With their slightly higher fat content, chicken thighs add depth to sandwiches, soups, and casseroles. Make mega-batches of these easy chicken thigh recipes -- grilled, terriyaki, glazed, or fried -- and serve them as you need them for parties, picnics, or everyday meals at home.See Popular Chicken Thighs Recipes
Learn how to easily balance the sweet and sour in this lemon ginger chicken recipe. The secret to infusing the chicken with flavor? Rubbing the seasoning mix under the skin of the chicken.
Searching for a little variety regarding how to bake chicken thighs? Sweet and spicy is a great way to go. Baking seals in chicken's natural juices and flavor, and thigh meat is particularly flavorful and well-suited to absorbing marinades, whether you let the thighs chill in the mixture for a while or just brush it on before baking.
When you find a good deal at your grocery store, it's smart to stock up -- but it can be a challenge to find new, tasty ways to use up all those good bargains. Each week, we bring you three original (often surprising!) recipes that feature the types of ingredients you're likely to find on sale.
Chicken thighs are the underdog of poultry, but they can rescue dinner again and again if you let them. Why do the Recipe.com editors love them? They're wonderfully flavorful (unlike chicken breast, which tends to be bland unless it's got great sauce or rub), they're inexpensive (seriously -- compare a pound of boneless chicken breast with a pound of boneless or bone-in thighs next time you're at the market), and they're more forgiving when it comes to cooking time (breast will overcook and become tough in mere seconds; because the thighs have more fat, you're not going to ruin dinner if you go over a minute or two).
We often say that one of the secrets to spending less money (and time) on dinner is to find recipes with the right match of simple, fresh ingredients, and these Lemon Ginger Chicken Thighs are the perfect example of that. Really, look at the title of the recipe and you've got your three star ingredients (though the honey definitely deserves a supporting actress nod). And you don't need much: one lemon and a tablespoon of fresh ginger (a knob about as big as your thumb should do it).
If you're a regular reader, you know how much we love chicken thighs, the tender, succulent alternative to tried-and-true boneless chicken breast. But this one-pot recipe is really something to crow about. Not only do you get chicken thighs in all their juicy glory, they're simmered in pancetta drippings, which makes them even better.
Agliata is a garlicky Italian bread-crumb mixture. For this main dish, it's used as a coating for chicken to create a delicious toasted crust.
In Sicily, this dish would be served with a vegetable like artichokes or sauteed greens, probably after a simple pasta. For a one-course meal, I like serving the chicken with plain couscous, which is not at all traditional (in Sicily, couscous is usually only served with a fish stew).
This fun and flavorful sweet and spicy chicken thigh dish is a nutritious dinner for the family. It is wonderfully served with barley and peas and will make for a truly delicious dinner.
Gerald Hirigoyen named his restaurant after piperade, a Basque vegetable stew that combines tomatoes, bell peppers, and onions; here he uses a piperade puree to braise chicken. He says children love this lightly sweet sauce: "Anytime I'm cooking for my son and need to get him to eat something, I use piperade and call it ketchup."
The chicken stock and sour cream both serve a dual purpose here: They moisten the biscuits and enrich the thick, luscious sauce.
This dish, full of Asian flavors, is best served with plenty of steamed jasmine rice and sauteed snap peas.
Fried chicken has always been a family favorite. Don't be surprised by the amount of salt in the buttermilk brine. It gives the chicken great flavor.
Take 20 minutes in the morning to prep the chicken and potatoes, then put everything in the slow cooker and leave it until dinner.
Sang Yoon's succulent chicken, glazed with an Indian-inflected blend of tamarind, vinegar and chile, sits on a pan-seared cake of slender Chinese egg noodles. The glaze is terrific with any poultry.
To make her Sunday-supper scarpariello -- chicken sauteed in a tangy lemon glaze with bell pepper -- Fran Parisi always uses a whole chicken cut into pieces, then cooks it on the stove for hours. Grace Parisi opts for faster-cooking boneless thighs and skips the bell pepper in favor of jarred Peppadews, sweet-spicy pickled peppers from South Africa, sold in many US supermarkets.