Thyme And Sesame Crusted Chicken Thighs Recipes

Steps:

• In a mixing bowl, whisk together the olive oil, sesame seeds, tahini, garlic, lemon zest and juice and hot sauce to taste if using. Season with salt and pepper. Add the chicken and marinate in the refrigerator for 1 hour and up to 8 hours.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Remove the chicken from the marinade and place on the indirect heat side of the grill, skin-side up. Close the grill and cook until golden brown, 15 to 18 minutes. Flip and move to the direct heat side of the grill to char on the other side. Cook until the skin is charred and crispy and the chicken is cooked through; the internal temperature should be 160 degrees F, 2 to 3 more minutes. Remove from the grill and let rest for a few minutes. Garnish with the parsley before serving.

Steps:

• Mix chicken broth, soy sauce, vinegar, honey, sugar, garlic, ginger, sesame oil, and red pepper flakes together in a large skillet over medium heat. When mixture starts to sizzle, add chicken and bring to a boil.
• Turn down the heat and let simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a serving platter, leaving remaining sauce in the skillet.
• Turn heat to high and cook until sauce becomes a thick glaze. Remove from heat and pour over chicken. Sprinkle with green onions and sesame seeds.

Steps:

• Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking.
• Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.
• Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they're completely under the chicken.
• Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it.
• To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.

Steps:

• Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour.
• Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
• In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson® Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat.
• Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste.
• Spoon sauce over chicken before serving.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a deep, oven-safe dish with aluminum foil.
• Mix chicken broth, soy sauce, vegetable oil, sesame oil, and garlic together in a small bowl.
• Place chicken in the prepared dish. Pour sauce over chicken and turn until fully coated.
• Bake in the preheated oven for 40 minutes. Sprinkle 1 teaspoon sesame seeds over chicken, and continue to bake until no longer pink at the bone and the juices run clear, about 10 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Sprinkle remaining sesame seeds over chicken before serving.

Steps:

• Place a rack in highest position in oven; preheat to 450°F. Place panko in a small bowl. Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy). Season chicken thighs on both sides with salt and pepper. Arrange skin side up a rimmed baking sheet and smear all over skin side of thighs. Working with 1 piece at a time, firmly press chicken, skin side down, into panko so crumbs adhere. Place back on baking sheet skin side up.
• Arrange carrots and thyme sprigs around chicken and drizzle with oil; season with salt and pepper. Toss to coat and bake until carrots are tender and chicken is cooked though, 25-30 minutes.
• Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes. Transfer to a platter and pour pan juices over top.

Steps:

• Whisk flour with a pinch each of salt and pepper in a shallow dish. Whisk eggs in a separate dish. Stir together panko, sesame seeds, and thyme in a third shallow dish. Season chicken with salt and pepper, then dredge in flour, shaking off excess. Dip in eggs, allowing excess to drip off, and coat with panko mixture, patting to adhere.
• Pour enough oil into a large skillet to come about 1/4 inch up sides. Heat over medium-high until a panko crumb dropped in sizzles instantly. Add cutlets in a single layer (work in batches, if necessary); cook until undersides are golden brown, 2 to 4 minutes (if browning too quickly, reduce heat). Flip and cook until second side is brown and chicken is cooked through, 2 to 3 minutes more. Transfer to a wire rack to drain. Season with salt and serve.