What is (are) your favorite way(s) to prepare boneless, skinless, chicken thighs?

They're not my favorite, but I have a package in my freezer that I'd better use. I generally prefer chicken breasts. Shall I use them in a stew (I originaly bought them for gumbo) or just marinate them?

I need yummy ideas, please. No need to give an exact recipe - unless you want to - as long as I have a general idea of how to prepare the dish(es) you choose to share. Asked by McBean 40 months ago Similar questions: favorite prepare boneless skinless chicken thighs Food & Drink > Cooking.

Similar questions: favorite prepare boneless skinless chicken thighs.

A few ideas for you Chicken cacciatore is awesome ...thighs will work great. (cheat and use a good marinara sauce, toss in peas, carrots and potatoes and whatever else since cacciatore means hunter...so hunt around for what you want to add) Chicken and Egg Noodles (my kid’s favorite: cream of mushroom soup, cream of chicken, egg noodles and seasoning and herbs that suit you) Every one loves fried chicken...fry em up. Chicken and dumplings.

Homemade chicken pot pie. ( use puff pastry or ready made pie crusts ....or simply use bagged dressing (for stuffing) as the topping) Chicken salad Marinate and grill them. (teriyaki, carribean jerk, and mesquite are tasty ideas) Or.....you can even make Buffalo sized hot wings.(Who says you have to use tiny wings for hot wings anyhow?) Sources: my own kitchen .

I have Chicken Thighs With Melting Mustard Sauce in the oven now! The benefit of thighs over breasts is that they have iron and fat. Your body needs iron, and the small amount of fat (even in the boneless/skinless) makes them flavorful.

You make them the same way you do breasts, but cook them 5 minutes shorter since they are smaller. Here's how I made mine tonight: Season* both sides with salt, pepper and smoked spanish paprika Sear on a stove top grill pan, until marked. Turn over and do the same.

The chicken will be raw in the middle. Transfer to a shallow roasting pan. Preheat oven to 350.

SAUCE For 6 chicken thighs, melt 6 tablespoons of butter in a heavy saucepan. When the foam subsides, add 4 tablespoons of Dijon mustard and 2 tablespoons of honey. Whisk until all is absorbed.

Whisk in 6 tablespoons of Jack Daniels or other brown liquor. Cook for 5 minutes or more until reduced to your taste (my taste is 10 minutes)**. Let cool***.

Brush or spoon sauce over chicken. Bake for 30 minutes. *Seasoning means to salt and pepper in a 2:1 ratio.

Adjust this to your taste. I use kosher salt, but feel free to use table salt, seasoned salt, etc. I use fresh cracked black or white peppercorns. Use what you have on hand.

**The first time I made this sauce, I tasted so much that I got tipsy. Just a warning! ***You let the sauce cool because you don't want it to cook your chicken.

You want the oven to do that.

Stews It's almost impossible to overcook thighs, unlike breast meat, and it also stands up well to aggressive spicing. I use them in paprikash, curry, pasta dishes and any other braised chicken recipe. Personally, I find the thigh the most flavorful piece, so if you put a fried chicken on the table, I'll fight you for the thighs.

This is one of my favorite ways. Enjoy @import url('/food/cda/styles/recipePrint'); @import url('/food/cda/styles/recipeCardPrint'); Stuffed Chicken Thighs with Red Pepper-Tomato Sauce Recipe courtesy Michael Chiarello For the sauce: 1 tablespoon extra-virgin olive oil 1 clove garlic, peeled, whole 1 dried bay leaf 1 cup diced red bell peppers, about 1 large pepper, 3/4-inch dice 1 cup vine ripened tomatoes, about 2 medium, 3/4-inch dice 1 cup cold water 1 teaspoon finely chopped fresh oregano leaves Salt and freshly ground black pepper For the chicken and stuffing: 3 garlic cloves 1 1/2 teaspoons finely chopped fresh oregano leaves 1 cup kalamata olives, pitted 4 to 5 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 4 chicken thighs, boned 4 chicken legs 1/4 cup water 3/4 pounds fettuccine 1 tablespoon finely chopped flat-leaf parsley 2 tablespoons freshly grated Parmesan To make the sauce: Heat olive oil in a large non-reactive saucepan over high heat. Add the garlic clove, bay leaf, peppers, tomatoes, and water and bring to a boil.

Lower the heat to medium and simmer until the peppers are tender, about 25 minutes. Add the oregano halfway through cooking. Transfer the mixture to a blender or food processor and puree until smooth.

Season the puree with salt and pepper and return it to the pan to keep warm. You should have about 11/2 cups. The sauce can be covered and refrigerated for 1 to 2 URL1 make the stuffing: Drop the garlic, oregano, olives, and 1 tablespoon of the olive oil into a food processor and process until very finely chopped.

Season with salt and pepper, pulse again, and scrape into a small bowl. The stuffing mixture can be made ahead to this point and refrigerated for several days. Preheat the oven to 400 degrees F.

Season the inside of the thighs with salt and pepper. Put about 1 1/2 teaspoons of the olive paste inside each thigh. Tie closed with kitchen string and season with salt and pepper.

Season the chicken legs with salt and pepper. Heat 2 tablespoons of the olive oil in a large ovenproof skillet over medium-high heat until hot. Lower the heat to medium, add the chicken thighs and legs skin side down and saute until lightly brown all over.

Put the skillet in the oven until the chicken is opaque throughout, about 20 minutes. Transfer to a plate and keep warm. Pour off the fat from the pan, add the water, place over medium heat, and stir and scrape up all the browned bits from the bottom and sides of the pan.

Simmer until slightly reduced. Add 1 cup of the sauce and reheat gently. Add any juices from around the chicken.

Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain and return to the pasta pot.

Add the remaining sauce and toss well to coat. Divide the fettuccine among 4 plates. Slice the thighs and arrange slices and 1 leg next to the fettuccine.

Sprinkle with parsley and grated Parmesan. Serve immediately. Recipe Summary Difficulty: Intermediate Prep Time: 20 CookTime: 55 Yield: 4 servings User Rating Episode#: MO0601 Copyright © 2006 Television Food Network, G.P. , All Rights Reserved.

Sources: http://www.foodnetwork.com/recipes/michael-chiarello/stuffed-chicken-thighs-with-red-pepper-tomato-sauce-recipe/index.html .

This is what I made just today Throw it all in a crock pot pour in a small bottle of bbq sauce, bake all day. I am eating it now and it is very yummy. Another one I tried a few weeks ago was .... Pour ranch dressing into a ziplock bag add chicken marinate a few hours, roll in shake and bake mix, cook in oven ... Happy Cooking marsvenk's Recommendations Rubber Chicken (Large) Amazon List Price: $9.99 Average Customer Rating: 4.5 out of 5 (based on 7 reviews) Charming Henrietta Chicken, Large Amazon List Price: $12.99 Average Customer Rating: 4.0 out of 5 (based on 4 reviews) .

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2 1/4 pounds skinless boneless chicken thighs is how many cups.

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