Ridiculously Easy Juicy Chicken Thighs Recipes
JUICY BAKED CHICKEN THIGHS
Juicy Baked Chicken Thighs are easy to make and the most delicious oven-baked chicken thighs ever! They're coated in pantry-staple spices and baked until crispy on the outside and unbelievably juicy inside. With a few simple tips, this baked chicken thighs recipe turns out perfect every single time.
Provided by Kristen Stevens
Categories Dinner
Time 40m
Number Of Ingredients 5
Steps:
- Preheat your oven to 425 degrees. For easier cleanup, line a baking sheet with parchment paper.
Nutrition Facts : ServingSize 2 chicken thighs, Calories 313 kcal, Carbohydrate 2 g, Protein 40 g, Fat 15 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 194 mg, Sodium 765 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g
JUICY STOVE TOP CHICKEN THIGHS
Perfectly golden, tender, and juicy skinless, boneless chicken thighs prepared on the stove top.
Provided by Katerina | Diethood
Categories Dinner
Time 20m
Number Of Ingredients 10
Steps:
- Season chicken thighs with onion powder, garlic powder, chili powder, salt, and pepper.
- Heat oil in a large skillet over medium heat.
- Add seasoned chicken thighs to the skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6 to 7 more minutes, or until no longer pink.
- Add butter and minced garlic; cook for about 30 seconds or until fragrant.
- Add chicken broth and stir around to scrape up all the crispy bits on the bottom of the pan. Continue to cook for 1 minute.
- Remove from heat. Garnish with fresh chopped parsley. Serve.
Nutrition Facts : ServingSize 4 ounces, Calories 283 kcal, Carbohydrate 1 g, Protein 33 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 169 mg, Sodium 190 mg
RIDICULOUSLY EASY JUICY CHICKEN THIGHS
I am almost too embarrassed to post this because of its simplicity, but my family loves it. I always used to marinate chicken in Italian Dressing and one day I realized I was out so I grabbed a bottle of Newman's Own Light Lime Vinaigrette instead because it's all I had on hand (and it's 50% less fat and 52% fewer calories than regular dressing). WOW. The lime adds a wonderful "zing" to the chicken. Two ingredients. Can't get much easier than that. Tastes great served with couscous (use some of the juices atop the couscous) and a green veggie. I plan to try this method on chicken kabobs on the grill in the summer months.
Provided by Epi Curious
Categories Whole Chicken
Time 50m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Wash chicken thighs and pat dry. Place the chicken skin side up in a shallow baking dish and pour the dressing over the chicken. Cover with plastic wrap and marinate in the refrigerator for a minimum of an hour.
- Preheat oven to 375 degrees. Retaining the marinade, cook the chicken, uncovered, for 45 to 60 minutes (to desired doneness).
ISAAC'S JUICY CHICKEN
Tender and juicy chicken that kids like better than McNuggets®! But they don't know it's better for them.
Provided by Joycie
Categories Chicken Thighs
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
- Beat the eggs and ranch dressing together in a bowl; set aside. Stir together the bread crumbs, garlic powder, paprika, salt, and pepper in a large bowl until evenly combined. Dip the chicken thighs into the egg mixture, then press into the breadcrumbs to coat all sides; place the chicken onto the prepared baking sheet.
- Cook the chicken thighs until no longer pink in the center and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 321.4 calories, Carbohydrate 29 g, Cholesterol 106.7 mg, Fat 13.7 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 3.5 g, Sodium 814.1 mg, Sugar 3 g
CHICKEN THIGHS SIMPLE AND DELICIOUS
This creates crunchy yummy skin. It is ridiculously easy. Thighs have more flavor than the other pieces. You can either eat this as is or use it in another recipe.
Provided by Ambervim
Categories Chicken
Time 37m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Put your cast iron skillet on the heat. I like cast iron as it holds the heat so well. If you don't have a cast iron skillet, get one. For the time being use any skillet or pan you can use on the cooktop and place in the oven.
- When hot, add a thin coating of oil.
- Salt and pepper the skin of your thighs. Add other herbs or spices as you please.
- Place chicken, skin side down in the skillet. Cook until well browned.
- Turn the chicken over and place skillet in the overn for 25-40 minutes, depending on how much you are cooking.
- When you take it out the skin will be crispy and the mead done through and juicy. Fat will have drained from the chicken, so remove it to paper towels to soak that up before serving.
Nutrition Facts : Calories 229.3, Fat 17.8, SaturatedFat 4.3, Cholesterol 79, Sodium 71.4, Protein 16.2
CRISPY BAKED CHICKEN THIGHS
This is a wonderfully simple and delicious recipe to use for bone-in, skin-on chicken thighs.
Provided by John Goddard
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Set a wire rack inside a broiler pan or baking pan.
- Pat chicken thighs dry with paper towels. Lift up skin gently; sprinkle salt, pepper, and garlic powder under the skin. Replace skin. Season skin and underside of the thighs with salt, pepper, and garlic powder. Arrange on the rack.
- Roast in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 400 degrees F (200 degrees C). Continue roasting until juices run clear, about 30 minutes more. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 0.1 g, Cholesterol 71 mg, Fat 11.8 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 90 mg
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