boneless chicken thighs

This soup is simultaneously cozy and fresh. It’s just the kind of thing you want to eat when you’re sick and seeking something that’ll perk you up and get you through it. The soup simmers long enough for the rice to start to break down so it thickens the soup. If you prefer a brothier soup that’s predominantly chicken and rice floating in broth, cook just until the rice is tender. Or if you want thick porridge, just keep simmering. (You can’t really overcook chicken thighs.) Lemon juice adds brightness, as does the lively mix of parsley, lemon, garlic and celery leaves strewn on top.

Chicken and Rice Soup With Celery, Parsley and Lemon

chicken broth

chicken thighs

celery, leaves

jasmine rice (unrinsed)

Kosher salt

parsley leaves

lemon lemon

garlic clove

unsalted butter (optional)

In a large Dutch oven or pot, combine the broth, chicken, celery and rice. Season lightly with salt. (Some broths have more salt than others, so start easy.) Bring to a simmer over medium-high heat, then reduce heat and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, 20 to 30 minutes.

Meanwhile, finely chop together the parsley leaves, lemon zest and up to 1/2 cup celery leaves. Transfer to a small bowl, grate the garlic clove into the bowl, season with salt and stir to combine.

Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Remove from heat, stir in the butter (if using), and season to taste with salt. Stir in the lemon juice a little at a time until the soup is bright but still tastes like chicken. (You may not use the full 1/2 cup juice.)

Divide the soup among bowls and top with the parsley-lemon mixture. (The soup, minus the lemon juice and parsley mixture, can be refrigerated for up to 3 days; the rice will absorb liquid as it sits, so add more chicken broth when reheating. Add the lemon juice and fresh herb garnish just before serving.)

This spiced fried chicken is a staple in the night markets of Taiwan. You can order the chicken in cutlet form or small bites like these, which are served in paper bags with wooden skewers. This recipe uses a few spices that cannot be skipped: five-spice powder and white pepper. The Sichuan peppercorns are a bonus, adding a little numbing tingle. If you can’t find Sichuan peppercorns, use black peppercorns instead. You won’t get the same tingly feeling, but the chicken will be just as good. This fried chicken recipe happens to be gluten-free thanks to the tapioca flour, which imparts the dish’s signature crunch.

Taiwanese Popcorn Chicken With Fried Basil

chicken

soy sauce

sugar

five-spice powder

white pepper

salt

vegetable oil

Sichuan peppercorns or whole black peppercorns

tapioca flour

basil leaves

In a large bowl, season chicken thighs with soy sauce, sugar, five-spice powder, white pepper and 2 teaspoons salt. Set aside to marinate about 1 hour at room temperature, or refrigerate it overnight.

When ready to cook, fit a medium pot with a cooking thermometer and heat vegetable oil over medium to 350 degrees. Coarsely grind the peppercorns in a spice grinder or mortar and pestle and mix with the remaining 2 teaspoons kosher salt. Set aside.

Wet your hands and toss marinated chicken with tapioca flour and about 1 tablespoon water until the tapioca flour looks like small beads and clings to the chicken. (Adding a little moisture to your chicken helps the tapioca flour form small beads that will also stick to the chicken and give it a very crunchy crust.)

Working in batches, add the battered chicken to the hot oil and fry until golden brown and crisp, 5 to 7 minutes. With a slotted spoon or spider, transfer fried chicken to a paper towel-lined plate and season each batch with peppercorn mixture.

Fry basil leaves until translucent and crisp, 1 to 2 minutes, then scatter over the fried chicken. Serve with leftover peppercorn mixture for sprinkling to taste.

This recipe for griddled chicken thighs with chicken livers and hearts comes from Mike Solomonov and Steven Cook, the Philadelphia restaurateurs whose cookbook, “Israeli Soul,” is an invaluable guide to making Israel’s most beloved street foods and restaurant dishes at home. But you don't need to make it with the livers and hearts. “I like a little funk in there,” Solomonov told me, “but I get it if you don’t like that, if it freaks you out.” So omit the offal if you want. “The dish is as much about the spicing, anyway,” Solomonov said. Serve the meat mounded onto a drift of hummus, as you might spoon a thick ragù on top of polenta, or alone beside a salad. Solomonov likes it as a sandwich. “Eat mixed grill in a pita,” he said. “Eat it with some onion and tehina and a pickle, and it’s so satisfying. It’s a taste of Jerusalem at the end of the night.”

Jerusalem Grill

olive oil

red onion, peeled, halved and thinly sliced

turmeric

cumin

fenugreek

teaspoon baharat

cinnamon

chicken thighs,

lemon, halved

Basmati rice

Israeli salad, pita bread,

Make caramelized onions: Swirl 2 tablespoons oil into a medium skillet set over medium heat. When it shimmers, add the sliced onions and a pinch of salt. Cook, stirring, until the onions begin to soften and turn translucent, about 7 minutes, then lower the heat, and continue to cook, stirring every few minutes, until the onions are deeply caramelized. This could take up to 45 minutes. Set aside.

Meanwhile, in a large bowl, combine the turmeric, cumin, fenugreek, baharat, cinnamon and the 2 teaspoons salt. Add the chicken pieces — including the hearts and livers, if you’re using them — and toss with the spices.

Heat a large skillet over high, and swirl into it the remaining 2 tablespoons oil. When it shimmers, add the spiced chicken mixture, and spread it out in an even layer. Let the meat sear, undisturbed, for about 2 minutes, then lower the heat to medium-high, and cook, stirring once or twice, until chicken is cooked through, about 5 minutes. Add a squeeze of lemon juice.

Remove the chicken mixture from the heat, and stir in the caramelized onions. Serve with rice and Israeli salad or, better yet, with pita bread, sliced pickles and plenty of hummus.

Curry powder is stirred into this braise only during the last minute of cooking, delivering a bright hit of spice on top of the paprika and turmeric mellowed into the slow-simmered chicken. This dish from “Burma Superstar” by Desmond Tan and Kate Leahy (Ten Speed Press, 2017), needs time on the stove but not much attention, and gets even better after resting in the fridge, making it an ideal weeknight meal that can last days. There’s plenty of coconut milk broth to spoon over rice or noodles. At his restaurant, Burma Superstar in Oakland, Calif., Mr. Tan also serves this with platha, a buttery, flaky Burmese flatbread, for dipping.

Coconut Chicken Curry

paprika

kosher salt,

canola oil

yellow onions, finely diced

garlic cloves,

coconut milk

fish sauce,

Madras curry powder

cayenne

rice

cilantro sprigs,

lime

Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.

In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.

Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.

Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.

If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.

These juicy marinated Air Fryer Asian Glazed Chicken Thighs are tender on the inside and crispy on the outside. They&#039;re smothered with a sweet Asian glaze and then topped with crunchy sesame seeds and green onions.

Air Fryer Asian Glazed Chicken Thighs

boneless, skinless, chicken thighs

honey

garlic, (finely minced)

ketchup

parsley

oregano

sesame seeds,

green onions,

In a mixing bowl whisk together soy sauce, honey, garlic, ketchup, parsley, and oregano; whisk until completely incorporated.

Reserve 1/4-cup of the marinade in a small bowl and set aside for later. Pour remaining marinade in a large bowl.

Add chicken to the marinade; cover and marinate for 30 minutes, or up to 8 hours. Refrigerate if not planning to cook the chicken within 2 hours.

Preheat the air fryer to 400˚F.

Remove chicken from marinade and transfer 4 chicken thighs to the air fryer; you’ll have to cook in batches.

Cook for 8 minutes; flip the chicken over and continue to cook for 6 more minutes. Remove and set aside.

Continue with the rest of the chicken.

In the meantime, pour the reserved sauce in a small pan or pot and cook over medium low heat for about 2 minutes, or until it thickens and it’s slightly reduced.

Remove chicken from air fryer and transfer to a plate.

Brush warm glaze over chicken.

Garnish with sesame seeds and green onions.

Serve.

Soup is welcome all year round, but it goes without saying a springtime soup veers lighter, even if the weather is still cool. Fresh green vegetables, like young leeks, peas and spinach, should play a major role. This delicate yet flavorful soup re-works the comforting chicken-noodle concept with a Japanese-inspired ingredient list.

Spring Chicken Miso Soup

Salt and pepper

ginger

mirin or sherry

tamari or light soy sauce

soba (buckwheat noodles)

sugar snap peas

water

leeks,

white miso,

baby spinach,

basil

Season chicken thighs on all sides with salt and pepper. Put oil in a heavy-bottomed soup pot over medium high heat. Add thighs and cook for 3 to 4 minutes, reducing heat to keep meat from browning. Turn and cook other side for about 2 minutes.

Add garlic and ginger and let sizzle without browning. Add mirin, sugar, tamari and 8 cups water, then bring mixture to boil. Lower heat and simmer gently for 20 minutes. Turn off heat. Remove thighs and chop into 1/2-inch chunks, then return meat to pot. Taste broth and adjust salt if necessary.

In a separate pot, cook buckwheat noodles according to package directions, being careful not to overcook. Drain noodles and refresh with cool water, then leave at room temperature.

Bring a small pot of salted water to  boil. Add snap peas and leeks and simmer 1 minute, then drain and refresh with cool water. Leave at room temperature.

To serve, reheat broth to just under a boil. Dilute miso with a little hot broth and whisk into soup. Add spinach and let wilt slightly, then add leeks and snap peas and let them warm for 1 minute. Divide the noodles among 6 warmed bowls and ladle soup over. Top each bowl with a little basil.

Chicken thighs have a huge advantage over lean breasts. The skin browns nicely and the meat stays juicy even when thoroughly cooked, which makes them ideal for grilling or broiling. The dark, rich meat also responds brilliantly to the strong equatorial flavors often associated with grilling. The Mexican-inspired treatment here, a quick liquid rub for the thighs, packs plenty of punch, even if you use just a little cayenne. What makes it evoke Mexico is the combination of two characteristic spices, cumin and oregano, with a mixture of orange and lime juices to simulate the sour orange that is used in the Yucatán but is rarely seen in this country.

Chicken Thighs With Cumin, Cayenne and Citrus

garlic,

onion,

oregano,

cayenne,

cloves

orange juice,

lime juice

boneless chicken thighs,

cilantro

Preheat a gas grill, start a wood or charcoal fire or preheat a broiler; the fire should be moderately hot, and the rack should be about 4 inches from the heat source.

Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor, and blend until fairly smooth. Add the juices, taste and adjust seasoning; the flavors should be powerful.

Smear sauce over chicken; if time allows, marinate 30 minutes or so. Grill 6 to 8 minutes a side, or until meat is nicely browned and cooked medium or better on the inside. (Thighs with bones will take longer, about 20 minutes total.) Serve, garnished with the cilantro.

How to grill boneless OR bone-in chicken thighs like a pro!

How to Grill Chicken Thighs (boneless + bone-in)

pepper

Bring grill up to medium high heat (about 400 degrees).

Combine salt and pepper in a little bowl.

Place chicken on plate and sprinkle both sides with the salt and pepper mixture.

Grill chicken on direct heat (directly over flame) for 3-4 minutes per side (the bigger the thigh the longer you will need to cook it), flipping once.

Remove from grill once the internal temp has reached 165.

Boneless Chicken Thighs:

Bring grill up to high heat (about 450 degrees).

Place chicken on plate and sprinkle both sides with the salt and pepper mixture, ensure you get some under the skin.

Grill chicken skin-side down on direct heat (directly over flame) for 3-5 minutes and then flip.

Cook on other side until internal temp reaches 165 (use a meat thermometer).

Remove from gill and let rest for 5 minutes.

Bone-In Chicken Thighs

Love love love this! I was way over cooking them! Thanks !

A unique and flavorful grilled chicken dish

Grilled Pickle Brined Chicken

chicken thighs chicken breasts

pickle juice (leftover liquid from pickle jar)

brown sugar

Old Bay seasoning

Place the chicken in a gallon size plastic bag. Add the pickle juice and brown sugar. Massage the bag until the brown sugar is dissolved. Place in a large bowl (in case of a leak) and into the fridge for 24 hours.

Remove the chicken from the bag, discard the bag and brine. Pat the chicken dry with paper towels. Sprinkle both sides lightly with Old Bay seasoning.

Grill over medium to medium high heat for 5-6 minutes per side, depending on thickness of the chicken.

This spicy, tangy chicken is flavored with — you guessed it — ingredients that make a <a href="https://cooking.nytimes.com/recipes/8456-michelada">michelada</a>. This recipe combines beer, Worcestershire, hot sauce and lime for a marinade that results in surprisingly tender meat and a sizzled crust, as well as a sauce that, for obvious reasons, is good enough to drink. Eat the chicken with tortillas, <a href="https://cooking.nytimes.com/recipes/1019793-one-pot-rice-and-beans">rice and beans</a> or a <a href="https://cooking.nytimes.com/recipes/1016243-chilean-cabbage-and-avocado-slaw">creamy slaw</a>. The marinade also works well on steak. (For grilling instructions, see Tip.)

Michelada Chicken

Worcestershire or soy sauce

sauce,

lime,

kosher salt (such as Diamond Crystal)

neutral oil,

In a large bowl, stir together the beer, Worcestershire, hot sauce, lime zest and juice and salt. Reserve 1/2 cup of the marinade and set aside. 

Pat the chicken dry. If thickness varies greatly, pound to an even thickness. Add chicken to the marinade in the large bowl and set aside for 30 minutes at room temperature, or refrigerate for up to 3 hours. (Bring to room temperature before cooking.)

Heat the oil in a large nonstick skillet over medium-high. Wipe off excess marinade from the chicken with your hand or a paper towel. Add the chicken to the skillet and cook until the chicken is browned and releases easily from the pan, 5 to 7 minutes. Flip and cook until cooked through, 2 to 5 minutes. Transfer to a plate or platter to rest. 

Reduce the heat to medium. Carefully pour in the reserved marinade and boil, scraping up browned bits, until slightly thickened, about 2 minutes. Pour the sauce over the chicken and turn to coat. Eat the chicken drizzled with sauce.

This one-pot dish was inspired by a dinner of ginger fried rice and garlicky stir-fried greens served at <a href="https://www.nytimes.com/2022/03/29/dining/uncle-lou-review-pete-wells.html">Uncle Lou</a>, a Cantonese restaurant in New York. It’s both mild and full of flavor, which might sound contradictory at first, but it delivers subtle notes of fresh ginger, soy sauce and lime, rather than bold hits in each bite. Serve with extra soy sauce and lime on the side, so that everyone can adjust the seasoning as they would like. Fish out the ginger slices at the end or let everyone know they’re there. 

One-Pot Chicken and Rice With Ginger

ginger,

garlic cloves, minced or grated

jasmine rice, rinsed with cold water

greens,

soy sauce, plus more as needed

limes, 1 juiced (about 1 tablespoon juice) and 1

scallions (optional), sliced

cilantro leaves

In a large Dutch oven or pot with a lid, heat the oil and ginger slices over medium-high until the oil around the ginger starts to sizzle, 1 to 2 minutes. Season the chicken with salt, then push the ginger to the side. Add the chicken to the pan and let cook, undisturbed, until the chicken starts to brown and easily releases from the pan, 5 to 7 minutes. (It’s OK if the pieces of chicken don’t all have color, as it will be crowded.) Stir in the garlic and rice, flipping over the chicken, and cook until the rice is coated with oil and starts to sizzle, about 1 minute.

Add the stock or water, then raise the heat to high to bring to a boil, stirring to scrape up anything on the bottom of the pot. Cover and immediately lower the heat to maintain a simmer. Cook until most of the water has been absorbed and the chicken is cooked through, about 20 minutes. During the last 8 minutes, stir to make sure nothing is sticking on the bottom, then layer the greens on top, cover and finish cooking. 

Remove from the heat, stir in the soy sauce and juice of 1 lime. Fluff the rice and let sit for 5 minutes, covered. Serve as is, or pull the chicken apart into bite-size pieces. Season to taste with salt, the lime wedges and more soy as needed or serve at the table. Top with the scallions and cilantro, if using.

Tortilla soup, or sopa Azteca or sopa de tortilla, is a classic central Mexican dish. It’s often characterized by a brothy chicken base flavored with puréed roasted tomatoes, chiles and garlic, and is topped with fried tortillas. In this weeknight-friendly version, tomatoes, onion, garlic and chile are charred under the broiler, on a foil-lined sheet pan for easy cleanup. You can customize the recipe by adding sliced zucchini or epazote leaf with the chopped tomatoes, or stirring in fresh or frozen corn kernels at the end. For a vegetarian version, use cooked black beans instead of chicken. (You can also <a href="https://cooking.nytimes.com/recipes/1023406">click here</a> for the slow-cooker version of this recipe.)

Chicken Tortilla Soup

plum tomatoes (about 1 pound), cored and halved

white onion,

cherry tomatoes (about 2 heaping cups)

jalapeños,

garlic

coarse kosher salt,

tomato paste

onion powder

garlic powder

carrots, peeled, halved lengthwise and thinly sliced

peeled,

Tortilla chips

Any combination of hot sauce, cilantro, queso fresco, for topping

Heat a broiler with a rack 4 to 6 inches from the heat source. Line a sheet pan with foil and arrange the plum tomatoes on it, cut sides up. Add the onion, cherry tomatoes, jalapeños and garlic, distributing them evenly, then broil for 15 minutes, checking and rotating the pan every 5 minutes to ensure the vegetables char evenly. (You want the vegetables to be blackened in many spots, slumped and sizzling. Many of the cherry tomatoes will have burst.) Let the vegetables sit 1 or 2 minutes, until just cool enough to handle.

Warm the vegetable oil in a large pot or Dutch oven over medium-high. Transfer the charred onion to a cutting board, roughly chop it, and add it to the pot, along with the salt. Cook, stirring occasionally, until softened, about 5 minutes.

Meanwhile, discard the garlic skins then chop the garlic, jalapeños and plum tomatoes. Lift two sides of the foil and tip the cherry tomatoes and any juices into a bowl; set aside for the salsa.

Add the chopped garlic, jalapeño and plum tomatoes to the pot, and cook, stirring often, until slightly reduced and glossy, about 2 minutes. Add the tomato paste, cumin, oregano, onion powder and garlic powder, and cook, stirring constantly, until toasted and fragrant, 1 to 2 minutes. Add the chicken thighs, carrots and broth, and scrape the bottom of the pot to loosen any browned bits.

Increase the heat to high, cover the pot and let the soup come to a boil. Uncover the pot, reduce the heat to medium-high for a medium-brisk simmer, and cook, stirring once or twice, until the chicken and carrots are tender, 15 to 20 minutes.

Meanwhile, gently fold the avocado into the cherry tomatoes; add the juice of half the lime and season to taste with salt.

With a slotted spoon or tongs, transfer the chicken to a bowl. Coarsely shred and break up the meat with a fork, then add it back into the pot. Squeeze in the juice of the remaining half lime, and add more salt if necessary.

Serve the soup in bowls topped with crushed tortilla chips and spoonfuls of the tomato-avocado salsa. Pass hot sauce, queso fresco and/or cilantro at the table, if desired.

While the origins of tortilla soup (also known as sopa Azteca or sopa de tortilla) can be traced to central Mexico, it has many variations, often characterized by a brothy chicken base flavored with puréed roasted tomatoes, chiles and garlic, and topped with fried leftover tortillas and other garnishes. In this nontraditional slow-cooker version, tomatoes, onion, garlic and chile are charred under the broiler (on a foil-lined sheet pan, for easy clean-up), then go straight into the slow cooker, where they add savory depth to the chicken soup. (No slow-cooker? Use <a href="https://cooking.nytimes.com/recipes/1023405-chicken-tortilla-soup">the stovetop version</a> of this recipe.)

Slow-Cooker Chicken Tortilla Soup

Any combination of hot sauce, cilantro and queso fresco, for topping

Heat a broiler with a rack 4 to 6 inches from the heat source. Line a sheet pan with foil, add the plum tomatoes and arrange them in an even layer, cut sides up. Add the onions, cherry tomatoes, garlic and jalapeños, distributing them evenly, and broil for 15 minutes, checking and rotating the pan every 5 minutes to make sure the vegetables are charring and blistering evenly. (The vegetables should be blackened in spots, slumped and sizzling. Many of the cherry tomatoes will have burst.) 

Discard the garlic skins, then roughly chop the onion, garlic, jalapeños and plum tomatoes, transferring them to a 5- to 8-quart slow cooker. Transfer the cherry tomatoes and any juices to a separate bowl and refrigerate.

Stir the oil, tomato paste, cumin, oregano, salt, onion powder and garlic powder into the slow cooker, followed by the chicken broth, carrots and chicken thighs. Cover and cook on low for 5 hours. 

Top 22 boneless chicken thighs recipes from across the web

The most viewed boneless chicken thighs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken and Rice Soup With Celery, ...

Taiwanese Popcorn Chicken With Frie...

Jerusalem Grill

Coconut Chicken Curry

Air Fryer Asian Glazed Chicken Thig...

Spring Chicken Miso Soup

Chicken Thighs With Cumin, Cayenne ...

How to Grill Chicken Thighs (bonele...

Grilled Pickle Brined Chicken

Michelada Chicken

One-Pot Chicken and Rice With Ginge...

Chicken Tortilla Soup

Slow-Cooker Chicken Tortilla Soup

BBQ Boneless Chicken Thighs

Oven Baked BBQ Boneless Chicken Thi...

Chipotle Chicken Recipe

Chicken and Mushroom Bulgogi Lettuc...

Air Fryer Boneless BBQ Chicken Thig...

Yogurt-Marinated Chicken

Lemongrass Chicken Noodle Bowls

French Onion Chicken Soup

Chicken Contadina

Top 22 boneless chicken thighs recipes from across the web

The most viewed boneless chicken thighs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken and Rice Soup With Celery, ...

Taiwanese Popcorn Chicken With Frie...

Jerusalem Grill

Coconut Chicken Curry

Air Fryer Asian Glazed Chicken Thig...

Spring Chicken Miso Soup

Chicken Thighs With Cumin, Cayenne ...

How to Grill Chicken Thighs (bonele...

Grilled Pickle Brined Chicken

Michelada Chicken

One-Pot Chicken and Rice With Ginge...

Chicken Tortilla Soup

Slow-Cooker Chicken Tortilla Soup

BBQ Boneless Chicken Thighs

Oven Baked BBQ Boneless Chicken Thi...

Chipotle Chicken Recipe

Chicken and Mushroom Bulgogi Lettuc...

Air Fryer Boneless BBQ Chicken Thig...

Yogurt-Marinated Chicken

Lemongrass Chicken Noodle Bowls

French Onion Chicken Soup

Chicken Contadina

The most viewed boneless chicken thighs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine