CRISPY GARLIC CHICKEN THIGHS
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
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
HEIRLOOM GARLIC CLOVE CHICKEN THIGHS
Provided by Valerie Bertinelli
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Season the chicken with 1 1/2 teaspoons salt and a few grinds of pepper. Heat the butter and oil in a large, deep cast-iron skillet over medium-high heat until hot. Add the chicken skin-side down and cook, undisturbed, until deep golden brown, about 5 minutes. Turn the chicken over and turn off the heat. Add the wine, then nestle the olives, thyme, garlic and shallot around the chicken. Return the liquid to a simmer over medium-high heat, then transfer to the oven and roast until the chicken is golden and cooked through, about 1 hour and 15 minutes.
- Transfer the chicken, garlic and olives to a serving dish with a slotted spoon. Use a ladle to remove as much fat as possible from the surface of the liquid in the skillet, then pour the liquid over the chicken.
GRILLED CHICKEN THIGHS WITH GINGER SCALLION SAUCE
Simple grilled chicken thighs are taken up a notch with an unexpected and flavorful sauce made from ginger and scallions. The sauce is so fresh and bright, you'll find yourself wanting to eat it with everything.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
- For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
- Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
- Serve the chicken with the remaining ginger scallion sauce.
BRAISED CHICKEN THIGHS WITH 40 CLOVES OF GARLIC
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Simmer the garlic in a saucepan of water until tender, about 10 minutes (this will soften the flavor). Drain and let cool, then pop the jackets off the cloves and reserve.
- Sprinkle the chicken with salt and pepper. Heat the EVOO in a large ovenproof skillet. Add the chicken, skin-side down, and cook until the skin is browned and very crisp, 7 to 8 minutes. Flip the chicken and brown the other side, 3 to 4 minutes more. Remove the chicken to a plate. Melt the butter into the fat remaining in the skillet and add the mushrooms and thyme. Cook until the mushrooms are browned and very tender, 12 to 15 minutes. Deglaze with the Marsala, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Return the chicken to the skillet, skin-side up, and add the garlic. Add enough stock to come up and around the chicken but not cover the skin. Transfer the skillet to the oven and cook for 45 minutes.
- Transfer the chicken to a warmed platter and loosely tent with foil. Reduce the sauce on the stovetop until it is thick enough to coat the back of a spoon. Add the kale and cook until just wilted, then stir in a bit of nutmeg.
- Spoon the sauce and kale into shallow bowls and top with the chicken. Serve with warm bread for mopping.
CHICKEN THIGHS WITH LEMON AND GARLIC
Make and share this Chicken Thighs with Lemon and Garlic recipe from Food.com.
Provided by walter smiley
Categories Stew
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the broth into a pan and bring to a broil.
- Add the garlic cloves, cover and simmer gently for 40 minutes.
- Heat the butter and oil in a saute pan, add the chicken thighs and cook gently on all sides until golden brown.
- Transfer them to an ovenproof dish.
- Preheat the oven to 375F.
- Strain the broth and reserve it.
- Distribute the garlic and lemon slices among the chicken pieces.
- Add the flour to the fat in the pan in which the chicken was browned, and cook, stirring for 1 minute.
- Add the wine, stirring constantly and scraping the bottom of the pan, then add the broth.
- Cook, stirring until the sauce has thickened and is smooth.
- Season with salt and pepper.
- Pour the sauce over chicken, cover, and cook for 40-45 minutes.
- If thicker sauce is required, lift out the chicken and reduce sauce by boiling rapidly, until it reaches the desired consistency.
- Scatter over the chopped parsley or basil and serve with boiled new potatoes or rice.
Nutrition Facts : Calories 574.2, Fat 38.8, SaturatedFat 12.4, Cholesterol 173.2, Sodium 665.2, Carbohydrate 10.8, Fiber 0.8, Sugar 1.4, Protein 37.1
CHICKEN THIGHS WITH CELERY & GARLIC RECIPE - (4.3/5)
Provided by á-6817
Number Of Ingredients 7
Steps:
- Pat chicken dry & season with salt & pepper. Heat oil in a 12 inch heavy skillet over medium-high heat until it shimmers, sear chicken, skin side down until golden brown ( do NOT turn, 3 to 5 minutes, then transfer to platter. Pour off all but 2 tables. Fat from skillet. Cook garlic & celery in skillet over medium-high heat, stirring frequently until golden & just beginning to soften, about 5 minutes. Add wine & boil, uncovered until reduced by about half, 3-5 minutes. Add water or broth and bring to a simmer Return chicken, skin side up, to skillet and simmer, partially cover until cooked through, 20-25 minutes. Sprinkle with parsley.
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47 CHICKEN THIGH RECIPES FOR CRISPY, JUICY, DELICIOUS DINNERS
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- Grilled Chicken With Banana Peppers. We implore you not to skip the banana peppers in this Caribbean-inspired chicken thigh recipe, courtesy of the truly iconic Commander's Palace in New Orleans.
- Fresh Pepper Kung Pao Chicken. This kung pao recipe stays close to the original Chinese dish, but it includes fresh bell peppers in addition to dried chiles.
- Spicy Chicken Katsu Sandwiches. These sandwiches combine the crispiness of Japanese katsu-style cutlets (here, skinless, boneless chicken thighs) and the fiery heat found in Nashville hot chicken with some cooling shredded lettuce.
- Chicken Biryani. Making biryani can often be an elaborate, ambitious affair, but this easy weeknight version simplifies the process: Just two layers, marinated chicken thighs and parboiled basmati rice, cook together in a heavy-lidded dutch oven.
- Chicken and Bacon Choucroute With Potato Salad. A play on choucroute garnie, an Alsatian dish consisting of braised sauerkraut, sausages and other salted meats, and often potatoes, this chicken thigh recipe takes only 25 minutes in the oven.
- Stir-Fried Noodles With Chicken. We found a home for the less-than-perky carrots and celery in your crisper drawer: this quick and hearty noodle stir-fry, which is loosely inspired by Japanese yakisoba.
- Green Goddess Chicken Thighs. Move over, salads: Green goddess dressing works wonders as a marinade for grilled chicken. Speaking of which, go with skinless, boneless chicken thighs, since they’re forgiving, i.e.
- Chicken Karaage. This is not the time to use your air fryer. Wheat flour, rice flour, and cornstarch—and, yes, super-hot vegetable oil—give the chicken the crisp crust that has made Japanese tori so karaage famous around the world.
- Peperoncini Chicken. One cast-iron skillet is all you need in order to cook this weeknight dinner, which gets two times the flavor from peperoncinis plus their pickling liquid.
- Sheet-Pan Chicken and Squash Salad. This simple, savory marinade will work any time you're craving garlic chicken. Just mix together grated garlic, lemon zest, olive oil, salt, and black pepper.
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