The 20 best chicken thigh recipes

You’ll want to repeat them.

I can’t be 100% sure, but I’d be willing to bet that when the famous phrase “Winner, winner, chicken dinner!” » was invented, chicken thighs were on the menu. This is one of the easiest cuts of chicken to cook because they are difficult to overcook, versatile and economical.

These 20 recipes feature chicken thighs in their various forms – bone-in and skin-on, boneless and skinless, even ground – and include helpful tips and tricks for keeping that skin crisp, getting the most flavor possible, and keeping your dinner going relatively in the hands. -disabled. Appreciate!

Get the recipe: Basque chicken with peppers and olives

“Such a great recipe! We used poblano peppers, a brown onion and prosciutto instead of ham. And also a little pinot grigio.” —Bob, Simply Recipe Reader

Cynthia Christensen / Simply Recipes

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Get the Recipe: Easy Grilled Gochujang Chicken Thighs

“This recipe mixes gochujang with maple syrup and apple juice to even out the heat and enhance the sweetness. Using this flavorful paste will allow you to add big flavor to your chicken without the need for a long marinating time.” —Cynthia Christensen, Simply Recipes contributor

Get the recipe: Chicken Thighs Smothered in Onion Sauce

“The sauce for this dish is made in the same pan as the chicken with the all-purpose flour acting as a thickening agent, but you can also use white whole wheat flour, or chickpea or bean flour for a gluten-free option” —Virginia Willis, Simply Recipes contributor.

Simple recipes / Sally Vargas

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Get the recipe: Honey Roasted Chicken Thighs with Potatoes, Apples and Shallots

“The benefit of using bone-in, skin-on chicken thighs is that the skin releases chicken fat during cooking, making the bed of potatoes, apples and shallots underneath even more delicious.” —Sara Tane, Simply Recipes contributor

Get the recipe: Apple Cider Chicken Thighs with Sweet Potatoes

“To keep the skin crisp while cooking, make sure the thighs are not completely submerged in the liquid. They should only be half covered so the skin is exposed.” —Nick Evans, Simply Recipes contributor

Simply Recipes / Frank Tiu

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Get the Recipe: Microwave Oyakodon (Japanese Chicken and Egg Rice Bowl)

“Oyakodon is quick and easy to prepare at home and is traditionally cooked on the stovetop. But preparing it in the microwave cuts the cooking time in half, to less than 10 minutes.” —Myo Quinn, Simply Recipe Editor

Simple recipes / Sally Vargas

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Get the recipe: Skillet Sicilian Chicken with Lemon, Olives and Capers

“Salt it up to 24 hours in advance and store it in the refrigerator until you’re ready to cook. This makes the finished bird especially flavorful.” —Katie Morford, Simply Recipes contributor

Simply Recipes / Mihaela Kozaric Sebrek

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Get the recipe: I Make Yotam Ottolenghi One-Skillet Spaghetti and Chicken on the Busiest Weeknights

“As written, the recipe takes an hour and 30 minutes, but by substituting boneless, skin-on chicken thighs for boneless chicken thighs, you can cut the cooking time by about half.” —Devan Grimsrud, Simply Recipes contributor

Simply Recipes / Coco Morante

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Get the recipe: Chicken Marengo

“This recipe already includes thyme, bay leaves and a final garnish of parsley, but you can also add rosemary, marjoram, oregano or a pinch of Italian seasoning or Provence herbs.” —Coco Morante, Simply Recipe Contributor

Get the recipe: Crispy Chicken Thighs with Curry and Wilted Greens

“I like to use hearty beet greens mixed with baby arugula for the recipe, but kale, escarole, baby spinach and even romaine work well.” —Sabrina Modelle, Simply Recipes contributor

Nick Evans / Simply Recipes

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Get the recipe: Classic Provençal Chicken

“The biggest tip for making this dish special is to give your chicken thighs time to develop a nice crust and start to brown in the pan before you start braising. I like to let my chicken brown, skin side down. the bottom, in the pan for at least 10 minutes over medium-low heat.

Get the recipe: Sheet Pan Lemon Chicken with Potatoes, Tomatoes and Capers

“This sheet pan dinner will suffice as a complete meal, but you can also top it off with an extra vegetable if you like, just pull out a second sheet pan and stack it with virtually any vegetable under the sun. Drizzle with olive oil. olive and season with salt and pepper and roast alongside the chicken until tender -Katie.

Get the recipe: Char Siu Chicken

“Roasting chicken in the oven produces perfectly fine flavor, but grilling it produces a wonderful old-school character.” —Andrea Nguyen, Simply Recipes contributor

Get the recipe: Beer-Braised Chicken and Onions

“I may suggest doing the second half of the cooking in the oven because the lid on the stove made the browned skin soggy. I did the first half of the recipe on the stove in a large pot with the lid on and then I transferred Put it in the oven at 375 for another 40 minutes without the lid. The skin turned out perfectly crispy and saturated with flavor —Naomi, Simply recipe reader.

Get the recipe: Chicken Gumbo with Andouille Sausage

“An okra depends on its thickeners. A roux of flour and fat is the main one and is found in almost every okra I have ever eaten. The color of your roux depends on your preference. Most Louisiana okra only I had a roux that’s almost the color of dark chocolate —Simply Recipes contributor Hank Shaw.

Simply Recipes / Alison Bickel

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Get the recipe: Chicken Vesuvio

“I use the zest as well as the juice of the lemon. The zest enhances the flavor of the lemon, while the juice brings the acidity of the sauce. It’s also a zero waste cooking tip!” —Liz Tarpy, Simply Recipes contributor

Get the recipe: Spicy Garlic Cashew Chicken

“Taste the jalapeños first before using them. Jalapeños vary in heat and sometimes you need more, sometimes less to get the desired level of heat. If you want to take it up a notch in heat, leave more of seeds.” —Elise Bauer, founder of Simply Recipes

Get the recipe: Skillet Chermoula Chicken

“I made the sauce but used it to top halibut fillets instead of chicken, baked over vegetables (peppers, onions, squash). It was AMAZING and so easy. I will make it often .” —Jenny, Simply Recipe Reader

Get the Recipe: Instant Pot Chicken Adobo and Rice

“My friend Nancy likes to use rice vinegar in her adobo for its milder flavor. I tried it with rice vinegar and white vinegar and decided that, like the spiciness of white vinegar, it was the best. If you like a milder flavor, try it’s Nancy’s way!” -Coco

Get the recipe: One Pot Chicken and Orzo

“I made a Greek version of this recipe – I added bay leaves, chicken marinated in lemon juice and zest, garlic and oregano, added several cups of sautéed chopped kale and substituted pearl couscous for the orzo. Garnished with crumbled feta, parsley, and a squeeze of lemon.” —Christina, Simply Recipe Reader

Read the original article on Simply Recipes.