Chicken Thighs for Dinner

Ingredient, Recipes
on February 9, 2012
Mark Boughton/styling: Teresa Blackburn

If you need a change-up in your weekly poultry routine, take a break from boneless chicken breasts and opt for equally versatile (but often overlooked) chicken thighs.  Thighs are typically less expensive and their dark meat provides a wonderfully succulent texture and taste. Here are five easy ways to bring them to your dinner table:

Pan-Roasted Chicken Thighs: Season skin-on, bone-in chicken thighs with salt and pepper. Heat a tablespoon of olive oil in a cast-iron skillet. Add chicken skin side down to skillet, sprinkle rosemary over top and cook over medium heat, turning at least once, until skin is crispy, golden and a meat thermometer inserted in the thickest part reaches 165F. Top each thigh with a tablespoon of apricot preserves and a little feta cheese; cover and let sit for 2-5 minutes before serving.

Crock-Pot Chicken Thighs: Add 8 boneless, skinless thighs to your slow cooker along with dashes of ground ginger, 2 cloves of garlic, salt, pepper. Add a cup of mixed dried fruit, 1/3 cup honey, 1/2 cup chicken broth, the juice of an orange and 1 medium chopped onion. Cover and cook on low for 8-9 hours until chicken is tender. Serve over a bed of fluffy Jasmine rice.

For three more can’t-miss chicken thigh dinners, see our recipes below.

Found in: Ingredient, Recipes