Chicken thighs are incredibly versatile, flavorful, and forgiving to cook. Here are some delicious chicken thigh recipes to try:
1. Honey Garlic Chicken Thighs
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 1/4 cup honey
- 3 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- Salt and pepper to taste
- Sesame seeds and chopped green onions (for garnish)
Instructions:
- Preheat the oven to 400°F (200°C).
- Season the chicken thighs with salt and pepper.
- In a small bowl, mix honey, garlic, soy sauce, and apple cider vinegar.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs, skin-side down, for 3-4 minutes until golden brown. Flip and sear the other side for 2 minutes.
- Pour the honey garlic sauce over the chicken and transfer the skillet to the oven. Bake for 20-25 minutes, or until the chicken is cooked through.
- Garnish with sesame seeds and green onions before serving.
2. Crispy Baked Chicken Thighs
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- Salt and pepper to taste
Instructions:
- Preheat the oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels and place them on a baking sheet.
- Drizzle with olive oil and season with paprika, garlic powder, onion powder, thyme, salt, and pepper. Rub the seasoning evenly over the chicken.
- Bake for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before serving.
3. Creamy Garlic Parmesan Chicken Thighs
Ingredients:
- 6 boneless, skinless chicken thighs
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Season the chicken thighs with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 4-5 minutes per side, until golden brown. Remove and set aside.
- In the same skillet, add minced garlic and cook for 1 minute until fragrant.
- Reduce heat to low and add heavy cream, Parmesan cheese, and Italian seasoning. Stir until the sauce thickens slightly.
- Return the chicken to the skillet and simmer for 5-7 minutes, or until the chicken is cooked through.
- Garnish with fresh parsley and serve with pasta or mashed potatoes.
4. Spicy Chicken Thighs
Ingredients:
- 6 boneless, skinless chicken thighs
- 1/4 cup hot sauce (like Frank’s RedHot)
- 2 tbsp melted butter
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- Ranch or blue cheese dressing (for serving)
- Celery sticks (optional)
Instructions:
- Preheat the oven to 400°F (200°C).
- Season the chicken thighs with garlic powder, smoked paprika, salt, and pepper.
- In a small bowl, mix hot sauce and melted butter.
- Place the chicken thighs on a baking sheet and brush generously with the hot sauce mixture.
- Bake for 20-25 minutes, or until the chicken is cooked through.
- Serve with ranch or blue cheese dressing and celery sticks.
5. One-Pot Chicken Thighs with Rice and Vegetables
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- Season the chicken thighs with salt, pepper, and smoked paprika.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, for 4-5 minutes until golden brown. Remove and set aside.
- In the same skillet, sauté onions, carrots, and celery until softened (about 5 minutes). Add garlic and cook for 1 minute.
- Stir in the rice, thyme, and chicken broth. Bring to a simmer.
- Place the chicken thighs on top of the rice mixture, skin-side up. Cover and reduce heat to low. Cook for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
- Let rest for 5 minutes before serving.
6. Grilled Teriyaki Chicken Thighs
Ingredients:
- 6 boneless, skinless chicken thighs
- 1/2 cup teriyaki sauce
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 2 garlic cloves, minced
- Sesame seeds and green onions (for garnish)
Instructions:
- In a bowl, mix teriyaki sauce, soy sauce, honey, rice vinegar, ginger, and garlic.
- Marinate the chicken thighs in the sauce for at least 30 minutes (or overnight for more flavor).
- Preheat the grill to medium-high heat. Grill the chicken thighs for 5-6 minutes per side, basting with the marinade, until cooked through.
- Garnish with sesame seeds and green onions before serving.
Let me know if you’d like more recipes or tips!
