Chicken Thighs Are Having a Moment
Versatile, affordable and packed with flavor, chicken thighs are gaining popularity and we don’t hate it.
Marinated, slow-cooked, grilled, braised or broiled – chicken thighs can stand up to (and thrive) under almost any cooking method. Plus, they’re usually a bit cheaper than chicken breasts and leaps and bounds more flavorful. Bonus: They often come in bulk packaging, which is music to our meal-prepping ears.
So which kind to pick? We tend towards bone-in, skin-on chicken thighs—the bones lend a ton of flavor as you cook and, when seared, the skin crisps up to crunchy perfection. If you want a little less maintenance, the skinless, boneless variety are also super flavorful, just reduce the cooking time by a few minutes for recipes that call for bone-in, skin on and utilize quick-cooking methods like grilling or broiling.
Pile all the ingredients into a slow cooker in the morning and you’ll come home to a hearty, healthful soup that requires almost zero prep. If she has any on hand, Melissa d’Arabian likes to add a spoonful of leftover cooked rice right before serving, along with diced up avocado and sour cream.
The oven does heavy lifting on achieving crispy, flavorful chicken thighs. Normally bitter, escarole gets brightened up with a maple-dijon dressing and sweet butternut squash.
A quick sear crisps up the skin, but the real flavor happens as the chicken thighs simmer in the tomato-beer sauce. Make sure the braising liquid only comes halfway up the sides of the chicken to ensure the skin stays crispy right until serving time.
If you have 20 minutes, you have time to make a full (healthy) dinner. Boneless, skinless chicken thighs stay moist and flavorful, even under the heat of the broiler.
Got the taste for takeout but want to skip the crazy calories? A simple marinade imparts huge flavor, and a trip to the broiler ensures a lighter outcome than the fried fare you normally get when ordering in.
More than 100 five-star reviews can’t be wrong. Brush maple syrup and two types of mustard over the top of the chicken thighs to create a crispy crust as they bake.
Ree Drummond feeds a crowd with this quick tomato sauce, flavored with the bits at the bottom of the pan after searing the chicken.