Imagine You’ve Just discovered the secret to an amazing recipe. You’ve come across the secret of all secrets to eating mind-blowing chicken? Many people think boneless, skinless chicken breast are the best part of the chicken. This couldn’t be further from the truth. Chicken thighs deserve the real love.
Chicken thighs are the most succulent chicken you will ever eat if cooked correctly, which really isn’t that hard! They are super flavorful with perfectly crisp skin.
I find saying this a little strange because many years of my adult life I’ve been a vegan to vegetarian to pesicatarian. I still had to manage to cook meat for my family , they never jumped on my vegan/vegetarian/pesicatarian band wagon. No matter how much I swayed and had my “proven” facts of how it did improve your life.
These days, I find myself standing in front of a meat counter wondering what I even like, let alone what I can do with a particular cut or how much I need to get to feed my family of six. Even if it’s is hormone and antibiotic free and sustainably raised. Sometimes I just feel so frazzled about even eating.
I’m still learning, but I can say one thing with certainty and I feel I say this with a whisper from my background with the love/hate relationship with meat, eggs and dairy : I love these chicken thighs.
The key to cooking chicken thighs is to start them in a cold cast iron skillet. Yep, you know I love my cast iron skilled. I prefer to just season them well with olive oil, salt, and pepper, and then put them skin-side down in the skillet over medium heat. Lay them down in a cold pan.
Try not to touch them for 14 to 15 minutes. As the pan heats up, the skin will slowly get crispy. It might pop and hiss, but that is great. As long as you watch your heat, it’s almost impossible to burn or overcook these.
Once they have crisped nicely in the skillet, dot your thighs with lemon slices and fresh thyme sprigs and finish them in a 400°F oven for another 13 to 15 minutes, depending on the size.
If you’re in doubt on the cooking time, leave them in for another few minutes. It’s very hard to overcook these guys.
I’ve found 11 of the most Mouth watering Hypothyroidism Chicken Thigh Recipes out there for you!
2 pounds chicken thighs, bone-in and skin-on (about 4 to 6 thighs)
1 lemon, sliced thin
5 to 6 fresh thyme sprigs
Preheat your oven to 400° F. Drizzle the chicken thighs with olive oil and season them well with pinches of salt and pepper.
Place the thighs in a large, cold cast iron skillet, skin-side down. Place the skillet on a burner over medium heat. Let them cook, undisturbed, for 14 to 15 minutes.
When a lot of the fat has rendered out and the skin is crispy and brown, flip the thighs so the crispy skin is up. Dot the cast iron skillet with lemon slices and thyme sprigs and stick it in the hot oven. Let the thighs finish cooking in the oven for 13 to 15 minutes, until they reach an internal temperature of 165° F. If you’re in doubt, leave them in for another few minutes.
Serve thighs immediately.
2.Crispy Mustardy Pan Fried Chicken Thighs with a lima bean salad
Adapted from Bon Appetit and Food and Wine
This chicken is so delicious. The key is rendering out the fat and getting the skin nice and crispy. The mustard rub is just gilding the lily. I try to buy chicken that’s at the very least hormone and antibiotic free, and ideally organic and pasture-raised. The last ones I got were from Slagel Farm, which I found at Andersonville’s Urban Orchard. (Note that if you intend to make this gluten free, you should make sure to use gluten-free tamari and read the labels on your mustard and Worcestershire sauce.) It’s great with a salad or dark leafy greens on the side.
4 bone-in, skin-on chicken thighs (about 1 1/4 pounds)
1 tablespoon Dijon mustard
1 tablespoon tamari
1 tablespoon extra virgin olive oil
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1/2 teaspoon dried thyme
neutral oil such as grape seed or canola
Preheat oven to 475 degrees F.
Make the mustard rub. In a small bowl, stir together the Dijon mustard, tamari, olive oil, Worcestershire sauce, garlic, and thyme.
Pat the chicken thighs with a paper towel to remove the surface moisture and sprinkle both sides with kosher salt.
Carefully slip your fingers under the chicken skin to create a pocket for the mustard rub. Spread a quarter of the rub between the skin and the meat of each thigh. (Wash your hands thoroughly.)
Heat a heavy cast iron skillet over high heat, and add enough grape seed or other neutral oil to lightly coat the bottom of the pan. Add the chicken thighs, skin side down and cook for about two minutes. Reduce heat to medium, and continue cooking until the fat renders out of the skin and the skin is golden brown, about 8 minutes.
Transfer the skillet to the oven and bake for 13 minutes. Turn the chicken skin side up and continue baking for another 5 minutes, or until the skin is crispy and the meat registers 165 degrees F on an instant read thermometer.
Remove from the oven, and let it rest in the pan for 5 minutes before transferring to a plate and serving.
Lima Bean Salad
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
Lima beans have long had a bad rap, but not so in this fresh salad. Full of flavor, this is not the lima bean from a can that many of us cringe and remember from childhood. I really think you’ll be surprised at how delicious lima beans can be!
1 1/2 cups dried large lima beans
1 cup diced English cucumber
1 cup diced tomatoes
1 cup thinly sliced red bell pepper
1 cup thinly sliced red onion
1/2 cup cilantro, minced
4 garlic cloves, mashed
2 teaspoons salt
1/4 cup freshly squeezed lemon juice
4 teaspoons sherry vinegar
2 teaspoons whole grain Dijon mustard
1/3 cup tablespoons extra virgin olive oil
freshly ground black pepper
Rinse and and sort the lima beans and place in a medium saucepan. Cover with about 3 cups hot water and bring to a boil over medium heat. Let it boil for 2 minutes, then remove from heat, cover and let it sit for 1 hour. Drain, then add about 4 cups of hot water. Let it come to a boil again, then lower heat to a simmer. Simmer for about 45 minutes partially covered, or until the beans are cooked (do not overcook, as it will be mushy). Drain and set aside.
In a large bowl, combine the drained and cooled lima beans with the cucumber, tomato, red bell pepper, red onion, and cilantro. In a small bowl, mash together the garlic and salt. Whisk in the lemon juice, mustard, vinegar and olive oil. Season to taste with pepper. Toss the dressing into the lima beans and vegetables. Let it sit for at least an hour in the refrigerator. Give it one final toss before serving
3.Spicy Honey Glazed Chicken
This delicious honey spiced glazed chicken is made with chicken thighs and cooked under the broiler. It’s sweet, spicy and oh so delicious!
Yield: 8 chicken thighs
Prep Time: 10 minutes
Cook Time: 15 minutes per batch
Total Time: 25 minutes per batch
- 1 package boneless skinless chicken thighs (you should get about 8 thighs per package)
- 2 teaspoons smoked paprika (regular paprika works well too but smoked brings more flavor)
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked pepper
- 1 teaspoon red pepper flakes (use less if you don’t like heat)
- 1 teaspoon chili powder
- 1/2 cup honey
- 2 tablespoons apple cider vinegar
Mix spices together and set aside.
Mix honey and cider vinegar and set aside.
Un-tuck chicken thighs so they are flat. Cover both sides in seasoning, set flat onto sheet pan. When all chicken as been seasoned put under broiler* (I put mine on low just so I don’t worry about burning the chicken)
Cook for 5-7 minutes on one side and flip. Cook for a 5-7 minutes on other side. Flip again and then baste the chicken in honey/cider mixture. Be sure to really get the chicken covered. Add to oven again and let it cook under the broiler for a few minutes until the honey starts to thicken up and glaze. It may smoke a little but this is completely normal.
Take chicken out of oven and let rest for a few minutes before devouring. You don’t want to burn your mouth with all that hot honey glaze!
* If you have a gas oven and your broiler is at the bottom you can bake the chicken at 400 degrees for about 15 – 20 mins.
7. Roasted Chicken Thighs With Winter Squash
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