Tipsy Chicken Thighs Recipes

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TIPSY CHICKEN THIGHS



Tipsy Chicken Thighs image

Oh so good and oh so easy! The sherry adds a really nice zing to the marinade. I used a countertop grill for these thighs and they turned out great! You can also use an outdoor grill or even a grill pan. Try these with some rice and a nice green salad. This recipe was a contest entry for RSC #15. Enjoy!

Provided by Nif_H

Categories     Very Low Carbs

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

12 boneless skinless chicken thighs
1/3 cup dry sherry (NOT cooking sherry)
1/3 cup soy sauce
1 tablespoon olive oil
2 teaspoons roasted garlic, made into a paste
1 tablespoon brown sugar
1/2 teaspoon dried ground thyme

Steps:

  • Mix marinade ingredients well in a large Ziploc bag. Add chicken thighs and coat. Squeeze out as much air as possible and marinate for 2-3 hours in the fridge.
  • Heat grill or grill pan to medium-high heat and remove thighs from marinade. Discard marinade.
  • Grill thighs for approximately 7-8 minutes per side or until cooked through.

EASY ONE-TRAY CHICKEN THIGHS AND VEGGIES RECIPE BY TASTY



Easy One-Tray Chicken Thighs And Veggies Recipe by Tasty image

Here's what you need: fingerling potato, carrot, medium red onion, salt, black pepper, dried rosemary, olive oil, garlic, chicken thighs

Provided by Andrew Ilnyckyj

Categories     Dinner

Yield 3 servings

Number Of Ingredients 9

1 lb fingerling potato
½ lb carrot
1 medium red onion, thickly sliced
2 teaspoons salt
1 ½ teaspoons black pepper
1 teaspoon dried rosemary, finely chopped
1 tablespoon olive oil
4 cloves garlic
6 chicken thighs, skin-on

Steps:

  • Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.
  • Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly.
  • Sprinkle remaining salt and pepper on either side of each chicken thigh.
  • Arrange chicken thighs skin-side up on top of the vegetables.
  • Roast at 425˚F (220˚C) for about 40-50 minutes or until the chicken reads 165˚F (73˚C) internal temperature and skin is crispy.
  • Enjoy!

Nutrition Facts : Calories 603 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 67 grams, Sugar 6 grams

CRISPY AND TENDER BAKED CHICKEN THIGHS



Crispy and Tender Baked Chicken Thighs image

A simple spice blend gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious (and budget-friendly!) main dish.

Provided by Nicole Burdett

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h10m

Yield 8

Number Of Ingredients 8

cooking spray
8 bone-in chicken thighs with skin
¼ teaspoon garlic salt
¼ teaspoon onion salt
¼ teaspoon dried oregano
¼ teaspoon ground thyme
¼ teaspoon paprika
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Arrange chicken thighs on prepared baking sheet.
  • Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken thighs.
  • Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 189.8 calories, Carbohydrate 0.2 g, Cholesterol 71 mg, Fat 11.9 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 177.5 mg

TIPSY CHICKEN



Tipsy Chicken image

This is my take on an old low country recipe for chicken. I make it with chicken breasts. The more traditional recipe calls for chicken thighs. All versions require bourbon. When they're in season, peaches can be substituted for the apricots. If you can find a jalepeno with heat, that can sub for the cayenne.

Provided by Chef Kate

Categories     Poultry

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

4 chicken breast halves, skin on, bone in
1/2 teaspoon coarse salt
1/4 teaspoon fresh ground pepper
2 tablespoons sweet butter
1 large onion, chopped fine
1 teaspoon cayenne pepper (if it's old, it's not real anymore) or 1 teaspoon paprika (if it's old, it's not real anymore)
3 garlic cloves, chopped fine
1 1/2 cups scallions (chopped, green and white parts)
1 bunch Baby Spinach, stemmed and washed (roughly one pound)
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
1/2 cup Bourbon
1 cup fresh apricot, peeled and chopped
1/4 cup raisins
1/4 teaspoon nutmeg, preferably fresh grated

Steps:

  • Preheat oven to 400°F.
  • Salt and pepper chicken and place in 13" x 9" baking pan and set aside.
  • In a large skillet, melt butter over medium heat.
  • Add onion and cook, stirring occasionally for at least five minutes.
  • Add garlic, pepper (or paprika) and all but 2 tablespoons of the scallions.
  • Saute for an additional three minutes.
  • Add the spinach and stir to combine.
  • Saute for two minutes or until spinach is wilted.
  • Spread onion/spinach mixture over chicken in baking dish.
  • Gently pour lemon, orange juice and 2 tablespoons of bourbon over the chicken.
  • Bake for 30 minutes.
  • While chicken is baking, combine apricots, raisins and remaining bourbon in a small saucepan.
  • Simmer for three to five minutes.
  • When the chicken has been baking for thirty minutes, remove from oven and spoon apricot mixture over the top.
  • Sprinkle with fresh grated nutmeg and return to the oven for another 10 to 20 minutes.
  • Serve garnished with remaining sliced scallions.

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