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.
For some reason, chicken thighs have gotten themselves a bad name. It is believed to have more fat content than the rest of the chicken. Although there is a fat and calorie difference between the thigh and rest of it, how you cook it will make big difference. Chicken thighs can be cooked easily, and marinating it well in time will allow the juice to sink it while making it succulent and very, very yummy. Try some easy recipes mentioned below and enjoy them with your choice hot rice and bread.
Oven-baked Chicken Thighs
Ingredients:
- 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.