chicken thigh recipes

Easy Honey Baked Bone-In Chicken Thighs are pan-seared and then baked in the oven in a sweet and savory glaze made with honey and apple cider vinegar. So many amazing flavors all wrapped up in one tidy package!  

Easy Honey Baked Bone-In Chicken Thighs Recipe

olive oil

chicken thighs (bone-in, skin-on, about 8 ounces each, see notes.)

honey

apple cider vinegar

tsp red pepper

tsp cumin

garlic powder

tsp kosher salt

cornstarch

water

Directions:

Preheat the oven to 375 degrees F.

Add the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken, skin side down. Cook for about 6-8 minutes or until the skin is browned. Turn and cook for an additional 3-4 minutes. Remove the pieces from the skillet and set aside.

Reduce the heat to medium. Add the apple cider vinegar, honey, red pepper, cumin, garlic powder, and salt. Simmer for 3 minutes.

Combine the cornstarch with the water and stir until the cornstarch is completely dissolved. Add the cornstarch mixture to the cider vinegar and honey mixture and stir to combine. Cook for two minutes or until the glaze has thickened.

Add the chicken back to the pan and spoon the glaze over the pieces. Place the pan in the oven and cook for 15 minutes. Carefully remove the pan from the oven and spoon additional glaze over the chicken. Return to the oven and cook for an additional 15 minutes or until the thighs have reached an internal temperature of 165 degrees F.

To serve, spoon additional glaze over the pieces and enjoy!

Looking for a killer chicken recipe? This Marry Me Chicken from Delish.com is the best.

Marry Me Chicken

bone-in, skin-on chicken thighs (about 2 pounds)

Kosher salt

black pepper

garlic,

thyme leaves

red pepper flakes

c. low-sodium chicken broth

heavy cream

c. chopped sun-dried tomatoes

c. Parmesan

Freshly torn basil,

Do you prefer cooking chicken thighs or breasts?

Delish! Made this for my man... Followed easy instructions and turned out great!.. Unfortunately the end result of marrying me didn't happen... but at least the meal was good. 😳😁

I made this for my girlfriend of 2 years last night and she said it was THE BEST dinner i have ever made her and i cook ALOT. This is definitly going in the rotation. I served it over rotini pasta sauteed in garlic and olive oil and snow peas. it did take a little longer to cook, i had big chicken thighs and it took almost 35-40 min, so keep that in mind.

Turned out delicious!  I would add a little cornstarch to the broth mixture to thicken it a bit. And some spinach for some freshness.

The dish turned out great!!  It was easy to make.  Added mushrooms as well.  Didn’t have heavy cream so I used milk with butter.  Additionally I used poultry seasoning instead of thyme.

This is an excellent recipe, except I would never dream of using an entire teaspoon of red pepper flakes!  I used 1/4, and the sauce had just a bit of 'bite' to it.  Absolutely delicious and so, so easy!

I made this but added 4 strip of bacon that I seared the chicken in and then cut up the cooked chicken and sprinkled it on the chicken before baking. It was awesome and my boys are the whole plate.’ no leftovers.

Absolutely awesome chicken dish. I did use about half of the crushed red pepper and it still had just a little heat to it. I roasted some green beans and then toss them in the sauce before serving the chicken and green beans.

This is my go-to dish!! Guest love it... my husband loves it! So easy and great to pair with some roasted potatoes and veggies. Its simple but still impressive.

This recipe is sooo tasty! Second time making it. I served mine over egg noodles with green beans as a side. This time I used chicken breast, added a little flour to thicken, and a splash a white wine made the sauce extra delicious. I also just finished cooking the chicken in the pan instead of using the oven.

Best chicken recipe I've ever cooked/eaten. Since finding this recipe a couple months ago we have made it about 10 times. Highly recommend. It's also great served over a bed of white rice.

The only change I made was to double the recipe.  It was an ok dish.  But I didn't find it amazing or proposal worthy.

TURNS OUT LIKE PHOTO! Delicious.  It took me longer to sear the chicken well (especially in batches so the pieces won't steam.) Everything else was simple.  i added in some spinach leaves and some colorful cherry tomatoes on top. 

My foodie boyfriend loves it; I just don't tell him what it's called.

Got bored of the same old, same old during quarantine. Found this recipe a couple weeks ago and it was absolutely the change up I needed. This might be the tastiest chicken I've ever made. Making it again tonight, can't wait.

I made this for dinner. The reaction from my the family was this is amazing. I seared the chicken for 5 minutes on each side. I also added mushrooms; 1/2 cup chopped, to the sauce. I baked for 30 minutes at 375 degrees. Then I served over egg noodles with the sauce.

This is pretty great--but honestly, super-close non-boozy version of my alla vodka (aka "do me chicken & pasta")

OMG !!!!!! This chicken was a hit. I topped mine off with a little salsa and sour cream cause I didn’t have tomatoes and it was so good. Definitely understand the name.

I’m not looking to get married but my 95 year grandmother told me to give her the recipe so she can “bag a man”, lol!!!! Our entire family LOVES this one. I added a bit more parm and next time will add some flour to thicken up the sauce just a bit. Flippin’ AMAZING!!

https://streaming.hearstdigitalstudios.com/delish/572129f4d559306a4556d386/mp4/Marry_Me_Chicken_RENAME_1461791233_4000_hd_v3.mp4

Get ready to fall in love with our Skillet Sicilian Chicken - it's the killer sundried tomato cream sauce.

Skillet Sicilian Chicken

This Apple Cider Glazed Chicken from Delish.com is a must make this fall. 

Apple Cider Glazed Chicken

sweet potato,

apples, sliced

rosemary

kosher salt

bone-in, skin-on chicken thighs,

apple cider

tbsp. honey

Grainy mustard

butter

rosemary sprigs,

Love this recipe.. I have made it my own with onions and garlic..

This is a delicious recipe! Everybody loved it. I used butternut squash instead of sweet potatoes, as per the video. The apple cider I used was lightly alcoholic (2.8%). It gives an extra cachet to the taste. Thank you!

Made this last night for the first day of fall. To use what I had on hand I substituted split chicken breast for thighs cutting the breasts in half before cooking. I followed the rest of the recipe exactly as written. It’s a delicious recipe that is simple and quick with very little clean up. I cooked in my cast iron skillet and it only needed an additional 5 minutes due to thicker chicken. I will definitely make this again using either cut of chicken.

This was VERY good. I used dijon mustard instead.

Sorry, but this wasn’t a hit at our house, and I followed the recipe as written.

This recipe was mediocre at best. The chicken was juicy and tender, but everyone in my family felt the same way: it was flavorless. 
I won’t make it again.

Follow the recipe as written (not the video) - it's so delicious! The sauce is to die for, especially if you like your savoury food to be a little on the sweet side sometimes. Will definitely be added to our fall faves list.

Cooked this last night and it was absolutely DELICIOUS! I used sweet potato and apple cider to cook with  (I know the video contracts the written ingredients) I left the chicken in the over longer than 20mins. Not sure if my chicken was to thick or my oven isn’t as powerful but 20mins was not enough time. I paired it with a light salad so the plate didn’t look so empty. Definitely getting added to the dinner rotation

Warning!!!!  Your family will ask you to make it again! DELICIOUS!!!

I just made it last night and my family loved it!  I think next time I'll add more chicken and another apple because we gobbled it all down so fast!

(We subbed dijon mustard for grainy mustard and seasoned the chicken with additional salt and pepper.)

https://streaming.hearstdigitalstudios.com/a4a9a57b-bf1a-42d3-9738-cbc120709acd/video_rover_16x9_1080p_hd_1602599917_58615.mp4

Apple Cider Glazed Chicken Thighs Are The Perfect Fall Dinner

A quick buttery balsamic pan sauce brings a ton of flavor to these Balsamic Chicken and Mushrooms without a lot of work. Perfect for weeknight dinners!

Balsamic Chicken and Mushrooms

Tbsp balsamic vinegar (0.55)

soy sauce (0.18)

Tbsp brown sugar (0.04)

garlic, minced (0.16)

thyme (0.02)

boneless, skinless chicken thighs (about 1.25 lbs. total) (3.02)

salt and pepper (0.05)

olive oil (0.16)

mushrooms (1.69)

Prepare the balsamic sauce first. In a small bowl, stir together the balsamic vinegar, soy sauce, brown sugar, minced garlic, and dried thyme. Set the sauce aside.

Season the chicken thighs with a pinch of salt and pepper on each side.

Heat a large skillet over medium. Once hot, add the olive oil and swirl to coat the surface. Add the chicken thighs to the skillet and cook on each side until browned and cooked through (about 8 minutes first side, 5 minute second side). Remove the chicken to a clean plate and cover to keep warm.

While the chicken is cooking, clean the mushrooms and then slice them in half. After removing the chicken from the skillet, add the mushrooms in their place, and sauté in the remaining oil and fat until the mushrooms are slightly tender and browned on the outside (5-7 minutes).

Turn the heat down to medium-low. Add the prepared balsamic sauce to the skillet and stir to dissolve any browned bits from the bottom of the skillet. Allow the sauce to come up to a simmer. Simmer the balsamic sauce with the mushrooms, stirring occasionally, for about 5 minutes, or until the sauce has reduced by half.

Add the butter to the skillet and stir until it is melted into the sauce. Add the chicken back to the skillet, turning it to coat in the sauce, and allow it to simmer for a few minutes more to rewarm the chicken. Serve hot and drizzle the pan sauce over the chicken and mushrooms.

Baked chicken thighs are crispy, juicy, flavorful, healthy and make for the perfect weeknight recipe. Watch my video above to see how easy they are to make!

Crispy Baked Chicken Thighs

chicken thighs (bone-in and skin-on)

tbsp avocado oil ((or olive oil))

onion powder

paprika

oregano

thyme

salt

tsp black pepper

Preheat

Preheat your oven to 425F/220C. Remove the chicken thighs from the fridge and allow them to come to room temperature. 

Mix Spices

In a small bowl mix all of the herbs and spices together.&nbsp;

Place the chicken in a large mixing bowl. Add the oil and 2/3 of the spice blend. Use your hands to coat all sides of the chicken and even under the skin.

Place

Place the chicken on a rack on top of a baking sheet. Sprinkle the remaining spice mix on top of the chicken.

Bake

Bake the chicken thighs for 35-40 minutes or until the internal temperature reaches 160 degrees fahrenheit. You can also turn on the top broiler for 2-3 minutes to make the top extra crispy. Let the chicken rest for 5 minutes before serving.

Baked chicken thighs with crispy skin, brown sugar, garlic and cayenne pepper. This is one of the best chicken thigh recipes that takes 10 mins prep time!

Baked Chicken Thighs (Extra Juicy!) 

chicken thighs

brown sugar

cayenne pepper

parsley leaves

Preheat oven to 425F.

Score the bottom part of the chicken thighs...

Score the bottom part of the chicken thighs with a few slits. Rub the bottom part of the chicken and the skin with the garlic, leave them on (the garlic should get inside the slits and flavor the chicken thighs). Add brown sugar, salt, cayenne pepper, stir to mix well.

Bake in the oven for 35 minutes or...

Bake in the oven for 35 minutes or until the skin turns crispy and brown. Remove from heat, garnish with chopped parsley and serve immediately.

https://mediavine-res.cloudinary.com/video/upload/udorvzjh7zxsvxrlcbrr.mp4

Baked chicken thighs with crispy skin, brown sugar, garlic and cayenne pepper. This is one of the best chicken thigh recipes that takes 10 mins prep time!

Baked Chicken Thighs

Recipe video above. One of the most amazing Asian chicken thigh recipes I have ever come across. Intense in flavour, but so fast and easy to prepare! Chicken is so tender, it&#x27;s like it&#x27;s been slow cooked.

Filipino Chicken Adobo (Flavour Kapow!)

chicken thigh

garlic (, minced)

(85 milliliters) soy sauce

+ 2 tbsp white vinegar

bay leaves (fresh)

tbsp oil (, separated (vegetable, canola or peanut))

brown onion (, diced)

(375 ml) water

black pepper ((sub

green onions/scallions (, sliced (garnish))

Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.

Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.

Remove chicken skillet and set aside.

Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.

Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.

Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.

If the sauce isn&#x27;t thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coat in the glaze.

Coat chicken in glaze then serve over rice. Pictured in post as a healthy dinner plate (415 calories) with cauliflower rice and Ginger Smashed Cucumbers.

<p>Treat your friends or family to these chicken bites, delicious with mango chutney and rice - and good cold the next day too</p>

Coconut-crusted lime chicken

skinless, boneless chicken thighs

tsp medium curry powderor garam masala

tsp chilli powder(optional)

desiccated coconut

vegetable oil

mango chutneyand rice, to serve

<p>Heat oven to 200C/180C fan/gas 6. Put the chicken in a large bowl with the lime zest and juice, curry powder, chilli powder, if using, and seasoning. Mix well, then toss in the coconut. Place chicken on a rack sitting in a roasting tin, drizzle with the oil, then bake for 25 mins until cooked through and tender. Serve with mango chutney, lime wedges for squeezing over and rice, if you like.</p>

Looking for an easy baked chicken recipe? This Cilantro-Lime Chicken Recipe from Delish.com is the best.

Cilantro-Lime Chicken

extra-virgin olive oil, divided

limes

c. cilantro

cumin

bone-in, skin-on chicken thighs

white rice,

Great recipe! Easy and quick! I did a few things differently ... I used chicken breasts and cut them in half to keep them thick. I also doubled the marinade and marinated the chicken for four hours. I seared with the marinade and added the leftover marinade when I baked the chicken. The cooking time was as listed on the recipe. I baked uncovered!

It was wonderful! I made it with white rice and we had a nice sauce to pour over. Not a heavy meal, yet super tasty! Was a hit with the family and will be made again!

I.made this recipe with skin on bone in chicken thighs.  I followed directions to the letter.  This time around I made it with boneless, skinless chicken thighs on the stovetop. I put the marinade in after browning one side and added a splash of chicken stock.  Cooked it for about 5-7 minutes. It was delicious.

Tried it, Loved it. I marinated the chicken overnight and the flavors were amazing. I will make it again.

My family absolutely loved this! It was also really easy to make. Didn't take too much time or effort. I have lots of little kids and a baby and so I needed something that I could make and still be able to entertain my baby when fussing. This worked for the most part. Only ended up marinating it for the 30 minutes or so. I served it with mexican rice and black bean and corn salsa with chips. Everyone couldn't stop saying how yummy it was!

One of our favorite recipes. Easy to double but I do have to cook it in two batches, so takes a bit longer. I do sometimes add more lime and cilantro than the recipe calls for because we love the combo.

We liked it. I might add more lime next time. It was really good.

I skipped the searing and put right into the oven 450 degrees for 55min. I poured the marinade right over the chix and just Pam/olive oiled the bottom. Stuck some of the marinade under the skin too. This came out delicious! The chicken was moist and the cilantro was not overpowering. We will make it again and again. Thank you.

It’s my go-to recipe. Super easy, quick, and delicious. After my first try I now know to close off the smoke alarm and turn the fan on full blast.

Made this and it is very good. I added chicken stock and thickened the drippings for more gravy. I felt like the drippings were too greasy otherwise.

I never leave reviews like this. But this was a massive hit in our house! I was a rebel and let the chicken cook in the skillet I did 8 1/2 minutes on each side of the thighs on medium high heat and the extra crisp was delicious! I cannot recommend this enough and it’s part of our rotation now!

Also let it marinate!

Absolutely delicious!  I broiled my chicken (skin side up) and then baked an additional 45 minutes instead of searing.  This will definitely  be another family favorite!

i used lemon, because i didn't have lime and boneless breasts, and it was delicious.

https://streaming.hearstdigitalstudios.com/36d5ca87-37f5-42b0-88f3-a6dd068f06c8/video_rover_16x9_1080p_hd_1547141808_67819.mp4

You don't even need to like cilantro to love this cilantro-lime chicken. Made with chicken thighs instead of chicken breasts, this easy dinner is one of our favorite weeknight recipes.

This Cilantro-Lime Chicken Is The Best Weeknight Dinner

Chicken Fricassee from Delish.com is an indulgent weeknight meal. 

Chicken Fricassee

onion,

large carrot, peeled and chopped

celery stalk, chopped

mushrooms,

tbsp. all-purpose flour

c. white wine

chicken broth

tbsp. parsley

This was absolutely delicious! I made a couple of changes- I added 1 cup of white wine instead of 1/2 because the sauce tightened up immediately and there was no way it would reduce without burning. I ran out of cream so I used 1/4 cup of heavy cream and 3/4 of a cup of milk. I used boneless, skinless chicken thighs and tenders since my husband won't eat any chicken on the bone or with skin. (He won't eat thighs, either, but that's another story from his childhood) I agree with others about the 'time' posted- it took 8 minutes on each side to brown the chicken and cook it most of the way. It also took longer for the vegetables to soften. I'd say it took an hour total to make. Well worth it and we will eat the leftovers for lunch. I served this over egg noodles.

My mother used to make this dish with a very similar recipe. She added a little something different - regular fried chicken. The crispy on the chicken gets soft and gives the sauce a wonderful texture and flavor. And she served it over rice. It was always my favorite dish as a child.

I made this last night and it was very good.  Prep time of 10 minutes is a joke.  Maybe if you are a TV chef and have a behind the scenes crew.  I heeded the advice of some other reviews and cooked the thighs a bit longer than directed.  I followed the recipe almost to the letter on ingredients and directions.  The only difference was that I had an open container with 1 1/2 cups of broth and wasn't about to open another one just for a 1/2 cup.  I finished the cooking time in a 350 degree oven instead of on the stove.  The flavor was excellent; my only disappointment was that it was a thinner sauce than I expected.  I was looking for a rich creamy sauce and this just wasn't it.  I will make it again but might use an added Tbs of flour and/or change the ratio a bit on the heavy cream to broth.  I have heard about Fricassee all my life but this was the first time I had ever cooked or eaten it.  Thanks for the introduction.

This reminded me of my grandmother's recipe, so I made it in her 100+ year old cast iron pan.  My personal changes to make it more original, but less healthy:  I dredged the chicken in flour (and added a pinch of cayenne to the powder - not original!) before frying.  I used bacon fat instead of olive oil for the frying.  I doubled the mushrooms and halved the carrot amounts.  I increased the wine and decreased the chicken stock (homemade and NOT low sodium) ratio.  I have seen some people complain the sauce is too thin.  The extra flour from dredging the chicken and making sure to give the sauce enough time to reduce properly will fix that easily, but it's still not meant to be a gloppy sauce, so don't overdo it.  And I agree that 15 minutes is not long enough to cook bone in chicken - I finished the dish in the oven (also not original).

I made this last night and the sauce is very bland. If I make it again I’ll put different spices to give it more flavor.

Same as other reviews  chicken was raw so needed extra cooking time. Other than that, the sauce was amazing! Followed all other instructions as listed in the recipe.

Seems that for dark meat, you'd want to pan roast it for at least 15 minutes, with flips every 5 to 7 minutes under a fairly good but controlled heat. You have to hang in the kitchen and actively cook...its so worth it tho!

We love it, though we use boneless skinless chicken breast and after brazing the breast and sauteeing the vegies we add two cans of cream of mushroom soup and liquid for one can, then pop it in the oven at 350 for about an hour. Simple and easy.

Super easy and very flavorful. Hearty meal when served with egg noodles but did not feel “heavy.”

Followed this recipe as instructed.  The thighs, and I used boneless, were very undercooked - brown at least 10 minutes per side, I'd say it's better to cook them all the way through before they are simmered at the end.  I was able to get a nice think roux with the flower and veggies, but agree with another reviewer that the 1/2 cup of wine dried up immediately with nothing left to burn off, so I would recommend doubling the wine.  The sauce was very thin, think you could cut back on the stock.  And it was bland, not sure how to fix that.  I expected the kids to love it, but everyone hated it and I ended up throwing it all out (no one would touch the chicken, even after I tried to finish cooking in a pan), so I sent the kids out for Pizza.

Cook times do vary wildly based on thickness/size of thigh. I suggest cooking in Dutch oven. Cover and allow to cook slow at lower temp. The meet will be more tender. I also added zucchini and other veggies when finished.

Top 38 chicken thigh recipes recipes from across the web

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