Chicken Thigh Recipe

Chicken thighs are the unsung heroes of the protein realm. Whether you bake, braise, glaze or grill them, they always cook up juicy and delicious.

Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved 2014, Cooking Channel, LLC All Rights Reserved

Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved 2014, Cooking Channel, LLC All Rights Reserved

We love chicken thighs because they stand up to (and thrive) under almost any circumstances. They stay juicy when they’re grilled or baked in the oven, develop a nice crisp when broiled or air-fried and end up fall-off-the-bone tender when slow-cooked or braised. Add to that the fact that they play nicely with a myriad of spices and marinades and it’s easy to see why they’re our go-to option when we need an easy chicken dinner. Plus, they’re usually less expensive than chicken breasts — win! So, how do you know which kind to choose? Boneless, skinless chicken thighs are a good low-maintenance pick but we prefer the bone-in, skin-on ones because the bones add tons of flavor and, when seared, the skin cooks up to crunchy perfection. Just take this recipe for example. A dry brine combined with slow roasting keeps the meat juicy while a quick flash under the broiler at the end of the cooking process renders the skin crisp and golden.

1. Whisk together the seasonings.
2. Pat the chicken thighs dry with paper towels and place them in a baking dish.
3. Rub all sides of the chicken first with olive oil and then with the spice rub. …
4. Bake at 400° F for 30 to 40 minutes, until the internal temperature of the chicken is 165° F.

Garlic Butter Baked Chicken Thighs

Garlic butter chicken thighs are easy to make and taste great with your favorite sides. Make this recipe for dinner tonight in just 30 minutes!

Prep: 10min

Total: 45min

Yield: 5

Serving Size: 1 /5

Nutrition Facts: servingSize 1 /5, calories 214 kcal, Carbohydrate 1 g, Protein 15 g, Fat 18 g, Saturated Fat 8 g, Cholesterol 96 mg, Sodium 130 mg, unSaturated Fat 9 g

Ingredients:

• 5 chicken thighs (skin on and bone in )
• Salt and black pepper (to taste)
• 1 tablespoon olive oil
• 1/4 cup butter
• 5 cloves garlic (crushed)
• Fresh parsley (chopped)

Instruction:

1. Preheat your oven to 400F degrees. Move oven rack to center. Pat chicken thighs dry with paper towel and season all over with salt and black pepper.
2. Heat olive oil in a cast iron skillet (10-inch) over medium heat. Place the chicken thighs skin-side down and sear until the skin is golden and crispy. It’s about 5 minutes (they will not be cooked through at this point).
3. Flip your chicken over once the skin is crispy. If your chicken thighs releases a lot of fat, dispose it using a spoon.
4. Place butter in the same skillet. When the butter is melted, add minced garlic. Stir the garlic around the pan for 30 seconds.
5. Place the whole skillet in the oven and bake for 30 mins for until chicken gets the internal temperature at 165°F.
6. When the chicken is cooked, spoon some of the garlic butter sauce over the top of each chicken thigh. Top with parsley before serving.

Easy Skillet Chicken Thighs

This Easy Skillet Chicken Thigh recipe with a simple garlic cream sauce is the perfect chicken dinner for easy weeknights or entertaining. Everyone loves this juicy chicken dish and it takes less than 30 minutes to make!

Prep: 10min

Total: 25min

Serving Size: 1 serving

Nutrition Facts: calories 360 kcal, Carbohydrate 3 g, Protein 19 g, Fat 30 g, Saturated Fat 10 g, Cholesterol 131 mg, Sodium 380 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 18 g, servingSize 1 serving

Ingredients:

• 6 boneless chicken thighs, (about 1 1/2 pounds*)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• Kosher salt and black pepper, (to taste)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small shallot, (minced)
• 3 cloves garlic, (minced)
• 1/2 cup chicken broth
• 1 tablespoon fresh lemon juice
• 2 sprigs fresh thyme
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup heavy cream
• Freshly chopped parsley, (for garnish)

Instruction:

1. Use a paper towel to pat the chicken thighs dry.
2. In a small bowl, combine the garlic powder, onion powder, paprika, salt, and black pepper. Rub the seasoning mixture all over the chicken thighs, on both sides.
3. Heat a large cast iron to medium heat and add the olive oil.
4. Place chicken thighs skin side down in the hot skillet and cook, until skin is crispy about 5 minutes, flip chicken thighs and cook for another 8 to 10 minutes or until internal temp is 165 degrees. Transfer chicken to a plate.
5. Add the butter, shallot, and garlic to the skillet. Cook for 1 minute. Stir in the chicken broth, lemon juice, thyme, and red pepper flakes. Reduce heat to low and stir in the heavy cream. Simmer for about 5 minutes, stirring occasionally, or until sauce thickens up a bit.
6. Place the chicken back in the pan with the sauce. Garnish with fresh parsley. Serve the chicken warm with the sauce.

You’ll Never Bake Chicken Thighs Any Other Way | Juicy OVEN Baked Chicken

FAQ

What is the best method for cooking chicken thighs?

How does Gordon Ramsay cook chicken thighs?

Is it better to bake chicken thighs at 350 or 400?