recipes with chicken thighs, looking for these recipes? check this for 5 best recipes with chicken thighs: [Japanese style] Chicken Thigh Stewed with Minced Daikon Radish , Garlic lemon rosemary chicken thighs , Roasted Chicken Thighs with Broccoli ? , Garlic Parmesan Chicken Thighs , Honey chicken thighs
Table of Contents
Garlic Parmesan Chicken Thighs
Recipe by: Lauren
2 boneless chicken thighs
1 cup all purpose flour
1 1/2 tsp seasoned salt
1/4 tsp cayenne pepper
1/8 tsp black pepper
1/4 cup butter
2 tsp garlic powder
2 tbsp parmesan cheese
Parsley for garnish (if desired)
Oil for frying
Pre heat oven to 350 degrees.
Stir together all purpose flour, seasoned salt, cayenne pepper and black pepper.
Dredge thighs in flour.
Heat oil in either a deep fryer or a large pan. Deep fry thighs for about 8-10 minutes. Drain on wire rack.
Cook the thighs until they just begin to brown. Bake thighs for about 15-20 minutes or until chicken is cooked through.
Prepare the sauce by melting the butter and the garlic powder in a small pan. When the thighs have finished cooking in the oven place thighs into a large bowl or on a plate. Stir in half of the parmesan cheese into the melted butter. Pour the melted garlic butter over the thighs until they’re well coated on both sides.
Serve the thighs by sprinkling the remaining parmesan cheese on top of the thighs. Change
[Japanese style] Chicken Thigh Stewed with Minced Daikon Radish
Recipe by: Miki S
150-200 g Chicken thigh
1/4 Minced Daikon radish (Don't drain the juice! You'll need it!)
1/2 tablespoons Sugar
2 tablespoons Soy Sauce
1 pinch Salt
20 cc Rice vineger
4-5 stalks Green onion
Mix minced Daikon, sugar, soy sauce, salt and vinegar. (I use Vitamix blender to mince Daikon and mix them.)
Wipe chicken, sprincle 1-2 pinch of salt onto it. You can cut the chicken into smaller pieces.
Pan fry the chicken (skin side down first). When the skin side become well cooked and browned (do not burn), flip upside down.
Pour Daikon mix onto the chicken and stew until the chicken become well-cooked.
Place the chicken and Daikon on plates or bowls. Put chopped green onion on top of it. Change
Garlic lemon rosemary chicken thighs
Recipe by: JON DOE
3 lbs bone in skin on chicken thighs
2 cups red potatoes(about a pound)
2 cups fennel
1 1/2 cup organic carrots
1 cup evo
1/2 cup fresh lemon juice
2 lemons sliced
3 tbsp fresh fine chopped rosemary
8 large or 10 small garlic cloves fine chopped
Salt and pepper
3.5 oz capers drained
Lemon pepper seasoning
425 Preheat to
Add the evo, lemon juice, capers, rosemary, garlic, salt and pepper and whisk well, set aside. Change Change
Cut up the veggies and add to the sauce toss well. Season with a little more salt and pepper and set aside. Change Change Change
Take the chicken thighs and trim them up. You want a nice even amount of skin on the top and nothing underneath or hanging over. Season with lemon pepper.
Place chicken in a cold non stick pan and bring the heat to medium high and sear the thighs skin side down on med high until brown and crisp, flip and then do the same for a few minutes. Change Change
Add the veggies and sauce to the pan and nestle the chicken around the pan and cook for 25 minutes the turn to 450 and cook for an additional 20 to 25 minutes. Change Change
Let it cook for about 10 minutes and serve over white rice, don’t forget to drizzle the juices over the rice. Change
Honey chicken thighs
Recipe by: Hue Lam
5 chicken thighs
1 tsp seasoning
1 tsp soy sauce
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp non-spicy chili powder
2 tsp honey
Chicken thighs are cleaned. Then marinated with all the above spices, leave it in the refrigerator for about 1 hour to infuse. Then put in microwane for 1 minute and bake at 320 degrees for the first 20 minutes. Flip the chicken chop and bake another 10 minutes for the second time. That’s it, take it out and enjoy it Change Change Change
Roasted Chicken Thighs with Broccoli ?
Recipe by: Crock Pot Girl
10 cloves minced garlic
1/8 teaspoon ground ginger
1/8 teaspoon crushed red pepper
1/8 teaspoon black pepper
1 can (14.5 ounce) reduced sodium chicken broth
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
4 tablespoons honey
1 large pack chicken thighs (skin on, bone in)
1 large pack frozen broccoli florets
In a bowl combine: minced garlic, ginger, crushed red pepper, black pepper, chicken broth, teriyaki sauce, soy sauce and honey, mix well and set to the side…… Change Change Change
Rinse and pat dry your chicken thighs and place into a large baking dish…. Change Change Change
Place frozen broccoli florets into baking pan with chicken thighs…… Change Change
Sprinkle all with parsley flakes and garlic powder…. Change Change Change
Stir your wet ingredients together and pour over chicken thighs and broccoli….. Change Change Change
Cover and bake at 400 degrees for 1 hour….. Change Change Change
Remove cover and increase oven temp to 450 degrees, baste chicken and broccoli, then bake uncovered for 35- 40 minutes….. Chicken should be golden on top ! Change Change Change