baked chicken thighs
Baked Chicken Thighs
Delicious chicken thighs will disappear as soon as you serve them, so let's get on with learning how to bake them.
- Chicken thighs, 6
- Fresh breadcrumbs, ½ cup
- Grated Parmesan cheese, ½ cup
- Unsalted butter, 4 tbsp.
- Chopped parsley, 2 tbsp.
- Minced ginger, 1 tbsp.
- Minced basil, 1 tbsp.
- Salt and ground black pepper, to taste
- In a bowl, mix together breadcrumbs, cheese, basil, ginger, parsley, salt, and pepper.
- In a skillet, over medium flame, melt the butter.
- Remove skillet from flame and stir in the mixture.
- Dip chicken thighs in this butter mix from all sides and coat with bread crumbs mix. In an oven-proof dish, line chicken thighs, making sure they don't overlap each other.
- Bake in a preheated oven to 400°F, until cooked and well browned.
- Chicken thighs, skin intact, 4
- Softened butter, 4 tbsp.
- BBQ sauce, 4 tbsp.
- White pepper, 1 tbsp.
- Soy sauce
- Salt, to taste
- Rinse chicken thigh under running water.
- Pat dry and make light incisions through the skin into the flesh.
- Rub in the white pepper and salt, and set aside in the refrigerator for 6-8 hours.
- Remove the chicken thighs and dip in the mix of BBQ and soy sauce for about ten minutes.
- Remove from the sauce mix and refrigerate for another hour.
- Place chicken thighs on the oven rack, place a tray beneath to catch the drippings and bake in a preheated oven to 350°F.
- Flip thighs once and bake until the skin goes crisp.
- Chicken thighs, 6
- Crushed garlic, 6 cloves
- Pitted olives, 6
- Onions (cut in quarters), 2
- Sliced lemon, 1
- Chicken stock, ½ cup
- White wine, ½ cup
- Any chopped fresh herb, 2 tbsp.
- Salt and pepper, to taste
- In a baking dish, place chicken thighs ensuring that none of them overlap each other.
- Place the lemon slices and onion quarters around the chicken.
- Toss in the olives and garlic and sprinkle the herb over the chicken evenly.
- Pour in the chicken stock, just enough to submerge the chicken thighs half way, sprinkle salt and pepper.
- Cover dish with aluminum foil and bake in a preheated oven to 320°F for half an hour.
- Pour in the white wine and bake uncovered at 300°F for another half an hour.
- One can use the extra dripping as gravy poured over the chicken thighs, just thicken it before doing so.
- Chicken thighs, 4
- Minced garlic, 3 cloves
- Water, 1/3 cup.
- Tahini or homemade sesame paste, 3 tbsp.
- Brown sugar, 2 tbsp.
- Lemon juice, 1 tbsp.
- Coarsely grounded black peppercorn, 1 tsp.
- Dried rosemary, 1 tsp.
- Red chill flakes, 1 tsp.
- Salt, to taste
- Mix together all ingredients except chicken thighs and water.
- Once the sauce is made, add water until a smooth paste is made.
- Marinate chicken pieces in this sauce and leave it overnight to refrigerate.
- Place chicken thighs along with marinade in a shallow casserole dish and bake at 300°F until done.