Cooking with Chicken Thighs
Skinless, boneless chicken thighs are meatier, quicker to cook, and leaner than you might think. Find a variety of recipes that bring new flavor to classic chicken thighs.
Chicken is a versatile and go-to meal option for many chefs, whether it be a weeknight meal, entertaining, or grilling in the summer. And chicken thighs are tender and juicy. Simple to prepare, these recipes show how to bring new life and flavor to your table with chicken that everyone will love.
First up, the Asian-inspired tasty glaze gives these chicken thighs a mahogany sheen. Rich thigh meat is higher in fat than lean white meat, so the thighs stay moist even when they're roasted without skin. Garnish with fresh cilantro and sliced green onions, if desired.
For sandwiches with great crunch, look for a rustic whole-grain bread boule. If you have trouble cutting 1-ounce slices across the width of the boule, cut it in half first.
A sweet-tangy-spicy glaze of Asian pantry staples caramelizes beautifully under the broiler. To complete the meal, serve with jasmine rice tossed with sliced green onions and lime rind strips.
Tandoori Chicken Thighs is a dish that pairs well with vegetables. Slice half an onion into wedges, and halve and seed six mini sweet peppers. Brush the veggies with a bit of oil, grill them, and serve along with naan bread to round out the meal.
Freekeh is an ancient variety of wheat that is harvested while green and then roasted for a fantastically nutty, smoky flavor. Package directions call for simmering on low for up to 25 minutes, but here it's cooked a little more quickly by raising the temperature to medium. Substitute couscous, quinoa, or rice if you can't find freekeh. If you can find fresh apricots, swap them in for dried, increasing the amount to 1 cup.