Wednesday, November 04, 2009

Boneless, skinless chicken thigh recipes

Just for the heck of it, I thought I'd centralize my boneless, skinless chicken thigh recipes. They're one of my favorite things to cook with lately. Recipes specifically calling for boneless, skinless thighs are getting more popular but they are still a bit of a challenge to find. This is a short list but I expect it to grow.

I didn't care much for this style of chicken at first because they seemed to have a lot of 'yuck' on them that I felt the need to remove. However, the ones I buy in Costco now don't require any extra work - I use them as is.

I think the thighs have much more flavor than breasts. True, they have more fat but as a commenter pointed out recently, they have more iron and other nutrients too. And, although dark meat has more saturated fat than white meat, two-thirds of its fat is healthy polyunsaturated and monounsaturated fat. It's not the evil option that many think it is. I still cook with white meat of course, but the dark meat is a nice change of pace.

I'm also discovered that chicken thighs are so much better than breasts in a slow cooker. They don't dry out in a crockpot like breasts tend to do.

Molasses-Glazed Chicken Thighs:



Spicy Honey-Brushed Chicken Thighs:



Korean Style Chicken with Green Beans:



Oven-Fried Bacon-Wrapped Chicken Thighs:



Orange-Ginger Grilled Chicken Thighs:



Sweet and Sour Chicken Thighs with Wilted Baby Spinach (I used bone-in thighs with skin but the recipe calls for boneless, skinless thighs which would have been better):



Bayou-Style Pot Pie:


Bourbon Chicken:



One-Dish Chicken and Kielbasa Rice: (Calls for thighs but I used white meat. It would be much better with thigh meat).



Tangy Pineapple Chicken:



Smoky Paprika Chicken Thighs:



Balsamic Garlic-and-Herb Chicken Thighs (good without the balsamic too):



Sweet Maple Chicken:



Brazilian Chicken and Rice with Olives:



Chicken and Chile Pepper Stew



Vietnamese-Style Caramel Chicken with Broccolini

27 comments:

Sheila said...

I bought the boneless skinless thighs at Costco a while ago but they had lots of "stuff" that I had to remove. I looked at them again last week but couldn't get past the "stuff" I remembered. I think I'll try them again since you said they were better now. Thanks for the info. I used to make stuffed thighs that I had to debone myself--wish I could find that recipe again. All these recipes you posted look so good. Thanks!!

M Smith said...

I really like your square bowl/plates.

Mrs. L said...

Chicken thighs are a favorite of mine and I have several recipes for boneless/skinless. I'll have to add these.

Donna-FFW said...

Bookmarking this post, what a great roundup of all your chicken thigh recipes.

Heather said...

You know I usually skip over thigh recipes, maybe I will have to look into them more. Now I know where to go for recipes :)

Anonymous said...

Try this: Once you have cooked them (grilled or sauteed...seasoned with garlic, salt, pepper and a dash of chili powder) stuff them with monterey jack (or pepper jack) mixed with green chilies (or salsa). Awesome in any of these combinations!

kamagra said...

It really looks delicious, I'm more of a cow, pork eater, but chicken also can do the job, specially boneless and well prepare.

Big Shoog said...

I love to cook and I love chicken!!would U please re-post the recipe for Vietnames Chicken with Broccolini? I would really appreciate it...thanks!

The Cookbook Junkie said...

Big Shoog,

I corrected the broken link. I hope you enjoy that recipe - I didn't LOL! It was the fish sauce which I now know that I don't like, not the recipe. I wouldn't have added it to this list if I thought it was a bad recipe.

deej said...

lol to comprar viagra---plus great recipes ----im good on chick/thighs for an ez meal weekly---yours look great :)

Debra said...

Regarding Sheila's comment about Costco's chicken thighs. They sell 2 kinds. One package in the Orlando area is a lot less expensive than the other, because of the amount of fat that must be cut off of them. The more expensive package has a lot less fat, so you are paying almost a $1.00 more a pound for them. Although the more expensive ones still need to be cleaned.

Anonymous said...

I made the spicy honey chicken thighs but instead I

Used a pinch of salt
Added the spices to a tablespoon of flour
Patted dry the chicken and coated the chicken
Browned chikn on the stove in evvo
Lowered the heat, added a bit of water, covered and cooked until almost fully cooked.
Added the honey mixture just pourin it over
Covered to cook longer, occasionally turning chicken
Cook until almost falling off bone
Adds calories but I'm broiler shy

Ballal said...

You're too right about the lack of 'bonelss, skinless chicken thigh' recipes on the Internet. I don't understand why (well I do- people are scared of using chicken that is not the dry white texture of breast, in case it's not cooked thoroughly enough) but it tastes SO good!
Thanks for the list of recipes!

Jade Tighe said...

The most enticing for me were the oven-fried bacon wraps, sweet & sour chicken thighs, and the chicken & kielbasa rice, but they're all mouth watering. Unfortunately, I don't have any paprika for the bacon wraps, but I'm crossing my fingers that creole seasoning will make a good substitute. Thanks for the great recipe ideas! I now have 5 of them bookmarked on my computer :) Definitely trying one of these tonight!

Anonymous said...

Great list and one of my favourite things to cook with. I reach for these everytime rather than breasts. There's just way more flavour. If you're frying/grilling/sauteeing there's really no need to trim them. the fat will melt away as they cook if you're making a sauce in the same pan, just tip excess fat away at that point. My favourite way is covered in salt (more than you think is good for you), freshly ground black pepper, crushed garlic and olive oil, left for an hour or two (or more) and then simply grilled. Eat in a pita pocket with some leaves and thinly sliced tomatoes, and maybe a squeeze of lemon or dash of chilli sauce.

mamakat said...
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mamakat said...
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mamakat said...

I made the spicy honey thighs... DEEEEE-lish! I also used the broiler for the first time... was a bit nervous but it worked out great!!! Thanks for the inspiration.

Lori said...

This is an amazing list! Do you have any other groups of recipes by animal/cut?

The Cookbook Junkie said...

Just my ground chicken recipes:

http://cookbookjunkie.blogspot.com/2008/11/my-ground-chicken-recipes.html

Anonymous said...

I marinate the thighs in equal parts of oil (don't use olive oil), lemon juice & soy, add minced garlic and pepper overnight. Then just broil them. It's one of our favorite dishes, served with terryaki noodles. Thanks for the recipes! Always looking for something new..

Jerry T. said...

As an old butcher, people need to be aware when purchasing any poultry products. Please be aware when reading the product labels you may see: 8% - 10% - or 15% solution added.... This means the product has been needled to make tender BUT it also means the solution added is nothing more than WATER with SODOUM added and increases the meat WEIGHT by the percentage added. Bottom - line: You are paying $XX.00 per pound but getting only water solution for your money. Just something to keep in mind!

Anonymous said...

I get the chicken (and everything else I buy) from Whole Foods. they're organic and have very little to no "stuff" and very little water content. you're actually getting and paying for the meat. not to mention very yummy!

TrueBuzz said...

Another great boneless, skinless chicken thigh recipe is called Salsa Chicken Couscous. Google it. So simple. So good. It was a Pillsbury Bake-off winner. We call it Moroccan Chicken.

Montina Hill said...

Im looking for ways to cook chicken.im currently tryning to change up what i eat.so im looking for more ideas for dinner..and these were pretty good.thanks

thechickenrecipe said...

My husband love to eat boneless skinless chicken thigh recipe, Today I surprise him with this delicious recipe thanks :)

TrueBuzz said...

I made the balsamic garlic & herb chicken thighs last night. It's a pretty sour dish & has some heat from the green chiles. When I finished making it I had to add some brown sugar to it to temper the sourness. It was still a tart dish, just not so sour. We all enjoyed it. People had seconds and the leftovers were popular. Definitely a good dish...different...something out of the ordinary.

I used Publix Greenwise boneless skinless chicken thighs. I spent the time to remove the excess fat. I probably should have left it on and let it melt away and poured off the excess as another poster said she/he does. When I finished cooking the chicken the pan was very dry...no excess fat...I could have used a little.