What to Make When…Chicken Thighs

Chicken Thighs are a highly underestimated cut of the chicken. They bring the flavor to the table with their darker meats. They can be purchased bone-in or boneless skinless. The best sale price for the bone-in chicken thighs is around $1/lb and the best sale price for boneless skinless is around $1.79-$2/lb.

So next time you see them listed in your store circular, grab a couple of packages and make one of these meals!

Surely one of these meals will tempt your taste buds!

Previous What to Make When… Posts

Pork Chops

If you have a fabulous recipe that uses chicken thighs, please share it with us by linking it up below, or leaving it in the comments!

Comments

  1. Kristin says

    My family LOVES them like this. The best part is they are great with the seasoning below or smother in Franks wing sauce or hot sauce it you want.

    Baked Chicken Legs or Thighs
    serves 6, prep 10 min, cook 40 min
    · 4 lbs chicken legs (this was about 20 legs or about 3-4 legs per person) or however many thighs you want
    · salt and pepper or seasoned salt
    · 2 tbsp olive oil
    · hot sauce if desired (like Frank’s )
    1. Heat oven to 475°. Dry chicken legs by pressing them all over with a paper towel (do this even if they seem dry already, it will help the spices stick).
    2. In a large bowl or plastic bag, toss chicken legs with salt and pepper or seasoned salt (I used salt, pepper, garlic powder, onion powder, and paprika).
    3. Add about 2 tbsp of oil to the bowl or bag and toss until legs are coated.
    4. Spread legs onto one or two rimmed baking sheets or roasting pan and place in the oven.
    5. Cook, using tongs to flip legs occasionally, approx 40 minutes or until meat easily separates from the bone.
    6. Broil chicken legs briefly until skin browns and crisps slightly. Flip if desired.
    7. If desired you can brush or toss some of the legs with hot sauce or serve plain or serve sprinkled lightly with Parmesan cheese

  2. says

    I make a delicious chicken noodle soup with legs. You just boil three legs in 7 cups of water. Simmer for an hour. Then you take the legs out, chopped the meat and saute with onions and garlic. Bring the water back to a boil and add the chicken mixture, chopped carrots, chopped celery, a little sugar, and a cup of elbow noodles. I think the only seasoning is salt and pepper. I always double it.

  3. Jan says

    I love chicken thighs! they are so tasty! I use bone-in not skinless chicken thighs- even the organic kind are usually reasonably priced
    couple pounds chicken thighs
    1 can diced tomatoes- I like the garlic and onion kind
    1 small jar green olives
    dump the whole thing in the crock pot and cook 8 hrs on low
    serve over rice- delish!

  4. says

    I love to use the thighs for Bourbon chicken. The meal doesn’t taste “right” without it. Just that little bit of fattiness for flavor.

  5. Amy M. says

    Take desired number of thighs, dip in melted butter/margarine, roll in crushed rice krispies mixed with garlic powder. Place in pan and bake at 350 for 1 hour. My family loves them. Could dip in something else besides butter to save calories.

  6. Tiffany says

    This recipe is beyond easy. 1 can cambells cheese soup, 1 lb boneless shinless chicken thighs, a splas of sherry. Put all the ingredients in the crockpot, cook on low for 6 hours. Serve over steamed rice and veggies. I always have to make a double batch because it goes fast.

  7. Marilyn says

    This recipe was my first introduction to chorizo, a spicy Spanish sausage, and now I’m a believer. It produces the most wonderful layer of flavor and even non-spicy folks will love it. Three ingredients and one pan, but it is fabulous!

    6 chicken thighs, bone-in, skin on
    chorizo sausage, 1/2 – 3/4 lb., sliced into 1″ chunks
    6 small potatoes, skin on, scrubbed and quartered
    olive oil
    minced garlic (optional)
    salt and pepper to taste

    Wash chicken, pat dry, rub with small amount of olive oil. Place in oiled baking dish.

    Intersperse chorizo between chicken pieces.

    Toss potatoes with 1 tblsp. oil and seasonings. The reason garlic is optional is because the chorizo releases so much great flavor of it’s own, you really don’t need to add any.

    Bake at 375 degrees for about and hour, basting occasionally.

    Try this…I guarantee it will be a “go to” recipe.

  8. Deanna Furrey says

    I use chicken thighs in a lot of meals. When I make soup, I boil 2 thighs in water or homemade broth. I strain and save the liquid. Then I saute onions in butter, add flour and then stir in the liquid plus more broth and water. Then add veggies and let them cook. Then add chopped chicken and spices. I also use thigh meat in casseroles. I use chicken breast for things like stir-fry, chicken salad, and sweet and sour chicken.

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