When it comes to cooking chicken, there are so many delicious recipes out there. But if you’re seeking something extraordinary to wow your family and friends, give one of these easy-to-follow recipes featuring succulent thigh meat a go. BBQ, Bake, or Pan-Cooked – no matter how you like your chicken, we have the perfect recipe for you. With just a few simple ingredients and techniques even novice cooks can make mouthwatering dishes. Follow along with our step-by-step instructions using chicken thighs as the star ingredient.
Table of Contents
Grilling Chicken Thighs
Preparing the Chicken:
Before grilling chicken thighs, it is important to properly prepare them. Trim away any superfluous fat from the thighs and pat them dry with a paper towel. Then lightly sprinkle the chicken thighs with a pinch of salt and pepper or your favorite spice mix.
Marinating the Chicken:
To add flavor to grilled chicken thighs, marinate them in a mixture of oil, herbs, spices, garlic, and citrus juice or vinegar for at least 30 minutes (up to 8 hours) for the flavors to infuse into the flesh before cooking. Marinating will help to keep the meat moist while adding extra flavour. But don’t leave it too long as this could lead to over-marinating, which can ruin your dish. Post-use, discard the marinade; it may contain bacteria that can cause illness if ingested uncooked.
Heat up the grill to medium-high and let it warm for 10 minutes before you lay your prepped chicken thighs on. Grill each side for about 5-7 minutes until cooked through and golden brown in color – an internal temperature of 75°C (165°F) should be reached after resting when using a thermometer to check doneness. Serve immediately with your favourite accompaniments.
Baking Chicken Thighs
Prepping the Chicken:
Trim off any excess fat or skin from the thighs and pat them dry with a paper towel.
Seasoning the Chicken:
Once prepped, season your chicken with any combination of the following: salt, pepper, garlic powder, paprika, onion powder, and oregano for an added flavor boost. Rub all spices into both sides of each thigh before placing them onto a greased baking sheet or dish that has been lined with parchment paper for easy cleanup later on.
Bake at 180°C (350°F) for 25-30 minutes or until cooked through (internal temperature should reach 66°C (150°F). Rest the chicken for at least 5 minutes. Serve with your favorite side dishes such as creamy mashed potatoes or roasted vegetables.
Resting chicken after cooking is very important as it allows the juices to redistribute throughout the meat. Resting also takes into account carryover cooking, which can cause the chicken to overcook and dry out. When cooking any cut of chicken or meat, you need to account for carryover cooking. Carryover cooking refers to the reality that food retains heat and continues to cook even after being removed from the source of heat. The larger and denser the item being cooked, the greater the amount of carryover cooking. After being removed from the heat source, the internal temperature can continue to increase 5-10°C (41-50°F) or more depending on the size and cut of the bird. So pull your chicken thighs from the heat source 5-10°C (41-50°F) before reaching 74°C (165°F ).
Do yourself a favour and invest in a calibrated instant-read thermometer like a Thermapen if this is too steep, there are other cheaper options available.
acid + fat + seasoning = incredible marinade. Much more to discover when it comes to marinating here.
Herby Yoghurt Chicken Thighs with Apple Cucumber Raita
Hassle-free meal that’s guaranteed to impress? Try Herby Yoghurt Chicken Thighs, paired with refreshing Apple Cucumber Raita and warm, roti, now available at your nearest supermarket
- 3/4 tsp salt
- 20 g fresh ginger, grated
- 2 garlic cloves, grated
- small bunch coriander
- 1 tbsp lime juice
- 1/4 tsp chilli
- 1/4 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/4 cup greek yoghurt
- 2 tbsp extra virgin olive oil
- 500 g boneless chicken thighs, skin on
- 1 handful fresh mint, finely chopped
- 4 roti
Apple Cucumber Raita
- 1/2 green apple
- 1/4 cucumber
- 250 grams plain yoghurt
- 1 tbsp honey
Apple and cucumber raita
- Finely slice the apple and cucumber, and place them in a bowl.
- Add the yoghurt along with the honey, and mix to combine. Season with salt and pepper to taste.
- Into a blender or food processor add the ginger, garlic, coriander stem, lime juice, chilli powder, turmeric, cumin, and yoghurt. Blend the marinade until smooth.
- Place the chicken into a large bowl and pour over the marinade. Cover and refrigerate for at least two hours.
- Preheat oven to 180°C (350°F)
- Heat a large fry pan with 1 Tbsp olive oil, and sear the chicken on both sides to a light brown colour. Place in a baking tray and then into the oven for 15 minutes or until cooked.
- To serve, sprinkle with mint leaves and place alongside, grilled roti and raita.
Simon Gault’s BBQ Chicken Thighs
Simon Gault’s BBQ Sensation
Get Your BBQ Grill Ready for the Ultimate Chicken Thigh Recipe
- ¼ cup Chopped oregano leaves
- ¼ cup Chopped sage
- ¼ cup Chopped Italian parsley
- 2 cloves Garlic, grated
- ¼ Balsamic vinegar
- ½ cup Extra virgin olive oil
- 1 kg Chicken thighs (approx 12)
- Combine the marinade ingredients, oregano, sage, and parsley, along with the garlic, vinegar, and olive oil, in a bowl, and mix well.
- Place the chicken thighs in a flat glass container or into a large plastic zip lock back, pour over the marinade, and place in the refrigerator. You should allow at least 30 minutes (up to 8 hours) for the flavors to infuse into the flesh before cooking it – longer times will result in deeper flavors but don’t leave it too long as this could lead to over-marinating, which can ruin your dish.
- Heat BBQ when ready and grill till chicken thighs are cooked all the way through to an internal temperature of 65°C; this should take about 10 mins, depending on the heat of your BBQ. To ensure even cooking and prevent sticking, it’s a good idea to turn the chicken thighs periodically while grilling.
One-Pan Wonder Recipe
Chicken, Date, and Couscous One-Pan Wonder
Taste of Morocco: Chicken Couscous.
- 1/4cup flour
- 1 Tbs Moroccan seasoning
- 1/2 tsp smoked paprika (optional)
- 8 chicken thighs, boneless and skinless
- 2-3 Tbs extra-virgin olive oil
- 1 large onion, finely diced
- 2 carrots, finely diced
- 500 ml chicken stock
- 1/2 cup pitted dates, roughly chopped
- 1 cup couscous
- 1/2 cup nut granola
- 1 orange, zest only, finely grated
- 1/4 cup Fresh As freeze-dried plums
- Place flour, Moroccan seasoning, and smoked paprika in a zip-lock bag. Add chicken thighs to the bag and toss well to coat.
- Heat olive oil in a large frying pan, add chicken thighs and sear until lightly browned. Remove and set aside.
- Add diced onion and carrot to the same pan and stir regularly until they are soft and fragrant. Add a drizzle of olive oil if needed to prevent sticking. Return the chicken to the pan and pour in the chicken stock and dates. Bring the mixture to a gentle simmer and cook for 5 minutes.
- Prepare couscous separately as per the package instructions. Stir in the cooked couscous. Then, sprinkle nut granola over the couscous and chicken mixture. Stir into the dish.
- Lastly, grate orange zest over the top and sprinkle with the dried plums.
- Cover the pan with a lid and cook for two more minutes over low heat. Then, turn off the heat and allow the dish to sit covered for another 3-4 minutes. Serve and enjoy!
Serving and Storing Chicken Thighs
Chicken thighs are a versatile ingredient that can be served in many different ways. For a simple dinner, serve them with roasted vegetables and mashed potatoes or rice. They also make great additions to salads, sandwiches, tacos, and wraps. For a more inventive option, why not attempt chicken thigh sliders or make use of them as the base in an enchilada casserole?
Store cooked chicken thighs in a sealed receptacle inside the fridge for up to 4 days. To freeze cooked chicken thighs, place them in a freezer-safe bag or container and store for up to three months. When ready to use again, thaw overnight in the refrigerator before reheating.
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Looking for more Poultry Recipe Inspiration?
Chicken thighs are a versatile ingredient that can be served in many different ways. For a simple dinner, serve them with roasted vegetables and mashed potatoes or rice. They also make great additions to salads, sandwiches, tacos, and wraps. For a more inventive option, why not attempt chicken thigh sliders or make use of them as the base in an enchilada casserole? Discover the secret to moist and delicious chicken with Simon Gault’s Moroccan chicken marinade and 3 favourite chicken recipes. click here