BAKED BONELESS SKINLESS CHICKEN THIGHS
In this easy recipe, a spicy rub and 30 minutes in the oven produce reliably juicy boneless skinless chicken thighs.
Provided by Vered DeLeeuw
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees F.
- Place the chicken thighs in a large bowl. Add the olive oil and spices and use your hands to coat the chicken pieces.
- Arrange the seasoned thighs in a single layer on a rimmed baking dish, such as a 9 X 13 baking dish. If there's some residual oil and spice mixture in the bowl, brush it on top of the chicken pieces, as shown in the video below.
- Bake until cooked through, juices run clear, and an instant-read thermometer inserted into the middle of the largest thigh reads 165ºF. In my oven, this takes about 30 minutes.
Nutrition Facts : ServingSize 4 oz, Calories 254 kcal, Carbohydrate 1 g, Protein 26 g, Fat 15 g, SaturatedFat 3 g, Sodium 602 mg
CHINESE PLUM CHICKEN STIR FRY
A spicy chicken dinner that makes a great takeout alternative! My Crispy Chinese Plum Chicken with Sticky Chilli Sauce is super-quick to make (20 minutes!). Also, check out my trick to save on the washing up!
Provided by Nicky Corbishley
Categories Dinner
Time 20m
Number Of Ingredients 24
Steps:
- Heat the oil in a wok or large frying pan until very hot.
- Whilst the oil is heating, place chicken in a bowl and sprinkle on the cornflour. Mix together with a fork or your hands until the chicken is coated.
- Now break the egg into the bowl with the chicken, and use a fork to mix everything together thoroughly. There should be no egg pooling at the bottom of the bowl. If there is, discard it.
- Next, sprinkle on the flour, followed by salt, pepper, garlic salt and paprika. Mix everything together with your hands. The chicken should be well-coated, but will also be sticky.
- Add the chicken to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as there are no more than 3 chicken breasts).
- Once golden brown, add the plum slices, peppers and garlic. Cook, with the chicken for 2 minutes, stirring often, until the plum starts to soften.
- Now add all of the sauce ingredients to the wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes).
- Turn off the heat and divide between four bowls. Serve with boiled rice and top with spring onions and chilli flakes.
Nutrition Facts : Calories 419 kcal, Carbohydrate 50 g, Protein 24 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 95 mg, Sodium 1290 mg, Fiber 3 g, Sugar 24 g, ServingSize 1 serving
SPICY PECAN CRUSTED CHICKEN THIGHS
Provided by Katie Lee Biegel
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and place a wire cooling rack on top, then spray with nonstick cooking spray.
- Chop the pecans so they have a consistency of coarse breadcrumbs, then set aside. Sprinkle the chicken on both sides with salt and pepper. Add the flour to a shallow dish, then whisk the eggs, hot sauce and 2 tablespoons Dijon in a second shallow dish. Mix the pecans, salt and pepper in a third shallow dish. Dip the chicken in the flour, shaking off the excess, then in the egg mixture, then in the pecans. Place on the wire rack and bake until cooked through, 20 to 25 minutes.
- Meanwhile, whisk together the vinegar with the remaining tablespoon Dijon and some salt and pepper in a small bowl. Slowly add the olive oil and continue to whisk until emulsified. Pour the dressing over the kale in a large bowl and mix. Serve alongside the chicken.
INSTANT POT® SWEET AND SPICY CHICKEN THIGHS
An easy weeknight meal that's ready in about 30 minutes. The sticky sauce is delicious and goes great over stir-fry veggies, lo mein noodles, or rice.
Provided by RainbowJewels
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk chicken broth, soy sauce, honey, garlic, red pepper flakes, and pepper together in a multi-functional pressure cooker (such as Instant Pot®). Add chicken thighs and turn to coat with the sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken thighs and set aside, keeping them warm.
- Select Saute function. Stir together water and cornstarch in a small bowl and add slurry to Instant Pot®. Cook and stir until sauce has thickened and reduced, about 5 minutes. Return chicken thighs to the sauce and toss to coat.
Nutrition Facts : Calories 367.4 calories, Carbohydrate 21.4 g, Cholesterol 106.5 mg, Fat 17.8 g, Fiber 0.4 g, Protein 30 g, SaturatedFat 5 g, Sodium 1096.5 mg, Sugar 17.8 g
SHEET-PAN CHICKEN WITH ROASTED PLUMS AND ONIONS
Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren't available, you can substitute another stone fruit including peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this with rice pilaf, polenta or warm flatbread for a festive meal.
Provided by Melissa Clark
Categories poultry, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).
- Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.
- Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.
- When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.
- Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it's done before the dark meat.
- Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.
ROAST CHICKENS WITH PLUMS
This recipe, which roasts two chickens at the same time, has been engineered to feed a crowd. It's no harder than roasting one chicken. The birds get rubbed down with a garlicky sumac spice rub brightened with lemon zest. Then, as they cook, their fragrant drippings season sliced plums roasting in the pan underneath them, which caramelize into a fruity, chutney-like sauce. Feel free to halve the recipe if you'd rather, but be sure to reduce the oven temperature to 425 degrees. For two chickens you need the higher heat so they both crisp properly, but for only one chicken, slightly lower heat keeps the plums from burning.
Provided by Melissa Clark
Categories dinner, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Grate the zest from the lemons and place in a small bowl. Set aside the zested lemons.
- Stir sumac, salt, pepper, cinnamon and allspice into the lemon zest. Stir in 3 tablespoons of the olive oil and the garlic. The mixture should feel like wet sand. Rub it all over the chickens, including inside the cavity.
- Divide thyme bunch in half and place in the chicken cavities. Place chickens on a roasting rack set over a rimmed baking sheet, and let marinate, uncovered, in the refrigerator for at least 1 hour or up to 24 hours.
- When ready to roast, let chickens come to room temperature for 30 minutes. Heat oven to 450 degrees.
- In a large roasting pan, toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 tablespoons water. Spread out plum mixture evenly over the bottom of the pan. Place chickens on the rack over the plums in the pan. Roast for 30 minutes.
- Meanwhile, squeeze 1 tablespoon juice from reserved lemon and mix it with remaining 1 tablespoon olive oil. Drizzle this over the chicken, then continue to roast until the birds are golden-skinned and cooked through, about 30 to 45 minutes longer.
- Let chickens rest, covered lightly with foil, for 10 minutes. Carve and serve with the plums and more thyme for garnish.
Nutrition Facts : @context http, Calories 713, UnsaturatedFat 31 grams, Carbohydrate 22 grams, Fat 47 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 12 grams, Sodium 1057 milligrams, Sugar 16 grams, TransFat 0 grams
PLUM GOOD CHICKEN THIGHS
Here's another way to fix my very favorite part of the chicken. This original recipe calls for boneless thighs and packaged precooked rice, but I prefer to use bone-in chicken and cook my own rice, which do increase the cooking time, but not by much.
Provided by Pinay0618
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In bowl, toss thighs with five-spice powder and 1/2 teaspoon salt. From dark-green end of onions, finely chop enough to equal 2 tablespoons; reserve for garnish. Cut remainder of onions into 1-inch pieces; set aside.
- In 12-inch skillet, heat oil on medium-high until hot. Add thighs and cook 10 minutes or until they're browned and lose their pink color throughout, turning once. Transfer thighs to plate; cover to keep warm.
- In drippings in skillet, on medium, cook 1-inch onion pieces 4 minutes or until lightly browned. Stir in broth, jam, and vinegar; heat to boiling. Reduce heat to medium and cook 3 to 4 minutes or until sauce is syrupy. Return thighs to skillet and turn to coat with sauce.
- Meanwhile, cook beans and rice as labels direct; serve with chicken; sprinkle with reserved onions.
Nutrition Facts : Calories 417.7, Fat 9.8, SaturatedFat 2.1, Cholesterol 118, Sodium 529, Carbohydrate 49.9, Fiber 4.8, Sugar 21.3, Protein 31.9
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