Thighsteaksinfruitymintsalsa Recipes
MEDITERRANEAN CHICKEN THIGHS
I found this recipe in my local newspaper. It is a big hit when I am having company. I usually broil it for a few minutes to brown after cooking. I hope you enjoy it as much as my family and I do.
Provided by LI-Ray
Categories Chicken Thigh & Leg
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix salt, pepper, cumin and cayenne and rub mixtures over the chicken thighs.
- In large heavy skillet, heat oil over medium high heat. Saute chicken until golden brown. Remove from pan. Drain, leaving 2 tablespoons fat.
- Reduce heat to medium. Add onion and garlic and saute about 10 minutes.
- Turn heat to high and add sherry to the onion and garlic mixture. Cook until the liquid is reduced, about 5 minutes. Add crushed tomatoes, bay leaves, olives,basil and salt and pepper to taste. Return chicken to pan.
- Cook,covered, about 35 to 40 minutes,until chicken begins to fall away from the bone. Serve over couscous.
Nutrition Facts : Calories 971.6, Fat 58, SaturatedFat 14.1, Cholesterol 236.9, Sodium 550.4, Carbohydrate 25, Fiber 4.8, Sugar 3.2, Protein 52.8
THAI CHICKEN THIGH BAKE
Super moist and super easy Thai-inspired sweet and spicy chicken. The secret is the foil wrapper!
Provided by Jacqueline
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 10
Number Of Ingredients 10
Steps:
- Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to envelop the chicken.
- Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.
- Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 14.4 g, Cholesterol 58.2 mg, Fat 10.1 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 911.3 mg, Sugar 9.9 g
CHICKEN THIGHS TERIYAKI (MARINATED AND GRILLED)
Make and share this Chicken Thighs Teriyaki (Marinated and Grilled) recipe from Food.com.
Provided by Oolala
Categories Japanese
Time 2h55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- For the marinade, in a resealable plastic bag, combine the soy sauce, orange juice, ginger, garlic and red pepper.
- Remove skin from chicken, if desired. Add chicken to the marinade and refrigerate 2-24 hours, turning occasionally.
- Preheat grill to medium.
- Remove chicken from marinade and grill, covered, for 50-55 minutes or until tender and no longer pink (180 degrees F.) turning once.
Nutrition Facts : Calories 493.3, Fat 34.7, SaturatedFat 10, Cholesterol 191, Sodium 704.3, Carbohydrate 2.5, Fiber 0.2, Sugar 0.9, Protein 40.2
THAI CHICKEN THIGHS
These chicken thighs marinate overnight in a Thai basil, cilantro-lime, and fish sauce blend before they're grilled.
Provided by Cooking44
Categories World Cuisine Recipes Asian Thai
Time 8h30m
Yield 6
Number Of Ingredients 13
Steps:
- Combine cilantro, Thai basil, fish sauce, green onions, lime juice, lime zest, brown sugar, ginger, kosher salt, and 3/4 teaspoon pepper in a medium-sized bowl.
- Combine chicken thighs and cilantro mixture in a gallon-sized zip-top bag. Marinate in the refrigerator 8 hours to overnight, turning occasionally.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Drain chicken thighs and discard marinade. Season with salt and pepper to taste.
- Add chicken to the preheated grill and cook until no longer pink in the centers, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). Serve immediately.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 4.1 g, Cholesterol 93.4 mg, Fat 17.8 g, Fiber 0.5 g, Protein 26.3 g, SaturatedFat 3.5 g, Sodium 1085.4 mg, Sugar 2.9 g
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