I need a very yummy recipe for chicken thighs!!!!!?

Answer 1

Get boneless ones, to begin with, soak in Ranch dressing, roll in crushed corn flakes, put in greased pan and cook at 350, uncovered for 45 minutes, and you will be delighted! i do this with chicken breasts to entertain big numbers for a sit down dinner,
and they can never guess why it is so tasty!!!
Makes a lovely presentation!

Answer 2

Chicken Adobo

1/2 c white vinegar
1/2 c soy sauce
1/2 c water
2 - 3 bay leafs
onion
garlic
black pepper
oregano

Boil all ingredients together then add chicken, cook low heat, cook down till thighs have soaked most of the liquid up. Serve with white rice. A great Filipino recipe

Answer 3

Aloha Chicken


INGREDIENTS
4 pounds chicken thighs
1 teaspoon ground ginger
1 teaspoon paprika
1 tablespoon onion powder
2 tablespoons garlic salt
3 tablespoons cider vinegar
1 cup ketchup
1/4 cup soy sauce
1 (20 ounce) can crushed pineapple with juice
1/4 cup packed brown sugar


1)Preheat oven to 400 degrees F (200 degrees C).

2)Arrange chicken pieces in a single layer in a well greased 9x13 inch baking dish. In a small bowl mix together the ginger, paprika, onion powder and garlic salt. Add the vinegar and mix well. Divide this mixture. Brush 1/2 over the chicken pieces and bake in the preheated oven for 15 minutes.

3)Turn the chicken pieces, baste with the remaining 1/2 of the vinegar mixture and bake for 15 minutes longer. Meanwhile, in a medium bowl combine the ketchup, soy sauce, pineapple and brown sugar. When chicken baking time is up, spoon the pineapple/soy mixture over the chicken. Bake for another 30 minutes. Serve while still hot.


"The recipe lists chicken thighs, but you can use any bone-in chicken pieces you like. You have got to taste this dish to believe it! It's my personal favorite, and I don't even like chicken! I know it doesn't sound too great, but you owe it to yourself to taste this tangy-sweet pineapple-chicken dish. Serve over cooked white rice if desired. (Note: You can vary the amount of chicken to taste. The less you use, the stronger the flavor)."

Answer 4

SMOTHERED CHICKEN
2 lbs. chicken pcs. (remove the skin)
A little butter (to brown the chicken)
1 large onion, chopped finely
Salt and pepper
Potatoes cut in big pcs.
Brown the chicken a few minutes in the butter. Remove chicken, and saute onion till soft and transparent. Return chicken.
Add 1 cup of chicken broth (we just add the water + 1 chicken boullion cube), and let cook for about 5 minutes.
Add the potatoes, cover and simmer until chicken and potatoes are done.
I love this dish because it is so versatile. Depending on mood, occasion or availability, you can add or substitute one or a combination of the following:
White wine, mushrooms, olives, capers, herbs like tarragon, thyme, parsley, or peas, chopped ham, etc.
(I am sure you will be able to think of other yummy additions.)

Answer 5

Scampi Thighs

4 (6 ounce) boneless skinless chicken thighs
2 tablespoons minced fresh parsley
2 tablespoons butter, melted
1-2 garlic clove, minced (to taste)
1/8 teaspoon paprika
1/3 cup lemon juice, freshly squeezed
2 tablespoons dry white wine or chablis
1 teaspoon olive oil
1/8 teaspoon onion powder
cooking spray, for broiling

Trim excess fat from chicken thighs.
Rinse chicken with cold water, pat dry.
Place thighs in a shallow dish and pour lemon juice over chicken, and let stand 20 minutes.
Combine parsley and rest of ingredients (except pan spray) in a small bowl and stir well.
Spray the broiler rack with pan spray.
Remove chicken from lemon juice; discard the lemon juice.
Arrange marinated chicken on the broiler rack, then brush with parsley mixture.
Broil thighs 6 inches from heating element, 4 minutes on each side or until tender.
Transfer chicken to a serving platter.
Garnish with lemon wedges and parsley, if desired.

Answer 6

Bar-B-Q Fried ChickenA quartered broiler-fryer chicken is coated with 1 1/2 cups of melted butter & a tablespoon of pepper, then with crushed BBQ chips before baking.Ingredients:
• 1 broiler-fryer chicken, quartered
• 3 sticks of butter (1 1/2 cups)
• 1 large bag of bar-b-que chips (whatever is your favorite brand in your local area)
• 1 Tbsp pepper
Method:
In a medium saucepan melt the 3 sticks of butter with the 1 Tbsp of pepper. Take the large bag of chips, open slightly, and with a rolling pin smash the chips while in bag. Then place smashed chips in a lg. bowl. Preheat oven to 350 degrees. Place the quarters of chicken in the melted butter and turn to get the bird coated real well with the melted butter. Next dredge each piece of chicken in the potato chip crumbs. Place in a baking pan sprayed with Pam. Bake in oven about 1 hour at 350 degrees uncovered, or until chicken is no longer pink. Remove, let stand for 5 minutes and serve.
Notes:
Other configurations for this recipe-- you could try sour cream and onion chips or salt and vinegar chips. I tried both,and they taste pretty good, but the bar-b-que variety is the best.

Number of servings: 4


OR YOU CAN SIMPLY JUST PUT PEPPER AND SEASONING SALT ON CHICKEN THIGHS OR LEGS AND PUT IN THE OVEN FOR 27 MINUTES ON 350 DEGREES

Answer 7

Use Good Season Dry Italian salad dressing mix. Rub the thighs with a little EVOO and then cover it with the powdered mix and bake or BBQ. I use about 2 envelops on 4 thighs. It dosen't sound good but it is soooooooo yummy and easy.

Good luck!!!

Answer 8

season them thighs with seasoned salt, garlic powder, and pepper...then sautee them in some canola or olive oil on both sides in a hot skillet...then pour a can of cream of mushroom soup over them with a half can of water, sliced onions and a dash of thyme....put a lid on it and reduce your heat to simmer for 20 minutes.

serve this with some mashed potatoes OR rice and dinner rolls and you've got yourself a delicious meal! enjoy.

Answer 9

Chicken Fajitas
Just 30 minutes of marinating time, and these delicious fajitas are ready in just about 10 minutes.
INGREDIENTS:
1 Tbsp. apple cider vinegar
1 Tbsp. soy sauce
1 Tbsp. chili powder
1 tsp. sugar
3 cloves garlic, minced
1/8 tsp. Tabasco sauce
1/2 tsp. salt
1/8 tsp. crushed red pepper flakes
1-1/2 lbs. boneless skinless chicken thighs, cut into strips
1 Tbsp. olive oil
1 onion, chopped
1 green bell pepper, sliced
1 red bell pepper, sliced
2 Tbsp. lemon juice
8 flour tortillas, warmed
1 cup shredded Pepper Jack cheese
PREPARATION:
In a medium bowl, combine vinegar, soy sauce, chili powder, sugar, garlic, Tabasco sauce, salt, and red pepper flakes and blend well. Place chicken strips in sauce, stirring to coat. Cover and let sit for 30 minutes at room temperature.
Heat oil in heavy skillet over medium high heat.
Drain chicken strips and add to pan, discarding marinade. Cook chicken for 5 minutes, stirring once halfway during cooking time. Add onion and green pepper and saute another 3-5 minutes until chicken is thoroughly cooked and vegetables are tender. Sprinkle with lemon juice and remove from heat.
Make fajitas with warmed tortillas, chicken filling, and Pepper jack cheese. Serves 6



Honey Mustard Chicken Thighs
This quick and easy recipe is so simple to make. Serve it with hot cooked couscous and a green salad.
INGREDIENTS:
1 Tbsp. butter
1 lb. pkg. boneless, skinless chicken thighs
4 carrots, sliced
1 onion, chopped
2 cloves garlic, minced
3 Tbsp. honey
1 Tbsp. mustard
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/8 tsp. pepper
PREPARATION:
Melt butter in heavy skillet over medium heat. Add chicken and carrots and cook for 8-10 minutes until chicken is browned on bottom. Turn chicken and add remaining ingredients. Cover pan and cook over medium heat, stirring occasionally, for 10-13 minutes until chicken is thoroughly cooked.
Serve over hot cooked rice or couscous.



Lemon Tarragon Scalloppini
Boneless, skinless chicken thighs are pounded thin and cooked in a fragrant lemon tarragon sauce in this elegant recipe.
INGREDIENTS:
6 boneness, skinless chicken thighs
2 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
2 tsp. grated lemon rind
1 Tbsp. butter
2 Tbsp. olive oil
1/3 cup dry white wine
1/3 cup chicken broth
1 Tbsp. lemon juice
1/3 cup heavy cream
1/2 tsp. chopped fresh tarragon leaves
PREPARATION:
Place chicken thighs between two pieces of waxed paper; pound with meat mallet or rolling pin until thighs are 1/4" thick. Combine flour, salt, pepper, and lemon rind in shallow bowl and mix; coat chicken in this mixture.
Heat butter and oil in large heavy skillet over medium heat.
Cook chicken thighs for 2-3 minutes on each side until browned, removing chicken from pan as it browns. Turn heat to high and add wine and chicken broth, stirring to loosen brown bits from bottom of pan.
Return chicken to pan and bring to a simmer; simmer for 5-10 minutes until chicken is thoroughly cooked. Add lemon juice, cream, and tarragon; cook and stir for 2-3 minutes until hot. Serve over couscous.