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                                                                  No Perfect Matches exist, the closest matches I found are:

                                                                  Play up the buffalo theme with a side of celery sticks and light ranch dressing.

                                                                  Ingredients
                                                                  • Yes No 6 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 8 bone in chicken thighs
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 3 tbsp hot sauce
                                                                  • Yes No 1 tbsp butter
                                                                  • Preheat oven to 375°.
                                                                  • Combine first 4 ingredients in a heavy-duty zip-top plastic bag; seal. Shake to blend. Add half of chicken to bag; seal. Shake to coat. Remove chicken from bag, shaking to remove excess flour mixture. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add flour-coated chicken to pan; sauté 4 minutes on each side or until browned. Transfer browned chicken to a jelly-roll pan. Repeat procedure with the remaining uncooked chicken, flour mixture, and oil. Discard remaining flour mixture. Bake chicken at 375° for 8 minutes or until done.
                                                                  • Combine hot sauce and butter in a microwave-safe dish; microwave at HIGH for 30 seconds or until butter melts, stirring to blend. Place chicken in a shallow dish; drizzle with butter sauce. Toss to coat.
                                                                  Yields: 4(serving size: 2 thighs)
                                                                  • Total Time: 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    microwave
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    shallow dish
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic bag
                                                                  Ingredients
                                                                  • Yes No 1 1/2 tsp coriander seed
                                                                  • Yes No 1/4 star anise
                                                                  • Yes No 1 1/2 tsp black peppercorn
                                                                  • Yes No 1 1/4 tsp crushed red bell pepper
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 8 meaty chicken thighs
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Yes No 1 large spanish onion
                                                                  • Yes No 1 large leek, white and tender green parts only
                                                                  • Yes No 2 plum tomato
                                                                  • Yes No 3 thyme
                                                                  • Yes No 3 oregano sprigs
                                                                  • Yes No 1 cup dry red wine
                                                                  • Yes No 1 tbsp red wine vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No parsley and chives
                                                                  • Preheat the oven to 350°. In a small skillet, toast the coriander, star anise, cracked peppercorns and crushed red pepper over moderate heat, shaking the pan, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool; pulse until coarsely ground. Add the salt. Rub the spices all over the chicken.
                                                                  • In a large skillet, heat the oil. Add the chicken and cook over high heat, turning once, until deep golden, 10 minutes. Arrange the chicken in a roasting pan, skin side up. Pour off most of the oil from the skillet and add the onion and leek. Cook over moderate heat, stirring, until softened, 5 minutes. Add the tomatoes, thyme and oregano and cook until the tomatoes just begin to break down, 3 minutes. Add the red wine and cook until reduced to 1/4 cup, scraping up any bits stuck to the pan, 5 minutes. Stir in 1 cup of water and pour the mixture into the roasting pan.
                                                                  • Cover the pan with foil and braise the chicken in the oven for about 1 hour, until cooked through. Transfer the chicken to a plate. Strain the sauce into a saucepan. Boil until the sauce is reduced to 1 cup, 5 minutes. Stir in the vinegar and honey; keep warm.
                                                                  • Preheat the broiler. Return the chicken to the roasting pan, skin side up, and broil 8 inches from the heat for 2 minutes, until the skin is crisp. Sprinkle with the parsley and chives. Serve the chicken with the sauce.
                                                                  Yields: 4
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    broiler
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 8 2 1/2 lb chicken thigh
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 tart apple
                                                                  • Yes No 3 cup drained sauerkraut
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 10 juniper berry
                                                                  • Yes No 1 bay leaf
                                                                  • In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove with a slotted spoon and reserve.
                                                                  • Season the chicken thighs with 1/2 teaspoon of the salt and the pepper and add to the pan in batches if necessary. Cook, turning, until browned, about 8 minutes. Remove from the pan. Pour off all but 1 tablespoon of the fat.
                                                                  • Add the onion, carrot, and apple to the pan. Cook over moderate heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, the remaining 1/4 teaspoon salt, the mustard, juniper berries, and bay leaf. Arrange the chicken in an even layer on top. Bring to a simmer, reduce the heat, and cook, covered, until the chicken is just done, about 25 minutes.
                                                                  • Remove the chicken from the pan and discard the bay leaf. If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened. Serve the sauerkraut topped with the chicken.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    pan

                                                                  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

                                                                  Ingredients
                                                                  • Yes No 1 italian salad dressing mix
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 6 1 1/2 lb boneless skinless chicken thigh
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 1 large onion
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 10 3/4 oz condensed cream of chicken soup
                                                                  • Yes No 1 8 oz philadelphia cream cheese
                                                                  • Yes No 1/4 cup chicken broth
                                                                  • Yes No cooked rice
                                                                  • Combine salad dressing mix and pepper. In a 3-qt. slow cooker, layer half of the chicken, butter, salad dressing mixture, onion and garlic. Repeat layers. Cover and cook on low for 4-5 hours or until chicken is tender. Skim fat.
                                                                  • In a small bowl, combine the soup, cream cheese and broth until blended; add to slow cooker. Cover and cook for 45 minutes or until heated through.
                                                                  • Remove chicken to a serving platter; stir sauce until smooth. Serve chicken with sauce and noodles or rice if desired. Yield: 6 servings.
                                                                  Yields: 6servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 4 hours 45 minutes
                                                                  • Total Time: 5 hours 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    serving platter
                                                                    Brands:
                                                                  • Yes No
                                                                    Philadelphia Brand

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 12 chicken thigh
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 1 tbsp minced garlic
                                                                  • Yes No 1 tsp dried thyme
                                                                  • Yes No 1 tsp dried chili pepper flakes
                                                                  • Yes No 1 28 oz crushed tomatoes
                                                                  • Yes No 2/3 packed, packed cup brown sugar, lighty
                                                                  • Yes No 1/4 cup apple cider vinegar
                                                                  • Yes No 1 tbsp worcestershire sauce
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/3 cup prepared mustard
                                                                  • Set oven to 350 degrees.
                                                                  • Grease a large roasting pan.
                                                                  • Place the chicken thighs (skin-side up) in the prepared baking dish.
                                                                  • In a saucepan melt butter and then saute the onions, garlic, thyme and dried chili flakes for about 4-5 minutes.
                                                                  • Add in the crushed tomatoes, brown sugar, cider vinegar and Worcestershire sauce (do not add in the mustard until the end of cooking!) mix to combine, season with salt, black pepper; bring to a boil, and simmer for 10-15 minutes.
                                                                  • Remove from heat and add in the mustard; mix to combine.
                                                                  • Pour the sauce over the chicken in the baking dish, the turn over the chicken once to coat in sauce making certain to leave the skin side up.
                                                                  • Bake uncovered, basting with sauce every 30 minutes (total cooking time should take about 1 hour and 10 minutes, if you have browned the chicken first then baking time will be less).
                                                                  Cuisine:YesNofrench
                                                                  Yields: 4
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 1 hour 10 minutes
                                                                  • Total Time: 1 hour 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    baste
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting pan
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    saucepan

                                                                  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!

                                                                  Ingredients
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No 1 tbsp vegetable oil
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup barbecue sauce
                                                                  • Yes No 3 tbsp tomato ketchup
                                                                  • Yes No 2 tbsp jar mustard
                                                                  • Yes No 3 tbsp rice vinegar
                                                                  • Yes No 1/4 cup worcestershire sauce
                                                                  • Yes No 1/4 cup brown sugar
                                                                  • Yes No 1/2 tsp crushed red chili pepper
                                                                  • Yes No salt and pepper
                                                                  • Heat vegetable oil in large frying pan with a fitting lid. Sprinkle thighs with salt and pepper to taste.
                                                                  • When oil is hot, brown chicken on each side. Remove chicken from pan and drain any water if there is any left. A little bit remaining is okay.
                                                                  • While chicken is browning, in a separate, small saucepan, combine all remaining ingredients over high until bubbly. Keep simmering until it gets to a thicker glaze consistency.
                                                                  • Return chicken to pan. Pour glaze all over chicken and cover with a lid. Turn heat to medium low and simmer for 30 minutes.
                                                                  • Uncover chicken and cook on low to medium until glaze is thick again.
                                                                  • Serve chicken and pour remaining glaze over it.
                                                                  Yields: 3
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    saucepan

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup hoisin sauce
                                                                  • Yes No 2 tbsp soy sauce
                                                                  • Yes No 1 tbsp rice vinegar
                                                                  • Yes No 1 tbsp honey
                                                                  • Yes No 2 tsp ginger
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp sesame oil
                                                                  • Yes No 12 2lb small boneless skinless chicken thigh
                                                                  • Yes No 1/4 cup scallion
                                                                  • Yes No 2 tsp sesame seed
                                                                  • Combine the hoisin sauce, soy sauce, vinegar, honey, ginger, garlic, and sesame oil in a bowl large enough to hold the chicken. Transfer 1/4 cup of the mixture to a small bowl, and reserve for glazing. Add the chicken to the bowl, turning to coat. Cover and refrigerate for 1 hour.
                                                                  • Heat a gril or grill pan to medium-high. Grill the chicken 3 minutes per side, or until just cooked through. Brush with some of the reserved glaze, turn and cook 30 seconds left. Move to a platter; shower with the scallions and sesame seeds if you so chose.
                                                                  Yields: 12
                                                                  • Prep Time: 1 hour 15 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    brush

                                                                  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 »

                                                                  Ingredients
                                                                  • Yes No 9 3 1/4 lb bone in chicken thighs
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 1/2 cup barbecue sauce
                                                                  • Yes No 1/2 cup honey
                                                                  • Yes No 2 tsp prepared mustard
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 1/8 tsp hot sauce
                                                                  • Sprinkle chicken with salt and pepper. Place on a broiler pan. Broil 4-5 in. from the heat for 3-4 minutes on each side or until lightly browned. Transfer to a 5-qt. slow cooker.
                                                                  • In a small bowl, combine the barbecue sauce, honey, mustard, Worcestershire sauce and pepper sauce. Pour over chicken; stir to coat. Cover and cook on low for 4-5 hours or until meat is tender. Yield: 9 servings.
                                                                  Yields: 9servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 4 hours
                                                                  • Total Time: 4 hours 20 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    bowl

                                                                  The sweetness of pineapple is delicious in the golden brown sauce that covers the chicken.—LaVonne Hegland, St. Michael, Minnesota

                                                                  Ingredients
                                                                  • Yes No 8 3 lb bone in chicken thighs
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 2 tbsp corn starch
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp garlic powder
                                                                  • Yes No 1/2 tsp powdered ginger
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 20 oz unsweetened pineapple chunks in can
                                                                  • Yes No 1/2 cup reduced sodium soy sauce
                                                                  • Yes No 1/4 cup white vinegar
                                                                  • Place the chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes.
                                                                  • In a bowl, combine the sugar, cornstarch and seasonings. Stir in the pineapple, soy sauce and vinegar until blended. Pour over chicken. Bake, uncovered, 20-30 minutes longer or until a meat thermometer reads 185°, basting occasionally. Yield: 8 servings.
                                                                  Yields: 8servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    baste
                                                                    Equipment:
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    thermometer

                                                                  These are very moist and flavorful.

                                                                  Ingredients
                                                                  • Yes No 12 boneless skinless chicken thigh
                                                                  • Yes No 2 tbsp garlic
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 2 scallion
                                                                  • Yes No 1/4 cup cilantro
                                                                  • Yes No 1/4 cup hoisin sauce
                                                                  • Yes No 1/4 cup soy sauce
                                                                  • Yes No 2 tbsp oil
                                                                  • Yes No 2 tbsp peanut butter
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tsp crushed crushed red chili pepper
                                                                  • Combine ingredients and marinate chicken thighs at least overnight.
                                                                  • Grill until done.
                                                                  Cuisine:YesNoindonesian
                                                                  Yields: 4
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    grill
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 4 boneless skinless chicken thighs, all visible
                                                                  • Yes No 3 tbsp maple syrup
                                                                  • Yes No 3 tbsp reduced sodium soy sauce
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 medium garlic clove
                                                                  • Yes No 1 1/2 tsp minced ginger
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 dash cayenne pepper
                                                                  • Mix together all ingredients save the thighs in a resealable bag or non reactive container. Add thighs and seal. Marinade in the fridge for 2 to 24 hours.
                                                                  • When ready to cook, prepare the cooking surface with a light coating of cooking spray. Remove the thighs from the marinade removing any excess.
                                                                  • Place thighs on the grill and cook for 4 to 6 minutes per side or until a thermometer registers 165 degrees. Actual cooking time will vary depending on the type of grill chosen. Remove chicken to a serving plate.
                                                                  • Place the marinade in a small sauce pan over medium heat and bring to a boil. Reduce temperature to a low simmer and cook for 3 to 5 minutes.
                                                                  • Generously brush the chicken with the sauce and serve.
                                                                  Yields: 2
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    brush
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    thermometer
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    brush
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable bag

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 900 gram chicken thigh
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 4 centimeter ginger
                                                                  • Yes No 125 milliliter soy sauce
                                                                  • Yes No 3 tbsp chinese rice wine
                                                                  • Yes No 2 tbsp clear honey
                                                                  • Yes No 1 tbsp soft brown sugar
                                                                  • Yes No 2 dash hot chili sauce
                                                                  • Yes No parsley
                                                                  • Heat a large wok and when hot add the oil and heat. Stiir-fry the chicken thighs for 5 minutes or until golden. Remove and drain on absorbent kitchen paper. You may need to do this in 2-3 batches.
                                                                  • Pour off the oil and fat and, using absorbent kitchen paper, carefully wipe out the wok. Add the garlic with the root ginger, soy sauce, chinese rice wine or sherry and honey to the wok and stir well. Sprinkle in the soft brown sugar with the hot chilli sauce to taste, then place over the heat and bring to the boil.
                                                                  • Reduce the heat to a gentle simmer, then carefully add the chicken thighs. Cover the wok and simmer gently over a very low heat for 30 minutes, or until they are tender and the sauce is reduced and thickened and gazes the chicken thighs.
                                                                  • Stir or spoon the sauce occasionally over the chicken thighs and add a little water if the sauce is starting to become too thick. Arrange in a shllow serving dish, garnish with freshly chopped parsley and serve immediately.
                                                                  Yields: 6
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    chop
                                                                    Equipment:
                                                                  • Yes No
                                                                    wok
                                                                  • Yes No
                                                                    kitchen
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 8 3 lb chicken thigh
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 celery
                                                                  • Yes No 1 small onion
                                                                  • Yes No 1/3 cup malt vinegar
                                                                  • Yes No 1/3 cup dry white wine
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 2 tsp thyme
                                                                  • Yes No 2 bay leaf
                                                                  • Yes No pinch allspice, ground
                                                                  • Yes No 2 tbsp unsalted butter
                                                                  • Yes No 2 tbsp diced flat leaf parsley
                                                                  • In a large heavy nonreactive skillet, heat the oil. Season the chicken thighs with salt and pepper. Add them to the skillet skin side down and cook over moderately high heat, turning once, until browned, about 15 minutes; transfer to a plate.
                                                                  • Add the carrot, celery and onion to the skillet and cook over moderate heat, stirring, until barely soft, about 3 minutes. Add the vinegar and wine and boil until nearly evaporated, scraping up the browned bits from the bottom of the skillet, about 1 minute. Return the chicken to the skillet and add the stock, thyme, bay leaves and allspice. Cover tightly and simmer gently over low heat until tender, about 30 minutes. Transfer the chicken and vegetables to a platter, cover and keep warm. Discard the bay leaves.
                                                                  • Skim the fat from the liquid in the skillet, then boil the juices until reduced to 1/2 cup. Remove the skillet from the heat and swirl in the butter until blended. Add the parsley and season with salt and pepper. Pour the sauce over the chicken and serve.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  These easy chicken thighs are oven-fried, with a coating of instant mashed potato flakes and seasonings.

                                                                  Ingredients
                                                                  • Yes No 1 cup instant mashed potato flakes
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1/3 cup whole milk
                                                                  • Yes No 2 lb chicken thigh
                                                                  • In a shallow bowl or pie plate, combine potato flakes, 1/2 teaspoon salt, and the paprika. Put milk in another bowl. Dip chicken pieces in the milk then coat with the potato mixture, pressing mixture in to coat thoroughly. Arrange chicken thighs in a 13x9-inch baking pan (skin side up if skin was not removed). Bake in preheated 425° oven for 45 minutes, or until chicken is tender and juices run clear when pierced with a fork. Serves 4. Related Chicken Recipes Fried Chicken with Cumberland Sauce Spicy Oven Fried Chicken Parmesan Chicken Spicy Chicken Nuggets Beer Batter Chicken Strips Spicy Cajun Chicken Strips Oven Fried Chicken Gigi's Chicken Parmesan Fried Chicken Breasts Honey Fried Chicken Buttermilk Fried Chicken Fried Chicken with Cream Gravy Sassy Southern Fried Chicken Unfried Chicken Recipe Easy Chicken Parmesan Fried Chicken Recipes Chicken Recipe Index Chicken Breast Recipes Skillet Chicken Index Chicken Casserole Index Top Chicken Casseroles Baked Chicken Recipes Oven Fried Chicken Recipes Chicken Recipe Index Chicken Breast Recipes Crockpot Chicken Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNocajun
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    shallow bowl
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    fork
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    slow cooker

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 8 skinless chicken thighs on the bone
                                                                  • Yes No 1 tsp cumin powder
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 2 tbsp grated ginger
                                                                  • Yes No kosher salt
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No 1/2 cup plain greek yogurt
                                                                  • Yes No 1/2 tsp cayenne pepper
                                                                  • Yes No 1/4 tsp garam masala
                                                                  • Yes No unsalted butter
                                                                  • Using a sharp paring knife, make several shallow slashes in each chicken thigh and transfer to a large baking dish. Sprinkle the thighs with the cumin, garlic, ginger and 1 teaspoon of salt and rub the seasonings into the meat. Refrigerate for 1 hour.
                                                                  • In a small bowl, combine the lemon juice, lemon zest, yogurt, cayenne and garam masala. Pour the mixture over the chicken thighs and turn to coat. Let the chicken stand at room temperature for 1 hour.
                                                                  • Light a grill. Remove the chicken from the marinade, scraping some of it off. Lightly brush the chicken lightly with melted butter and transfer to the grill, buttered side down. Grill the chicken over moderate heat for 22 to 25 minutes, turning and brushing occasionally, until charred in spots and cooked through. Serve right away.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 4
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 3 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    paring knife
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush

                                                                  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

                                                                  Ingredients
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1 tsp apple cider vinegar
                                                                  • Yes No 1 tsp prepared mustard
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No dash black pepper
                                                                  • Yes No 2 1/2 lb boneless skinless chicken thigh
                                                                  • Yes No 3 tbsp fresh bread crumbs
                                                                  • Yes No 2 tbsp chopped cashew
                                                                  • In a large bowl, combine the butter, vinegar, mustard, paprika and pepper. Spread over chicken thighs. Place in a greased 11-in. x 7-in. baking dish. Sprinkle with bread crumbs.
                                                                  • Bake, uncovered, at 400° for 15 minutes. Sprinkle with the cashews. Bake 7-12 minutes longer or until chicken juices run clear and topping is golden brown. Yield: 2 servings.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 2servings
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    baking dish

                                                                  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

                                                                  Ingredients
                                                                  • Yes No 5 1 3/4 lb bone in chicken thighs
                                                                  • Yes No 5 tsp olive oil
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 1/4 cup packed brown sugar
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 2 tbsp reduced sodium soy sauce
                                                                  • Yes No 2 tbsp tomato ketchup
                                                                  • Yes No 1 tbsp white vinegar
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 1/2 tsp crushed crushed red chili pepper
                                                                  • Yes No 1/4 tsp five spice
                                                                  • Yes No 2 tsp corn starch
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No cooked rice
                                                                  • Yes No scallion
                                                                  • In a large skillet over medium heat, cook chicken in oil for 8-10 minutes on each side or until no longer pink. In a small bowl, whisk the warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder.
                                                                  • Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until chicken is tender, turning occasionally.
                                                                  • Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Garnish with green onions. Yield: 5 servings.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 5servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    pan

                                                                  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

                                                                  Ingredients
                                                                  • Yes No 2 medium carrot
                                                                  • Yes No 2 celery
                                                                  • Yes No 1 large onion
                                                                  • Yes No 8 3 lb bone in chicken thighs
                                                                  • Yes No 1 14 oz smoked turkey sausage
                                                                  • Yes No 1/4 cup tomato ketchup
                                                                  • Yes No 6 garlic clove
                                                                  • Yes No 1 tbsp louisiana style hot sauce
                                                                  • Yes No 1 tsp dried basil
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tsp dried thyme
                                                                  • Yes No 1 tsp browning sauce
                                                                  • Yes No 1/2 tsp dried oregano
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp allspice, ground
                                                                  • In a 4- or 5-qt. slow cooker, combine the carrots, celery and onion. Top with chicken and sausage.
                                                                  • In a small bowl, combine the ketchup, garlic, hot sauce, basil, paprika, thyme, browning sauce if desired, oregano, pepper and allspice. Spoon over meats. Cover and cook on low for 6-8 hours or until chicken is tender. Yield: 8 servings.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 8servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 6 hours
                                                                  • Total Time: 6 hours 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    slow cook
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    slow cooker
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 4 lb chicken thigh
                                                                  • Yes No 2 tbsp asian seasoning
                                                                  • Yes No 1 1/4 cup chopped scallion
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 4 cup chicken stock
                                                                  • Yes No 2 cup water
                                                                  • Yes No 1 cup soy sauce
                                                                  • Yes No 1/2 cup dry sherry
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 4 3 inch cinnamon stick
                                                                  • Yes No 4 whole star anise
                                                                  • Yes No 4 tsp corn starch
                                                                  • Season the chicken thighs with the Asian seasoning.
                                                                  • Heat a large Dutch oven over high heat. Add the chicken and cook, turning, until brown on all sides, about 5 minutes. With tongs, transfer to a plate. Lower the heat to medium and add 1 cup of the green onions and cook until tender, about 1 minute. Add the ginger and cook for 30 seconds. Add the stock, water, soy sauce, wine, vinegar, cinnamon and star anise and bring to a boil. Lower the temperature and simmer for 20 minutes. Return the chicken to the pan, cover, and braise over medium-low heat until tender, about 45 minutes.
                                                                  • Transfer chicken to a serving platter. Increase the heat to medium, add the cornstarch slurry and cook, stirring, until the sauce is thick and shiny, about 5 minutes.
                                                                  • To serve, spoon the rice into the center of each of 4 large plates. Arrange 2 thighs on the rice and spoon the sauce over the chicken. Garnish with the remaining 1/4 cup of green onions.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 1 hour 20 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    braise
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    serving platter
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 tbsp canola oil
                                                                  • Yes No 1 tbsp dijon mustard
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 8 3 lb chicken thigh
                                                                  • Yes No kosher salt and freshly ground pepper
                                                                  • In a small bowl, mix the sambal oelek with the canola oil, Dijon mustard and garlic. Place the chicken in a resealable plastic bag and pour in the sambal mixture. Seal the bag and massage the marinade into the chicken until it is well coated. Let stand at room temperature for 1 hour.
                                                                  • Preheat the oven to 400°. On a large rimmed baking sheet, arrange the chicken thighs skin side up. Season the skin with salt and pepper and roast for about 45 minutes, until the chicken is cooked through and the skin is browned and crisp. Transfer the chicken thighs to plates and serve.
                                                                  Yields: 8
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 1 hour 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    baking sheet
                                                                    Brands:
                                                                  • Yes No
                                                                    Oelek
                                                                  Ingredients
                                                                  • Yes No 8 3 1/2 lb chicken thigh
                                                                  • Yes No 1 3/4 tsp salt
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 3 cup thinly sliced onion
                                                                  • Yes No 30 clove garlic
                                                                  • Yes No 1/2 tsp crushed red bell pepper
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/2 cup lemon juice
                                                                  • Yes No 1 1/2 cup chicken broth
                                                                  • Yes No 1 lb angel hair pasta
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Preheat the oven to 350 degrees F.
                                                                  • Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.
                                                                  • Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.
                                                                  • In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
                                                                  • Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
                                                                  • While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
                                                                  • To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 60 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    shallow dish
                                                                  • Yes No
                                                                    saute pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 8 chicken thigh
                                                                  • Yes No 1 1/2 cup yogurt
                                                                  • Yes No 2 tsp garam masala
                                                                  • Yes No 2 tsp paprika
                                                                  • Yes No 1 tsp minced ginger
                                                                  • Yes No 1 tsp crushed garlic
                                                                  • Rinse and pat dry chicken thighs.
                                                                  • In a large bowl, combine the remaining ingredients and stir until smooth. Add thighs and make sure they are coated. Cover with plastic wrap and refrigerate at least 2 to 3 hours, preferably overnight.
                                                                  • Set up grill for indirect cooking over medium-high heat. Oil grate when ready to start cooking. Remove chicken from refrigerator and let sit at room temperature for 30 minutes.
                                                                  • Cook 40 to 45 minutes or until internal temperature reaches 180 degrees F. Check for doneness by cutting into thigh to make sure there is no redness near bone.
                                                                  • NOTE INDOOR GRILLING: Prepare chicken as directed. Preheat oven to 425 degrees F. Roast in preheated oven on foil lined baking sheet for 30 minutes or until internal temperature reaches 180 degrees F.
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Inactive Time: 2 hours
                                                                  • Total Time: 2 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic wrap
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    baking sheet
                                                                  Ingredients
                                                                  • Yes No 8 piece bone in, skin on chicken thighs
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 tbsp extra virgin olive oil
                                                                  • Yes No 1 link andouille
                                                                  • Yes No 1 onion
                                                                  • Yes No 2 celery
                                                                  • Yes No 1 green bell pepper
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tbsp chopped thyme
                                                                  • Yes No 1 heaping tbsp all purpose flour
                                                                  • Yes No 1 12 oz lager beer
                                                                  • Yes No 1 14 oz diced tomato in can
                                                                  • Yes No 1 cup chicken stock
                                                                  • Yes No 2 tbsp hot sauce
                                                                  • Yes No scallion
                                                                  • Yes No baguette
                                                                  • Pat the chicken thighs dry, and season with salt and pepper.
                                                                  • Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.
                                                                  • Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat.
                                                                  • Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 4servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Inactive Time: 60 minutes
                                                                  • Total Time: 2 hours 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    bread
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pot
                                                                  Ingredients
                                                                  • Yes No 1/4 cup low-sodium soy sauce
                                                                  • Yes No 2 tbsp brown sugar
                                                                  • Yes No 2 tbsp dry sherry
                                                                  • Yes No 2 tbsp rice vinegar
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 tsp finely grated ginger
                                                                  • Yes No 1/4 tsp crushed red chili pepper
                                                                  • Yes No 2 lb skinless chicken thighs
                                                                  • Yes No 2 tsp sesame seed
                                                                  • Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
                                                                  • Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.
                                                                  Yields: 6pieces; 1 piece per serving
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 18 minutes
                                                                  • Inactive Time: 60 minutes
                                                                  • Total Time: 1 hour 28 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  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

                                                                  Ingredients
                                                                  • Yes No 1/2 cup prepared mustard
                                                                  • Yes No 1/3 cup packed dark brown sugar
                                                                  • Yes No 1 tsp allspice, ground
                                                                  • Yes No 1/4 tsp crushed red bell pepper
                                                                  • Yes No 8 3 oz boneless skinless chicken thigh
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Prepare grill.
                                                                  • Combine first 4 ingredients in a small bowl, stirring well. Reserve and set aside 1/4 cup sauce mixture.
                                                                  • Place chicken on grill rack coated with cooking spray. Brush half of remaining 1/2 cup sauce mixture over one side of chicken. Grill chicken 3 to 4 minutes. Turn chicken over; brush with remaining half of sauce mixture. Cook 3 to 4 minutes or until done. Place chicken on a serving platter; drizzle with reserved 1/4 cup sauce mixture.
                                                                  Cuisine:YesNocarolina
                                                                  Yields: 4servings (serving size: 2 chicken thighs and 1 tablespoon sauce)
                                                                  • Prep Time: 3 minutes
                                                                  • Cook Time: 6 minutes
                                                                  • Total Time: 9 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serving platter

                                                                  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

                                                                  Ingredients
                                                                  • Yes No 1/4 cup rice vinegar
                                                                  • Yes No 2 tbsp hot sauce
                                                                  • Yes No 8 boneless skinless chicken thigh
                                                                  • Yes No 1 cup plain dry bread crumb
                                                                  • Yes No 2 tbsp chopped thyme
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 cup dijon mustard
                                                                  • Yes No 1/4 cup canola oil
                                                                  • Preheat oven to 375 degrees F. Mix vinegar and hot sauce in a plastic freezer bag. Add the chicken, seal the bag, and shake to coat chicken. Let marinate at room temperature for 15 min. In a baking pan, mix breadcrumbs, thyme, salt and pepper. Remove the chicken from the marinade, and dry well with paper towels. Brush chicken thighs with the mustard, then coat completely with the breadcrumb mixture. Heat oil in an oven-proof skillet over medium heat. Add chicken, and cook for about 4 minutes, until golden brown. Turn the thighs over and place skillet in the oven. Bake for 10 minutes, or until chicken is cooked through, and coating is browned. Note: If you don't have an oven-proof pan, transfer to a baking pan before putting in the oven.
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    freezer
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  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..

                                                                  Ingredients
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1 lb boneless skinless chicken thigh
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1/2 cup quartered dried calimyrna figs
                                                                  • Yes No 1/4 cup chopped green olive
                                                                  • Yes No 1 tbsp bottled minced garlic
                                                                  • Yes No 3 tbsp madeira wine
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tbsp balsamic vinegar
                                                                  • Yes No 1/2 tsp coriander, ground
                                                                  • Yes No 1/2 tsp cumin powder
                                                                  • Yes No 1/4 tsp cardamom, ground
                                                                  • Yes No cilantro
                                                                  • Preparation
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until browned, stirring frequently. Stir in the chopped cilantro and remaining ingredients except cilantro sprigs; reduce heat to medium, and cook for 8 minutes, stirring occasionally. Garnish with cilantro sprigs, if desired
                                                                  • Best served over yellow couscous. Does fine on rice as well.
                                                                  Cuisine:YesNomorroccan
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    nonstick pan

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1/4 tsp garlic powder
                                                                  • Yes No 1/4 tsp powdered ginger
                                                                  • Yes No 1/2 tsp dried oregano
                                                                  • Yes No 1/2 cup soy sauce
                                                                  • Yes No 1 tbsp chipotle tabasco sauce
                                                                  • Yes No 8 1 1/2 lb boneless skinless chicken thigh
                                                                  • Yes No 2 small lb zucchini
                                                                  • Yes No olive oil
                                                                  • Directions:
                                                                  • Preheat grill to medium high heat.
                                                                  • Combine the garlic powder, ginger, oregano, soy sauce, and hot sauce in a large plastic bag. Marinate the chicken thighs for 15 minutes at room temperature while the grill heats up.
                                                                  • Slice the ends off of the zucchini, cut in half lengthwise, and brush with a bit of olive oil.
                                                                  • Grill chicken and zucchini for 5-7 minutes on each side or until cooked through.
                                                                  • Serve with a baguette toasted on the upper rack of the grill.
                                                                  • Background:
                                                                  • 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.
                                                                    Steps:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    Tabasco

                                                                  Slightly spicy, but the sweetness tames the heat. Serve with rice.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup rice vinegar
                                                                  • Yes No 5 tbsp honey
                                                                  • Yes No 1/3 cup soy sauce
                                                                  • Yes No 1/4 cup asian sesame oil
                                                                  • Yes No 3 tbsp asian chili garlic sauce
                                                                  • Yes No 3 tbsp minced garlic
                                                                  • Yes No salt
                                                                  • Yes No 8 boneless skinless chicken thigh
                                                                  • Yes No 1 tbsp chopped scallion
                                                                  • Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
                                                                  • Preheat oven to 425 degrees F (220 degrees C).
                                                                  • Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
                                                                  • Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    thermometer

                                                                  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

                                                                  Ingredients
                                                                  • Yes No 1/4 cup dry bread crumb
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp cumin powder
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tsp chili powder
                                                                  • Yes No 1 tsp curry powder
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 8 5 oz chicken thigh
                                                                  • In a large resealable plastic bag, combine the first seven ingredients. Add chicken, a few pieces at a time, and shake to coat. Place on a baking sheet coated with nonstick cooking spray. Bake, uncovered, at 400 degrees F for 20 minutes. Turn chicken pieces; bake 15-20 minutes longer or until a meat thermometer reads 180 degrees F.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 4servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 45 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    thermometer
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                  • Yes No
                                                                    baking sheet

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No lb chicken thigh
                                                                  • Yes No 1 large onion
                                                                  • Yes No 1 celery
                                                                  • Yes No 1 large carrot
                                                                  • Yes No 1 tsp dried tarragon
                                                                  • Yes No ¼ tsp black pepper
                                                                  • Yes No salt
                                                                  • Place the chicken thighs in a 6-quart Dutch oven or soup pot. Peel the onion, cut it into 4 pieces, and add them to the pot. Cut the celery into 4 pieces and add them to the pot. Peel the carrot, cut it into roughly 1-inch pieces, and add them to the pot. Sprinkle the tarragon and black pepper over the chicken and vegetables. Add just enough cold water to cover the chicken and vegetables completely, then sprinkle in the salt, if using.
                                                                  • Cover the pot and bring to a rolling boil over high heat. As soon as the water reaches a vigorous boil, reduce the heat to low and cook the chicken, uncovered, at a very slow boil for 10 minutes. Then remove the pot from the heat and let it stand, covered, until the chicken is no longer pink in the center, 25 to 35 minutes. (Test for doneness by removing a thigh and cutting into it. The exact time will depend on the size of the thighs.)
                                                                  • When the chicken is done, remove it from the pot, using tongs or a slotted spoon. (Reserve the chicken stock in the pot for later use.) Allow the chicken to cool enough to remove the skin and any visible fat. Pull the meat from the bones. Cut the chicken into bite-size chunks for future use.
                                                                  Cuisine:YesNodutch
                                                                  Yields: 5½ to 6 cups chunks
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    dutch oven
                                                                  • Yes No
                                                                    pot

                                                                  .

                                                                  Ingredients
                                                                  • Yes No 1 lb skinless chicken thighs
                                                                  • Yes No salt and pepper
                                                                  • Yes No italian dressing
                                                                  • Yes No white wine
                                                                  • Yes No 1/2 tsp powdered ginger
                                                                  • Yes No balsamic vinegar
                                                                  • Yes No parmesan cheese
                                                                  Cuisine:YesNoitalian
                                                                  Ingredients
                                                                  • Yes No 4 chicken thigh
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 large egg white
                                                                  • Yes No 1 tsp water
                                                                  • Yes No 1/2 cup italian style bread crumb
                                                                  • Yes No 2 tsp olive oil
                                                                  • Yes No 1/2 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 1/2 cup white wine
                                                                  • Yes No 2 tbsp lemon juice
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 2 tbsp chopped parsley
                                                                  • Yes No 1 tbsp caper
                                                                  • Yes No lemon rind
                                                                  • Place chicken in a heavy-duty zip-top plastic bag; add flour, salt, and pepper. Seal bag, and shake to coat chicken. Combine egg white and water in a shallow dish. Remove chicken from bag. Dip each piece in egg white mixture, and dredge in breadcrumbs.
                                                                  • Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 to 4 minutes on each side or until browned. Add broth, wine, lemon juice, and garlic to pan; bring to a boil. Cover, reduce heat, and simmer 8 minutes. Add parsley and capers, and simmer, uncovered, 5 minutes or until chicken is no longer pink in center. Sprinkle with grated lemon rind, if desired.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings (serving size: 1 thigh and about 2 tablespoons sauce)
                                                                  • Prep Time: 11 minutes
                                                                  • Cook Time: 21 minutes
                                                                  • Total Time: 32 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    grate
                                                                    Equipment:
                                                                  • Yes No
                                                                    shallow dish
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic bag

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 2 tbsp molasses
                                                                  • Yes No 2 tsp worcestershire sauce
                                                                  • Yes No 4 garlic clove
                                                                  • Yes No 8 2 lb chicken thigh
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No lemon
                                                                  • Yes No parsley
                                                                  • Combine first 4 ingredients in a dish; add chicken. Cover and marinate in refrigerator 1 hour, turning occasionally.
                                                                  • Preheat oven to 425°.
                                                                  • Remove chicken from dish; reserve marinade. Arrange chicken in a shallow roasting pan coated with cooking spray. Pour reserved marinade over chicken; sprinkle with salt and pepper.
                                                                  • Bake at 425° for 20 minutes; baste chicken with marinade. Bake an additional 20 minutes or until chicken is done. Serve with lemon wedges and garnish with parsley, if desired.
                                                                  Yields: 4servings (serving size: 2 chicken thighs)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    baste
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    roasting pan

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 3/4 tsp olive oil
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 cup onion
                                                                  • Yes No 2 tsp garam masala
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/4 tsp curry powder
                                                                  • Yes No 8 2 1/4 lb chicken thigh
                                                                  • Yes No 1/4 cup dry red wine
                                                                  • Yes No 2 tbsp red wine vinegar
                                                                  • Yes No 1 cup fat-free, reduced sodium chicken broth
                                                                  • Yes No 3 tbsp chopped parsley
                                                                  • Heat oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Remove from pan.
                                                                  • Combine garam masala, salt, and curry powder; sprinkle evenly over chicken. Add chicken to pan; cook over medium-high heat 4 minutes on each side or until browned. Add wine and vinegar; cook 30 seconds, scraping pan to loosen browned bits. Add onion and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done; stir in parsley.
                                                                  Yields: 4servings (serving size: 2 thighs and about 1/3 cup sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    pan
                                                                  Ingredients
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/2 tsp red chili pepper, ground
                                                                  • Yes No 1/2 tsp dried thyme
                                                                  • Yes No 8 chicken thigh
                                                                  • Yes No 3/4 cup honey
                                                                  • Yes No 3/4 cup dijon mustard
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1 cup diced pecan
                                                                  • Yes No 1/2 tsp curry powder
                                                                  • Yes No garnish, italian parsley sprigs
                                                                  • Combine first 4 ingredients; sprinkle evenly over chicken in a shallow dish. Stir together 1/2 cup honey, 1/2 cup mustard, and garlic; pour over chicken. Cover and chill 2 hours.
                                                                  • Remove chicken from marinade, discarding marinade. Dredge chicken in pecans; place on a lightly greased rack in an aluminum foil-lined broiler pan.
                                                                  • Bake at 375° for 40 minutes or until chicken is done.
                                                                  • Stir together remaining 1/4 cup honey, remaining 1/4 cup mustard, and curry powder; serve sauce with chicken. Garnish if desired.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    shallow dish
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil
                                                                  Easy Chicken Thighs
                                                                   3 h 50 m

                                                                  I came across this recipe when I was looking for something easy using the ingredients I had on hand. Prep time includes marinating

                                                                  Ingredients
                                                                  • Yes No 4 lb chicken thigh
                                                                  • Yes No 1/2 cup white vinegar
                                                                  • Yes No 1/2 cup soy sauce
                                                                  • Yes No 4 clove garlic
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 3 bay leaf
                                                                  • Combine all ingredients in a large pot.
                                                                  • cover and marinate for 1-3 hours.
                                                                  • Bring to a boil, then lower heat.
                                                                  • Cover and let simmer for 30 minutes, stirring occasionally.
                                                                  • Uncover and simmer until sauce is reduced and thickened and chicken is tender, about 20 more minutes.
                                                                  • Serve with rice.
                                                                  Yields: 6
                                                                  • Prep Time: 3 hours
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 3 hours 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot

                                                                  “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

                                                                  Ingredients
                                                                  • Yes No 1/2 tsp brown sugar
                                                                  • Yes No 1/2 tsp coriander, ground
                                                                  • Yes No 1/2 tsp cumin powder
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp cinnamon, ground
                                                                  • Yes No 1/8 tsp garlic powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 2 tsp all purpose flour
                                                                  • Yes No 4 1 1/2 lb bone in chicken thighs
                                                                  • Yes No 1 1/2 tsp olive oil
                                                                  • Yes No 3 shallot
                                                                  • Yes No 1/2 cup reduced sodium chicken broth
                                                                  • Yes No 4 pitted dates
                                                                  • Yes No 1 tsp all purpose flour
                                                                  • Yes No 1 1/2 tsp minced cilantro
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3 tbsp reduced sodium chicken broth
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No dash cumin powder
                                                                  • Yes No 1/3 cup couscous
                                                                  • Yes No 1 1/2 tsp slivered almond
                                                                  • In a small bowl, combine the first eight ingredients. Set aside 1 teaspoon spice mixture; add flour to remaining mixture and sprinkle over chicken.
                                                                  • In a large nonstick skillet coated with cooking spray, brown chicken in oil on both sides. Remove and keep warm. Add shallots to the pan; cook and stir over medium heat for 3 minutes. Stir in 1/2 cup broth and dates. Bring to a boil. Reduce heat; return chicken to the pan.
                                                                  • Cover and simmer for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm. Combine flour with reserved spice mixture and remaining broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sir in cilantro.
                                                                  • For couscous, in a small saucepan, bring the water, broth, salt and cumin to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5-10 minutes or until water is absorbed. Fluff with a fork, then stir in almonds. Serve with chicken and sauce. Yield: 2 servings.
                                                                  Cuisine:YesNomorroccan
                                                                  Yields: 2servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    fork

                                                                  Complete the menu with mashed sweet potatoes and a mixed green salad. For more heat, leave the seeds in the jalapeño.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup minced red onion
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Yes No 1 tbsp diced jalapeño chili pepper
                                                                  • Yes No 2 tsp apple cider vinegar
                                                                  • Yes No 2 tsp low-sodium soy sauce
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp allspice, ground
                                                                  • Yes No 1/2 tsp dried thyme
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 8 1 1/2 lb boneless skinless chicken thigh
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Combine first 10 ingredients in a large bowl; add chicken, tossing to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 6 minutes or until done.
                                                                  Cuisine:YesNojamaican
                                                                  Yields: 4servings (serving size: 2 chicken thighs)
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    pan

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 16 5 lb, 2.5 kg skinless bone in chicken thighs
                                                                  • Yes No 1 cup non-fat yogurt
                                                                  • Yes No 2 lime
                                                                  • Yes No 2 tbsp minced ginger
                                                                  • Yes No 2 tbsp minced garlic
                                                                  • Yes No 2 tsp coriander, ground
                                                                  • Yes No 2 tsp cumin powder
                                                                  • Yes No 2 tsp garam masala
                                                                  • Yes No tsp salt
                                                                  • Yes No 1 tsp paprika
                                                                  • Yes No 1 tsp cayenne pepper
                                                                  • Yes No few drops red food coloring
                                                                  • Yes No 2 lime
                                                                  • Yes No 1 onion
                                                                  • Yes No lemon
                                                                  • Rinse chicken and pat dry thoroughly. Cut long diagonal slits, against the grain, almost to the bone.
                                                                  • In a large shallow nonreactive bowl, mix together yogurt, lime juice, ginger, garlic, coriander, cumin, garam masala, salt, paprika and cayenne. Add red food coloring, if using. Add chicken, turning to coat and making sure marinade goes into all slits. Cover and marinate in refrigerator for about 2 hours or for up to 12 hours.
                                                                  • Preheat oven to 375°F (190°C). Remove chicken from marinade and place in prepared shallow baking pan. Discard any remaining marinade. Bake in preheated oven until juices run clear when chicken is pierced, about 45 minutes.
                                                                  • Transfer pieces to heated platter and squeeze lime juice over top while still warm. Discard accumulated juices. Garnish with sliced onion rings and lemon wedges.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 8
                                                                  • Total Time: 4 hours
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    equipment
                                                                  • Yes No
                                                                    baking pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    oven
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 2 tbsp vegetable oil
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 6 chicken thigh
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 cup chopped onion
                                                                  • Yes No 3 tsp curry powder
                                                                  • Yes No 1/2 tsp cayenne pepper
                                                                  • Yes No 1 tsp cinnamon
                                                                  • Yes No 1 tsp cumin seed
                                                                  • Yes No 2 carrots, and on diagonal
                                                                  • Yes No 1 1/2 cup low-sodium chicken stock
                                                                  • Yes No 1 cup broccoli floret
                                                                  • Yes No 1/4 cup heavy whipping cream
                                                                  • Yes No 3/4 cup frozen peas
                                                                  • Heat oil in large skillet and stir in butter to melt. Season chicken thighs with salt and pepper. Cook thighs skin side down until golden brown. Flip chicken and continue to cook until golden brown. Remove chicken to a plate. Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken stock and bring to a simmer. Place chicken thighs back into skillet and stir in broccoli. Cover and simmer for 15 minutes to cook chicken. Stir in cream and peas. Season to taste. Serve with basmati rice
                                                                  Yields: 4servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 2 lb skinless chicken thighs
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup chopped shallot
                                                                  • Yes No 1/4 cup balsamic vinegar
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Spray large frying pan, preheat.
                                                                  • Rinse and pat dry thighs.
                                                                  • Season with salt and pepper.
                                                                  • Brown well on all sides.
                                                                  • Cover, reduce heat to medium and cook for approximately 25 minutes,or'til thighs are done depending on size.
                                                                  • Add shallots,cook for 2-3 minutes,until they soften.
                                                                  • Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly.
                                                                  • Spoon sauce over thighs to serve.
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    frying pan
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Prep: 10 min., Chill: 1 hr., Grill: 14 min., Stand: 10 min. For a tasty alternative, try these with our quick Honey Mustard Sauce.

                                                                  Ingredients
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp chopped rosemary
                                                                  • Yes No 1/2 tsp black pepper
                                                                  • Yes No 1 1/2 lb chicken thigh
                                                                  • Yes No 1/2 lemon
                                                                  • Combine garlic and next 6 ingredients in a large heavy-duty zip-top plastic bag, squeezing bag to combine ingredients. Add chicken, turning to coat, and seal bag. Chill 1 to 24 hours.
                                                                  • Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade.
                                                                  • Grill chicken, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 7 minutes on each side. Transfer chicken to a large piece of aluminum foil. Squeeze juice from lemon over chicken; fold foil around chicken, covering chicken completely. Let stand 10 minutes. Serve with Sautéed Garlic Spinach and Two-Cheese Grits.
                                                                  • *Fresh thyme, cilantro, or oregano may be substituted.
                                                                  • **1 1/2 lb. skinned and boned chicken breasts may be substituted.
                                                                  • Rosemary Grilled Pork Tenderloin: Omit chicken thighs. Substitute 2 lb. pork tenderloin and grill as directed 8 to 10 minutes on each side. Proceed with recipe as directed. Prep: 10 min., Chill: 1 hr., Grill: 20 min., Stand: 10 min.
                                                                  • Sautéed Garlic Spinach: Heat 1 tsp. olive oil in a nonstick skillet over medium-high heat. Sauté 1 pressed garlic clove in hot oil 30 seconds. Add 1 (10-oz.) bag fresh spinach, thoroughly washed, to skillet, and cook 2 to 3 minutes or until spinach is wilted. Sprinkle with salt and pepper to taste. Serve spinach with slotted spoon or tongs. Makes 4 servings; Prep: 5 min., Cook: 4 min.
                                                                  • Two-Cheese Grits: Bring 4 cups water and 1 tsp. salt to a boil in a 3-qt. saucepan. Whisk in 1 cup uncooked quick-cooking grits; reduce heat to medium-low, and cook 5 to 6 minutes or until tender. Remove from heat, and stir in 1 cup (4 oz.) shredded Cheddar cheese, 1/2 cup (2 oz.) shredded Parmesan cheese, and 2 Tbsp. butter. Sprinkle with pepper to taste. Makes 4 servings; Prep: 5 min., Cook: 10 min.
                                                                  • Honey Mustard Sauce: Stir together 1/2 cup mayonnaise, 2 Tbsp. Dijon mustard, and 2 Tbsp. honey. Makes about 3/4 cup; Prep: 5 min.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 5servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 14 minutes
                                                                  • Total Time: 24 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    nonstick pan
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic bag
                                                                  • Yes No
                                                                    aluminium foil
                                                                  • Yes No
                                                                    foil
                                                                  Ingredients
                                                                  • Yes No 6 2 lb bone in, skin on chicken thighs
                                                                  • Yes No 3 tbsp lemon juice
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 1 tbsp minced rosemary
                                                                  • Yes No 1 garlic clove
                                                                  • Yes No salt and pepper
                                                                  • Preheat broiler. Rinse chicken thighs; pat dry. Arrange thighs, skin side down, on a broiler pan. In a small bowl, combine lemon juice, olive oil, rosemary and garlic. Brush 1/3 of mixture over chicken and sprinkle with salt and pepper. Broil 4 to 6 inches from heat until lightly browned, about 7 minutes.
                                                                  • Using tongs, turn chicken thighs skin side up. Brush 1/3 of lemon-juice mixture over skin and sprinkle with salt and pepper. Broil until thighs are browned, about 7 minutes.
                                                                  • Turn off broiler and set oven to 450°F. Brush final 1/3 of lemon-juice mixture over chicken (discard any leftover lemon-juice mixture) and return pan to oven. Bake until juices run clear when pricked with a fork and meat is no longer pink at the bone, about 10 minutes. Serve hot.
                                                                  Yields: 6servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 24 minutes
                                                                  • Total Time: 34 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    fork

                                                                  Easy to make on a weeknight. I actually just threw this together and it came out pretty good.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb boneless skinless chicken thigh
                                                                  • Yes No 1 cup sliced white onion
                                                                  • Yes No 1/4 cup diced scallion
                                                                  • Yes No 1/2 cup chopped green bell pepper
                                                                  • Yes No 3 sprig cilantro
                                                                  • Yes No cumin seed
                                                                  • Yes No 2 tsp chicken bouillon granules
                                                                  • Yes No black pepper
                                                                  • Yes No salt
                                                                  • Yes No 7 oz chipotle chiles in adobo
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No water
                                                                  • Butterfly cut each thigh (Slice the inside of the thigh so that it will cook quicker and more evenly). Season each thigh front and back with cumin and pepper.
                                                                  • Heat oil in large frying pan over medium high. Add both of the onions and bell pepper, saute for about 5 minute.
                                                                  • Add chicken thighs and brown for about 10 minute turning over once to brown both sides.
                                                                  • Add the 2 tablespoons of chipotle puree and 2 peppers. Disolve and sprinkle the chicken bullion cubes over the chicken (or if you have granulated bullion, add 2 tablespoons).
                                                                  • Add about 2 cups water, or enough to barely cover the chicken. Mix the water in the pan a bit and taste if it needs more salt.
                                                                  • Cover and cook for about 20 mins on medium high or until the juices from the chicken run clear and the sauce has thickened enough for your taste. When done, turn pan off and add the cilantro.
                                                                  • Serve with rice.
                                                                  Cuisine:YesNotexas
                                                                  Yields: 4
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    fry
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    pan
                                                                    Brands:
                                                                  • Yes No
                                                                    Knorr
                                                                  • Yes No
                                                                    Minute

                                                                  "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

                                                                  Ingredients
                                                                  • Yes No 2 tbsp powdered ginger
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tbsp reduced sodium soy sauce
                                                                  • Yes No 2 tsp curry powder
                                                                  • Yes No 2 garlic clove
                                                                  • Yes No 1/2 tsp crushed crushed red chili pepper
                                                                  • Yes No 6 1 1/2 lb boneless skinless chicken thigh
                                                                  • Yes No 2 tbsp chicken broth
                                                                  • Yes No 2 tbsp orange juice
                                                                  • Yes No 1 tbsp reduced fat creamy peanut butter
                                                                  • Yes No 1/2 tsp powdered ginger
                                                                  • In a large resealable plastic bag, combine the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for up to 4 hours.
                                                                  • Drain and discard marinade. In a large skillet coated with cooking spray, brown chicken on each side. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. In a small bowl, whisk sauce ingredients; pour over chicken. Bake, uncovered, at 350° for 20-25 minutes or until no longer pink. Yield: 6 servings.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    skillet
                                                                  • Yes No
                                                                    baking dish
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 2 tbsp low-sodium soy sauce
                                                                  • Yes No 2 tbsp honey
                                                                  • Yes No 2 tsp bottled minced garlic
                                                                  • Yes No 2 tsp ground fresh ginger
                                                                  • Yes No 1/2 tsp grated lime rind
                                                                  • Yes No 1/4 tsp red chili pepper, ground
                                                                  • Yes No 12 2 oz boneless skinless chicken thigh
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Place first 7 ingredients in a large zip-top plastic bag. Add chicken; seal bag, and marinate in refrigerator 1 hour, turning occasionally. Remove chicken, reserving marinade.
                                                                  • Preheat broiler.
                                                                  • Place chicken on a foil-lined jelly-roll pan coated with cooking spray; broil 8 minutes on each side or until done.
                                                                  • While chicken cooks, place reserved marinade, flour, and salt in a small saucepan, stirring with a whisk until blended. Bring to a boil over medium-high heat. Reduce heat, and cook for 1 minute or until thickened. Serve sauce with chicken.
                                                                  Cuisine:YesNoworld
                                                                  Yields: 6servings (serving size: 2 thighs and 2 1/2 tablespoons sauce)
                                                                    Steps:
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    refrigerator
                                                                  • Yes No
                                                                    broiler
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    whisk
                                                                    Supplies:
                                                                  • Yes No
                                                                    plastic bag
                                                                  • Yes No
                                                                    foil
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Dark meat stands up nicely to bold Asian flavors.

                                                                  Ingredients
                                                                  • Yes No 3/4 cup soy sauce
                                                                  • Yes No 1/3 packed cup dark brown sugar
                                                                  • Yes No 2 tbsp chopped ginger
                                                                  • Yes No 4 large garlic clove
                                                                  • Yes No 12 3 lb boneless skinless chicken thigh
                                                                  • Yes No sticky rice
                                                                  • Yes No seasoned nori wrappers
                                                                  • Whisk soy sauce, brown sugar, ginger, and garlic in large bowl. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
                                                                  • Prepare barbecue (medium-high heat). Add chicken to marinade; toss to coat. Let marinate at room temperature 15 minutes. Brush grill with oil. Grill chicken until cooked through, about 5 minutes per side.
                                                                  • Wrap grilled chicken with the Sticky Rice in Seasoned Nori Wrappers.
                                                                  Cuisine:YesNoasian
                                                                  Yields: 6servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    barbecue
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    marinate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    grill

                                                                  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.

                                                                  Ingredients
                                                                  • Yes No 3 slice bacon
                                                                  • Yes No 8 2 1/2 lb chicken thigh
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No 1 onion
                                                                  • Yes No 1 carrot
                                                                  • Yes No 1 tart apple
                                                                  • Yes No 3 cup drained sauerkraut
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No 1 tsp dijon mustard
                                                                  • Yes No 10 juniper berry
                                                                  • Yes No 1 bay leaf
                                                                  • In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove with a slotted spoon and reserve.
                                                                  • Season the chicken thighs with 1/2 teaspoon of the salt and the pepper and add to the pan in batches if necessary. Cook, turning, until browned, about 8 minutes. Remove from the pan. Pour off all but 1 tablespoon of the fat.
                                                                  • Add the onion, carrot, and apple to the pan. Cook over moderate heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, the remaining 1/4 teaspoon salt, the mustard, juniper berries, and bay leaf. Arrange the chicken in an even layer on top. Bring to a simmer, reduce the heat, and cook, covered, until the chicken is just done, about 25 minutes.
                                                                  • Remove the chicken from the pan and discard the bay leaf. If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened. Serve the sauerkraut topped with the chicken.
                                                                  • Wine Recommendation: For a white wine that will contrast nicely with the sauerkraut, look for a soft, full-flavored, and unoaked white. Gewürztraminer or pinot gris from Alsace in France are ideal choices.
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    deep fry
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    frying pan
                                                                  • Yes No
                                                                    pan
                                                                  Ingredients
                                                                  • Yes No 4 1 1/2 lb large bone in chicken thighs
                                                                  • Yes No 2 tbsp grainy french mustard
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 1 clove garlic
                                                                  • Yes No 1/2 tsp dried marjoram
                                                                  • Yes No 2 tbsp maple syrup
                                                                  • Preheat oven to 375 degrees F.
                                                                  • Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 3servings
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    baking dish

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