You’ll want to make it again and again.
While we’re not 100% sure, we’re pretty sure chicken thighs were on the menu when the famous phrase “To the winner, chicken dinner!” was coined. Chicken thighs are one of the easiest chicken cuts to prepare because they’re less likely to overcook, are versatile, and are economical.
These 20 recipes feature chicken thighs in a variety of forms, including bone-in, skin-on, boneless, skinless, and chopped. They also share helpful tips and tricks for keeping the skin crispy, maximizing flavor, and making dinner relatively hassle-free. Enjoy!
Get the recipe: Basque chicken with peppers and olives
“This is a great recipe! I used poblano chiles, brown onions, and prosciutto instead of ham. I also added a little pinot grigio.” —Bob, Simply Recipes reader
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Cynthia Christensen / Simple Recipes
See the recipe: Easy Gochujang Chicken Thigh Grill
“In this recipe, gochujang is mixed with maple syrup and apple juice to tone down the heat and enhance the sweetness. This flavorful paste gives chicken a strong flavor without requiring a long marinade.” —Cynthia Christensen, Simply Recipes contributor
Get the recipe: Chicken thighs in onion gravy
“The gravy in this dish is made in the same pan as the chicken and is made with all-purpose flour as a thickener, but you can also use whole wheat flour, chickpea flour, or fava bean flour for gluten-free options.” —Virginia Willis, Simply Recipes contributor
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Simple Recipes / Sally Vargas
Get the recipe: Honey Roasted Chicken Thighs with Potatoes, Apples and Shallots
“The advantage of using bone-in, skin-on chicken thighs is that the fat from the skin releases during cooking, making the potatoes, apples, and shallots taste even better underneath.” —Sarah Tane, Simply Recipes contributor
Get the recipe: Apple Cider Chicken Thighs with Sweet Potatoes
“To keep the skin crisp while braising, make sure the thighs aren’t completely submerged in the liquid. Only half of them should be submerged so the skin is exposed.” —Nick Evans, Simply Recipes contributor
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Simple Recipes / Frank Tieu
See the recipe: Oyakodon made in the microwave
“Oyakodon is easy to make at home and is traditionally cooked on the stove, but cooking it in the microwave cuts the cooking time in half to less than 10 minutes.” —Myo Quinn, Editor, Simply Recipes
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Simple Recipes / Sally Vargas
Get the recipe: Sicilian Skillet Chicken with Lemon, Olives and Capers
“Salt it up to 24 hours in advance and refrigerate it until you’re ready to cook it; this makes the finished bird especially flavorful.” —Katie Morford, Simply Recipes contributor
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Simple Recipes / Mihaela Kozalic Seburek
GET THE RECIPE: Make Yotam Ottolenghi’s One-Pan Spaghetti and Chicken on a Busy Weeknight
“The recipe calls for an hour and a half of cooking time, but by substituting boneless chicken thighs for the bone-in, skin-on chicken thighs, you can cut the cooking time in half.” —Devan Grimsrud, Simply Recipes contributor
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Simple Recipes / Coco Morante
Get the recipe: Chicken Marengo
“This recipe already includes thyme, bay leaves, and a final garnish of parsley, but you could also add rosemary, marjoram, oregano, or even a little Italian seasoning or herbes de Provence.”—Coco Morante, Simply Recipes contributor
Get the recipe: Crispy Curried Chicken Thighs with Wilted Leafy Vegetables
“I like to use a mix of nutrient-packed beet greens and arugula in this recipe, but kale, escarole, baby spinach, or romaine lettuce would also work well.” —Sabrina Modell, Simply Recipes contributor
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Nick Evans / Simple Recipes
Get the recipe: Classic Chicken Provencal
“The biggest tip to make this dish special is to give the chicken thighs time to develop a nice skin and brown in the pan before you start braising. I like to brown the chicken skin-side down in the pan over medium-low heat for at least 10 minutes.”—Nick
Get the recipe: Sheet Pan Lemon Chicken with Potatoes, Tomatoes and Capers
“This sheet pan dinner is enough for a complete meal, but you can also add extra veggies to round it out if you like. Just get out a second sheet pan and pile on almost any veggies you like. Drizzle with olive oil, season with salt and pepper, and roast alongside chicken until tender.” —Katie
See the recipe: Char Siu Chicken
“Oven roasting chicken gives it perfect flavor, but grilling it on the grill gives it a great old-fashioned flavor.” —Andrea Nguyen, Simply Recipes contributor
Get the recipe: Beer Braised Chicken and Onions
“I recommend cooking the second half of the chicken in the oven, as the skin will brown and become soggy if you cover the stove. I cooked the first half in a large skillet with the lid on the stove, then transferred it to the oven, uncovered, at 375 degrees for another 40 minutes. The skin stays perfectly crisp and flavorful.” —Naomi, Simply Recipes reader
Get the recipe: Chicken Gumbo with Andouille Sausage
“Gumbo depends on a thickener. A flour-and-fat roux is the main ingredient in most gumbos I’ve had. You can thicken the roux as you like it. Most Louisiana gumbos I’ve had have a roux the color of dark chocolate.” —Hank Shaw, Simply Recipes contributor
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Simple Recipes / Allison Bickel
Get the recipe: Chicken Vesuvius
“Use the lemon zest as well as the juice. The zest enhances the lemon flavor and the juice adds tartness to the sauce. Another great no-waste kitchen tip!” —Liz Tarpy, Simply Recipes contributor
Get the recipe: Spicy Garlic Cashew Chicken
“Taste the jalapeños first before using. Jalapeños vary in heat and may require more or less to achieve the desired heat. If you want to take the heat up a notch, leave in more of the seeds.” —Elise Bauer, Founder, Simply Recipes
Get the recipe: Skillet Charmoula Chicken
“I made the sauce but poured it over some halibut fillets instead of chicken and baked it in the oven with some veggies (peppers, onions, and squash). It was delicious and super easy. I’ll be making it a lot from now on.” —Jenny, Simply Recipes reader
Get the recipe: Instant Pot Chicken Adobo and Rice
“My friend Nancy likes to use rice vinegar in her adobo because it has a milder flavor. I’ve tried both rice vinegar and white vinegar and I like the tartness of white vinegar the best. But if you prefer a milder flavor, try Nancy’s method!” —Coco
Get the recipe: One Pot Chicken and Orzo
“I gave this recipe a Greek twist. I marinated the chicken with bay leaves, lemon juice and zest, garlic, and oregano, added a few cups of sautéed kale, and substituted pearl couscous for the orzo. I topped it with crumbled feta, parsley, and a squeeze of lemon.” —Christina, Simply Recipes reader
Read the original article on Simply Recipes.
