THE ONE GLAZED CHICKEN THIGHS
I wanted to roast my chicken thighs one night but was out of foil so I didn't want the big sticky clean up. I decided to pull out a big frying pan instead and came up with these delicious, moist, and perfectly flavored boneless chicken thighs. You could use chicken legs as well. Breasts would work too, but you wouldn't want to cook them as long. The trick to these is cooking them low and slow!
Provided by MelvinsWifey
Categories Healthy
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat vegetable oil in large frying pan with a fitting lid. Sprinkle thighs with salt and pepper to taste.
- When oil is hot, brown chicken on each side. Remove chicken from pan and drain any water if there is any left. A little bit remaining is okay.
- While chicken is browning, in a separate, small saucepan, combine all remaining ingredients over high until bubbly. Keep simmering until it gets to a thicker glaze consistency.
- Return chicken to pan. Pour glaze all over chicken and cover with a lid. Turn heat to medium low and simmer for 30 minutes.
- Uncover chicken and cook on low to medium until glaze is thick again.
- Serve chicken and pour remaining glaze over it.
Nutrition Facts : Calories 361.6, Fat 11, SaturatedFat 2.1, Cholesterol 125.9, Sodium 817.3, Carbohydrate 34.5, Fiber 0.6, Sugar 29.1, Protein 30.6
HONEY GARLIC CHICKEN THIGHS
Steps:
- Mix together the honey, soy sauce, vinegar, thyme, pepper and garlic in a bowl. Reserve 1/4 cup of the marinade to use for basting later. Marinate the chicken with the remaining liquid in a resealable bag for 2 to 3 hours in the refrigerator.
- Heat one side of a gas grill to medium heat, keeping one side cooler. Grill the chicken thighs on medium for approximately 5 minutes on each side, taking care not to let the sugars burn. Move the thighs to the cool side of the grill and baste with the reserved marinade. Cover the grill and cook, basting every 3 to 4 minutes, until the thighs are cooked completely through, about 10 minutes more.
HONEY AND SOY-GLAZED CHICKEN THIGHS WITH MARINATED CUCUMBERS
Steps:
- 1. Place the chicken in a large re-sealable plastic bag. Add 2 tablespoons soy sauce and 1 tablespoon oil. Seal and turn bag to coat chicken evenly. Marinate 15 minutes at room temperature, or in the refrigerator for up to 12 hours.
- 2. Peel the cucumbers and halve lengthwise. Use a small spoon to scoop out the seeds and discard. Thinly slice and toss in a strainer with 1 teaspoon salt. Let sit 10 minutes in the sink to drain. Rinse, drain well and pat dry on paper towels. Toss in a bowl with the vinegars and chives. Set aside.
- 3. Position the oven rack about 6 inches from the heat source. Preheat the oven to 450 degrees F. Combine the remaining 2 tablespoons soy sauce, remaining 1 tablespoon oil, honey, lemon juice, and thyme in a small saucepan. Bring to a boil over high heat, stirring to blend. Remove from the heat and cool slightly.
- 4. Line the bottom of a broiling pan with foil and brush top pan with oil. Arrange the chicken on the pan, skin-side up. Bake the chicken, brushing often with the honey-soy mixture, until a meat thermometer inserted in the thickest part of the thigh, registers 160 degrees F, about 25 minutes. Put the oven on the broil setting and liberally brush each thigh with more of the honey-soy mixture. Broil until nicely browned, watching carefully to avoid burning. Season with pepper. Serve chicken with the cucumber salad.
Nutrition Facts : Calories 514, Fat 27 grams, SaturatedFat 7.5 grams, Cholesterol 138 milligrams, Sodium 906 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 30 grams
STICKY GLAZED CHICKEN THIGHS IN BUTTER LETTUCE
Steps:
- Put the orange juice, ketchup, brown sugar, vinegar, Worcestershire sauce and red pepper flakes in a medium saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until thick, about 15 minutes. Keep about 1/2 cup warm for serving and set aside the rest for glazing.
- Preheat the grill to high heat. Brush the chicken with oil on both sides and sprinkle with salt and pepper. Grill smooth-side down, covered, until lightly charred, 3 to 4 minutes. Flip and brush generously with the glaze. Cook, covered, until charred and the thighs are just cooked through, another 3 to 4 minutes. Flip again, glaze, and cook uncovered about 1 minute. Remove the chicken to a cutting board, sprinkle with the chives if using, and rest the chicken for a few minutes.
- Slice the chicken into thin strips. Serve with butter lettuce leaves for wraps and the reserved glaze on the side.
ONE PAN SUMAC CHICKEN THIGHS
I bought some ground sumac online recently and was google-searching other things to use it in, when I stumbled on this recipe from cookinglsl.com. It's quick, easy, and totally delicious (hubby seal of approval, and he can be picky about chicken).
Provided by lecole54
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 375°F.
- 2. In a bowl combine olive oil, salt, pepper, sumac, juice from 1 orange, garlic cloves and thyme. Stir to combine.
- 3. Dip chicken into marinade to coat evenly.
- 4. Slice the second orange into rounds. Place on the bottom of a skillet. Arrange chicken thighs on top.
- 5. Bake for 45 minutes, until the temperature of the chicken reaches 165 F and skin is crispy. Cook for longer, if needed.
- 6. Serve and enjoy!
Nutrition Facts : Calories 452.8, Fat 35.1, SaturatedFat 7.9, Cholesterol 118.4, Sodium 689.3, Carbohydrate 8.9, Fiber 1.8, Sugar 6.2, Protein 25.2
HONEY-AND-SOY-GLAZED CHICKEN THIGHS
In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice.
Provided by Kay Chun
Categories dinner, easy, lunch, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
- On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
- Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Nutrition Facts : @context http, Calories 691, UnsaturatedFat 34 grams, Carbohydrate 5 grams, Fat 55 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 17 grams, Sodium 961 milligrams, Sugar 1 gram, TransFat 1 gram
BALSAMIC CHICKEN THIGHS
This is a quick and easy recipe that never fails to please even my picky DDs. Since chicken thighs are usually inexpensive it makes a economical meal. I like to serve these with some type of rice side dish and a green salad.
Provided by mickie49
Categories Chicken Thigh & Leg
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Spray large frying pan, preheat.
- Rinse and pat dry thighs.
- Season with salt and pepper.
- Brown well on all sides.
- Cover, reduce heat to medium and cook for approximately 25 minutes,or'til thighs are done depending on size.
- Add shallots,cook for 2-3 minutes,until they soften.
- Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly.
- Spoon sauce over thighs to serve.
ASIAN GLAZED CHICKEN THIGHS
Slightly spicy, but the sweetness tames the heat. Serve with rice.
Provided by Essanaye
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
- Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g
MUSTARD-GLAZED CHICKEN THIGHS
Make and share this Mustard-Glazed Chicken Thighs recipe from Food.com.
Provided by Walmart
Categories Chicken
Time 35m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425°F.
- In a small mixing bowl, whisk together the coconut oil, mustard, poultry seasoning and salt.
- Arrange the chicken thighs in a 9x12" baking dish. Brush the mustard glaze mixture evenly over the top of each thigh. Add freshly ground black pepper to taste.
- Bake uncovered for 30 minutes or until a thermometer reads 165°F when inserted into the center of one of the chicken thighs.
- This dish was created by Walmart Mom, Tara Kuczykowski.
Nutrition Facts : Calories 310.8, Fat 15.2, SaturatedFat 8, Cholesterol 171.8, Sodium 553.9, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 41
ASIAN GLAZED CHICKEN THIGHS
Serving size is 2 thighs each. Chili paste gives these thighs a mahogany sheen. There are several chili paste or sambal oelek recipes on fooddotcom.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine vinegar, soy sauce, honey, sesame oil, chili paste and garlic, stirring until honey dissolves; cool slightly. Pour vinegar mixture into a zip-lock plastic bag. Add chicken to bag; seal. Marinate in refrigertor 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.
- Preheat over to 425 degrees.
- Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt to taste. Bake 425 degrees for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remainder marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.
Nutrition Facts : Calories 483.3, Fat 33.2, SaturatedFat 8.7, Cholesterol 157.9, Sodium 814.5, Carbohydrate 11, Fiber 0.2, Sugar 8.9, Protein 34.1
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