Chicken Thighs for Dinner

February 9, 2012

Affordable, exceptionally tender and easy-to-make thigh recipes.

Mark Boughton/styling: Teresa Blackburn

If you need a change-up in your weekly poultry routine, take a break from boneless chicken breasts and opt for equally versatile (but often overlooked) chicken thighs.  Thighs are typically less expensive and their dark meat provides a wonderfully succulent texture and taste. Here are five easy ways to bring them to your dinner table:

Pan-Roasted Chicken Thighs: Season skin-on, bone-in chicken thighs with salt and pepper. Heat a tablespoon of olive oil in a cast-iron skillet. Add chicken skin side down to skillet, sprinkle rosemary over top and cook over medium heat, turning at least once, until skin is crispy, golden and a meat thermometer inserted in the thickest part reaches 165F. Top each thigh with a tablespoon of apricot preserves and a little feta cheese; cover and let sit for 2-5 minutes before serving.

Crock-Pot Chicken Thighs: Add 8 boneless, skinless thighs to your slow cooker along with dashes of ground ginger, 2 cloves of garlic, salt, pepper. Add a cup of mixed dried fruit, 1/3 cup honey, 1/2 cup chicken broth, the juice of an orange and 1 medium chopped onion. Cover and cook on low for 8-9 hours until chicken is tender. Serve over a bed of fluffy Jasmine rice.

For three more can’t-miss chicken thigh dinners, see our recipes below.


Chicken Thighs with Cherry Tomatoes

Juicy chicken thighs are sauteed with cherry tomatoes in this easy once-dish meal.

Roast Chicken Thighs

Roasted Chicken Thighs with Lemon, Olives and Herbs

These tender chicken thighs are bright with lemon and olives, and fragrant with fresh herbs.

Deviled Chicken Thighs

Deviled Chicken Thighs

Cayenne pepper and Dijon mustard put the “devil” in this heavenly chicken recipe.


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