Chicken meat is tender and can be used to prepare many different dishes and snacks. Chopped boiled chicken breasts are included in the filling for pies, tartlets and sandwiches, chicken wings are served with beer, and chicken legs are usually chosen as a main course.

Chicken thighs in the oven is a popular and favorite recipe among housewives. Even men can do it, because you don’t need much patience in preparing the ingredients, and the dinner will turn out delicious. In just 15 minutes. After placing the baking sheet or in the oven, household members and immediate neighbors will feel the appetizing aroma of baking chicken.

A chicken dish baked in the oven requires the use of various side dishes, sauces and seasonings. You can come up with your own recipe with your favorite ingredients or use tried and tested ones suggested by chefs.

The thighs are sold separately in stores, so if you want to bake them in the oven, there is no need to take a whole chicken and separate it into pieces. If the bird is purchased whole, you can cook a delicious broth from the remaining part.

It is best to choose fresh or chilled chicken. If the thighs have been stored in the freezer, they should be completely thawed before baking.

After washing them and coating them, according to the recipe, with salt, ground pepper and other spices, you should add the side dish prepared in advance and put it in the oven.

How long to bake

Chicken thighs cook faster in the oven than beef or lamb. Depending on the volume and composition of the dish, it will take no more than 40-45 minutes.

Careful housewives who try not to splatter the oven will appreciate the foil and sleeve, in which the meat retains its juiciness. After baking in them, there is no need to wash the oven or baking sheet and spoil the joy of dinner with aromatic hot meat.

If vegetables are used as a side dish, when cooked in a sleeve they will retain more vitamins and beneficial properties than in an open frying pan. One minus - you won’t get a crispy, golden-brown chicken unless you cut the sleeve at the end and let the thighs bake like that for another 5 minutes.

Which side dish should you choose?

A hearty classic recipe suggests combining chicken and potatoes, adding onions, cheese, mayonnaise or other sauce if desired. Nowadays, everyone is struggling to stay slim, so whenever possible they avoid such high-calorie foods, especially for dinner.

A side dish of vegetables will help turn the dish into a more dietary one: carrots, eggplants, broccoli, etc. Soaked in chicken juice, they will be both nutritious and tasty.

Sour cream, cheese and cream will make the thighs even softer and more satisfying, but at the same time add calories. If chicken with such ingredients is baked for a celebration, you can enjoy an amazing hot meal and forget about following a diet for a day.

Chicken thighs in the oven cook quickly and do not require any special cooking skills. There are a great many options for baking thighs, and the step-by-step recipes below will allow you to choose the best one for yourself and your family.

Simple recipe

If a family is dying of hunger and there is no time for an intricate hot dish, you can take the most famous recipe as a basis. Chicken thighs in the oven will be ready in 40 minutes.

This time is enough to chop vegetables into a salad and make a snack of Borodino bread with garlic, fried in a frying pan with sunflower oil. They go perfectly with chicken and decorate the dinner table.

Ingredients for 5 servings:

  • 1 lemon;
  • 3 cloves of garlic;
  • salt and spices to taste.

The cooking procedure is as follows.

  1. To prepare the marinade, squeeze lemon juice and mix with chopped garlic, salt and spices.
  2. Wash the chicken thighs and pour the marinade over them, then place them in a baking bag and place in the oven.
  3. Cook for 40-45 minutes. at a temperature of 200 °C.

In foil

A convenient way to cook chicken meat faster is to bake it in foil. Some housewives place a piece of baking paper on the foil and only place the thighs on top of it. This will help prevent them from burning.

Ingredients for 3 servings:

  • 6 chicken thighs;
  • 4 tbsp. sunflower oil;
  • 2 tsp curry;
  • 2 tbsp. mustard sauce;
  • 1 tbsp. sesame;
  • 6 cloves of garlic;
  1. For the marinade, mix curry, mustard sauce, salt, pepper, vegetable oil and crushed garlic.
  2. Rinse the thighs, pat dry with a napkin and place in a deep bowl, then pour in the marinade and leave for 1-2 hours.
  3. Grease 3 sheets of foil with vegetable oil, place 2 thighs on them and seal tightly.
  4. Bake for 40 minutes at 200°C, before being ready, unroll the foil and keep in the oven for another 5 minutes.
  5. Before serving, sprinkle the thighs with sesame seeds.

Up your sleeve

Baking bags or sleeves are often used not only for meat, but also for vegetable dishes. Their advantage is the speed and accuracy of the cooking process.

Ingredients for 5 servings:

  • 10 chicken thighs;
  • 50 g each of sour cream and mayonnaise;
  • 8 cloves of garlic;
  • salt and spices to taste.

The cooking procedure is as follows.

  1. Place the washed and skinned thighs in a bowl, add chopped garlic, salt, spices, sour cream and mayonnaise.
  2. Depending on the time of the meal, you can start baking immediately, but it is better to let the chicken marinate for 2-3 hours.
  3. Tie the bag at one end and fill it with meat and sauce, tie the second edge and pierce the bag in several places so that steam does not accumulate in it.
  4. Bake in the oven for 45 minutes. at a temperature of 200 °C.
  5. A good side dish would be boiled rice or buckwheat, which, when mixed with chicken sauce, will be the best addition to the hot dish.

Meat and potatoes eaten for breakfast or lunch will not harm your figure, but will give you a feeling of fullness for a long time. Before serving, pour melted butter over the dish and sprinkle with chopped herbs to achieve the perfect aroma.

Ingredients for 5 servings:

  • 5 chicken thighs;
  • 1 kg of potatoes;
  • 5 cloves of garlic;
  • 2 onions;
  • 150 g sour cream;
  • 2 tbsp. vegetable oil;
  • salt and spices to taste.

The cooking procedure is as follows.

  1. Cover the washed and dried thighs with finely chopped garlic, salt and spices.
  2. Peel the onion and potatoes, cut into circles.
  3. Place onion rings, potatoes and chicken in layers on a baking sheet greased with vegetable oil.
  4. Spread the dish on top with a thick layer of sour cream and lightly salt.
  5. Bake in the oven for 45 minutes. at a temperature of 200 °C.

With mushrooms

This dish can be served on the table if it was prepared in a baking dish. Ready thighs with mushrooms look elegant.

Ingredients for 4 servings:

  • 4 chicken thighs;
  • 1 large onion;
  • 2 tbsp. sour cream;
  • 3 cloves of garlic;
  • half a carrot;
  • 150 g champignons;
  • half a sweet pepper;
  • 2 tbsp. soy sauce;
  • 2 tbsp. ketchup;
  • 1.5 tbsp. vegetable oil;
  • salt and spices to taste.

The cooking procedure is as follows.

  1. Wash the thighs, pat dry with a napkin and place in a large deep bowl.
  2. Chop carrots, peppers, onions, garlic and add to the thighs.
  3. Add salt, then add ketchup and sour cream.
  4. Cover the baking dish with baking paper and grease with sunflower oil. Place thighs on it, add champignons cut into 4 pieces.

Everyone understands that fatty foods are less healthy than diet foods, but they prefer them. Cheese will give any oven-baked dish a particularly appetizing appearance thanks to its golden crust.

Ingredients for 4 servings:

  • 1 kg chicken thighs or legs;
  • 150 g hard cheese;
  • 7 tbsp. mayonnaise;
  • 2 cloves of garlic;
  • salt and ground black pepper to taste.

The cooking procedure is as follows.

  1. Season the thighs with salt and pepper and place on a baking sheet greased with vegetable oil.
  2. Squeeze the garlic into the mayonnaise and mix thoroughly. You can add chopped herbs to the sauce for taste.
  3. Spread the sauce on top of the chicken and sprinkle with grated cheese.
  4. Bake for 45 minutes. at a temperature of 180 °C.

In mustard-honey sauce

This hot dish will require more time to cook, but the taste will be unique and piquant, and the meat will be especially tender.

Ingredients for 4 servings:

  • 4 chicken thighs;
  • 1 onion;
  • 5 large potatoes;
  • 80 ml honey;
  • 1 tsp Dijon mustard;
  • 1 tsp Italian seasoning;
  • 2 tsp soy sauce;
  • 3 cloves of garlic;
  • salt and ground black pepper to taste.

The cooking procedure is as follows.

  1. Rinse the chicken thighs, remove the skin and pat dry with a napkin to remove any remaining moisture. Sprinkle them with salt and pepper.
  2. For the sauce, pour soy sauce into a bowl, stirring, add Dijon mustard, Italian seasoning, honey and chopped garlic.
  3. Mix chopped potatoes and chopped onions with 1 tbsp. sauce.
  4. Cut 4 sheets of foil. Place a thigh and a side dish on each, pour 1 tbsp. sauce and wrap in foil.
  5. Bake in the oven for 40-45 minutes. at a temperature of 180 °C.
  6. Remove from the oven, unwrap the foil and pour the remaining sauce over the hot dish.
  7. Without covering the foil, cook for another 5 minutes. at a temperature of 200 °C until a golden brown crust forms.

With oranges

In the Soviet Union, one could only hear about meat or fish with oranges in foreign films, but already in the 90s, previously considered exotic recipes entered the lives of Russians.

Ingredients for 5 servings:

  • 10 chicken thighs;
  • 2 oranges;
  • 100 ml mayonnaise;
  • 2 tbsp. vegetable oil;
  • 3 cloves of garlic;
  • salt, curry seasoning and ground black pepper to taste.

The cooking procedure is as follows.

  1. Wash the washed chicken thighs with the skin not removed, pat dry with a paper towel and place in a deep bowl.
  2. Rub them with salt, curry and ground pepper, then pour in sunflower oil mixed with chopped garlic and leave to marinate for 1 hour.
  3. Cut the oranges with the skin into slices.
  4. Cover the baking sheet with foil and place the legs on it, placing an orange slice under the skin of each.
  5. Cover the top with a sheet of foil and bake for 35-40 minutes at 180°C.
  6. Remove the pan from the oven, remove the foil and bake for another 5-10 minutes until the thighs are browned.
  7. Serve with orange slices unused during baking.

The foil should be placed with a glossy surface next to the chicken, then its baking temperature will be slightly higher.

You can marinate the thighs from an hour to a day by placing the bowl of meat in the refrigerator. The longer they are in the marinade, the juicier and softer the finished meat will be.

Rosemary sprigs or thyme will add an unusual pleasant taste to the chicken. Everyone uses their favorite spices, but sometimes it's good to try something new.

Conclusion

It is useful for every housewife to have several quick and simple recipes for hot dishes and baked goods in her notebook. This will allow you to gain confidence even when unexpected guests appear. A good solution would be to buy basic products and frozen meat, so that in case of a spontaneous party you can serve a hearty meal on the table.

Chicken thighs in the oven are one of the win-win hot options that everyone will like, except vegetarians. For them, you can bake vegetables with seasonings in another sleeve at the same time as the chicken, and for the rest they will act as a side dish.

It’s not difficult to prepare delicious dishes and be known as a hospitable person if you use proven recipes and show a little imagination in decorating and serving food.

My name is Julia Jenny Norman, and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. In my spare time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!

Boneless, skinless chicken thighs are a source of protein and can be prepared in a variety of ways. Chicken thighs tend to have less dry meat than breasts. If you remove the skin, you're left with a thigh that contains about 130 calories and only 7 grams of fat. Skinless, boneless chicken thighs can be purchased at many grocery stores and supermarkets. There are various ways to prepare these thighs - they can be fried in a frying pan, grilled, or baked.

Steps

Roasting boneless, skinless chicken thighs

    Preheat oven to 190°C. This temperature is ideal for baking chicken meat, at which it does not dry out and remains juicy. Remove any pans or pots you may be storing in the oven first. Also, wipe down the oven to remove any remaining food residue.

    Beat the meat. Cover the chicken pieces with cling film and gently pound them with a small mallet (metal or plastic). As a result, all pieces should acquire approximately the same thickness - about 1.5–2 centimeters. This will not only make the meat softer and more tender, but will also bake more evenly in the oven.

    Salt the thighs in brine. This will give the meat juiciness. Fill a medium bowl with warm (but not hot) water. Add a pinch of salt to the water and stir to dissolve it. Place pieces of meat in water for 15 minutes. At the same time, the previously beaten meat will absorb moisture.

    Prepare a baking sheet. Take a baking sheet large enough to fit all the pieces of meat you plan to bake on the bottom. Add two tablespoons of vegetable or butter. Spread the oil evenly over the bottom of the pan to prevent the thighs from sticking to it while baking. As a result, the meat will be covered with a delicious golden brown crust.

    Prepare the thighs for baking. Remove them from the brine and brush with vegetable or butter. This can be done with your hands, at the same time brushing the pieces with spices to your taste. A lemon-pepper mixture or others intended for chicken meat, as well as a garlic-based spice mixture, work well.

    Complete your preparations. Place the pieces of meat on a baking sheet greased with vegetable or butter. If desired, sprinkle them with spices and place lemon slices on top - this will give the dish even more flavor.

    Cover the pan with the meat. This can be done in two different ways. The first is to wrap the pan in baking foil. At the same time, make sure that the foil securely and tightly covers the edges of the baking sheet. The second method is to use parchment paper: simply place a sheet of paper on top of the meat in the pan. After this, you can immediately place the pan in the oven or put it in the refrigerator to bake the meat later.

    Bake the meat. Place the baking sheet in the preheated oven. After this, close the oven and set the timer for 20 minutes. After 20 minutes, remove the pan from the oven and brush the meat again with oil. If desired, you can also add spices. Place the pan with the meat in the oven again, this time letting it sit for 10-15 minutes.

    Beat the meat. Cover the chicken pieces with cling film and gently pound them with a small mallet (metal or plastic). Beat the meat until the pieces are about 1.5 centimeters thick each. They should all have approximately the same thickness. As a result, the meat will be cooked evenly and will be easy to chew.

    Salt the meat in brine. Pour warm (but not hot) water into a medium bowl. Add a pinch of salt to the water and stir to dissolve it. Place the pieces of meat in water for 15 minutes. The pounded meat will absorb moisture, making it more juicy and tender.

    Add seasonings. Sprinkle the meat with salt and pepper. You can also add a little lemon zest and/or dry ground garlic to suit your taste. When frying, moisture evaporates from the meat - spices will keep it juicier.

    Prepare the egg mixture. Take a cup or bowl large enough to easily hold the meat and crack a few eggs into it. After this, dip each thigh into the broken eggs. Moisten the pieces on both sides.

    Dip meat into flour. The flour will coat the moist pieces, creating a crispy crust when frying. Place a little flour in a flat plate to cover the bottom. Dip each piece of meat into flour, first one side and then the other. Areas not covered with flour can then be sprinkled with it separately.

    Place the pieces of meat in a heated frying pan. Before doing this, reduce the heat to medium. Add pieces to the pan, one at a time, until they fill the bottom of the pan. Set the timer for 1 minute. After one minute, turn the meat over to the other side. Set the timer for one more minute. The meat will begin to turn golden brown.

    Fry the meat over low heat. After the second minute has passed, turn the meat over again. Cover the pan tightly with a lid, reduce heat to low and set the timer for 10 minutes. After ten minutes, turn off the heat. After this, leave the pan on the stove for another 10 minutes, without removing the lid.

Grilling Boneless, Skinless Chicken Thighs

    Beat the meat. Cover the chicken pieces with cling film and gently pound them with a small mallet (metal or plastic). Each of them should become about 1.2 centimeters thick. As a result, the meat will be evenly cooked and tender.

    Salt the meat in brine. Pour warm (but not hot) water into a medium bowl. Add a pinch of salt to the water and stir to dissolve it. Place the meat in water for 30 minutes. Pounded thighs will absorb moisture, making them juicier and more tender.

    Make the marinade. While the meat is soaking in brine, prepare the marinade. A mixture of olive oil, salt, pepper, spices, garlic and lemon zest works well. You can also use sesame sauce, soy sauce, or barbecue sauce. When the meat has rested in the brine, transfer it to a plastic bag. Pour the marinade into this bag and seal it.

    • Use your fingers to move the bag so that the pieces of meat are well mixed with the marinade.
    • Place the bag of marinated meat in the refrigerator for four hours.

  1. Add seasonings. If you decide not to marinate the meat, you can simply season it with spices. Sprinkle chicken thighs with salt, pepper and dried minced garlic. Using your fingers, lightly rub the seasonings into the meat. The surface layer will retain moisture in the meat and make it more tender.

    Wash the grill grate and oil it. If you haven't used your grill for a long time, or if you've only recently used it, it's a good idea to clean it. For this, water and dishwashing detergent are usually sufficient. After washing the grate, apply a little vegetable oil to it so that the meat does not stick to it.

    Turn on the grill. As a rule, chicken meat is grilled at a temperature of 190 to 230 °C. However, some recommend preheating the grill to 290°C. To prevent the meat from burning, set the temperature lower and cook it a little longer.

    Fry the meat. Place chicken thighs on grill grate. Make sure that the pieces are located at approximately the same distance from each other - this way they will fry evenly. Fry the meat for 2-3 minutes on each side. When the meat is cooked properly, marks (dark streaks) from the grill grate will appear on it.

Final stage

    Use a kitchen thermometer. Insert the tip of the thermometer into the meat. Chicken meat can be eaten when its temperature reaches at least 74 °C. If the temperature is lower, it is not safe to eat; in this case, continue cooking the meat until it reaches the required temperature.

What is your favorite part of a chicken carcass? I’m sure most will answer that it’s legs or thighs. Because this place has the most tender, so-called “red” meat. Yes, you can also cook the breast so that it is soft and juicy, but it is much more difficult.

And they usually say about thighs that they are very difficult to spoil with anything and, as a rule, they turn out tasty on their own.

And personally, I am inclined to agree with this statement. This is the part of the bird that I learned to cook first. What to cook there? Grease the baking sheet and put it in the oven. But, over time, the desire to enjoy food led to the complication of recipes, the addition of various marinades and sauces.

And this is exactly what I want to talk about today: How to cook chicken thighs in the oven to give them a different flavor, so that they have a special, unique taste every time.

The first three recipes are based on preparing honey sauce with the addition of various ingredients that will pleasantly highlight the caramel taste. I recommend starting your experiments with these options. It is quite possible that after them you will no longer want to try any others.

Thighs in honey-soy sauce with garlic

Let's start with a savory sauce made from honey, soy sauce and garlic. The combination of these tastes cannot be expressed in words. Delicious. Goes great with side dishes such as rice and potatoes.

Ingredients:

  • Chicken thighs - 6 pcs
  • Wheat flour - 100 g
  • Paprika - 1 tsp.
  • Salt - 1/2 tsp.
  • Pepper - 1/2 tsp.
  • Honey - 50 ml
  • Soy sauce - 2 tbsp.
  • Garlic - 3-4 cloves

Preparation:

1. In a dry bowl, combine and mix all the dry ingredients: flour and spices.

2. Dip the thighs, previously washed and dried with a paper towel, in the prepared mixture and leave to soak for 10 minutes.

The meat should not only be deboned, but also flour and spices should be lightly rubbed into it.

3. While the meat is soaking, prepare the sauce. To do this, you need to mix honey with soy sauce and garlic, grated on a fine grater or passed through a garlic press.

If you only have candied honey, you need to heat it slightly over a fire until it becomes liquid.

4. Place the chicken in a baking dish greased with vegetable oil, pour the sauce on top and distribute it evenly over the meat with a brush so that the meat does not dry out.

5. Cover the mold with foil and place it in the oven preheated to 200 degrees for 30 minutes. 10 minutes before the end, remove the foil to form a crispy crust.

Ready. Bon appetit!

Marinade for roasting chicken in oranges

But this recipe will appeal to lovers of citrus notes and orange sourness. Products that do not have their own strong aroma are ideal as a side dish. For example, mashed potatoes.

Ingredients:

  • Chicken thighs - 1.5 kg
  • Oranges - 4 pcs.
  • Soy sauce - 5-6 tbsp
  • Honey - 100 g
  • Salt - 1 tsp.
  • Provençal herbs, turmeric, red pepper - 1/2 tsp each.
  • Garlic - 3-4 cloves

Preparation:

1. Prepare the sauce by mixing honey, soy sauce and juice from three oranges.

If you don't have a juicer, just squeeze out the juice with your hands. You should not replace natural fruit juice with a store-bought equivalent, it is too sweet.

Add salt, spices and garlic, cut into thin slices. Mix everything well.

2. Take a deep baking dish, lightly grease it with vegetable oil and place the washed and dried thighs into it.

The meat should be either chilled or completely thawed so that after baking it does not turn out to be raw inside.

Pour the marinade into the mold, cover it with cling film and put it in the refrigerator for a couple of hours to marinate.

3. After this, remove the film, place orange rings on the thighs and place the mold in the oven, preheated to 10 degrees for 45-55 minutes.

Every 10-15 minutes, pour the marinade over the meat so that it does not dry out.

Ready. Bon appetit!

How to make honey mustard sauce

Mustard sauce recipe for spicy lovers. You will definitely love the combination of mustard and ginger spice. Pairs well with any side dishes.

Ingredients:

  • Chicken thighs - 9 pcs
  • Paprika - 2 tsp.
  • Garlic - 1 clove
  • Mustard - 2 tsp.
  • Honey - 3 tsp.
  • Ground ginger - 1/2 tsp.
  • Salt, pepper - to taste

Preparation:

1. Combine all ingredients except salt and pepper and mix in one bowl, squeeze out the garlic with a garlic press.

2. Wash the thighs, dry them with a paper towel, add salt and pepper, coat them with marinade and place them on a baking sheet greased with vegetable oil.

3. Place the baking sheet in the oven, preheated to 180 degrees for 34-40 minutes.

Ready. Bon appetit!

Chicken thighs in the oven with cheese

Well, now let’s move on to simpler, but no less tasty options. For example, meat under a cheese cap with mayonnaise.

Ingredients:

  • Hips - 4 pcs.
  • Mayonnaise - 150-200 ml
  • Salt and pepper - to taste
  • Onion - 1 piece
  • Hard cheese - 100 g

Preparation:

1. Place the meat, washed and dried with a paper towel, in a deep bowl. Salt and pepper.

2. Place mayonnaise and onion cut into half rings in a bowl. Mix the ingredients together, simultaneously crushing the onion with your hands so that it releases the juice. After this, leave the meat to marinate for 30-40 minutes.

Opponents of mayonnaise can replace mayonnaise with sour cream.

3. Place the finished meat on a baking sheet, not forgetting to place the onion left over from the marinade on the thighs. And bake in the oven preheated to 200 degrees for 20 minutes.

4. After 20 minutes, reduce the temperature to 180 degrees, put grated cheese on the thighs and bake for another 20-25 minutes.

Ready. Bon appetit!

Video on how to bake chicken with a crispy crust

If a golden crispy crust is a very important condition for you when cooking chicken, then the next video is for you.

A simple recipe for poultry in tomato and sour cream sauce

The recipe presented below goes perfectly with a side dish of pasta or spaghetti, since tomato-sour cream sauce is perfect as a sauce for them.

Ingredients:

  • Thighs - 6 pieces
  • Tomato paste - 3 tbsp.
  • Sour cream - 3 tbsp.
  • Water - 300-400 ml
  • Salt, pepper - to taste
  • Garlic - 2 cloves
  • Green onions - a small bunch

Preparation:

The cooking process is actually very simple. Salt and pepper the chicken and place on a baking sheet with high sides or in a baking dish. Stir sour cream and tomato paste in a bowl of water and pour this sauce over the meat.

And then put the baking sheet in the oven, preheated to 180 degrees for 40-50 minutes

Remove the finished dish from the oven and sprinkle with chopped onion and garlic. Bon appetit!

Recipe for cooking in foil with soy sauce and sesame seeds

This method of cooking is not only very tasty, but also very neat. Afterwards you don’t have to soak and clean the pan. Recommended for lazy gourmets.

Ingredients:

  • Chicken thighs - 4 pcs
  • Soy sauce - 2 tbsp.
  • Mustard - 1 tsp.
  • Sesame - 1 tbsp.
  • Garlic - 3 cloves
  • Sunflower oil - 3 tbsp.
  • Curry seasoning - 1 tsp.
  • Salt, pepper - to taste

Preparation:

1. In a shallow bowl, mix soy sauce, mustard, curry and sunflower oil.

2. Salt and pepper the thighs and coat with the prepared marinade.

In order for the meat to be better soaked, it must be left in the marinade for at least 40 minutes. Or better yet, 2 hours.

3. Take 2 sheets of foil about 30 cm long and place them crosswise and place the meat on them. Pour a couple of tablespoons of sunflower oil on top and wrap it in foil.

4. Place the resulting package in a baking dish and pour a glass of water into it. Then we send the form to the oven, preheated to 180 degrees for 35-40 minutes.

5. Products in foil do not brown and to get a crust, the pan must be removed from the oven after 40 minutes, carefully unfolded and baked unfolded for another 15 minutes.

Let's take this moment to sprinkle the meat with sesame seeds.

Ready. Bon appetit!

Thighs baked with potatoes in the sleeve

Well, now let’s move on to cooking the meat not separately, but together with a side dish. To prepare a complete meal right away.

Ingredients:

  • Hips - 2 pcs.
  • Potatoes - 4-6 medium
  • Vegetable oil
  • Salt, pepper - to taste
  • Spices for chicken - 2 tsp.

Preparation:

1. Wash the meat and dry it with a paper towel. Peel the potatoes, wash them and chop them coarsely (it is enough to divide one potato into 4 parts). Then pour a couple of tablespoons of vegetable oil into a bowl with potatoes and meat. Add salt, pepper and spices and mix everything thoroughly.

Vegetable oil ensures good adhesion of spices to foods.

If your sleeve does not have a seam, then do not forget to make several punctures in it with a toothpick so that the steam has somewhere to go.

3. Place the sleeve on a baking sheet and bake in the oven, preheated to 180 degrees for 60 minutes.

Ready. Bon appetit!

Delicious butter chicken with rice

Here is a simply wonderful recipe for chicken and rice in the oven. I admit, I haven’t tried it myself yet, but I already know exactly what I’ll cook for lunch tomorrow.

Poultry in the oven with vegetables and mushrooms

This recipe will be relevant during the summer fruit and berry season. This dish is prepared according to the principle “we put everything that grew on the site in the oven.”

Ingredients:

  • Chicken thigh - 6 pcs
  • Fresh champignons - 1 package (12-15 pcs)
  • Vegetable oil - 100 ml
  • Garlic - 3-4 cloves
  • Salt - 1 tsp.
  • Any vegetables you wish - carrots, potatoes, zucchini, eggplant, tomatoes and so on

Preparation:

1. Chop the garlic and put it in a deep bowl. Pour vegetable oil into it and add salt. Stir well and coat the chicken thighs with the resulting marinade. After this they need to stand for 40 minutes.

It is advisable to make 3-4 longitudinal cuts on the meat so that it is better soaked.

2. Line a baking sheet with foil (place it so that you can then cover the finished dish), grease it with vegetable oil and lay out the marinated meat. Next add mushrooms and coarsely chopped vegetables. The cutting should be really large: it is enough to divide the carrots in half, and, for example, medium-sized potatoes do not need to be cut at all.

Sprinkle oil on top, salt and add spices to taste.

3. Cover the food with foil and send the dish to bake in the oven, preheated to 180 degrees for 40 minutes. After this time, remove the top layer of foil, spray the meat and vegetables with oil again and bake for another 10 minutes.

Ready. Bon appetit!

Well, have you found a recipe you like? I'm sure so. After all, with the help of these recipes you can always prepare a simple, but tasty and delicious dish.

What's the first thought you have when you leave work? Right, what to cook for dinner today. And so that it’s fast, tasty and not too expensive. As we go, we dismiss the idea of ​​salads; my husband definitely won’t approve of it. Children may refuse to eat soups. What's left are the chicken thighs. Today we will tell you how to cook them tasty, aromatic, with a crispy crust.

Everything ingenious is simple

This definition immediately comes to mind when we talk about chicken legs. If you still need to know how to fry beef deliciously, then everything is elementary here. Even a schoolboy can easily make a dish like chicken thighs. Today we’ll talk about how to prepare them in such a way that they become a masterpiece on the table.

In fact, chicken meat is very friendly to the novice cook. Wash it, salt and sprinkle with spices. Now the semi-finished product is ready, which will be quite bearable after frying. Of course, if you want your guests to admire the finished dish, you will have to put in a little more effort. Sauces and marinades will make the legs exquisite and will cause great delight among the guests.

How long to cook

They must be defrosted before cooking. The mistake novice housewives make is trying to fry frozen food. In this case, the crust will burn, but the middle will remain raw. If you are wondering how to make chicken thighs crispy, then remember this rule.

Thawed legs must be marinated. This will take from one to twelve hours. After this, you can start cooking. You are guaranteed an excellent result. Usually in a frying pan and in the oven the cooking time is 30 - 40 minutes. But in each case you need to monitor the process. They check the meat by piercing it with a knife. If the juice is white, then the chicken is ready. Pink liquid will indicate that the meat near the bone is not cooked through.

Chicken in kefir sauce

Moreover, it is chicken thighs that perform best. Let's learn together how to cook them juicy and aromatic. For one serving you will need:

  • three thighs;
  • a glass of kefir;
  • salt, pepper, turmeric,

The cooking process is very simple. You will need to rub the chicken with spices and pour in kefir. Now leave it to marinate for 30 minutes. After this, pour along with the sauce into a baking bowl and place in the oven. After about 50 minutes you can take it out. By this time, the sauce has usually almost evaporated, leaving only a delicious crust on the thighs.

Various marinade options

Since next time you want to cook chicken thighs in a different way to surprise your family again, a few words about how to prepare the marinade. This is a field for experimentation. And every time you will get an unusual, new and original dish. The following are used as marinades:

  • Vinegar. It can be apple or table, wine or balsamic.
  • Kefir, sour cream.
  • Soy sauce.
  • Sugar.
  • Wine or beer.
  • Natural juices. It can be lemon, apple, grape or tomato juice. Each of them will give a special note to the meat.

Thighs with potatoes

An option for those who need to prepare dinner quickly and without any hassle. If you don’t yet know how to cook chicken thighs quickly and tasty, then this recipe is especially for you. The delicate taste of chicken perfectly complements baked potatoes, and dried herbs add original notes to the dish. The creamy shade appears due to sour cream, which is by no means superfluous in the overall picture.

  • Requires 4 thighs.
  • Large potatoes - 8 pcs.
  • Sour cream - 1 glass.
  • Vegetable oil.
  • Salt and spices.

First of all, you need to rinse the chicken and dry it with a paper towel. This is a very important point, because otherwise excess water will affect the taste of the dish. Rub each piece with salt. Now the sour cream needs to be mixed with spices. It could be rosemary, oregano, curry or a bouquet of spices. Look here only according to your taste.

Cover the chicken with the marinade and leave for an hour. If you do this in the evening, it won't get any worse. Now all that remains is to cut the potatoes into quarters and place them on a baking sheet. Place chicken on top. Bake in the oven for an hour.

Juicy chicken with crust

How to cook chicken thighs so that they are not only juicy, but also have a crispy crust? This is considered aerobatics by many housewives. But in fact, you only need to know some subtleties. This recipe will be a great tutorial. It contains a complex marinade that your guests will love. Let's look at the ingredients:

  • Hips - 12 pieces, we are counting on a large company.
  • Cognac - a couple of tablespoons.
  • Vegetable oil - 50 g.
  • Mustard - 3 teaspoons. This means French, that is, not spicy.
  • Honey - 1 tablespoon.
  • Cherry - 2 cups.

The first step is to prepare the chicken. Proceed as in the first recipe. At the same time, mix the marinade, this is the main highlight of the recipe. To do this you need to mix cognac, mustard, honey and butter in one cup. Place frozen cherries in it and wait 30 - 40 minutes. After this, drain the liquid and marinate the chicken in it.

The finished bird is laid out on a baking sheet in one layer. It is very advisable if you immediately straighten the skin. And place cherries on top, which will give its own flavor. After about 50 minutes, you can remove the baking sheet from the oven. Many housewives agree that if you are looking for a way to deliciously cook chicken thighs in the oven, then this recipe should be one of the first to consider.

Fillet in cream sauce with mushrooms

If you want to cook hot food for a children's party, then pay attention to this option. Its peculiarity is that only fillet is used, without bones. At the same time, the peculiarities of the recipe allow you to quickly cook chicken thighs. For half a kilogram of chicken, take two tablespoons of butter.

Cut the chicken into portions, dip each piece in butter and place on a baking sheet. Salt, pepper, garlic to taste. Place 200 g of champignons, cut into slices, on top. Bake for 40 minutes. Pour the liquid remaining in the pan into a saucepan, add 3 tablespoons of cream and simmer until thickened. This sauce can be poured over the chicken before serving. Since it’s faster to cook chicken thighs in the oven in pieces than whole, this option saves a lot of time.

Chicken in the sleeve

If you return home in the evening and there is still a lot of work to do, then it is very important that dinner is prepared on its own, without distracting the hostess. The best way is to bake the bird in a sleeve. The oven and baking sheet remain clean, and the meat turns out exceptionally juicy and tender. In this case, the sauce can be prepared every time. It could be mayonnaise or ketchup, sweet and sour or hot sauce. And also a proven recipe.

You can even see how to cook chicken thighs on the packaging of the baking bags. The instructions are very simple: coat the meat with your favorite spices, put it in a sleeve and put it in the oven for 50 minutes. Temperature 200 degrees. After that you can go about your business, the thighs will cook on their own. At the same time, you can chop the salad or prepare any other side dish.

Fry in a frying pan

In an oven, especially a modern one equipped with additional functions, the meat still turns out a little stewed. And men usually like fried pieces with a crispy crust. If you want to please them with their favorite dish, then you urgently need to learn how to cook chicken thighs in a frying pan, keeping the meat tender and juicy. This is the main point, because in pursuit of a crust, meat is often simply dried out

There are a number of rules that must be followed:


Chicken with vegetables

Only at first glance, such a combination is only possible in the oven. Now we will tell you how to deliciously cook chicken thighs in a frying pan with a side dish of vegetables. The chicken turns out juicy and tender, and you will have about half an hour free to make dessert or salad.

To prepare, you will need four thighs, a large onion and carrot, a tomato and vegetable oil. In addition, prepare salt, pepper, seasonings. It is recommended to divide the thighs into two parts. Mix them with oil and spices and leave for 30 minutes. In the meantime, take care of the vegetables, they need to be peeled and cut.

Heat the frying pan well and place the chicken on it. You don't need any oil, whatever was on the chicken is enough. Fry over high heat for 5 - 7 minutes, then add vegetables and cover with a lid. Don't forget to add pepper and salt. After about 20 - 30 minutes, you can turn it off and serve with any side dish.

Crispy breaded thighs

Breadcrumbs create a crispy, golden-brown, incredibly appetizing crust. These thighs can be served as an independent dish. They will always receive the most positive response from guests. To prepare you will need:

  • Chicken drumstick - 10 pcs.
  • Eggs - 2 pcs.
  • Flour - 100 g.
  • Breadcrumbs - 200 g.
  • Curry, paprika, dried garlic.
  • Oil for frying.

Prepared thighs need to be rubbed with a mixture of spices and left for 15 minutes. After this, mix the crackers with garlic and paprika in a cup. Place eggs and flour in separate plates. Now the thighs need to be dipped in flour, then in the egg and finally in the breading mixture. Now you can fry them in a frying pan until golden brown.

Instead of a conclusion

Chicken thighs are a unique semi-finished product that requires virtually no preparation. Immediately after defrosting, they can be placed in a frying pan or placed in the oven. Add any spices and get a delicious dish. Hot thighs are delicious on their own. They are perfectly complemented by any vegetable side dish, porridge or baked potatoes.

The crispy, flavorful thighs are loved by adults and children alike. Therefore, they will be an excellent option for any holiday. If you immediately remove a small bone from them, you will get a fillet that is even more convenient to eat. If you are planning a cheese crust or breading, then it is best to choose this option.

All housewives and chefs prepare boneless chicken thigh in different ways. Everyone has their own recipe. The article will provide cooking recommendations and several options for simple but tasty dishes.

What's good about boneless chicken thighs?

Chicken thighs are a true source of protein. As a rule, they turn out more juicy than breasts. If you remove all the bones and skin from a chicken thigh, you are left with meat that contains only 130 calories and 7 grams of fat. Moreover, they are versatile in preparation. Therefore, they provide an excellent opportunity to experiment with new tastes and dishes. You can fry the meat, bake it, steam it, and get creative with how you stuff boneless chicken thighs. It could be mushrooms, cheese, rice, any vegetables or your favorite foods.

If you beat the fillet, first cover it with plastic wrap or a bag. This will prevent the juice from splashing and will make cleaning the hammer easier.

Use a kitchen thermometer to accurately determine doneness. For chicken thighs, it is 74 degrees Celsius (or 160 Fahrenheit). If there is no such device, then pierce the meat with a toothpick. If it is ready, the juice that flows out will be clear.

Don't rush to cut hot meat when you take it out of the oven, out of the pan, etc. Let it cool for five to ten minutes. If you do not wait, the juice will immediately flow out of the dish.

You will be presented with several recipes for boneless chicken thigh. You will learn how to cook such meat in a frying pan, in the oven, convection oven, slow cooker or steamer, as well as with stuffing.

Fried marinated boneless thighs

To prepare three servings of this aromatic dish you will need six hundred grams of boneless chicken thighs, two hundred grams of sour cream, four cloves of garlic, vegetable oil, salt and seasonings to taste.

First, rinse the meat and dry thoroughly. To make it juicy, it is better to marinate it. Remove the husks from the garlic and chop it. Add sour cream, salt and spices to it (for example, for grilling). Pour the marinade over the chicken thighs and leave for several hours.

Now heat the frying pan with vegetable oil thoroughly. Carefully place pieces of meat into it and fry on both sides over medium heat. The appearance of a golden crust will indicate the readiness of the dish.

As you can see, cooking boneless chicken thighs in a skillet is very easy. Serve them with potatoes or other favorite side dish.

French thighs in a frying pan

For this recipe, take a kilogram of boneless chicken thighs, four large onions, two hundred grams of hard cheese and vegetable oil for frying. Use salt and spices to taste.

Tackle the meat first. Wash it, dry it and beat it a little on the inside. Rub with salt and your favorite seasonings.

Heat vegetable oil in a thick frying pan. Place thighs skin side up. Immediately add the onion in between the chicken and stir it frequently. It is possible that all the thighs will not fit in the pan, so you will have to cook in several batches.

When the meat is browned on the bottom, turn it over to the other side. Place the onion on top, then sprinkle it with grated cheese and cover with a lid. How long to fry boneless chicken thighs this way? In total, the meat should be kept on the stove for about twenty minutes. That is, fry each side for about ten minutes. When the cheese melts, the dish is ready.

Chicken chops in a frying pan

You will need skinless and boneless chicken thighs, eggs, flour, breadcrumbs, vegetable oil, ground black pepper, marjoram, thyme, rosemary and salt. Each housewife uses a different amount of food, and it also depends on the number of servings. For example, for three chops you will need about one egg, two tablespoons of flour and a glass of breadcrumbs. Add salt and seasonings to taste.

The cooking process seems complicated at first glance. But in fact, it just takes a long time to describe. This dish is made very easily and quickly.

Cooking chops

Wash the chicken, dry it and pound it with a hammer. Then salt, pepper and rub with spices. If desired, you can soak the meat in milk with seasonings for about one and a half to two hours. The dish will turn out soft and aromatic, but even without this item it will be very tasty.

Break the eggs into a plate. Add salt, pepper and beat until smooth. Roll the chicken in flour, in the egg, and then in breadcrumbs. After this, fry the chicken thighs in a frying pan with the addition of vegetable oil and butter. It is best to take dishes with thick walls and bottom. Cook each side of meat for about seven minutes.

Place the finished dish on a paper towel to absorb excess fat. After this, it can be served. These cutlets go well with any side dish and creamy bacon sauce.

Thighs with mushrooms in the oven

If you are looking for a more interesting dish, then this recipe will definitely appeal to you. The chicken is stuffed with mushrooms and sprinkled with cheese, so it just melts in your mouth. It will take time to prepare, but it's worth it.

So, take boneless chicken thighs according to the recipe (about six to eight pieces). Also prepare three hundred grams of fresh champignons, one medium onion, one hundred grams of hard cheese, fifty grams of vegetable oil, spices and salt to taste.

Cooking thighs in the oven

First, peel the onion and chop it. Cut the champignons into thin slices. Heat a frying pan, pour in vegetable oil. Add onion and fry until golden brown. Add the mushrooms and cook for another five minutes, stirring occasionally. Add black pepper and salt during the process.

While the mushrooms are cooling, work on the chicken. Place the thighs skin side down on a cutting board. Beat a little for greater softness, rub with black pepper, salt and curry (if you like this seasoning). Place mushrooms and onions on the meat and wrap in rolls. To prevent them from falling apart, secure them with toothpicks.

Now it's time to cook boneless chicken thighs in the oven. Place the meat on a dry baking sheet (you can line it with baking paper). There is no need to grease with oil, otherwise the dish will be too greasy. The chicken will not burn thanks to the juice released when frying the mushrooms and onions.

Cut the cheese into thin slices and place it along the skin of the thighs. If you have leftover products (for example, champignons), then simply send them to bake along with the thighs. Preheat the oven to 180 degrees and cook the dish for half an hour.

Rolls with beans and tomatoes in the oven

This is a great way to cook boneless, skinless chicken thighs. This recipe demonstrates that fillets can be stuffed with any product. So, you will need the following products.

  • Four thigh fillets.
  • One hundred grams of green beans.
  • Ten cherry tomatoes.
  • One bunch of lettuce.
  • Three cloves of garlic.
  • Half a bunch of parsley.
  • Two tablespoons of mayonnaise.
  • Salt and spices to taste.

Preparing rolls

First you should do the pre-processing of the products. Rinse the chicken and pat dry. Peel and chop the garlic. Also rinse the tomatoes and herbs. Boil the beans until half cooked in salted water and drain in a colander.

Beat the thigh fillet a little with a hammer, rub with spices and salt. Place some garlic and beans in the middle of each piece and spread mayonnaise on top. If necessary, secure the resulting rolls with toothpicks. Grease a baking sheet with vegetable oil and place the meat on it. According to the recipe, boneless chicken thighs need to be placed in an oven preheated to 180 degrees for about an hour.

Place the lettuce leaves beautifully on a dry plate, and then the rolls. Cover them with tomatoes and parsley sprigs. Now the dish is completely prepared and can be eaten without a side dish.

Air fryer stuffed boneless thighs

To prepare about eight servings, you will need a kilogram of boneless chicken thighs, one hundred grams of rice, two hundred grams of cheese, three tablespoons of mayonnaise, salt and spices to taste.

Cook the rice, and in the meantime wash and dry the meat. Rub the rolls with salt, spices, and grease with mayonnaise. Place rice and some cheese inside. Wrap the thighs in foil and place in the air fryer. You need to cook at a temperature of 200 degrees for about thirty minutes. Open the foil and bake the chicken a little more until golden brown. This usually takes no more than ten minutes.

Flavorful boneless thighs in a steamer

This recipe can be used to cook boneless chicken thigh in a slow cooker or steamer. For three servings, take about six hundred grams of meat and two cloves of garlic. You will also need liquid smoke, salt and red pepper for cooking. In principle, you can take the quantity of products at your discretion.

Peel the garlic and cut into thin slices. Rinse the thighs and pat dry. Place them in a bowl, add salt and pepper. Stuff each piece of chicken with garlic slices. Sprinkle the meat with liquid smoke and leave to marinate for half an hour so that it is thoroughly saturated with spices. Place the chicken in a slow cooker (or steamer), cover with a lid and cook for forty to fifty minutes.

Now you know how to cook boneless chicken thighs. For stuffing, you can use a variety of fillings. For example, rice with dried fruits, mushrooms with cheese and garlic (or onions), apples with prunes and almonds, potatoes with vegetables, buckwheat porridge with chicken liver and much more. For a more pronounced taste, depending on the filling, the chicken can be coated with mayonnaise, tomato paste, mustard or honey. Choose a recipe and eat with pleasure!