ZESTY BROILED CHICKEN THIGHS
Sometimes, I just don't want to grill in the heat, outside. Using the broiler for these boneless, skinless chicken thighs only takes a few minutes, inside my air-conditioned kitchen, and gives the chicken a lovely char. We like Mexican flavors, so these can be sliced and used as fajitas, or as a soft chicken taco. I used them whole, as a main dish, to go along with Southwestern Veggie Skillet, on the Allrecipes site, and Mexican rice. Garnish with fresh cilantro or flat-leaf parsley.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Combine onion, lime juice, orange juice, garlic, avocado oil, coriander, cumin, Mexican oregano, chipotle chile powder, and smoked paprika in the bowl of a blender or food processor. Pulse several times to mix, then puree for 1 minute, until there are no visible pieces.
- Place marinade in a 1-gallon resealable bag and add chicken thighs. Squeeze out most of the air and seal. Gently squeeze contents of the bag until the chicken pieces are coated. Marinate in the refrigerator for 30 minutes to 3 hours.
- Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Place marinated chicken thighs on a broiler pan.
- Broil until chicken thighs start to char, about 8 minutes. Flip and continue broiling until the second side is lightly charred, about 7 minutes more. An instant-read thermometer inserted into the thickest part of the chicken thigh should read at least 165 degrees F (74 degrees C).
- Remove chicken pieces to a serving platter.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 3.5 g, Cholesterol 70.7 mg, Fat 14.3 g, Fiber 0.7 g, Protein 19.6 g, SaturatedFat 3.6 g, Sodium 80.7 mg, Sugar 1.1 g
BROILED CHICKEN THIGHS
Steps:
- Position the top rack about 3 - 4 inches from the heating element. Set the oven to high broil and let it preheat.
- Line a baking tray with foil.
- Place chicken thighs in a large bowl. Add the oil, and the seasoning and mix well. Transfer the thighs to the baking tray and spread around, such that all thighs will be directly under the heating element.
- Broil the thighs for about 7, until nicely browned and the internal temperature reads 165F plus. Tip: the broiling time may vary depending on the oven and the power of the heating element, proximity to the heating element, etc. Pay close attention to the chicken at all times as it will only need minutes to cook.
Nutrition Facts : Calories 158 kcal, Protein 21 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 107 mg, Sodium 488 mg, ServingSize 1 serving
BROILED CHICKEN THIGHS IN YOGURT
In this Middle Eastern-style recipe, plain yogurt plays a double role: First it tenderizes the chicken, then it helps thicken and enrich the sauce. During the summer months, stoke up your barbecue and grill the chicken outdoors. The chicken thighs and coriander sauce can be served hot or at room temperature. The sauce can be made up to 24 hours ahead of time, kept covered in the fridge, but reheat it gently so it doesn't boil and separate. The chicken can marinate up to 24 hours, but broil it at the last minute. Time does not include marination.
Provided by Sandi From CA
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- PREPARE THE CHICKEN: Put the chicken thighs in a large bowl and pour the plain yogurt over the top. Season the yogurt with salt and pepper.
- Turn the chicken thighs with your hands until the chicken is well coated with yogurt, then cover the bowl tightly and set aside to marinate in the refrigerator 3-4 hours.
- Heat the broiler. Brush the rack in the broiler pan with oil. Lift the pieces of chicken out of the bowl and with metal spatula, scrape off the yogurt, discarding it.
- Dry the chicken pieces with paper towels and arrange them on the broiler rack.
- Broil the thighs 3-4 inches from the heat until the tops are very brown, about 8-10 minutes. Turn the pieces over.
- Continue broiling until the pieces are very brown and no pink juice runs out when they are pierced with a 2-pronged fork, 7-10 minutes longer. While the chicken is cooking, make the sauce.
- CORIANDER SAUCE: Chop the onion and finely chop the garlic. Heat the oil in a saucepan and sauté the onion until soft and starting to brown. Add the ground coriander and garlic and continue cooking over low heat for 2-3 minutes, stirring constantly. Puree the onion mixture with yogurt in a food processor. Add the fresh coriander (cilantro) and puree just until it is chopped.
- Return to the saucepan. Pour in the sour cream, then season with salt and pepper. Heat the sauce, stirring constantly. Taste for seasoning and keep warm. (When heating a sauce that contains sour cream or yogurt, do not let it boil or it will separate.).
- To serve, arrange 2 chicken thighs on each warmed plate and spoon the sauce around them. A nice tabouleh salad would go perfectly with this dish and I recommend Tabouleh Recipe #91403.
Nutrition Facts : Calories 818.4, Fat 60.7, SaturatedFat 19.7, Cholesterol 267.4, Sodium 290.4, Carbohydrate 11.8, Fiber 1.6, Sugar 7, Protein 55
GRILLED CHICKEN THIGHS WITH GINGER SCALLION SAUCE
Simple grilled chicken thighs are taken up a notch with an unexpected and flavorful sauce made from ginger and scallions. The sauce is so fresh and bright, you'll find yourself wanting to eat it with everything.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
- For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
- Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
- Serve the chicken with the remaining ginger scallion sauce.
BRAISED CHICKEN THIGHS
Braised Chicken thighs in tomato sauce- tastes great over any type of pasta- I serve it over egg noodles and everyone loves it
Provided by Beergeek
Categories Meat
Time 3h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in dutch oven over medium-high heat on stovetop. Put salt and pepper on chicken thighs and place in dutch oven (skin side down first) cook until each side has nice color on it (about 4 minutes each side). Take chicken out and put on a plate. Put a tbsp more oil in dutch oven and turn down to medium heat. Put carrots, celery, onion and garlic in and cook for 8 minutes or until onions are almost translucent. Add Chicken Stock, tomatoes and water and stir until they come to a boil. Put Chicken back in the pot so it is submerged in juices. Put lid on the dutch oven and cook @350 degrees for 2 hours 15 minutes and then turn oven off but leave the dutch oven in the oven for about 1 hour or more (it continues to cook). Remove pot from oven and serve over pasta-tastes good with egg noodles (chicken should be falling off the bone).
Nutrition Facts : Calories 386.9, Fat 23, SaturatedFat 5.5, Cholesterol 82.4, Sodium 701.9, Carbohydrate 24.9, Fiber 4.6, Sugar 12.7, Protein 21.6
OVEN-ROASTED CHICKEN THIGHS
Try my oven-grilled chicken thighs and you will fall in love! Sprinkle with fresh finely chopped parsley and serve with a warm potato salad, or fries, or both.
Provided by Aroma and Essence
Time 1h35m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk soy sauce, chili sauce, paprika, parsley, and pepper together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for up to 1 hour.
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper and place a wire rack on the tray.
- Remove chicken thighs from the marinade and shake off excess; transfer to the prepared rack. Discard the remaining marinade.
- Bake in the preheated oven for 15 minutes. Turn and continue to bake until no longer pink in the centers and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 199.5 calories, Carbohydrate 1.6 g, Cholesterol 86.5 mg, Fat 9.9 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 2.8 g, Sodium 849 mg, Sugar 0.2 g
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