Chicken Thighs Food

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DEVILED CHICKEN THIGHS



Deviled Chicken Thighs image

A different way from "same old, same old" to prepare breaded chicken. Great flavor and crispy coating...baked, not fried!

Provided by Karen..

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup creamy mustard (Dijon or Dijonaisse)
1 tablespoon Worcestershire sauce
1/2 cup breadcrumbs
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
8 chicken thighs, skin removed (about 2 1/2 lbs.)

Steps:

  • Preheat oven to 475 degrees.
  • Lightly grease a baking sheet.
  • In a large bowl, mix mustard and Worcestershire sauce until blended.
  • In a pie plate or shallow container, combine bread crumbs, parsley, salt and pepper.
  • Toss chicken thighs in mustard mixture and then coat with crumb mixture.
  • Place on baking sheet and bake for 15 minutes; turn thighs over and bake an additional 15 minutes, or until juices run clear.

Nutrition Facts : Calories 465.5, Fat 30, SaturatedFat 8.2, Cholesterol 157.9, Sodium 752.8, Carbohydrate 11.7, Fiber 1.3, Sugar 1.4, Protein 35.1

OVEN BAKED CHICKEN THIGHS



Oven Baked Chicken Thighs image

This Oven Baked Chicken Thighs recipe is a force to be reckoned with! Simple and deliciously baked chicken with a mustard, honey glaze - this dish is definitely going to be a top-contender in your weekly recipe planning!

Provided by Joanna Cismaru

Categories     Dinner     Main Course

Time 40m

Number Of Ingredients 9

2 pounds chicken thighs (bone-in skin-on)
1 teaspoon salt (or to taste)
1 teaspoon black pepper (or to taste)
2 tablespoons olive oil
1 tablespoons whole grain dijon mustard
1 tablespoons mustard
2 tablespoons honey
6 cloves garlic (minced)
¼ teaspoon red pepper flakes

Steps:

  • Preheat the oven to 425 F degrees.
  • Place the chicken thighs in a bowl and season them generously with salt and pepper.
  • Whisk all the sauce ingredients together in a small bowl.
  • Pour the sauce over the thighs and toss them well.
  • Transfer the chicken thighs to a 9x13 inch baking dish including any remaining sauce. No need to grease the dish.
  • Transfer the baking dish to the oven and bake for about 35 minutes or until the chicken thighs have an internal temperature of 165 F degrees and skin is crispy.
  • Transfer the chicken to a serving plate, cover with aluminum foil and let it rest for 10 minutes before serving.

Nutrition Facts : ServingSize 1 thigh, Calories 403 kcal, Carbohydrate 8 g, Protein 25 g, Fat 30 g, SaturatedFat 7 g, Cholesterol 148 mg, Sodium 563 mg, Fiber 1 g, Sugar 6 g

KOREAN ROAST CHICKEN THIGHS



Korean Roast Chicken Thighs image

Not sure where I found this recipe, but make it monthly for my family. I have used vegetable oil in place of the sesame oil and it still tastes great.

Provided by Petunia

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

8 chicken thighs, skin on
1/2 cup soy sauce
1/2 cup minced green onion
3 tablespoons sesame oil
3 tablespoons honey
2 teaspoons minced garlic or 1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 375 degrees.
  • Place chicken skin side down in a large baking dish.
  • Combine the remaining ingredients in a bowl and then pour on top of the chicken.
  • Bake uncovered for 45 minutes.
  • Turn the chicken over in the dish and bake for another 15 minutes.

Nutrition Facts : Calories 281.6, Fat 19.5, SaturatedFat 4.7, Cholesterol 79, Sodium 1078.4, Carbohydrate 8.3, Fiber 0.4, Sugar 6.9, Protein 18.3

CRISPY GARLIC CHICKEN THIGHS



Crispy Garlic Chicken Thighs image

Recipe video above. A fantastic quick and easy chicken thigh recipe! You'll love the terrific garlic flavour in this - seared on the crust and in the sauce. The trick to crispy skinless chicken thighs is to cook longer on a lower heat.

Provided by Nagi

Time 15m

Number Of Ingredients 8

700 g / 1.2 lb skinless boneless chicken thighs ((5 to 6))
1 tsp garlic powder
Salt and pepper
1 tbsp olive oil
1/2 cup / 125 ml dry white wine ((or broth or water))
25 g / 2 tbsp unsalted butter
2 large garlic cloves (, minced)
Finely chopped parsley (, optional)

Steps:

  • Sprinkle both sides of chicken with garlic powder, salt and pepper.
  • Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
  • Press down lightly with with spatula. Cook for 5 minutes until deep golden and crispy.
  • Turn and press lightly with spatula. Cook for 2 minutes. Add garlic and butter, cook for 1 minute until garlic is light golden and it smells amazing.
  • Add wine, then turn up heat. Stir around the chicken to dissolve golden bits stuck on the skillet into the wine. Simmer rapidly for 1 1/2 minutes or until alcohol smell evaporates.
  • Remove from heat. Serve chicken with sauce.

Nutrition Facts : ServingSize 180 g, Calories 334 kcal

BAKED CHICKEN THIGHS



Baked Chicken Thighs image

The best Baked Chicken Thighs! They bake up juicy and tender with the most delicious seasonings and crispy skin. This easy chicken recipe is a favorite, loved by adults and kids alike.

Provided by Kristine Rosenblatt

Categories     Main Course

Time 45m

Number Of Ingredients 9

1 tablespoon Italian seasoning (or dried oregano)
2 teaspoons brown sugar
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon coarse Kosher salt (or ½ teaspoon table salt)
½ teaspoon black pepper
3 pounds skin-on bone-in chicken thighs (8 bone-in thighs, see note below about boneless)
2 tablespoons olive oil

Steps:

  • Preheat oven to 400° F. Set out a 13x9-inch or similar baking dish or line a rimmed baking sheet with foil or parchment paper.
  • In a small bowl, whisk together the seasonings until well combined.
  • Pat the chicken thighs dry with paper towels and place them in the baking dish.
  • Rub both sides of the chicken with olive oil. Sprinkle the seasoning mixture over the chicken, rubbing it on both sides of the chicken thighs. Try to rub some of the rub underneath the skin as well as on top of the skin for the most flavorful chicken. Arrange the chicken thighs skin side up on the pan.
  • Bake in the preheated oven, without moving or turning, until the internal temperature of the thickest part of the chicken (not touching the bone) reaches at least 165° F. This will take about 30-40 minutes, depending on the size of your chicken thighs.
  • If desired, you can broil the chicken for a few minutes to get the skin extra crispy. Be sure to use a broiler-safe baking dish/pan and do not put parchment paper under the broiler.

Nutrition Facts : Calories 355 kcal, Carbohydrate 2 g, Protein 24 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 142 mg, Sodium 403 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BAKED CHICKEN THIGHS



Baked Chicken Thighs image

Perfect pantry juicy baked chicken thighs

Provided by Stephanie

Categories     main

Time 50m

Number Of Ingredients 6

2 lbs bone in skin on chicken thighs (6-8 thighs)
2 tbsp honey
2 tbsp whole grain mustard
1 tbsp dijon mustard
6 cloves garlic (minced)
1 tbsp oil

Steps:

  • Lightly pat the chicken skin dry and season with salt and freshly ground pepper. Place in an oven safe baking dish.
  • In a small bowl, whisk together the honey, mustard, garlic, and oil. Pour over the chicken and make sure the thighs are evenly coated. Let temper in a cool spot in your kitchen for about 10-15 minutes then heat your oven to 425°F.
  • Bake the chicken for 25-30 minutes or until the internal temperature of the chicken reaches 165°F. Let rest for a couple minutes, then enjoy!

Nutrition Facts : Calories 255 kcal, Carbohydrate 7.2 g, Protein 21 g, Fat 15.4 g, SaturatedFat 3.9 g, Cholesterol 77 mg, Sodium 122 mg, Fiber 0.2 g, Sugar 5.8 g, ServingSize 1 serving

SHEET PAN CHICKEN THIGHS WITH BROCCOLI



Sheet Pan Chicken Thighs with Broccoli image

Here's a pleasing and perfect weeknight dinner that comes together fast with a few real-food ingredients. Seasoned with a chipotle spice rub and drizzled with a honey-mustard sauce, this sheet pan chicken thigh recipe does not skimp on flavor!

Provided by Stacie Hassing

Time 30m

Number Of Ingredients 21

4 boneless, skinless chicken thighs (1 1/4 lbs), patted dry
1 (12-ounce) bag raw broccoli florets (6-7 cups)
½ medium red onion, sliced (1 cup)
1 tablespoon + 1 teaspoon avocado oil or olive oil, divided
2 teaspoons brown sugar
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon fine salt
⅛ teaspoon black pepper
⅛ teaspoon chipotle powder
Nonstick cooking spray
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon honey
2 teaspoons coconut aminos (or 1 teaspoon low-sodium soy sauce)
¼ teaspoon dried thyme
¼ teaspoon garlic powder
Pinch of fine salt and black pepper

Steps:

  • Place a large rimmed baking sheet in the oven and preheat the oven to 450℉ with the pan in the oven. Preheating the baking sheet helps the ingredients cook evenly.
  • While the oven preheats, place broccoli florets and onion in a medium bowl. Drizzle with 1 tablespoon of oil. Sprinkle with salt and pepper and toss to coat. Set aside.
  • Make the rub: In a small bowl, combine the brown sugar, cumin, chili powder, paprika, onion powder, garlic powder, salt, black pepper, and chipotle powder.
  • Rub the chicken thighs with the remaining 1 teaspoon of the oil. Sprinkle all over with the seasoning rub.
  • When the oven is preheated, use an oven mitt to carefully remove the hot sheet pan from the oven. Spray the sheet pan with cooking spray. Spread the vegetables in an even layer on the baking sheet, leaving spaces for the chicken thighs. Nestle the chicken thighs among the vegetables.
  • Return the baking sheet to the oven and bake for 15 minutes. Stir the vegetables and continue cooking until the chicken is cooked through and registers 165℉ on an instant read thermometer, about 5 minutes more.
  • While the chicken is cooking, prepare the Honey-Mustard Sauce by combining the mayonnaise, mustard, honey, coconut aminos, thyme, and garlic powder in a small bowl. Taste and season with salt and pepper as desired.
  • Serve Honey-Mustard Sauce with chicken and vegetables. Any leftover sauce may be stored in an airtight container in the refrigerator for up 4 days.

Nutrition Facts : ServingSize 1/4 of the recipe with sauce, Calories 343 calories, Sugar 8 g, Sodium 655 mg, Fat 19 g, SaturatedFat 4 g, Carbohydrate 14 g, Fiber 2 g, Protein 27 g, Cholesterol 116 mg

CHICKEN THIGH RECIPES (5 STAR RATED!)



Chicken Thigh Recipes (5 Star Rated!) image

Stuck on what to cook with chicken thighs? These chicken thigh recipes will have you covered! Over 40 EASY and DELICIOUS ways to cook chicken thighs, and all ready in under 20 minutes.

Provided by Arman

Categories     Main Course

Time 21m

Number Of Ingredients 9

8 chicken thigh fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup Dijon mustard
2 tablespoons maple syrup
2 tablespoons brown sugar
2 cloves garlic (minced)

Steps:

  • Preheat the oven to 425F/210C. Season your chicken thigh fillets with salt and pepper and set aside.
  • In a large bowl, whisk together the olive oil, soy sauce, Dijon mustard, maple syrup, brown sugar and garlic. Transfer the mixture into a large ziplock bag, then add the chicken thighs to them and toss until combined.
  • Let the chicken marinate for at least 10 minutes.
  • Remove the chicken from the marinade and place them on a large baking sheet lined with tinfoil.
  • Bake for 20 minutes, before switching the oven to the broil setting so the sauce on top slightly thickens.
  • Remove the baked chicken thighs from the oven and serve immediately.

Nutrition Facts : ServingSize 1 chicken thigh, Calories 240 kcal, Carbohydrate 4 g, Protein 32 g, Fat 12 g, Sodium 654 mg, Fiber 1 g

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