228 lines
6.1 KiB
Markdown
228 lines
6.1 KiB
Markdown
# Chicken Thighs
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## Oven-baked Chicken Thighs
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### Honey Garlic Chicken Thighs
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Ingredients:
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* 4 boneless, skinless chicken thighs
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* 1/4 cup honey
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* 2 tablespoons soy sauce
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* 1 tablespoon garlic powder
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* 1 teaspoon ginger powder
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* 1/2 teaspoon black pepper
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Instructions:
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1. Preheat oven to 400 degrees F (200 degrees C).
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2. In a bowl, combine the honey, soy sauce, garlic powder, ginger powder, and black pepper.
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3. Place the chicken thighs on a baking sheet and coat them with the marinade.
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4. Bake for 20-25 minutes, or until the chicken is cooked through.
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5. Serve with rice or noodles and enjoy!
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---
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### BBQ Chicken Thighs
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Ingredients:
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* 4 bone-in, skin-on chicken thighs
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* 1 cup BBQ sauce
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* 1/2 cup apple cider vinegar
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* 1/4 cup brown sugar
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* 1 tablespoon Dijon mustard
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* 1 teaspoon Worcestershire sauce
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* 1/2 teaspoon garlic powder
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* 1/4 teaspoon onion powder
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Instructions:
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1. Preheat oven to 400 degrees F (200 degrees C).
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2. In a bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, Dijon mustard, Worcestershire sauce, garlic powder, and onion powder.
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3. Place the chicken thighs on a baking sheet and pour the sauce over them.
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4. Bake for 30-35 minutes, or until the chicken is cooked through and the skin is crispy.
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5. Serve with mashed potatoes or rice and enjoy!
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---
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### Lemon Rosemary Chicken Thighs
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Ingredients:
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* 4 boneless, skinless chicken thighs
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* 1/4 cup olive oil
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* 1 lemon, halved
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* 2 sprigs rosemary
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* 1/2 teaspoon salt
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* 1/4 teaspoon black pepper
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Instructions:
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1. Preheat oven to 400 degrees F (200 degrees C).
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2. In a bowl, combine the olive oil, lemon juice, rosemary, salt, and black pepper.
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3. Place the chicken thighs on a baking sheet and coat them with the marinade.
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4. Place the lemon halves and rosemary sprigs in the baking sheet with the chicken.
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5. Bake for 25-30 minutes, or until the chicken is cooked through.
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6. Serve with roasted vegetables or rice and enjoy!
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---
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### Teriyaki Chicken Thighs
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Ingredients:
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* 4 boneless, skinless chicken thighs
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* 1/2 cup soy sauce
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* 1/4 cup sake
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* 1/4 cup mirin
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* 1/4 cup brown sugar
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* 1 tablespoon ginger, grated
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Instructions:
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1. Preheat oven to 400 degrees F (200 degrees C).
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2. In a bowl, whisk together the soy sauce, sake, mirin, brown sugar, and ginger.
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3. Place the chicken thighs on a baking sheet and coat them with the marinade.
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4. Bake for 25-30 minutes, or until the chicken is cooked through and the sauce is slightly thickened.
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5. Serve with rice or noodles and enjoy!
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---
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### Tikka Masala Chicken Thighs
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Ingredients:
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* 4 boneless, skinless chicken thighs
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* 1 cup yogurt
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* 1 tablespoon garam masala
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* 1 teaspoon turmeric powder
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* 1 teaspoon coriander powder
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* 1 teaspoon cumin powder
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* 1 teaspoon ginger-garlic paste
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* 1/2 teaspoon salt
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* 1/4 teaspoon black pepper
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Instructions:
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1. Preheat oven to 400 degrees F (200 degrees C).
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2. In a bowl, combine the yogurt, garam masala, turmeric powder, coriander powder, cumin powder, ginger-garlic paste, salt, and black pepper.
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3. Place the chicken thighs in a baking dish and coat them with the marinade.
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4. Bake for 25-30 minutes, or until the chicken is cooked through and the sauce is slightly thickened.
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5. Serve with rice or naan bread and enjoy!
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---
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## Slow Cooker Chicken Thighs
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---
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### Honey Garlic Chicken Thighs
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Ingredients:
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* 4 boneless, skinless chicken thighs
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* 1/4 cup honey
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* 2 tablespoons soy sauce
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* 1 tablespoon garlic powder
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* 1 teaspoon ginger powder
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* 1/2 teaspoon black pepper
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Instructions:
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1. In a bowl, combine the honey, soy sauce, garlic powder, ginger powder, and black pepper.
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2. Place the chicken thighs in the slow cooker and coat them with the marinade.
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3. Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is cooked through.
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4. Serve with rice or noodles and enjoy!
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---
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### BBQ Chicken Thighs
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Ingredients:
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* 4 bone-in, skin-on chicken thighs
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* 1 cup BBQ sauce
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* 1/2 cup apple cider vinegar
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* 1/4 cup brown sugar
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* 1 tablespoon Dijon mustard
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* 1 teaspoon Worcestershire sauce
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* 1/2 teaspoon garlic powder
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* 1/4 teaspoon onion powder
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Instructions:
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1. In a bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, Dijon mustard, Worcestershire sauce, garlic powder, and onion powder.
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2. Place the chicken thighs in the slow cooker and pour the sauce over them.
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3. Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is cooked through.
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4. Serve with mashed potatoes or rice and enjoy!
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---
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### Lemon Rosemary Chicken Thighs
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Ingredients:
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* 4 boneless, skinless chicken thighs
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* 1/4 cup olive oil
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* 1 lemon, halved
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* 2 sprigs rosemary
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* 1/2 teaspoon salt
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* 1/4 teaspoon black pepper
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Instructions:
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1. In a bowl, combine the olive oil, lemon juice, rosemary, salt, and black pepper.
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2. Place the chicken thighs in the slow cooker and coat them with the marinade.
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3. Place the lemon halves and rosemary sprigs in the slow cooker with the chicken.
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4. Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is cooked through.
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5. Serve with roasted vegetables or rice and enjoy!
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---
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### Teriyaki Chicken Thighs
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Ingredients:
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* 4 boneless, skinless chicken thighs
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* 1/2 cup soy sauce
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* 1/4 cup sake
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* 1/4 cup mirin
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* 1/4 cup brown sugar
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* 1 tablespoon ginger, grated
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Instructions:
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1. In a bowl, whisk together the soy sauce, sake, mirin, brown sugar, and ginger.
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2. Place the chicken thighs in the slow cooker and coat them with the marinade.
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3. Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is cooked through.
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4. Serve with rice or noodles and enjoy!
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---
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### Tikka Masala Chicken Thighs
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Ingredients:
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* 4 boneless, skinless chicken thighs
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* 1 cup yogurt
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* 1 tablespoon garam masala
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* 1 teaspoon turmeric powder
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* 1 teaspoon coriander powder
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* 1 teaspoon cumin powder
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* 1 teaspoon ginger-garlic paste
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* 1/2 teaspoon salt
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* 1/4 teaspoon black pepper
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Instructions:
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1. In a bowl, combine the yogurt, garam masala, turmeric powder, coriander powder, cumin powder, ginger-garlic paste, salt, and black pepper.
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2. Place the chicken thighs in the slow cooker and coat them with the marinade.
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3. Cover the slow cooker and cook on low for 6-8 hours, or until the chicken is cooked through.
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4. Serve with rice or naan bread and enjoy!
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---
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