What to Make When Chicken Thighs are on Sale!
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!
Best Recipes with Chicken Thighs
Instant Pot Shredded Chicken Recipe
A combo of chicken breasts and chicken thighs makes this the best shredded chicken!
Roasted Dijon Chicken and Veggies
Tangy dijon brings great flavor to this chicken!
Grilled Chicken Thighs with Chile-Herb Sauce
This sauce is a MUST TRY!
Chicken Curry Stew
Homemade curry... nothing better!
Grilled Salsa Chicken
You can't go wrong with this one!
Grilled Marinara Chicken
YUM! That's all.
Mango Chicken Lettuce Wraps
So fresh and so flavorful!
Surely one of these meals will tempt your taste buds!
You could use this recipe with dried sage, one kind of mushrooms and chicken thighs and it would be super cheap! http://pennypinchingepicure.com/2011/01/chicken-w-mushrooms-sage/
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
Mandy (Mandy's Recipe Box) says
I found this recipe from Down Home with the Neely’s on Food Network. It’s delicious!
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.
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!
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.
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.
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.
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
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.
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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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