{"id":1872,"date":"2018-12-10T08:25:54","date_gmt":"2018-12-10T08:25:54","guid":{"rendered":"https:\/\/simpletasty.recipes\/?p=1872"},"modified":"2019-12-07T15:15:41","modified_gmt":"2019-12-07T15:15:41","slug":"15-crispy-yet-juicy-chicken-thigh-recipes","status":"publish","type":"post","link":"https:\/\/simpletasty.recipes\/15-crispy-yet-juicy-chicken-thigh-recipes\/","title":{"rendered":"15 Crispy Yet Juicy Chicken Thigh Recipes"},"content":{"rendered":"\n
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When it comes to meal planning, tried and true quick and easy recipes are a must. One ingredient that often gets ignored is the chicken thigh. Most people prefer to use chicken breasts and often ignore the fact that chicken thighs can provide a great meal that is not only tasty but also easy on the budget as chicken thighs are much cheaper than their breast counterpart.<\/p>\n\n\n\n

Chicken thighs are quite flavorful and can often be swapped into recipes that call for chicken breasts if you are on a budget. In addition, there are many great chicken thigh recipes that are out there that are quite flavorful and surprisingly easy to make. If you are looking for another quick weeknight dinner to add to your rotation, here are 15 crispy and juicy chicken thigh recipes to get you started.<\/p>\n\n\n\n

1. Roasted Thighs with Lemon and Fennel<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

2 lbs of chicken thighs
2 fennel bulbs
4 cloves of garlic
1 lemon
2 tbsp of olive oil
2 tbsp white wine, dry
Salt and pepper to taste
Optional: rice or bread to serve<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Heat oven to 425 degrees. Place chicken in a bowl and set aside. Trim the fronds and stalks from the fennel bulbs. Cut the bulbs into quarters and then cut the quarters into slices that are one inch thick. Add to the bowl containing the chicken. Mince about a tbsp of the fronds and add them to the bowl. Mince the garlic and add it to the bowl. Grate the lemon and add the zest to the bowl.<\/p>\n\n\n\n

Juice the lemon and pour the juice into the bowl. Add in the white wine and oil, season with some salt and pepper. Toss to combine. Transfer the chicken onto a baking sheet. Place the fennel around the chicken. Roast until chicken is cooked through and the fennel is tender around 30 minutes. Cover with foil and let rest. Serve with bread or rice.<\/p>\n\n\n\n

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\"\"<\/figure>2. Pan-Seared Thighs with Tomatoes and Basil<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

2 lbs chicken thighs, skin on and bone-in
Salt and pepper to taste
2 tbsp olive oil
A pint of grape tomatoes
2 garlic cloves, minced
\u00bd cup basil leaves, chopped<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Preheat the oven to 450 degrees. Pat the chicken thighs until they are completely dry. Season each side with salt and pepper. Heat a tbsp of olive oil in a cast-iron skillet. When the oil is hot, add the chicken to the skillet with the skin side down. Cook until skin is crispy and brown and the fat is rendered. Transfer the skillet to the oven and then cook for about 12 minutes with the skin side down. Turn the chicken over and cook for 7 more minutes.<\/p>\n\n\n\n

Remove from the oven and transfer to a paper towel to absorb any excess oil. When the chicken is cooking, heat the remaining olive oil. When the pan is hot, add the tomatoes. Season with some salt and pepper. Stir the tomatoes occasionally until the blister and pop. stir in the garlic and cook for about 2 minutes. Remove from heat and stir in the basil. Divide up the chicken and top with the tomatoes. Garnish with fresh basil.<\/p>\n\n\n\n

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\"\"<\/figure>3. Chicken Thighs with Lemon and Thyme<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

4 to 6 bone in chicken thighs
Olive oil
Salt and pepper
A medium lemon, sliced thinly
5 or 6 sprigs of thyme<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Heat the oven to 400 degrees. Drizzle the thighs with the olive oil. Season with salt and pepper. Place the thighs with the skin down in a large cast-iron skillet. Place the skillet over medium heat. Cook for about 15 minutes without disturbing. When the skin is brown, flip the thighs over.<\/p>\n\n\n\n

Scatter the slices of lemon around the chicken and then place the sprigs of thyme over it. Bake for about 15 minutes or until the internal temperature reaches 165 degrees. Serve hot. If you do not have a large enough skillet to fit all of the thighs, cook in batches. Decrease the time for the second batch as the skillet will be hot already. Store leftovers in the fridge for up to 3 days.<\/p>\n\n\n\n

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\"\"<\/figure>4. Mustard and Balsamic Glazed Thighs with Figs<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

\u00bd cup of balsamic vinegar
2 tbsp of dijon mustard
2 tbsp of olive oil
A tbsp of honey
Tbsp of chopped sage leaves
2 cloves minced garlic
4 to 6 bone-in chicken thighs
Salt and pepper
8 fresh figs, halved<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Heat oven to 350 degrees. Make the glaze by whisking together the mustard, vinegar, a tbsp of olive oil, sage, honey, and garlic in a small bowl. Set the glaze aside. Use paper towels to pat the chicken thighs dry. Season the thighs with salt and pepper.<\/p>\n\n\n\n

Heat a tbsp of olive oil in an oven-safe skillet or a cast-iron skillet over medium heat until the oil starts to shimmer. Add the chicken and cook until fat is rendered and the skin of the chicken has turned brown. Turn the thighs over and then scatter the figs around them. Pour the glaze over the chicken and the figs. Transfer the skillet to the oven and cook until chicken is cooked through.<\/p>\n\n\n\n

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\"\"<\/figure>5. Creamy Mustard Chicken<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

Tbsp olive oil
2 lbs of chicken thighs, bone-in
Salt and pepper
\u00bd cup of shallots, diced
\u00bd cup of dry white wine
A cup of chicken broth
2 tbsp dijon mustard
2 tbsp of heavy cream
Optional: chopped parsley for garnish<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Preheat the oven to 400 degrees. Heat the oil in a large oven-safe skillet. Use paper towels to pat the chicken dry. Season both sides with salt and pepper. Add the chicken to the skillet with the skin side down and cook until the skin is crispy. Move the chicken to a large plate. Add the shallots to the pan and then cook over medium heat until they are softened. Add in the wine and scrape the brown bits from the pan bottom using a wooden spoon.<\/p>\n\n\n\n

Stir until wine is evaporated. Add in the mustard and the broth. Bring to a simmer and then return the chicken to the pan. Cook the chicken in the oven until it is cooked through. Move the chicken to a platter. Place the pan over medium heat, whisk dijon mustard into the sauce and simmer until slightly reduced. Remove from heat, whisk in the cream. Season to taste with salt and pepper. Serve the sauce with the chicken. Garnish with the parsley if desired.<\/p>\n\n\n\n

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\"\"<\/figure>6. Chicken Souvlaki<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

2 pounds of chicken thighs, boneless
1 pound of red potatoes, cut in halves
Tsp salt
2 tbsps lemon juice
1 and a half tbsp of olive oil, divided
2 tbsp of dried oregano
Tbsp dried basil
One clove of minced garlic
2 red or yellow bell peppers, seeded and cored, cut into half inch strips
Dash of pepper<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Heat the oven to 400 degrees. Place a baking sheet in the oven while it is heating. Season the potatoes and the chicken with \u00be of a tsp of salt. Place the chicken with the skin down on the hot baking sheet. Add the potatoes with the cut side down around the edge of the baking sheet.<\/p>\n\n\n\n

Roast in the oven for 15 minutes. While the chicken and potatoes are baking, whisk together the lemon juice, tbsp of oil, oregano, garlic, and the basil in a small bowl. Set aside. Put the peppers in with the remaining oil and salt in a medium bowl. Toss together and set aside. Turn the chicken so that it is skin side up, brush with the lemon mixture. Scatter the peppers around the chicken. Bake until potatoes and chicken is crispy and peppers are tender, about 15 minutes. Let cool for about ten minutes before serving.<\/p>\n\n\n\n

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\"\"<\/figure>7. Chicken and Potatoes with Sage<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

3 tbsp of olive oil
2 bunches of scallions, cut into small pieces
20 sage leaves, chopped
4 chicken thighs, bone in and skin on
2 and a half tsps salt
Half a tsp pepper
Thyme
An lb of red potatoes cut in half lengthwise<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Preheat oven to 375 degrees. Pour 2 tbsp of olive oil onto a rimmed baking sheet and coat the entire surface of the pan. Arrange the scallions on the pan, sprinkle with sage. Season both sides of the chicken with salt and pepper. Place the chicken with its skin side up on top of the sage and scallions.<\/p>\n\n\n\n

Spread the thyme leaves on the baking sheet and then place the potatoes on top of the leaves. Sprinkle with salt and pepper. Drizzle the rest of the olive oil over the chicken and the potatoes. Bake until chicken is cooked through. Remove from oven and serve.<\/p>\n\n\n\n

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\"\"<\/figure>8. Arnold Palmer Roasted Chicken Thighs<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

For the brine:
4 cups of water
4 tea bags
3 slices of lemon peel, about one inch wide
\u00bc cup granulated sugar
Salt
2 tbsp lemon juice<\/p>\n\n\n\n

For the chicken:<\/p>\n\n\n\n

2 pounds of chicken thighs, skin on and bone-in
Olive oil
Salt and pepper
1 thinly sliced lemon
Tbsp of honey<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Bring water to a boil, turn off the heat and add in the tea bags and the lemon peel. Cover and let steep for ten minutes. Remove tea bags and stir in the salt and sugar. Let the mixture cool. Place the chicken into a large zip lock bag. Pour the tea mixture over the chicken. Refrigerate for at least 2 hours. Preheat oven to 450 degrees. Take the chicken out of the brine and pat dry using paper towels. Season with salt and pepper.<\/p>\n\n\n\n

Heat a tbsp of olive oil in a large oven-safe skillet. When the oil is hot add the chicken. Cook until the skin is crispy. Flip the chicken up and scatter the lemon slices underneath. Put the skillet in the oven and cook for about 10 minutes. Brush the chicken with honey and cook a couple of more minutes or until chicken is cooked through.<\/p>\n\n\n\n

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\"\"<\/figure>9. Chicken Thighs and Garlic Spinach<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

2 thighs and 2 wings from a roasted chicken
5 oz baby spinach
2 garlic cloves, finely chopped
\u215b tsp nutmeg
\u00bd lemon, zest, and juice
Olive oil
Salt
Optional: cooked brown rice for serving<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Add olive oil to a skillet and place over medium heat. When the oil is the hot place the chicken in the pan with the skin side down. Cook until skin is crispy. Flip over and cook until other side is golden. Move the thighs to a serving dish. Add the garlic and the spinach to the pan.<\/p>\n\n\n\n

Sprinkle with salt and nutmeg. Saute until spinach wilts. Remove from the heat and stir in the lemon juice and zest. Serve with the crispy chicken and some brown rice. Alternatively, you can serve with any fresh vegetable as a side such as broccoli or mashed potatoes.<\/p>\n\n\n\n

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\"\"<\/figure>10. Grilled Chicken with Chimichurri<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

A cup of chopped parsley
\u00bd cup fresh cilantro
\u00bc cup oregano
\u00bd of a cup of olive oil
2 tbsp of lemon juice
4 tsp of red wine vinegar
2 cloves of minced garlic
Salt and red pepper flakes
2 pounds of chicken thighs, skin on and bone in<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

In a food processor combine the cilantro, cilantro, parsley, lemon juice, olive oil, garlic, vinegar, salt, and red pepper. Pulse until blended, but with a few chunks. Place the chicken into a large bowl. Add in \u00bc of a cup of the chimichurri and mix to combine. Transfer what remains of the chimichurri to a bowl.<\/p>\n\n\n\n

Heat a grill pan or a grill to medium high. Put the chicken, skin down, on the grill. Cook until crispy. Flip the chicken over and grill the other side until browned. Reduce heat to low and cover grill. Cook until chicken registers 165 degrees internally. Move the chicken to a serving platter and let rest for several minutes. Serve with the extra chimichurri sauce.<\/p>\n\n\n\n

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\"\"<\/figure>11.Maple and Mustard Chicken Thighs<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

\u2153 of a cup maple syrup
\u00bc of a cup of dijon mustard
A tbsp apple cider vinegar
\u00bd tsp salt
\u00bc tsp pepper
4 to 6 skinless, boneless, chicken thighs<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Preheat oven to 400 degrees. In a large bowl mix together the syrup, mustard, vinegar, salt, and the pepper. Add the chicken to the mix and toss until well coated. Move the chicken and the sauce to a 13 by 9 baking dish. Arrange the chicken in a single layer.<\/p>\n\n\n\n

Bae for about 20 to 25 minutes or until the chicken is slightly brown and has an internal temp of 165 degrees. Serve hot with some of your favorite healthy side dishes such as broccoli, spinach, corn, or beans. You can make this sauce up to a day ahead and may marinate the chicken in the sauce for up to 24 hours.<\/p>\n\n\n\n

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\"\"<\/figure>12. Chili and Honey Chicken Thighs with a Creamy Cilantro Sauce<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

For the chicken:
2 tbsp honey
Tbsp chili powder
\u00bc cup of amber beer
2 tbsp of cider vinegar
Tbsp of olive oil
10 chicken thighs, boneless and skinless
Cilantro, roughly chopped to use as garnish
For the sauce:
1 cup of sour cream
1 and a half cups cilantro
Zest and juice of a lime
\u00bc tsp of salt<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Preheat the oven to 450 degrees. In a large mixing bowl stir together the beer, vinegar, chili powder, and honey. Add the chicken to the bowl and stir until the chicken is coated. Let marinate for up to 3 hours. Arrange the thighs on a baking sheet and drizzle the remaining dressing over them.<\/p>\n\n\n\n

Bake for 30 minutes or until chicken is completely cooked through. When the thighs are baking, make the sauce. In a food processor combine all of the sauce ingredients. Process until the cilantro is finely minced and the sauce turns a light green color. Serve chicken hot with cilantro sauce on the side.<\/p>\n\n\n\n

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\"\"<\/figure>13. Dill Pickle Chicken<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

4 to 6 skinless, boneless chicken thigh
2 cups of pickle brine
Salt and pepper
\u00bd cup diced dill pickles
2 tbsp fresh dill, chopped<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Put the chicken in a shallow dish and pour the pickle brine over the thighs. Make sure each piece of chicken is totally submerged in the juice. Cover and refrigerate for two to eight hours. Preheat oven to 425 degrees. Drain the juice from the chicken and pat dry using paper towels.<\/p>\n\n\n\n

Season the chicken with salt and pepper on each side. Place in a square baking dish in a single layer. Bake the chicken until it reaches an internal temp of 165 degrees. This takes about 20 minutes or so, depending on the size of the thighs and your oven. Cover with foil and let rest for 10 minutes before serving. Garnish with fresh dill and chopped pickles.<\/p>\n\n\n\n\n\n\n\n

\"\"<\/figure>14. Chorizo Chicken Chili<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

3 tbsp of olive oil
A yellow onion diced
3 garlic cloves, minced
12 oz of Mexican chorizo with the casings removed
12 oz boneless, skinless chicken thighs
Salt and pepper
Tbsp tomato paste
2 tbsp of chili powder
A tbsp ground cumin
2 tsp of oregano
\u00bc tsp of cinnamon
28 can of diced tomatoes, fire-roasted
A 15 ounce can of cannellini beans, rinsed and drained
A 15 ounce can of kidney beans, rinsed and drained
A cup of chicken broth
Optional for serving: sour cream, cilantro, scallions<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Heat oil in a stockpot over medium heat. Add the garlic and onion, cook until onion softens. Add in the chicken, chorizo, salt, and pepper. Cook until meat is browned. Add in the rest of the ingredients. Stir to combine. Bring it to a boil and then reduce the heat and then simmer for about 15 minutes. Serve with additional toppings if desired.<\/p>\n\n\n\n

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\"\"<\/figure>15. Orange Chicken with Kale Stir Fry<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

2 or 3 oranges
\u00bc cup of soy sauce
1 and a half tbsp cornstarch
1 and a half pounds chicken thighs, cut into strips one inch wide
Salt
2 tbsp peanut oil
Red onion, thinly sliced
4 cloves minced garlic
2 tbsp grated ginger
2 red chillies
A bunch of kale, with stems removed and leaves cut into strips 1 inch wide
2 thinly sliced scallions
For serving: brown or white rice<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Zest one of the oranges and place the zest into a bowl. Juice the zested orange and then juice another to get half a cup of juice. Add the orange juice, soy sauce, and the cornstarch to the bowl with the zest. Whisk until combined and set aside.<\/p>\n\n\n\n

Cut the third orange into segments. Sprinkle the chicken with salt. Set a wok over high heat and heat for about three minutes. Add the oil and turn pan to coat. Add in the garlic, onion, ginger, and dried chilies. Cook until they start to brown. Add in the chicken and cook until browned, stirring constantly. Add in the kale and the orange sauce. Cook until sauce thickens. Remove from the heat and serve over rice. Top with scallions and orange slices.<\/p>\n\n\n\n

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