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Chicken thighs

Explore 134 recipes, 2 galleries, 32 videos, and more

Paella

Ingredients
  • 25 bone-in, skin-on chicken thighs
  • 1/4 cup olive oil
  • 1 1/2 tablespoons paprika
  • Coarse salt and freshly ground black pepper
  • 8 large tomatoes
  • 3 red bell peppers, cut into quarters, stemmed, seeded, and ribs removed
  • 3 green bell peppers, cut into quarters, stemmed, seeded, and ribs removed
  • 2 tablespoons saffron
  • 8 cups homemade or store-bought chicken stock
  • 3/4 cup cognac
  • 2 pounds pork tenderloin, trimmed and cut into 1-inch cubes
  • 1 1/4 pounds haricots verts, trimmed and cut into 1 1/2-inch pieces
  • 2 onions, chopped
  • 1/4 cup finely chopped garlic
  • 2 1/2 pounds calamari, cleaned and cut crosswise into 1/2-inch rings
  • 25 jumbo shrimp, peeled and deveined
  • 2 1/2 dozen littleneck clams, scrubbed
  • 3 dozen mussels, scrubbed
  • 3 pounds white rice
  • 2 (10-ounce) packages frozen lima beans
  • 4 cups fresh or frozen peas
  • 1/2 cup freshly squeezed lemon juice
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Margot's Lemon Chicken

Other Ideas:
Lemons, Main course
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Mexican Paella

Ingredients
  • 3 1/4 cups store-bought low-sodium chicken broth
  • Coarse salt
  • 1 large poblano pepper
  • 1 (15-ounce) can diced tomatoes in their juices, preferably fire-roasted
  • 1/4 cup olive oil
  • 6 chicken thighs
  • 1/2 medium onion, chopped
  • 1/2 cup (4 ounces) Mexican chorizo sausage, casings removed
  • 3 cloves garlic, peeled and finely chopped
  • 2 cups medium-grain rice
  • 1/2 pound medium-large shrimp, peeled, tail-on, if desired, and deveined
  • 1 pound mussels, scrubbed
  • 1 cup frozen peas
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons silver tequila (optional)
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Grilled Greek Chicken Kebabs with Mint-Feta Sauce

Time:1 hour
Ingredients
  • 1 pound boneless, skinless chicken thighs, cut into twenty-four 1-inch pieces
  • 1 zucchini, halved lengthwise and cut crosswise into sixteen 1-inch pieces
  • 1/2 small red onion, quartered, layers separated
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 3 tablespoons red-wine vinegar
  • Coarse salt and ground pepper
  • 1/2 cup crumbled feta (2 ounces)
  • 1/4 cup plain low-fat yogurt
  • 1 cup fresh mint leaves
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Braised Chicken with Shallots

Time:1 hour 20 mins
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Chicken, Corn, and Lima-Bean Stew

Time:45 mins
Ingredients
  • 2 tablespoons vegetable oil
  • 2 medium onions, diced
  • 1 green bell pepper, ribs and seeds removed, diced
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
  • Coarse salt and ground pepper
  • 2 tablespoons tomato paste
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 6 plum tomatoes, diced
  • 1/4 cup Worcestershire sauce
  • 1 package (10 ounces) frozen corn kernels, thawed
  • 1 package (10 ounces) frozen lima beans, thawed
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Chicken Fajitas

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon vegetable oil
  • 1/2 large white onion, cut into 1/2-inch-thick slices (about 1 cup)
  • 3 tablespoons minced garlic (4 to 6 cloves)
  • 1 large green bell pepper, ribs and seeds removed, cut into 1/2-inch-thick slices
  • 3 tablespoons fresh lime juice (from 2 limes)
  • Coarse salt and freshly ground pepper
  • 1 teaspoon red-pepper flakes
  • 1 pound boneless, skinless chicken breast (1 small whole), sliced 1/2 inch thick
  • 1/2 teaspoon coarse salt
  • 8 ounces boneless, skinless chicken thighs (about 2), sliced 1/2 inch thick
  • 8 small flour tortillas (about 6 inches), warmed (instructions follow)
  • Guacamole, for serving
  • Pico de Gallo, for serving
  • Sour cream, for serving
  • Shredded mild cheddar cheese, preferably longhorn, for serving
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Jerk Chicken

Ingredients
  • 5 bunches whole scallions, finely chopped
  • 3 large garlic cloves, minced
  • 3 Scotch bonnet peppers (any color), seeded and minced
  • 2 sprigs fresh thyme or 2 tablespoons dried
  • 1/4 cup ground allspice
  • 2 tablespoons freshly ground black pepper
  • 1 1/2 tablespoons salt
  • 1 cup water
  • 5 pounds chicken thighs or 2 small whole chickens, cut into quarters (see note)
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Chicken and Dumplings

Ingredients
  • 1 pound boneless skinless chicken thighs (5 to 6)
  • 1/4 cup all-purpose flour
  • 1 pound boneless skinless chicken breast halves (about 3 pieces)
  • 1/2 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt, plus more for cooking water
  • 1/8 teaspoon freshly ground pepper
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon unsalted butter
  • 2 tablespoons cold unsalted butter, cut in bits
  • 1 large onion, finely chopped
  • 2/3 cup low-fat (1 percent) milk
  • One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat
  • 1 1/2 teaspoons finely chopped fresh thyme
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 2 cups low-fat (1 percent) milk
  • 3 carrots, peeled and diagonally sliced 1/4 inch thick
  • 1/2 pound green beans, trimmed and cut in 1-inch pieces
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Chicken Curry

Other Ideas:
Indian, Main course, Spices
Ingredients
  • 1 quart Basic Chicken Stock
  • 3 medium-size yellow onions, peeled and coarsely chopped (3 1/2 cups)
  • 1 cinnamon stick, broken into 1-inch pieces
  • Cooked Basmati Rice
  • 10 to 12 garlic cloves, peeled and thinly sliced
  • Plain yogurt
  • 2 whole cloves
  • 1 teaspoon turmeric
  • Lime wedges
  • 6 fresh curry leaves (optional)
  • 1 piece (4 ounces) fresh ginger, peeled and coarsely chopped
  • 1 tablespoon coriander seeds
  • 2 dried bay leaves
  • 1 tablespoon fennel seeds
  • 3 tablespoons sunflower or other neutral-tasting oil
  • 3 small dried red chiles, finely ground
  • 1 tablespoon cumin seeds
  • 1/2 teaspoon whole allspice
  • 1 tablespoon black or brown mustard seeds
  • Coarse salt
  • 2 tablespoons tomato paste
  • 10 chicken thighs (about 3 1/2 pounds), cut in half through the bone (or left whole)
  • 2 medium russet potatoes, peeled and cut into 1/2-inch dice
  • 1/2 cup chopped cilantro, plus sprigs for garnish
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