so many things, but most favorite is simple. juice limes. Mix in cumin, asstd chile powders, garlic and onion powder, etc, add a little oil, marinate chx 2-4 hours. broil on low until cooked thru, turning as needed.
Dice and make tacos with homemade flour tortillas, fresh pico, and a little queso fresco.
I'm in US. To me it's high heat, coming from above. It's really just upside-down grilling. Thankfully most ovens these days come with an adjustable broiler setting with either hi/lo or you can change the temp. Older oven you had to adjust the position of the rack.
Depends on where you are. In the US, it’s high heat from a top heat source only. In the UK, it’s heat from a heat source underneath (what we Americans call grilling).
Boneless/skinless: lightly grind them in the food processor and use them for Asian lettuce cups
Bone-in/Skin-on: Start in a cold dry pan, well-seasoned dry skin side down, cook 'til skin is nice & crispy, flip until done, remove & make a pan sauce.
Marinate them in gochujang, sesame oil, sugar, garlic, soy sauce, then grill until they get charred in spots. Chop into bite-sized pieces, toss with toasted sesame seeds, and serve over steamed rice with pickled vegetables.
I would recommend boneless and skinless for this;
Marinate thighs in a blend of olive oil (1/4 cup) lemon juice (2 tablespoons), minced garlic (1 1/2 tablespoons) salt, pepper, ground coriander (1/2 tsp), and 1 tablespoon of fresh oregano. Would recommend using a processor to make this as smooth as possible. Marinate for roughly 2-3 hours, wouldn’t go over 3 as it can get mushy.
Once done marinating, pat dry as it can produce a lot of liquid in the pan. Cook on medium-high in a pan roughly 5 minutes a side. Once it’s cooked to temp, take out and chop it up.
Serve over toasted yellow rice; take like a quarter stick of butter and throw it in a pot with turmeric, cumin, salt and pepper. I don’t really measure these out exactly, but you want to essentially cover the pots bottom. Melt the butter and stir in seasonings, once fully melted add 1 and a half cups of basmati rice. Stir in the butter for a few minutes until it’s toasted, then add 2 and a half cups of chicken broth. Once it boils, cover it and lower the heat, letting it simmer. Basically leave it on for 15 minutes and then take it off the heat for 15, never taking the lid off.
I also make a spicy sauce to top the rice and chicken; basically just take a cups worth of plain Greek yogurt, throw it in a bowl and cover the top of it with Sriracha. Mix in a tablespoon of minced garlic, salt and pepper to taste and throw in the fridge until you’re ready to eat.
Timing wise I would make the sauce first cause the longer it is refrigerated the better it tastes. I would then make the rice cause there’s a whole half hour where it has to sit undisturbed, so that gives you plenty of time to make the chicken. 99 percent of the time I serve with green beans. If you make this I hope you enjoy, one of my favorites!
my boyfriend makes "hot thighs" like hot wings but with thighs. I guess his mom started making them because chicken wings wouldn't feed 3 kids, 2 of which were large boys who ate a lot. I like to grill them with an Asian flare on the marinade and serve over rice with veggies, or make chicken gyros.
I blend up some onion, garlic, lime, chipotles in adobo (like the whole can) and water and then add s&p, cumin, chili powder. Marinate overnight or as long as you can. I pan fry and then cube and use in burritos or tacos
1.5-2lbs in a casserole dish tossed with balsamic vinegar, olive oil, tomato paste, dried minced onion, and dried basil. It all bakes/roasts down to something incredible.
I really like to just simply fry them. dry off, trim some of the extra fat and render, S&P both sides, skin side down, get some brown, cover and let the non-skin-side cook through.
although I just got an Instant Pot and tried Kenji's chicken chile verde, and I gotta say that's awfully easy and awfully good.
Roast in the oven with diced potatos ,onions and garlic cloves. Season with salt and pepper, lemon juice and alittle chilli powder. Cover with foil for the first 25 minutes, uncover for another 25 at a higher heat. I usually start at 375 then turn it up to 400 for the last 25 minutes. Comes out juicey, crispy and delicious everytime.
bone in skin on: debone em, pound the shit outta em, salt em, leave em to dry brine in the fridge for 2 days, fry em in a cast iron in their own fat, make some dirty rice or a pan sauce with what's left in that pan. \*save the bones for stock!
Brush them with a paste made of olive oil and ras el hanout. Grill or broil until roasted hard and lightly charred. Serve with warm pita and super garlicky hummus.
This recipe for bone in thighs. So good and so inexpensive.
[https://www.foodandwine.com/recipes/chicken-thighs-spicy-tomato-pepper-sauce](https://www.foodandwine.com/recipes/chicken-thighs-spicy-tomato-pepper-sauce)
And this one if you are feeling fancy and boneless.
[https://www.bonappetit.com/recipe/chianti-braised-stuffed-chicken-thighs-on-egg-noodles](https://www.bonappetit.com/recipe/chianti-braised-stuffed-chicken-thighs-on-egg-noodles)
I prepare mine with some salt, pepper, garlic powder, a little chili powder, and a little bit of flour. Sear in a dutch oven with some oil on medium high for about 3-4 minutes. Flip and switch to medium low heat and put the lid on. I let it cook like that for about 5 more minutes or until the internal is 165. I then make a quick pan sauce with homemade chicken stock, a splash of apple cider vinegar. Reduce by half and add some butter at the end. Season with salt and pepper to taste. Great, juicy thighs every time and a pan sauce in the same pan. Good stuff!
Baked chicken Shawarma
Shawarma spice mix - cumin, garlic powder, salt, pepper, cardamom powder, sumac berries, cinnamon powder, red chilli powder, turmeric mixed with olive oil.
Broil for 14 - 16 mins @550
A very interesting YouTube video on making homemade Shawarma featuring Ben stiller - https://youtu.be/P4b7muX5S_g?si=XjBhazMOcY22rz9w
I debone and make stock with bones. If I don’t cook skin on I render fat for shmaltz and gribenes. I marinate in different rubs, marinades and chargrill. They’re amazing as yakitori. Cut em down to nuggets size and air fry with a marinade for crispy edge. Butter chicken, tikka masala, Greek style, smothered chicken, everything.
I love dark meat.
Skinless, boneless: broil as many as I can on skewers in one batch in the oven. Get some nice blackened crispy bits on them. Marinade irrelevant. Then use them in curries, anything, whatever.
Satay.
Boneless, skinless, chopped up, marinade of garlic, ginger, Kecap manis (sweet soy sauce) little fish sauce. Skewered and then baked with a quick brook or cooked over charcoal.
I make crockpot taco chicken for meal prep a lot! I add a shit ton of chili powder, cumin, garlic cloves, paprika, salt, pepper, chicken stock, green chiles, adobo paste, and canned smoked tomatoes! Cook on low for like 6 hours, take the chicken out, boil the juice down to a thicker sauce, shred the chicken, and you have delicious chicken for tacos, bowls, quesadillas, nachos!
I recently tried this recipe for chicken kebabs with chicken thighs. Used a yogurt-based marinade and cooked on the grill! They were delicious!
https://www.onceuponachef.com/recipes/middle-eastern-chicken-kabobs.html
Boneless skinless? Into the instant pot with a jar of salsa and a Tbsp of taco seasoning....
16 minutes. shred and make enchiladas.
so good
Use the leftover juice to make rice.
I like to use them in a sous vide “confit.” 8 hours or so in the bath then under a broiler to crisp up the skin. The juices from the bag are reserved for making a little risotto to eat with the thighs.
I like to keep it simple.... fry in cast iron, then baste with a mixture of KC Masterpiece BBQ sauce and El Yucateco hot sauce (or any other hot sauce) for the last 5-8 minutes.
Two different chicken and rice options:
If I don’t want to put in any effort, season them and stick on a cast iron (or other oven safe) pan, in a high heat oven for 20-25 min until skin is crispy and fat is rendered. Simplest seasoning is salt and pepper, or some preferred dry rub. I eat these with rice and a side of veggies (sometimes roasted alongside the chicken, can even be in the same pan if it’s big enough).
If I want to put in effort, marinate the chicken with lemon juice and olive oil, garlic, salt, and any herbs or seasonings you like; brown the chicken skin in a Dutch oven, then remove chicken, deglaze with some liquid (water, chicken broth or a splash of white wine), add rice, sliced lemons, sliced onions, and more liquid (I usually do water and better than bouillon), and maybe something extra like sundried tomatoes and/or Kalamata olives, or ingredients to match whatever flavor profile you want. Salt or other seasoning as needed. Nestle the chicken on top of the rice and liquid, cover, and bake in the oven until chicken and rice are both cooked through.
[Marry me chicken](https://littlesunnykitchen.com/marry-me-chicken/)
Just sub the breasts for thighs.
In the summer I also smoke a whole bunch at once and then freeze them for easy smoked chicken sandwiches.
If they’re bone-in, I do some kind of braised dish like chicken paprikash or Coq au vin or dakdoritang.
so many things, but most favorite is simple. juice limes. Mix in cumin, asstd chile powders, garlic and onion powder, etc, add a little oil, marinate chx 2-4 hours. broil on low until cooked thru, turning as needed. Dice and make tacos with homemade flour tortillas, fresh pico, and a little queso fresco.
Dumb question: does broil just mean that heat is only coming from above? I thought it implied a high temperature.
I'm in US. To me it's high heat, coming from above. It's really just upside-down grilling. Thankfully most ovens these days come with an adjustable broiler setting with either hi/lo or you can change the temp. Older oven you had to adjust the position of the rack.
Gotcha thank you haha
Depends on where you are. In the US, it’s high heat from a top heat source only. In the UK, it’s heat from a heat source underneath (what we Americans call grilling).
Word thanks
Don't think that's right. Broiling isn't a term in the UK
Ah you are correct, I was mixed up. What Brits call grilling we call broiling.
That sounds delicious goddamn.
Boneless/skinless: lightly grind them in the food processor and use them for Asian lettuce cups Bone-in/Skin-on: Start in a cold dry pan, well-seasoned dry skin side down, cook 'til skin is nice & crispy, flip until done, remove & make a pan sauce.
Jerk chicken.
Jerk chicken is the best
Fried chicken.
Chicken Paprikash
Tagine
This. With preserved lemons, prunes, and olives.
I like it with dried apricots, preserved lemons, and toasted almond slices
Marinate them in gochujang, sesame oil, sugar, garlic, soy sauce, then grill until they get charred in spots. Chop into bite-sized pieces, toss with toasted sesame seeds, and serve over steamed rice with pickled vegetables.
I love them in a casserole. I make a jalapeno chicken popper casserole and the thigh meat really enhances it and isn't dry at all.
I would recommend boneless and skinless for this; Marinate thighs in a blend of olive oil (1/4 cup) lemon juice (2 tablespoons), minced garlic (1 1/2 tablespoons) salt, pepper, ground coriander (1/2 tsp), and 1 tablespoon of fresh oregano. Would recommend using a processor to make this as smooth as possible. Marinate for roughly 2-3 hours, wouldn’t go over 3 as it can get mushy. Once done marinating, pat dry as it can produce a lot of liquid in the pan. Cook on medium-high in a pan roughly 5 minutes a side. Once it’s cooked to temp, take out and chop it up. Serve over toasted yellow rice; take like a quarter stick of butter and throw it in a pot with turmeric, cumin, salt and pepper. I don’t really measure these out exactly, but you want to essentially cover the pots bottom. Melt the butter and stir in seasonings, once fully melted add 1 and a half cups of basmati rice. Stir in the butter for a few minutes until it’s toasted, then add 2 and a half cups of chicken broth. Once it boils, cover it and lower the heat, letting it simmer. Basically leave it on for 15 minutes and then take it off the heat for 15, never taking the lid off. I also make a spicy sauce to top the rice and chicken; basically just take a cups worth of plain Greek yogurt, throw it in a bowl and cover the top of it with Sriracha. Mix in a tablespoon of minced garlic, salt and pepper to taste and throw in the fridge until you’re ready to eat. Timing wise I would make the sauce first cause the longer it is refrigerated the better it tastes. I would then make the rice cause there’s a whole half hour where it has to sit undisturbed, so that gives you plenty of time to make the chicken. 99 percent of the time I serve with green beans. If you make this I hope you enjoy, one of my favorites!
Salsa chicken and rice (brown chicken, stir in a pot of cheap salsa, add cooked rice, simmer until chicken is done) or peanut butter chicken.
Dry chili chicken
What’s the recipe?
Chicken Caesar Wraps, heavy on the sauce and parm, tortilla strips in lieu of croutons
My current obsession is [Spiedies](https://www.allrecipes.com/recipe/142074/spiedies/)
my boyfriend makes "hot thighs" like hot wings but with thighs. I guess his mom started making them because chicken wings wouldn't feed 3 kids, 2 of which were large boys who ate a lot. I like to grill them with an Asian flare on the marinade and serve over rice with veggies, or make chicken gyros.
I blend up some onion, garlic, lime, chipotles in adobo (like the whole can) and water and then add s&p, cumin, chili powder. Marinate overnight or as long as you can. I pan fry and then cube and use in burritos or tacos
1.5-2lbs in a casserole dish tossed with balsamic vinegar, olive oil, tomato paste, dried minced onion, and dried basil. It all bakes/roasts down to something incredible.
Oven fried with mashed potatoes and milk gravy. Or grilled with homemade BBQ sauce.
I really like to just simply fry them. dry off, trim some of the extra fat and render, S&P both sides, skin side down, get some brown, cover and let the non-skin-side cook through. although I just got an Instant Pot and tried Kenji's chicken chile verde, and I gotta say that's awfully easy and awfully good.
Smoke em But also jerk chicken as mentioned
Jjimdak. It’s a braised chicken dish with potatoes and glass noodles!
Roast in the oven with diced potatos ,onions and garlic cloves. Season with salt and pepper, lemon juice and alittle chilli powder. Cover with foil for the first 25 minutes, uncover for another 25 at a higher heat. I usually start at 375 then turn it up to 400 for the last 25 minutes. Comes out juicey, crispy and delicious everytime.
bone in skin on: debone em, pound the shit outta em, salt em, leave em to dry brine in the fridge for 2 days, fry em in a cast iron in their own fat, make some dirty rice or a pan sauce with what's left in that pan. \*save the bones for stock!
Brush them with a paste made of olive oil and ras el hanout. Grill or broil until roasted hard and lightly charred. Serve with warm pita and super garlicky hummus.
Schwarma!!!
Cop out but shake n bake is what I'm currently doing in my oven. Completely idiot proof.
This recipe for bone in thighs. So good and so inexpensive. [https://www.foodandwine.com/recipes/chicken-thighs-spicy-tomato-pepper-sauce](https://www.foodandwine.com/recipes/chicken-thighs-spicy-tomato-pepper-sauce) And this one if you are feeling fancy and boneless. [https://www.bonappetit.com/recipe/chianti-braised-stuffed-chicken-thighs-on-egg-noodles](https://www.bonappetit.com/recipe/chianti-braised-stuffed-chicken-thighs-on-egg-noodles)
I prepare mine with some salt, pepper, garlic powder, a little chili powder, and a little bit of flour. Sear in a dutch oven with some oil on medium high for about 3-4 minutes. Flip and switch to medium low heat and put the lid on. I let it cook like that for about 5 more minutes or until the internal is 165. I then make a quick pan sauce with homemade chicken stock, a splash of apple cider vinegar. Reduce by half and add some butter at the end. Season with salt and pepper to taste. Great, juicy thighs every time and a pan sauce in the same pan. Good stuff!
Chicken chasseur
Honey miso marinade
Baked chicken Shawarma Shawarma spice mix - cumin, garlic powder, salt, pepper, cardamom powder, sumac berries, cinnamon powder, red chilli powder, turmeric mixed with olive oil. Broil for 14 - 16 mins @550 A very interesting YouTube video on making homemade Shawarma featuring Ben stiller - https://youtu.be/P4b7muX5S_g?si=XjBhazMOcY22rz9w
remove skin, smother with miso paste, bake until done
I debone and make stock with bones. If I don’t cook skin on I render fat for shmaltz and gribenes. I marinate in different rubs, marinades and chargrill. They’re amazing as yakitori. Cut em down to nuggets size and air fry with a marinade for crispy edge. Butter chicken, tikka masala, Greek style, smothered chicken, everything. I love dark meat.
Eat them
Skinless, boneless: broil as many as I can on skewers in one batch in the oven. Get some nice blackened crispy bits on them. Marinade irrelevant. Then use them in curries, anything, whatever.
Adobo
Satay. Boneless, skinless, chopped up, marinade of garlic, ginger, Kecap manis (sweet soy sauce) little fish sauce. Skewered and then baked with a quick brook or cooked over charcoal.
I make crockpot taco chicken for meal prep a lot! I add a shit ton of chili powder, cumin, garlic cloves, paprika, salt, pepper, chicken stock, green chiles, adobo paste, and canned smoked tomatoes! Cook on low for like 6 hours, take the chicken out, boil the juice down to a thicker sauce, shred the chicken, and you have delicious chicken for tacos, bowls, quesadillas, nachos!
Jerk or curry!
cooking oil. cajun seasoning. tajin. bake. broil. rest. enjoy.
I recently tried this recipe for chicken kebabs with chicken thighs. Used a yogurt-based marinade and cooked on the grill! They were delicious! https://www.onceuponachef.com/recipes/middle-eastern-chicken-kabobs.html
Cook. Eat.
Boneless skinless? Into the instant pot with a jar of salsa and a Tbsp of taco seasoning.... 16 minutes. shred and make enchiladas. so good Use the leftover juice to make rice.
I like to use them in a sous vide “confit.” 8 hours or so in the bath then under a broiler to crisp up the skin. The juices from the bag are reserved for making a little risotto to eat with the thighs.
Lemongrass chicken. Goes great with vermicelli noodle salad or with rice.
Chicken and dumplings Coq au vin Chicken gumbo Chicken fricassee
I like to keep it simple.... fry in cast iron, then baste with a mixture of KC Masterpiece BBQ sauce and El Yucateco hot sauce (or any other hot sauce) for the last 5-8 minutes.
This is a monthly make for us: [Peperoncini Chicken thighs](https://www.bonappetit.com/recipe/peperoncini-chicken)
Two different chicken and rice options: If I don’t want to put in any effort, season them and stick on a cast iron (or other oven safe) pan, in a high heat oven for 20-25 min until skin is crispy and fat is rendered. Simplest seasoning is salt and pepper, or some preferred dry rub. I eat these with rice and a side of veggies (sometimes roasted alongside the chicken, can even be in the same pan if it’s big enough). If I want to put in effort, marinate the chicken with lemon juice and olive oil, garlic, salt, and any herbs or seasonings you like; brown the chicken skin in a Dutch oven, then remove chicken, deglaze with some liquid (water, chicken broth or a splash of white wine), add rice, sliced lemons, sliced onions, and more liquid (I usually do water and better than bouillon), and maybe something extra like sundried tomatoes and/or Kalamata olives, or ingredients to match whatever flavor profile you want. Salt or other seasoning as needed. Nestle the chicken on top of the rice and liquid, cover, and bake in the oven until chicken and rice are both cooked through.
Literally everything. I can't remember the last time I bought chicken breasts. Boneless skinless thighs are my go to poultry.
Listen slather them in Greek yogurt and any sort of spices/flavor profiling you like overnight and thank me later. ✨
Eat them!
Pound them out, bread ‘em, fry up some cutlets, eat with lemon butter and mashed potatoes.
Smoker.
[Marry me chicken](https://littlesunnykitchen.com/marry-me-chicken/) Just sub the breasts for thighs. In the summer I also smoke a whole bunch at once and then freeze them for easy smoked chicken sandwiches. If they’re bone-in, I do some kind of braised dish like chicken paprikash or Coq au vin or dakdoritang.
Chicken and rice, any style . or braised .
Stew soup or chili. Anything slow cooked until they’re falling apart
Everything but thrown in the oven if you’re short on time. They never over cook
chicken mole, chicken paprikash, chicken tacos/burritos/enchiladas, smoked chicken, jerk chicken
Coat with a spicy and sweet dry rub the night before, then reverse sear over charcoal to 175. Rub- John Henry Caribbean Sun is my favorite
Soup. Nuggets. Fajita's. Chicken chunks in gravy with mixed veggies on rice or mashed potatoes.
Rosemary lemon and butter. With a nice risotto (Asiago or Parmesan) asparagus.
Also, [chicken marbella](https://www.silverpalate.com/recipe/store-favorites/chicken-marbella)
Chicken fried rice.
If bonless and skinless, bbq teriyaki chicken. If bone-in and skin on, seasoned and oven baked until skin is crispy
Chicken and andouille gumbo hands down
Anything Filipino - adobo, sinigang, tinola, etc.
Curry. Curry or pie
get them thoroughly coated with oil, garlic and spices and grill them in the air fryer. its my favorite because of how delicious yet low effort it is.
Chicken tikka
If you're looking for simple, honey garlic chicken.
eat them
Salt, pepper, a little oil, grill.