Chicken thighs recipes - 263 recipes
More Chicken thighs recipes
Chipotle Chicken Thighs with Chunky Guacamole

By Stina
Season chicken with paprika and salt and pepper, to taste
- 8 pieces bone-in chicken thighs
- Smoked sweet paprika or paprika
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1/4 to 1/3 pound chunk Spanish chorizo, casing removed and crumbled or chopped
- 1 large carrot, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons chopped fresh thyme leaves
- 1 chipotle pepper in adobo, seeded and finely chopped, plus a tablespoon adobo sauce
- 1 (15-ounce) can crushed tomatoes
- 1 cup chicken stock
- Tortillas or bread, for mopping
- Chunky Guacamole
- 2 slightly under-ripe avocados
- 2 limes or 1 large ripe lemon, juiced
- Salt
- 1 small red or green chile pepper, seeded and very thinly sliced
- 1 vine-ripe tomato, seeded and coarsely chopped
- 1/4 cup coarsely chopped flat-leaf parsley
- 1/2 small red onion, chopped or thinly sliced
Smoked Citrus Chicken

By FoodLady
Smoked chicken! Mmmm! The smoke and the citrus sauce in this recipe compliment each other very well
- 5 5 5 pounds chicken breasts or thighs
- 3 3 3 qts water
- 1 1 1 qt orange juice
- 5 5 5 oz kosher salt *
- 1 1 1 Tsp white pepper
- 1 1 1 cup orange marmalade
- 1/2 1/2 1/2 cup orange juice
- 2 2 2 Tbs lime juice
- 2 2 2 Tbs lemon juice
- 2 2 2 Tbs honey
- 2 2 57, Tbs favorite sauce (Heinz 57, Teryaki, etc.)
- 1/2 1/2 1/2 Tsp salt
- 1/2 1/2 1/2 Tsp black pepper
Braised Chicken Thighs With Carrots and Potatoes

By á-5165
Place onion in a lightly greased 6-quart slow cooker; top with potatoes and carrots
- 1 medium onion, halved lengthwise and sliced
- 4 medium-size new potatoes (about 1 pound), cut into 1/4-inch-thick slices
- 2 cups baby carrots
- 1 1/4 teaspoons salt, divided
- 1/2 teaspoon pepper, divided
- 1/4 cup chicken broth
- 1/4 cup white wine
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme
- 1 teaspoon paprika
- 6 bone-in, skinned chicken thighs (about 1 1/2 to 1 3/4 pounds)
- Garnish: lemon slices
Tennessee Fire Fried Chicken

By lisajesselson
in large bowl combine buttermilk, hot sauce, and salt add drumsticks and thighs cover and refrigerate overnight tur...
- 1 qt. buttermilk
- 1/4 cup bottled hot pepper sauce
- 1/4 cup kosher salt
- 8 drumsticks
- 8 thighs
- 6 cups vegetable oil
- 4 cups flour
- 1/4 cup paprika
- 3 Tbs. pepper
- 1 Tbs. cayenne
Chicken and Pepper Paprika Stew

By Amanda26
Sprinkle chicken thighs and breasts with 1/4 tsp each of the salt and pepper
- 12 oz(340 g) boneless skinless chicken thighs, cubed
- 3/4 tsp salt
- 3/4 tsp pepper
- 1/4 cup vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup paprika
- 1 tsp dried marjoram
- 1/2 tsp caraway seeds
- 1 bay leaf
- 4 plum tomatoes, seeded and diced
- 2 sweet red peppers, seeded and chopped
- 2 Hungarian wax peppers or Cubanelle peppers, seeded and chopped
- 1 sweet green pepper, seeded and chopped
- 1 lb (454 g) mini white potatoes, scrubbed and quartered
- 2 tbsp all-purpose flour
- 2 cups sodium-reduced chicken broth
Chicken Thighs with Olives and Tomato Sauce

By Casie
Slow Cooker Meal 270 Calories per serving
- 12 chicken thighs (about 4 pounds), skinned
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 teaspoon olive oil
- 1 1/2 tablespoons minced garlic
- 1/4 cup dry white wine
- 3 tablespoons tomato paste
- 2 to 3 teaspoons crushed red pepper
- 1 (28-ounce) can diced tomatoes, drained
- 1/4 cup sliced pitted kalamata olives
- 2 tablespoons chopped fresh flat-leaf parsley
- Add capers along with the olives, parsley, and seasoning for a more briny flavor, if you like. The parsley goes in last to keep its flavor and color intense
Grilled Chicken with Mango Sriracha Glaze

By tonyglib
Yield: 4 servings (serving size: 1 leg-thigh quarter and 1 tablespoon mango mixture) CALORIES 326 (29% from fat...
- 2/3 cup mango jam (We have this in the fridge!)
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons rice vinegar
- 2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
- 1 tablespoon olive oil
- 4 (12-ounce) bone-in chicken leg-thigh quarters, skinned
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Double-Steamed Chicken With Herbs

By á-174942
Rinse the herbs well in warm water; drain
- 1 package dried mixed Chinese herbs - (4 oz)
- 1/2 pound boneless skinless chicken breasts or thighs cut into 1" chunks
- 1/4 pound boneless lean pork cut into 1" chunks
- 6 dried black mushrooms
- 6 dried longans
- 1/2 ounce Smithfield ham thinly sliced
- 4 cups water
Braised Chicken With Mediterranean Wine Sauce

By á-174942
* Available at Williams-Sonoma stores
- 6 chicken legs and thighs - (abt 4 lbs)
- Salt to taste
- Freshly-ground black pepper to taste
- 2 tablespoons olive oil
- 3 shallots thinly sliced
- 4 garlic cloves crushed with
- the side of a knife
- 1 cup Chardonnay wine reduction*
- 1 1/4 cups chicken stock
- 1 orange cut 1/4" slices
- 3/4 cup green olives
- 2 tablespoons unsalted butter room temperature
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