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Nom Nom Nom.
Play up the buffalo theme with a side of celery sticks and light ranch dressing.
Sauerkraut simmered with vegetables, apple, and juniper berries is a perfect match for bacon and chicken thighs. The robust combination of flavors makes this a great hearty winter dish.
I love this dish because it turns affordable chicken thighs into a rich and delicious meal. The sauce is what makes this dish, because it's creamy and tangy. A crisp salad or fresh vegetable rounds out the meal.—dutchmom4MI, Taste of Home Online Community
If I am not in a rush I season the chicken first with salt and pepper then brown in oil, and transfer to the baking dish, the oven-baking time will be less, and I think that the chicken definately tastes better if it is browned first. I have made this using other brands of prepared mustard but for some reason French's brand is the best! To save time you can prepare the sauce the evening or day before and chill. You can use any chicken pieces that you desired, I usually use a whole cut-up chicken in place of the 10 thighs, although I have 10 thighs listed you can sneak a couple more thighs in the dish! If you don't brown the chicken first, this makes a quick weeknight meal. I have made this many times, it is easy and delicious! Adjust all sauce ingredients to suit taste.
I wanted to roast my chicken thighs one night but was out of foil so I didn't want the big sticky clean up. I decided to pull out a big frying pan instead and came up with these delicious, moist, and perfectly flavored boneless chicken thighs. You could use chicken legs as well. Breasts would work too, but you wouldn't want to cook them as long. The trick to these is cooking them low and slow!
I found this recipe in the June 2010 Parenting magazine. I just made this recipe tonight for dinner...and boy did my husband and I really enjoy it!! Using chicken thighs really provided a moist piece of meat. Give this recipe a try, you won't be sorry.
Everyone raves about how sweet the sauce is for these slow-cooked chicken thighs. They’re such a breeze because they simmer away while you do other things. They’re ideal appetizers, but you can also add your favorite side for a nice meal. -Kim Puckett, Reagan, Tennessee More Chicken Slow Cooker Recipes »
The sweetness of pineapple is delicious in the golden brown sauce that covers the chicken.—LaVonne Hegland, St. Michael, Minnesota
These are very moist and flavorful.
While chicken breasts are a staple for me, I enjoy the deeper flavors imparted by thighs. This is a recipe I modified from Eating Well magazine that pairs that richness with a slightly sweet flavorful marinade and sauce. These are fabulous when marinated overnight, but you can go a short as two hours. The thighs can be cooked on an indoor or outdoor grill or broiled.
Taken from 'Soups and Starters' cook book - Tasty Tip: Often overlooked, chicken wings are inexpensive and very flavourful, Served this way, with a sticky coating they make an ideal snack. Serve with finger bowls to clean sticky fingers.
These easy chicken thighs are oven-fried, with a coating of instant mashed potato flakes and seasonings.
Tandoori chicken, with its smoky flavor and shocking red color, is as popular in India as fried chicken is in America. Suvir Saran is a fan too, especially of the version he tried at Delhi's Sahara Chicken Palace, with its tangy yogurt marinade seasoned with ginger, garlic and cumin. Saran's not fond of food dye, however, which is why his chicken is a lovely golden brown.
When I make this dish, I invite my next-door neighbor over for supper. It's just enough for the two of us. This tasty chicken is tender and moist, with a bit of crunch from the cashews. -Bernice Morris, Marshfield, Missouri
A thick tangy sauce coats the golden chicken pieces in this savory skillet recipe. I like to serve them over long grain rice or with a helping of ramen noodle slaw. -Dave Farrington Midwest City, Oklahoma
Whether you’re serving your family or special guests, this comforting entree hits the spot on cold winter nights. —Joanna Iovino, Kings Park, New York
These Carolina-style barbecue chicken thighs are smothered with a tangy-sweet sauce that will please the whole family. Prep: 3 minutes; Cook: 6 minutes
Try this tangy chicken thigh recipe next to a green salad for a quick and healthy meal. This chicken recipe is also great for entertaining, and can be served at room temperature. It also makes a great sandwich when served on a soft roll. Makes 8 Deviled Chicken Thighs
One of the many great recipes from Cooking Light. This recipe calls for Calimyrna Figs. I don't know much about figs (beyond Fig Newtons). The only figs I could find at my grocery store were mission f..
Slightly spicy, but the sweetness tames the heat. Serve with rice.
These spicy roasted chicken thighs don't require a lot of prep time, I often put baking potatoes on the oven rack alongside the chicken. It's simple satisfying meal. --Kara De la vega of Suisin City, California
This is a great easy summer meal, all cooked on the grill. The marinade is one that turned out particularly well, so I wrote it down. Feel free to change the spices to suit your own tastes.
It’s a simple matter to poach chicken thighs, after which the skin slips off easily and the tender meat practically falls off the bones. Once the skin and bones have been banished, the juicy chicken can be used in any recipe that calls for cooked chicken, such as casseroles and salads.
“My husband and I love Mediterranean and Middle Eastern food. This recipe has lots of flavor and is one of our favorites.” Susan Mills - Three Rivers, California
You don’t need much salt when you marinate chicken in a mixture of big-flavor ingredients such as lemon juice, garlic, molasses and Worcestershire sauce.
For a weeknight, instant brown rice makes a fast side for this saucy dish. If you have time, though, basmati rice pairs particularly well with the flavors in the garam masala.
I came across this recipe when I was looking for something easy using the ingredients I had on hand. Prep time includes marinating
A tandoor is a North Indian clay oven that is about three feet (90 cm) high, usually buried in the ground up to the neck. Live coals are placed in the bottom, and skewers with meat and poultry are angled at a suitable distance from the heat to cook them. It’s the Indian version of a barbecue.
This is a quick and easy recipe that never fails to please even my picky DDs. Since chicken thighs are usually inexpensive it makes a economical meal. I like to serve these with some type of rice side dish and a green salad.
Prep: 10 min., Chill: 1 hr., Grill: 14 min., Stand: 10 min. For a tasty alternative, try these with our quick Honey Mustard Sauce.
Easy to make on a weeknight. I actually just threw this together and it came out pretty good.
"This recipe was born from the desire to develop a time-friendly, easy-on-the-budget entree loaded with savory Asian flavor. It’s a family favorite and also a favorite at the girls’ camp where I am the head cook. I usually serve it with rice prepared with coconut milk." Debbie Fleenor — Monterey, Tennessee
Besides being juicy, chicken thighs cook quickly and come with built-in portion control: Two two-ounce chicken thighs are the appropriate serving of meat. The sweet-tangy sauce is easy to make and drizzles nicely over rice or couscous.
Dark meat stands up nicely to bold Asian flavors.
Complete the menu with mashed sweet potatoes and a mixed green salad. For more heat, leave the seeds in the jalapeño.
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