Boneless/skinless chicken thighs...any recipes?

Sara - posted on 05/17/2010 ( 18 moms have responded )

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I have chicken thighs that I just don't know what to do with. I'm bored with the usual chicken recipes, anyone have anything ethnic?



thanks! :]

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KENYETTA - posted on 05/27/2010

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Season chicken & place in baking dish. Cover chicken with spaghetti sauce, sprinkle with cheese & oregano. Baked until done. Place on top of noodles of your choice. Serve with a side salad. My kids love it.

[deleted account]

A simple, deliciously sweet yet healthy dinner is:

Place chicken thighs in a baking dish. Cover with a tin (or 2 or 3 depending on the size of family) of apricots or peaches (must be in water or their own juices, not syrup) making sure to drain half of the liquid before adding to chicken. Bake at 200 C for about 25-30 mins, or until juices run clear. Peel as much sweet potato as you want, cut small and boil. Add carrots for extra veg (the fruit is the veg in this dinner!). When all in the pot is soft, drain, add small knob of butter and maybe 2-3 tablespoons of milk and mash. Serve chicken and fruit on top of mashes sweet taters, my hubby loves this! So does my baby!

Claire - posted on 05/27/2010

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Here's one I made the other day - except i used turkey instead of chicken for a change)
It's very easy and fast to make

Wholemeal pasta, with chopped mushrooms (into tiny pieces), small chunks of chicken, and grated cheese sprinkled on top....

[deleted account]

chicken
flour
chicken stock powder
curry powder
salt and pepper
oil
onion
garlic
kumara (sweet potato)
tinned tomatoes (i use watties' indian flavoured tomatoes)
liquid chicken stock.

cut chicken into bite sized pieces, dredge in flour and flavourings (i put flour and flavourings in a bread bag, add chicken and shake).
fry onions in oil. when clear add and fry garlic.
remove from pan and set aside while frying the chicken.
when browned put remainder of ingredients in pan, top up with liquid chicken stock to cover kumara.
cook until kumara is tender or as long as you can wait. completely mushy kumara that has amalgamated with the sauce is our favourite.

Rebecca - posted on 05/24/2010

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I make a cinnamon chicken (sounds weird but I swear its good!!) - I just drizzle some olive oil on the chicken to give it some moisture, heavily season it with salt, pepper, garlic powder and onion powder, then shake on a bunch of cinnamon and throw some onion soup mix on top (I don't put too much of the onion soup mix because of the sodium. Just make sure theres not too much cinnamon, so it doesn't completely overpower the recipe). I then cover it and bake until done. Sometimes I put a small slab of butter or margarine on each piece of chicken before I cover it to keep it moist. I also sometime stick some cinnamon sticks in the pan for the aroma/aesthetics. The mix of cinnamon and onion soup mix go really well together!

Jeramie - posted on 05/23/2010

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try a stir fry!
Cut them into bite size peices, sprinkle with salt and pepper, and dredge in flour. preheat a big skillet or wok with a little cooking oil and a teaspoon of sesame oil for flavor. Add the chicken to the pan and stirfry for a minute. then add a few cloves of garlic and an inch or so of ginger root minced or grated.
when the chicken is browned on all sides start adding vegetables cut thinly, start with the ones that take longest to cook. Any vegetables will work. some I use include cauliflour, onions, broccoli, peppers, snap peas, bok choy, carrots, or whatever i have on hand.
near the end of the cooking time i add a tablespoon or two of soysauce, and a the same amount of teriyaki sauce. then toss to coat it.
the best part of this recipe is the garlicy, gingery chicken peices. I love the thighs because they are moist and tender. I usually add more garlic and ginger around the end with the sauces, because the chicken soakes up most of the flavor before the vegetables are added. it would be good even without the vegetables, but I happen to love veggies.

Kayla - posted on 05/23/2010

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browned thighs sealed in aluminum foil and steamed w/ raisins and oregano. baked at 375. they come out perfect and moist everytime. so easy:)

Debbe - posted on 05/19/2010

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I make a great stir-fry with chicken thighs. Cut them into bite size pieces, sprinkle on some seasoning (we use garlic, rosemary, seasoned salt and pepper). I let it sit, while I cut up veggies to also stir-fry. We use broccoli, mushrooms, onions, but you can use almost any veggie to stir-fry if it's cut into a bite size piece. I start by stir-frying the chicken, put it aside, then stir-fry the veggies. I do the broccoli first, then put it to the side while I stir-fry the mushrooms and onions. I use olive oil (extra virgin) in the pan along with minced garlic.

Then, serve it over rice. The kids also like to use soy sauce on the chicken rice combo. If you try it...enjoy

Mary - posted on 05/19/2010

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Chix Bruchetta:
2 or 3 chix thighs cut into cubes. Place in bottom of greased 9x9 pan. Sprinkle with dried sweet basil. Cover with 1 cup mottzerella cheese. In separate bowl combine 1 pkg of stove top stuffing (I use Walmart brand) with 1 can (14 1/2 oz) diced tomatoes not drained and 1/2 cup water and 2 cloves garlic (optional). Cover chix with mixture. Bake for 30 minutes at 400 degrees. Makes 6 servings.
My family really loves it.

Kristen - posted on 05/18/2010

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I just did this with breasts, but it would work as well for thighs: Get a jar of habanero & lime salsa (I got mine at Trader Joe's) and dump it over the chicken in a shallow greased casserole dish or other baker. Marinate for an hour on the counter or longer refrigerated, then bake uncovered. I don't normally bake thighs, so I'm not sure what to tell you about temp or time, but it should be easy to figure out from other recipes. I served mine with sauteed polenta slices and fresh pineapple.

Lucy - posted on 05/18/2010

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chicken tikka



rub a few tea spoons of tikka masala on the thighs with a bit of salt (or without)



let it marinade (you don't have to - it just helps the flavour to open)



then lightly oil a pan and then fry chicken untill cooked through



it's lovely and spicey. nothing to it really :)

Louise - posted on 05/18/2010

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Stuff the thighs with cuscus and dried fruits like apricot and raisins that have been soacked in either orange juice or apple juice. Wrap the thighs in parma ham and secure with cocktail sticks. Fry to colour and then put in oven for 20 minutes until cooked through. Par boil new potaotes, chop red onions and beetroots put in a baking dish add any spice you like whether indian mexican or chinese. Add a splash of olive oil and bake with the chicken. Serve with reduced apple juice and creme fresh as a sauce.

Sara - posted on 05/17/2010

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Denise that sounds yummy!!! I love adding fruit!

Dana, they all sound like good ideas, but my baby doesn't eat solids yet! But when she does I can see you're the lady with the good food tips! thank you!

Denise - posted on 05/17/2010

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10 chicken thighs
1 envelope dry onion soup mix
1 8oz bottle thousand island dressing
1c. pineapple apricot jam
cover chicken with salad dressing. sprinkle with soup mix. put jam on top. bake at 350 for 60 min.

Dana - posted on 05/17/2010

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I have so many things I have found to do with them. I love them
Hot thighs (hot wings)
Alfredo
Lemon Peper bake with potatoes
BBQ Sandwichs kids love this
Chicken Nuggets kids love this
Chicken Spaghetti using Enchilada and Rotel
Country Fried Chicken
If you would like a recipes just let me know

Chris - posted on 05/17/2010

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Sara,

I'm so glad it sounded good to you. The recipe calls for PC's Deep Covered Baker, which is about 8 x 12 x 5 inches--If you have something that size that's micorwave safe, you are set. Otherwise, you can bake it at 350 for 30 minutes.

Enjoy!

Chris - posted on 05/17/2010

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Hi Sara,

Here's one of my favorites from Pampered Chef--It's rather "Americanized", but so delish. Spice it up to your liking!

Mexican Chicken "Lasagna"

1/4 cup (50 mL) lightly packed fresh cilantro leaves
1 pkg (8 oz/250 g) cream cheese
2 cups (500 mL) shredded Monterey Jack cheese, divided (8 oz/250 g)
1 medium onion (about 2/3 cup/150 mL chopped)
1 can (28 oz/825 mL) enchilada sauce (see Cook’s Tip)
12 (6-in.) corn tortillas
3 cups (750 mL) diced or shredded cooked chicken
Additional chopped fresh cilantro leaves (optional)

Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups (375 mL) of the Monterey Jack cheese; mix well. Chop onion using Food Chopper; set aside. Spread 2/3 cup (150 mL) of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt./4-L) Mixing Bowl; set aside.

To assemble lasagna, using Sauté Tongs, dip four of the tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup (250 mL) of the chicken and one-third of the onion. Repeat layers one time. Dip remaining tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup (125 mL) Monterey Jack cheese.

Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

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