance to have delicious cooked chicken on hand for salads, sandwiches, and fast food.

If boneless and skinless meat isn’t your thing, boneless, skinless chicken thighs are a great option and may be the easiest protein to cook. Because of the inherent moisture in chicken thighs and the rich flavor, it’s nearly impossible to overcook them. Pair the meat with bold flavors, spicy sauces, or sweet roasts.

Chicken thighs are incredibly versatile, as these recipes prove.

First, there’s a basic roasted chicken thigh. Simply seasoned with salt and pepper, they are a great base for meal prep. You can also add spices that you prefer or that you have on hand; Garlic powder, paprika, Italian seasoning, or lemon pepper all work great for a thigh bone.

Then, the sesame-baked chicken will have you skipping ready-made meals or frozen dinners.

Club dinner-inspired chicken with artichokes and cream makes a luxurious (but easy) weeknight meal. Mix fresh thyme and grated lemon peel with cream and reduced wine for an elegant sauce that’s bold enough for chicken thighs.

Basic grilled chicken thighs. (Christine Mendiola/The Daily Meal; Food Design by Shannon Kinsella)

Basic Grilled Chicken Thighs

This is a great recipe for all your cooked chicken needs. Do this once and you will skip buying grilled chicken! Chicken becomes marinated and cooked to the bone under its skin, getting wet every time.

4-6 bone-in chicken thighs (about 2 pounds)
1 tablespoon centrifuged canola, safflower or sunflower oil
Freshly ground black pepper

1. Heat the oven to 350°F in convection mode or 375°F in a conventional setting.

2. Pat the chicken thighs dry and place them on a folded baking tray. Drizzle 1 tablespoon of the oil and stir to coat all the pieces with the oil. Sprinkle generously on both sides with salt and pepper.

3. Roast, rotating skillet once or twice until juices run clear when they penetrate thigh close to the bone, about 25 minutes. Serve hot. Or refrigerate and refrigerate for up to several days to use shredded or chopped in salads, sandwiches, rice bowls, enchiladas, etc. Submit 6.

Sesame-baked chicken with broccoli and rice

Note: Prepare the sesame sauce in advance. Then start the rice in the rice cooker before preparing the chicken. This way, everything will be hot and ready at the same time.

To prepare the sesame sauce:
3 tablespoons soy sauce or tamari
3 tablespoons aloe vera syrup
1 1/2 tablespoons toasted sesame oil
1 tablespoon tomato paste
1 tablespoon garlic and black bean sauce
1 tablespoon sriracha
1 tablespoon cooled ginger puree (or grated fresh ginger)
2 crushed garlic cloves
For chicken:
3 medium carrots (8 ounces), peeled and cut into 1/4-inch-wide circles
2 tablespoons centrifuged canola oil, safflower oil, or sunflower oil
4-6 bone-in chicken thighs (about 2 pounds)
4 cups (10 ounces) broccoli florets
2 tablespoons sesame seeds
3 cups of hot white or brown rice
Fresh chopped coriander and green onions, to serve

To prepare the sesame sauce:

Mix all ingredients in a small bowl. Cover in the refrigerator for up to one week.

For chicken:

1. Preheat the oven to 375 degrees Fahrenheit. Place 8 ounces of peeled and sliced ​​carrots with 1 tablespoon of the oil on a large baking sheet. Add 2 pounds of chicken thighs to the baking tray. Bake for 15 minutes. We take it out of the oven.

2. Add 10 ounces of broccoli florets to the baking tray and stir with the remaining tablespoon of oil. Return to oven and roast until chicken juices run clear and broccoli is almost tender, 20 to 25 minutes.

3. Pour the sauce over the chicken and vegetables with a spoon. Stir to cover everything well. Sprinkle sesame seeds. Roast the vegetables, stirring once, until bubbly, 10 to 15 minutes.

4. Stack chicken and vegetables in 3 cups of cooked rice. spoon pan juices. Sprinkle generously with cilantro and green onions. Serves 4-6.

Sauteed chicken thighs with artichokes and lemon cream. (Christine Mendiola/The Daily Meal; Food Design by Shannon Kinsella)

Sauteed chicken thighs with artichoke and lemon cream

Notes: Serve with cooked spaetzle or orzo.

4 boneless chicken thighs, about 1 1/4 pounds
Freshly ground black pepper
2 tablespoons olive oil
1 tablespoon butter
2 large leeks or 1 small white onion, finely chopped
1 1/2 cups white mushrooms or cremini mushrooms, thinly sliced
1/2 cup dry white wine
1/3 to 1/2 cup heavy whipping cream
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried
1 can (14 ounces) artichoke hearts, drained and halved
1/2 teaspoon finely grated lemon peel
chopped parsley leaves

1. Dry 4 boneless chicken thighs; Season generously with salt and pepper.

2. Heat a large non-stick frying pan over medium heat until hot. Add two tablespoons of olive oil and one tablespoon of butter. Add the chicken in a single, uncrowded layer using a splatter guard if you have one. Cook chicken without flipping for 4 minutes. Flip and let brown the other side, 3-4 minutes. Use tongs to transfer the chicken to a plate.

3. Toss 2 finely chopped shallots and 1 1/2 cups sliced ​​mushrooms into the juice. Cook over medium heat until shallots soften, about 3 minutes. Add half a glass of wine and increase the heat to high. Bring to a boil, scraping any browned bits from the bottom of the pan, to reduce pan juices in half. Add 1/3-1/2 cup cream and bring to a boil. Cook until the sauce thickens enough to gently coat the back of a spoon. Season with ½ teaspoon minced thyme, salt and pepper.

4. Add chicken and 14 ounces artichoke pieces to skillet. Reduce the heat and simmer to heat everything up for 3 minutes. Sprinkle with ½ teaspoon of lemon peel and chopped parsley. Feet it right away. Serves 4.

Leave a Comment

Your email address will not be published.