Recipes with boneless chicken thigh

87 recipes. Page 2 of 4

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Chicken Inasal (Bacolod Citrus Lemongrass Grilled Chicken)

The orange sheen of Bacolod-style grilled chicken comes from annatto oil, brushed on thinly every time the pieces are turned. In Bacolod a street called Manokan Country holds dozens of inasal stalls, and the dish is often simply called Bacolod chicken. A sour marinade of vinegar, lime juice, lemongrass, and garlic needs at least 2 hours and ideally a night in the fridge to reach into the thighs. Set aside annatto oil that never touches raw chicken for basting, and throw out the used marinade. In the Philippines it comes with garlic rice.

Prep 20min Cook 30min 4 servings

Soups Medium

Dabu Chicken and Root Vegetable Soup

Every solid in this pot, from chicken and lotus root to taro, konnyaku and fish cake, is cut to the same 1cm dice, so each spoonful carries a little of everything. Dabu comes from the Karatsu area of Saga, and its name is said to echo zabu-zabu, the sound of plenty of broth sloshing around the ingredients. Neighbors once gathered to cook it in large pots for weddings, funerals and invited guests. The cut changed with the occasion: squares for celebrations, triangular konnyaku for Buddhist memorial meals.

🏠 Everyday

Prep 35min Cook 35min 4 servings

Steamed Medium

Korean Braised Chicken with Burdock

Fat and juices from boneless chicken thighs melt into the soy braising liquid, and the burdock root that soaks it up turns sweeter and saltier the longer you chew. A short soak in vinegared water takes the astringency out of the burdock, leaving a nutty root flavor instead of an earthy one. Thin diagonal slices of burdock cook through far faster than thick pieces. Some of the fatty chicken skin is trimmed away and the meat sits briefly in cooking wine and ginger juice, which keeps the sauce clean and free of any gamey smell. Tender thigh meat and chewy, slightly crisp burdock end up glazed together as an easy side for rice.

Prep 20min Cook 35min 4 servings

Noodles Medium

Korean Stir-Fried Udon with Spicy Chicken

Think of a pan of dakgalbi with udon added. Gochujang-marinated chicken thigh, cabbage and thin slices of sweet potato cook first, and the thick udon then takes on a heavy coat of that sauce.

Prep 20min Cook 18min 4 servings

Pasta Medium

Minari Pesto Chicken Gemelli

Minari, a Korean water dropwort, takes the place of basil, blended with walnuts and Parmesan into a pesto that tastes green, cool and faintly bitter. Lemon juice keeps the oil-rich sauce from feeling heavy, and browned chicken thigh makes it a full meal. Crown daisy (ssukgat) can stand in when minari is hard to find, though the aroma shifts.

Prep 20min Cook 20min 4 servings

Western Medium

Chicken Fajitas

Chicken thigh strips soaked briefly in lime and paprika hit a smoking-hot pan and pick up charred edges within minutes. If the pan is not hot enough, the chicken releases liquid and steams instead, so it should sizzle the moment it lands.

Prep 20min Cook 15min 4 servings

Asian Medium

Chicken 65 (South Indian Deep-Fried Spiced Yogurt Chicken)

Buhari Hotel in Chennai is usually credited with introducing this South Indian fried chicken in 1965. Stories about the name point to a 65th menu item, among other theories, and none is settled. Thigh pieces marinated in yogurt, chili, garlic, and ginger get a sticky coat of egg and cornstarch and are fried twice, which gives a firm, deep-golden outside and a juicy inside. It spread across India as a bar snack with beer. Many restaurants finish it with fried curry leaves, but this version skips that step.

🍺 Bar Snacks

Prep 25min Cook 20min 2 servings

Rice Easy

Chicken Curry Rice

Like Japanese home curry, this one gets its body from a block of curry roux, with chicken thighs as the meat and enough in one pot for four plates. Only the potato is cut a little larger than the other vegetables, so it still has its shape after simmering.

Prep 15min Cook 25min 4 servings

Stir-fry Medium

Spicy Fried Chicken Stir-fry

Fried chicken thighs get only a thin coat of a sour, spicy sauce made from gochujang, ketchup and vinegar, so the crust is still crisp when it reaches the table. Letting the fried chicken cool and then rewarming it in the oil makes it crunchier still.

🏠 Everyday

Prep 25min Cook 20min 3 servings

Street food Medium

Korean Soy Garlic Dakgangjeong

Soy sauce, minced garlic, and syrup with a little vinegar make a glaze that is salty-sweet with no heat. Boiled down too long, the soy turns harshly salty, so the chicken goes in while the sauce is still thin and gets just a quick glossy coat over high heat.

Prep 20min Cook 25min 4 servings

Grilled Easy

Chicken Souvlaki (Greek Lemon Herb Grilled Chicken Skewer)

Lemon, olive oil, garlic, and dried oregano give these Greek thigh skewers a sharp, slightly bitter herbal edge over the char. Thirty minutes of marinating works, but a night in the fridge goes deeper. Serve with plain yogurt, or tuck the chicken into warm pita with tomato and onion.

Prep 20min Cook 15min 4 servings

Soups Medium

Korean Chicken Radish Soup

Bite-size chicken thigh gets a one-minute blanch in boiling water before the soup proper begins, and the broth stays clear despite the meat. The radish is sliced thin and flat, turning translucent in ten minutes, and the seasoning is soup soy sauce and salt, with no chili.

🏠 Everyday

Prep 20min Cook 35min 4 servings

Noodles Easy

Drunken Noodles

Pad kee mao, as drunken noodles are called in Thailand, layers chili and garlic heat with a last-minute handful of basil over wide rice noodles. This version uses chicken thigh and Thai basil, which smells different from the holy basil of traditional versions. The 250 g of noodles is a dried weight (fresh noodles at the same weight give a different yield), and wide dried noodles vary enough that the package directions are the better guide for softening them. Draining the softened noodles well keeps the soy, oyster and fish sauces coating the strands instead of pooling around them. Once the noodles join the pan, a short toss is enough; longer heating breaks them apart.

🍺 Bar Snacks

Prep 25min Cook 10min 2 servings

Pasta Medium

Soy-Garlic Chicken Parmesan Spaghetti

Chicken thigh marinated for 10 minutes in soy sauce, honey, and garlic darkens into a sticky glaze as the sugars catch in a hot pan. Left untouched for the first minute, the pieces color properly. Tomato passata cuts through that sweet-salty coating, and garlic shows up twice, in the marinade and again in the sauce. Thigh stays juicy under high heat where breast would dry out. Since soy already brings plenty of salt, the Parmesan is grated in last, to taste.

Prep 20min Cook 25min 4 servings

Western Medium

Chicken Fricassee (French White Wine Cream Braised Chicken)

The chicken thighs get only a light golden sear, which keeps this cream sauce pale and mild rather than turning it into a brown stew. Onion, garlic and mushrooms softened in butter give the sauce its sweetness, and the cream is reduced just until it coats a spoon thinly. Baguette or boiled potatoes soak up whatever sauce is left.

Prep 15min Cook 45min 4 servings

Asian Easy

Chicken Adobo (Filipino Vinegar Soy Braised Chicken)

Soy sauce and cane vinegar reduce together into a dark, tangy sauce scented with garlic, bay leaves, and whole peppercorns, and the chicken thighs braise right in it. In the Philippines some cooks braise first and fry afterward, but this version sears the skin side at the start to render fat and build color. The vinegar goes in without stirring and is brought to a hard boil first, which drives off its sharpest smell.

Prep 15min Cook 35min 4 servings

Rice Easy

Dakgalbi Fried Rice

Chicken thigh, cabbage and onion stir-fried with gochujang and chili flakes get cold rice tossed in, turning dakgalbi into fried rice. Once it is mixed, the rice is pressed against the pan for 30 seconds to sear the bottom, then covered with mozzarella and melted under a lid.

Prep 12min Cook 14min 2 servings

Street food Medium

Korean Sweet Spicy Dakgangjeong

Boneless thigh pieces get only a potato starch coat and two trips through the oil, the second one hotter. The sweet and spicy gochujang and corn syrup glaze goes on in a pan already off the heat, with about twenty seconds of tossing. Even cold, the pieces still crunch when you bite in.

Prep 25min Cook 20min 4 servings

Grilled Medium

Churrasco (Brazilian Rotisserie-Grilled Meat)

Five meats, picanha, pork belly, chicken thigh, chicken hearts, and linguiça sausage, go onto separate steel skewers seasoned with nothing but coarse salt. Each kind gets its own skewer because thickness and cooking speed differ, which lets whatever finishes first come off the grill on its own. Picanha is sliced thick against the grain and folded into a U before skewering. Shake off loose salt just before grilling so the crust does not turn too salty.

Prep 20min Cook 60min 4 servings

Soups Medium

Hittsumi (Hand-Torn Wheat Dumpling Soup)

Each piece is stretched so its edges go thin and tender while the center stays slightly thicker and springy, giving two textures in one bite. Hittsumi comes from southern Aomori, and the name points to the pulling and pinching of dough rather than rolling and cutting noodles. The rested bread-flour dough is torn straight into dashi with chicken, burdock, carrot and green onion.

🏠 Everyday

Prep 45min Cook 35min 8 servings

Noodles Easy

Javanese Chicken Mie Goreng

Kecap manis, Indonesia's thick sweet soy sauce, caramelizes the moment it hits a hot wok and lacquers the egg noodles a deep, glossy brown. That sweetness is what sets Javanese mie goreng apart from Chinese-style fried noodles, and a spoonful of sambal keeps it from turning cloying. Shallots and garlic fried golden lay the aromatic base, and chicken thigh sliced thin cooks through in a few minutes over high heat while staying juicy. Noodles that are still wet drop the wok's temperature and leave the stir-fry soggy, and a weak flame in the last minute does the same. Java's street stalls serve it with a runny-yolked fried egg, prawn crackers, and a wedge of lime to cut the sweetness.

Prep 18min Cook 12min 2 servings

Pasta Easy

Ssamjang Chicken Spinach Orecchiette (Ssamjang Chicken Pasta)

Ssamjang, the thick soybean-and-chili paste served with Korean lettuce wraps, gets whisked into milk instead of fried, which keeps its savory fermented flavor while softening its pasty edge. Browned chicken thigh, onion, and garlic give the sauce some sweetness underneath. Each ear-shaped orecchiette cups a little sauce, and spinach goes in only during the final minute or two so it stays green. Parmesan melts in once the burner is off.

Prep 18min Cook 17min 2 servings

Western Medium

Chicken Paprikash (Hungarian Paprika Chicken Stew with Sour Cream)

Almost all of the red color and aroma in this Hungarian stew comes from 2 tbsp of sweet paprika. The spice is stirred in only after the onion has turned soft and sweet and the heat is down low, because paprika scorches fast and turns bitter over strong heat. Tomato adds the acidity that cuts through rich chicken thighs. Sour cream, stirred in a little at a time over very gentle heat so it does not split, turns the sauce a softer orange with a mild tang. It is traditionally ladled over wide egg noodles or spaetzle.

Prep 15min Cook 40min 4 servings

Asian Easy

Chicken Curry

Chunky potato, carrot, and onion make this look like a familiar home-style curry, but the sauce is built on curry powder and coconut milk rather than a flour-and-butter roux. Starch from the potatoes and the reduced coconut milk thicken it without any flour, and reheated the next day it tastes deeper than on the first.

Prep 15min Cook 35min 4 servings