Hairy Bikers Stuffed Chicken Thighs Recipes

STUFFED CHICKEN THIGHS

Steps:

• Preheat the oven to 180C/350F/Gas 5.
• Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 4-5 minutes, or until softened but not coloured.
• Mix together the breadcrumbs, parsley, thyme, lemon zest and lemon juice in a bowl until well combined.
• Add the cooked onion and garlic and the egg yolk and stir well to combine. Season, to taste, with salt and freshly ground black pepper.
• Lay each piece of thigh meat out and spread with an even layer of the stuffing mixture. Roll up each stuffed chicken thigh and secure with cocktail sticks.
• Place each stuffed chicken thigh into a roasting tin and dot all over with butter.
• Roast the stuffed chicken thighs in the oven for 35-40 minutes, or until cooked through and golden-brown. Serve with steamed vegetables or salad.

STUFFED CHICKEN THIGHS

Steps:

• Wash and pat dry chicken thighs; lay them flat, inside up.
• Slice mushrooms and sauté with salt and pepper until they are brown; remove from heat.
• Wash and stem spinach.
• Chop spinach and add to mushrooms, tossing to wilt.
• Place about 2 tablespoons of this filling on each chicken thigh, evenly dispersing the remaining filling among the thighs as needed.
• Divide cheese among chicken thighs.
• Close the thighs with toothpicks (I used three per thigh) and place in a pie dish.
• Sprinkle paprika, crushed tarragon, and garlic salt over the thighs.
• Drizzle honey over all.
• Add water to the pie pan, cover with foil, and bake at 350°F for 30 minutes.
• Remove foil and bake another 15 minutes.
• Sprinkle remaining cheese over chicken and bake until the cheese is melted.
• Serve with steamed veggies, rice, and a fruit salad.

HAIRY BIKERS' STUFFED CHICKEN THIGHS RECIPE

Steps:

• Bone the chicken thighs leaving the skin intact.
• For the stuffing: Heat the oil in a frying pan and sweat the onion and garlic for 5 mins or until translucent. In a bowl add the breadcrumbs, parsley, thyme, lemon zest and lemon juice. Combine well. Add the cooked onion and garlic, stir in the egg yolk and season to taste.
• For the thighs: Lay each thigh flat and place a portion of the stuffing in the middle of each. roll up and secure with cocktail sticks.
• Place into a roasting tin and dot with little knobs of butter.
• Roast the thighs in a preheated oven at 180ºC, 350ºF, gas mark 5, for 35 - 40 mins, or until cooked through and golden.

AIR FRYER STUFFED CHICKEN THIGHS

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Cut Swiss cheese into six 2 x 1/2 x 1/2-inch pieces.
• Set up breading station: place bread crumbs, 2 teaspoon sazonador seasoning, and 1 tablespoon flour in a shallow dish, place remaining flour and sazonador seasoning in a second shallow dish, and crack eggs into a third shallow dish. Whip eggs until yellow and frothy. Season eggs with salt and pepper.
• Take each piece of Swiss cheese and lay on top of 1 piece turkey meat. Wrap luncheon meat around Swiss cheese.
• Open up chicken thighs and place a turkey-cheese bundle into the middle of each one. Roll chicken thighs around bundles. Dip each into flour mixture to coat, then shake off excess. Dip into egg, then shake off excess. Finally, dip into bread crumb mixture and press breading into the chicken.
• Place chicken bundles seam-side down into the air fryer. Spray chicken bundles with nonstick spray.
• Reduce air fryer temperature to to 380 degrees F (193 degrees C) and air fry chicken for 15 minutes. Turn bundles over, spray with nonstick spray and drop air fryer temperature to 370 degrees F (187 degrees C). Air fry until chicken is cooked through, an additional 8 minutes. Serve immediately.