Chicken Boneless Thighs

chicken boneless thighs, looking for these recipes? check this for 9 best chicken boneless thighs: Butter chicken,Cinnamon chicken skewers with couscous,Piri piri chicken burger,Piri piri chicken burger,Chicken, chorizo and olive tray bake,Barbecued chicken bites with nuoc cham and cherries,BBQ chicken on flat-bread with cucumber pico de gallo,Express wonton noodle soup

Barbecued chicken bites with nuoc cham and cherries

Image credit: (N/A) – taste.com.au

Ingredients

  • 260g chicken thighs, boneless, skinless, well trimmed and cut into 2cm pieces
  • 1/2 tablespoon canola oil
  • 6 tablespoons palm sugar
  • 6 tablespoons fish sauce
  • 6 tablespoons fresh lime juice
  • 1 Thai chilli, minced
  • 1/2 English cucumber, seeded and sliced
  • 8 cherries, pitted and quartered
  • 1 tablespoon chopped fresh coriander, plus leaves for garnish
  • 12 small inner butter lettuce leaves

Method

  • Step 1
    Soak 12 small bamboo skewers in water. Prepare a barbecue for medium-high heat. In a small bowl, toss the chicken pieces with the oil and thread 3 pieces of chicken onto the top third of each skewer. In a medium bowl, whisk the palm sugar, fish sauce, lime juice, and chilli until the sugar dissolves. Set the nuoc cham aside.
  • Step 2
    In a small bowl, toss the cucumber, cherries, coriander, and 2 tablespoons of the nuoc cham to coat. Season to taste with salt.
  • Step 3
    Lightly brush the barbecue grates with oil and season the chicken skewers generously with salt. Barbecue the chicken skewers, turning as needed, for about 8 minutes, or until the chicken is nicely charred and just cooked through. Remove the skewers from the barbecue and immerse in the bowl with the remaining nuoc cham.
  • Step 4
    Lay the lettuce leaves in a straight line on a narrow rectangular platter. Remove the skewers from the nuoc cham and lay the skewers over the lettuce. Top with some of the cucumber-cherry salad and garnish with coriander leaves. Serve the nuoc cham on the side for dipping.

Piri piri chicken burger

Image credit: (N/A) – taste.com.au

Ingredients

  • 6 long fresh red chillies, coarsely chopped
  • 6 garlic cloves, coarsely chopped
  • 4cm-piece fresh ginger, peeled, coarsely chopped
  • 2 tablespoon fresh lemon juice
  • 1 1/2 teaspoon sea salt flakes
  • 180ml (3/4 cup) olive oil, plus more to brush
  • 8 (about 100g each) boneless skinless chicken thigh fillets, trimmed, pounded to an even thickness
  • 195g (3/4 cup) mayonnaise
  • 125ml (1/2 cup) apple cider vinegar
  • 55g (1/4 cup) caster sugar
  • 2 teaspoons sea salt flakes
  • 1 continental cucumber, peeled, shaved into ribbons with a vegetable peeler
  • 4 hamburger buns, split
  • 1 small red onion, thinly sliced into rings
  • 1 cup lightly packed fresh coriander leaves and tender stems

Method

  • Step 1
    In a blender, puree the chilli, garlic, ginger, lemon juice and salt until smooth. With the blender on high, gradually blend in the oil. Transfer 125ml (1/2 cup) of the chilli mixture to a large bowl. Add the chicken and stir to coat. Cover and refrigerate for at least 30 minutes to marinate. Combine 80ml (1/3 cup) of the chilli mixture with the mayonnaise. Season to taste with salt. Cover and refrigerate. Reserve the remaining chilli mixture.
  • Step 2
    In a small bowl, whisk the vinegar, sugar and salt in a medium bowl until the sugar has dissolved. Add the cucumber and refrigerate uncovered for at least 20 minutes. Drain well on paper towels before using.
  • Step 3
    Preheat the barbecue on medium-high heat. Remove the chicken from the marinade and pat dry. Season with salt. Barbecue for 4 minutes, or until lightly charred on one side. Turn and cook, basting the chicken with the remaining chilli mixture, for 4 minutes, or until the chicken is cooked through.
  • Step 4
    Meanwhile, lightly oil the cut sides of the buns and toast on the barbecue, cut side down, for 2 minutes, or until lightly toasted.
  • Step 5
    Spread some chilli mayonnaise over the bun bottoms. Top each with 2 pieces of chicken, pickled cucumber, onion and coriander. Cover with the bun tops and serve.

Piri piri chicken burger

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 6 long fresh red chillies, coarsely chopped
  • 6 garlic cloves, coarsely chopped
  • 4cm piece ginger, peeled, coarsely chopped
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons sea salt flakes
  • 185ml (3/4 cup) olive oil, plus extra, to brush
  • 8 (about 100g each) boneless skinless chicken thigh fillets, trimmed, pounded to an even thickness
  • 190g (3/4 cup) whole egg mayonnaise
  • 125ml (1/2 cup) apple cider vinegar
  • 55g (1/4 cup) caster sugar
  • 2 teaspoons sea salt flakes
  • 1 continental cucumber, peeled into ribbons
  • 4 hamburger buns, split
  • 1 small red onion, thinly sliced into rings
  • 1 cup lightly packed fresh coriander leaves and tender stems

Method

  • Step 1
    Blend the chilli, garlic, ginger, lemon juice and salt in a blender until smooth. With the blender on high, gradually add the oil until combined. Transfer 160ml (2⁄3 cup) to a large glass or ceramic bowl. Add the chicken. Stir to coat. Cover. Place in the fridge for at least 30 minutes to marinate. Combine 80ml (1⁄3 cup) of the chilli mixture with the mayo. Season with salt. Cover and place in the fridge. Reserve the remaining chilli mixture.
  • Step 2
    Place the vinegar, sugar and salt in a bowl and whisk until the sugar dissolves. Add the cucumber and place, uncovered, in the fridge for at least 20 minutes.
  • Step 3
    Preheat a barbecue on medium-high. Remove the chicken from the marinade and pat dry. Season with salt. Cook for 4 minutes or until lightly charred on 1 side. Turn and cook, basting the chicken with the reserved chilli mixture, for 4 minutes or until lightly charred and the chicken is cooked through.
  • Step 4
    Meanwhile, lightly oil the cut sides of the buns and toast on the barbecue, cut-side down, for 2 minutes or until lightly toasted.
  • Step 5
    Spread the piri piri mayo over the bun bases. Top each with 2 pieces of chicken, then the cucumber, onion and coriander. Top with the bun tops.

Chicken, chorizo and olive tray bake

Image credit: Photography by Rob Palmer – taste.com.au

Ingredients

  • 6 boneless chicken thigh fillets, skin on, cut in half
  • 1 onion, thinly sliced
  • 1 red capsicum, deseeded, sliced
  • 2 chorizo sausages, thinly sliced on the diagonal
  • 2 tablespoons extra virgin olive oil
  • Salt flakes and freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 4 garlic cloves, unpeeled, bruised
  • 150g Sicilian olives
  • 400g can chickpeas, rinsed, drained
  • 3 fresh rosemary sprigs
  • 8cm strip of orange zest
  • 80ml (1/3 cup) dry sherry (or a dry white wine, such as sauvignon blanc or chardonnay)
  • 125ml (1/2 cup) Massel chicken style liquid stock

Method

  • Step 1
    Preheat the oven to 200C.
  • Step 2
    Combine the chicken, onion, capsicum and chorizo in a bowl. Drizzle over the oil and season with salt, pepper and nutmeg. Mix well with your hands.
  • Step 3
    Heat a large non-stick frying pan over medium-high heat and add the chicken thighs, skin side down. Seal on each side for 2-3 minutes, until the skin is golden and crisp. Remove and place, skin side up, in a 2L ovenproof dish. Add the onion, capsicum and chorizo to the pan and seal for 3-4 minutes, until golden. Add to the chicken in the dish, along with the garlic, olives, chickpeas, rosemary and orange zest, arranging in an even layer.
  • Step 4
    Drain any excess oil from the pan and heat over high heat. Add the sherry, stir to deglaze and cook for 1 minute or until reduced by one-third. Pour the reduced sherry and the stock in and around the chicken and vegetables, then bake for 35-40 minutes, until golden and the pan juices have reduced. Rest for 5 minutes before serving.

BBQ chicken on flat-bread with cucumber pico de gallo

Image credit: (N/A) – taste.com.au

Ingredients

  • 8 Coles RSPCA Approved Chicken Thigh Fillets boneless skinless (about 1kg), each cut into 3 pieces
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 1/4 teaspoons ground cumin
  • 1 teaspoon sumac (optional)
  • 2 ripe tomatoes (250g total), seeded, diced
  • 1 Lebanese cucumber (230g), seeded, diced
  • 1/2 cup fresh mint leaves, loosely packed, chopped
  • 2 spring onions, finely chopped
  • 1 large jalapeno chilli, finely chopped (seeded, if preferred)
  • 2 tablespoons fresh lemon juice, plus zest of 1 lemon
  • 1 small garlic clove, minced
  • 4 pita breads

Method

  • Step 1
    Preheat a barbecue on medium-high heat. In a large bowl, toss the chicken, 2 tbs of the olive oil, cumin and sumac to coat. Season with salt and pepper. Thread 3 pieces of chicken onto each of 8 skewers. Barbecue the skewers, turning as needed, for 15 mins or until the chicken begins to char and shows no sign of pink when pierced in the thickest part with the tip of a knife.
  • Step 2
    Meanwhile, in a medium bowl, toss the tomatoes, cucumber, mint, onions, chilli, lemon juice, garlic, and remaining 2 tbs olive oil to combine. Season with salt.
  • Step 3
    Barbecue the pitas for about 1 min each side or until heated through and toasted. Divide the pitas among 4 plates. Top each pita with 2 chicken skewers and generously spoon the cucumber pico de gallo over the skewers. Sprinkle with lemon zest and serve.

Express wonton noodle soup

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 5 garlic cloves, peeled
  • 5 garlic cloves, peeled 4cm piece ginger, peeled, coarsely chopped
  • 1 teaspoon whole black peppercorns
  • 2 tablespoons vegetable oil
  • 700g (4) boneless chicken thigh fillets
  • 2L (8 cups) Massel chicken style liquid stock
  • 2 whole star anise
  • 80ml (1/3 cup) soy sauce
  • 12 frozen wontons or dumplings
  • 400g cooked Chinese-style egg noodles (such as shelf-ready thin hokkien noodles or cooked fresh thin Chinese egg noodles)
  • 4 baby pak choy, quartered lengthways
  • Thinly sliced long fresh red chilli, to serve

Method

  • Step 1
    Use a mortar and pestle or a small blender to combine the garlic, ginger and peppercorns into a rough paste.
  • Step 2
    Heat the vegetable oil in a large saucepan over medium-high heat. Season the chicken with salt and cook 2-3 minutes each side or until just starting to colour. Add the garlic mixture and cook, stirring, for about a minute or until aromatic. Add the stock, star-anise and soy sauce. Bring to a gentle simmer then reduce heat to low and cook for 10 minutes or until chicken is cooked through.
  • Step 3
    Meanwhile, fill another saucepan with water. Place over high heat. Once boiling, add wontons or dumplings. Cook for 3-4 minutes or until just cooked through. Drain.
  • Step 4
    Divide the noodles and pak choy among serving bowls and top with the wontons or dumplings.
  • Step 5
    Use tongs to transfer the cooked chicken from the soup to a chopping board. Slice the chicken and divide among bowls. Strain the soup and discard the solids. Season with salt or soy sauce, to taste. Ladle the hot soup into the bowls. Sprinkle with sliced red chilli to serve.

Cinnamon chicken skewers with couscous

Image credit: Steve Brown – taste.com.au

Ingredients

  • 6 boneless chicken thigh fillets, trimmed, halved lengthways
  • 2 teaspoons olive oil, plus extra to brush
  • 1 teaspoon ground cinnamon
  • 1 tablespoon honey
  • 1/4 cup (60ml) orange juice
  • 250g instant couscous
  • 1/3 cup slivered almonds, lightly toasted
  • 1/3 cup sultanas
  • 1 cup fresh herbs (flat-leaf parsley and mint leaves)

Method

  • Step 1
    Thread each chicken piece onto a wooden skewer, brush with a little oil and sprinkle with 1/2 teaspoon cinnamon. In a small bowl, mix 2 teaspoons oil, remaining cinnamon, honey and juice, and set aside. Place couscous in a large bowl, pour over 150ml boiling water, cover with a tea towel and set aside for 5 minutes.
  • Step 2
    Meanwhile, preheat a chargrill or frypan to high. Cook the chicken for 2-3 minutes each side until cooked and slightly charred. Fluff couscous with a fork, add almonds, sultanas, herbs and juice mixture, stir to combine and season with salt and pepper. Divide couscous between plates and top with chicken.

Butter chicken

Image credit: (N/A) – taste.com.au

Ingredients

Marinade

  • 1/4 cup natural yoghurt
  • 1/2 juice of lemon
  • 2 cloves garlic, finely chopped
  • 2cm piece fresh ginger, peeled and finely chopped
  • 1 tablespoon garam masala
  • 1 teaspoon salt
  • 1kg (boneless skinless) chicken thigh fillets, cut into bite-size pieces

Sauce

  • 125g raw cashews
  • 40g butter, chopped
  • 2 tablespoons peanut oil
  • 2 medium onions, finely diced
  • 1 bay leaf
  • 1 tablespoon garam masala, extra
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 cup tomato passata
  • 1 teaspoon salt
  • 300ml Bulla cooking cream
  • 1/2 cup chicken stock
  • Cooked rice, to serve
  • Coriander leaves, to serve

Method

  • Step 1
    Combine all marinade ingredients in a bowl and massage into chicken. Cover and let stand while sauce is prepared.
  • Step 2
    Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.
  • Step 3
    Heat butter and oil in a large sauce pan over medium heat until butter is melted. Add onion and bay leaf and slowly cook until onion is golden, about 15 – 20 minutes. Reduce heat if onion browns too quickly. Stir in garam marsala, paprika, cumin, cinnamon and salt, cook for a minute. Add chicken and marinade, cook for 5 minutes tossing in onion mixture. Add processed cashew, passata and stock. Simmer for 20 minutes. Stir in cream and cook for a further 15 minutes.
  • Step 4
    Serve with rice and garnish with reserved cashews and coriander leaves.

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