Best chicken thigh recipe

[Anonymous]

I have a pack of boneless, skinless chicken thighs in the fridge. Any recipe suggestions for them? We usually just grill them with BBQ sauce but am looking for something different this week. Thanks!

[Anonymous]

Do you have a pressure cooker? I marinated them for a few hours in Korean tak galbi sauce (comes in a jar at H Mart) and then braised them by cooking them for 5 min with some broth in the pressure cooker. Very high ratio of deliciousness to effort expended.

[Anonymous]

Mike Isabella/ Graffiato's with pepperoni sauce http://blog.cityeats.com/dc/2012/11/mike-isabellas-pepperoni-sauce-recipe/

[Anonymous]

I made a lemon oragano chicken from Skinnytaste.com recipe. It called for drumsticks so I did half drum and half thighs. It was really good and low fat.

[Anonymous]

http://goodenessgracious.com/2012/01/basil-lime-chicken.html

I make this with boneless skinless chicken thighs at least once every two weeks. I could not stomach chicken when pregnant with the exception of this one recipe because it is just so good.

[Anonymous]

This -- ends up tasting like bacon -- NOT EXAGGERATING!!

http://www.bonappetit.com/recipe/perfect-pan-roasted-chicken-thighs

[Anonymous]

This: http://www.dinneralovestory.com/chicken-of-the-year/

I've made it with all different types of chicken thighs, not just boneless, and it is awesome. I sometimes throw in potatoes and use whatever herbs I have on hand.

[Anonymous]

We love this recipe: http://www.epicurious.com/recipes/food/views/Chicken-Chili-Verde-3012 and it is especially good with chicken thighs (tried it once with chicken breasts and it was good, but not great; with the chicken thighs, it's great).

Also, I use poblano chilis instead of green peppers. Canned tomatillos work fine and cilantro is really optional (I've had with and without and it doesn't add that much to this recipe). Instead of tortilla chips, we serve over rice. And instead of transferring everything to a pot for the stewing, I transfer to the crock pot and it works great, 2 hours on high or 4 hours on low (even better). Yum!

[Anonymous]

I'm actually making this for dinner tonight. Make a quick marinade:
Zest and juice a lime
Juice an orange
Soy sauce
Cilantro + mint + basil (whatever herbs I can find in my garden)
1 Tbs oil
salt & pepper

Toss the chicken thighs & the marinade into a plastic bag. Can marinate over night, or just on the counter for 10-20 min.
Place on foil-covered cookie sheet, skin down
Broil on high for 5-8 minutes, then flip. They should be a bit charred.

Tada! Delicious!

[Anonymous]

Anonymous wrote: This -- ends up tasting like bacon -- NOT EXAGGERATING!!

http://www.bonappetit.com/recipe/perfect-pan-roasted-chicken-thighs

I make this recipe all the time! It's really great. Sadly, the OP said she only had skinless thighs.

OP--you can always chop up the thighs and use them in a stir fry.

[Anonymous]

Love this -- we don't bother with the peppers so it's not very time consuming:
http://smittenkitchen.com/blog/2014/03/sizzling-chicken-fajitas/

[Anonymous]

I usually pick up a Moroccan raisin & almond simmer sauce and toss it all in the crock pot, then serve it with couscous.

[Anonymous]

This is one of my favorites. I usually use currants instead of apricots. Also usually add a handful of greens at the end, like spinach or kale. Have made it with boneless skinless thighs with good results: http://www.marthastewart.com/1018662/skillet-chicken-apricots-and-capers

Another option that is more of a cold weather dish is this chicken paprikash. Soooo yummy! http://www.simplyrecipes.com/recipes/chicken_paprikash/

[Anonymous]

So easy and good with umami flavor:

put chicken in whatever roasting dish
pour on some soy sauce
shake on some thai or vietnamese fish sauce (optional)
put some butter slices on top

bake at 400 for 40 minutes or so, basting now and then

no browning, no marinating, no fuss

[Anonymous]

http://www.washingtonpost.com/pb/recipes/bainbridge-island-vineyard-greek-garlic-chicken/9621/

This is so, so, DELISH! YIKES - just looked at the nutritional info on the side - guess that's why it's so yummy. Seriously, though, I have made this so many times for very different people and everyone loved it. Even people who claimed not to like dark meat! Enjoy!