Chicken thighs are a fantastic go-to for delicious, hearty meals that are easy to prepare and packed with flavor. Whether you prefer them grilled, baked, or tossed in a slow cooker, these recipes will help you turn this juicy cut into a crowd-pleaser. Let’s get cooking!
Garlic Herb Roasted Chicken Thighs
Garlic Herb Roasted Chicken Thighs are an easy and delightful dish that brings comfort and flavor to your dinner table. With crispy skin and juicy, tender meat, these thighs are infused with the fragrant notes of garlic and fresh herbs, making every bite a treat. This recipe is simple enough for a weeknight meal but impressive enough to serve to guests.
Perfect for busy evenings, it requires minimal prep and cooks in one pan, allowing you to enjoy a delicious meal without the fuss. Serve them with your favorite sides, and you’ll have a winning dish that pleases everyone!
Ingredients
- 4 bone-in, skin-on chicken thighs
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon, sliced
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the chicken thighs.
- Place the chicken thighs skin-side up in a roasting pan and arrange lemon slices around them.
- Roast in the preheated oven for 35-40 minutes or until the chicken is cooked through and the skin is crispy.
- Let rest for a few minutes before serving. Enjoy your flavorful garlic herb roasted chicken thighs!
Creamy Tuscan Chicken Thighs
This creamy Tuscan chicken thighs recipe is a delightful blend of flavors that will take your taste buds on a journey. The tender chicken thighs are bathed in a rich, creamy sauce made with garlic, sun-dried tomatoes, and fresh spinach, creating a comforting and satisfying meal. It’s a simple dish to prepare, perfect for weeknights or special occasions.
The combination of savory spices and creamy textures makes this dish a crowd-pleaser. Serve it with pasta, rice, or crusty bread to soak up the delicious sauce. You’ll enjoy every bite!
Ingredients
- 4 chicken thighs, bone-in and skin-on
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Fresh basil, for garnish
Instructions
- Season the chicken thighs with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the chicken thighs until golden brown, about 5-7 minutes per side. Remove and set aside.
- In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Stir in the sun-dried tomatoes and cook for another minute.
- Add the fresh spinach to the skillet, followed by the heavy cream and Parmesan cheese. Mix well and let it simmer for a few minutes until the sauce thickens slightly.
- Return the chicken thighs to the skillet, cover, and cook on low heat for about 10-15 minutes, or until the chicken is cooked through and the sauce is bubbly.
- Garnish with fresh basil before serving. Enjoy your creamy Tuscan chicken thighs!
One-Pan Chicken Thighs with Potatoes and Carrots
This one-pan chicken thigh recipe is an easy way to create a hearty meal with minimal cleanup. The chicken thighs become wonderfully tender and flavorful while roasting alongside savory potatoes and sweet carrots. It’s a comforting dish that brings everyone to the table with its delicious aroma.
Perfect for a busy weeknight or a relaxed family dinner, this recipe highlights the rich taste of chicken, enhanced by the natural sweetness of the vegetables. Simple to prepare, you’ll love how everything cooks together, allowing the flavors to meld beautifully.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 4 medium potatoes, cut into wedges
- 3 large carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh rosemary or thyme (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken thighs, potatoes, and carrots with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
- Arrange the chicken thighs skin-side up in the center of a large baking dish or sheet. Spread the potatoes and carrots around the chicken.
- If using, sprinkle fresh rosemary or thyme over the top.
- Bake in the preheated oven for 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Let it rest for a few minutes before serving. Enjoy your meal!
Lemon Pepper Grilled Chicken Thighs
Lemon Pepper Grilled Chicken Thighs are a delightful and zesty dish that’s incredibly easy to prepare. With a burst of citrus and a hint of spice, these chicken thighs are packed with flavor, making them perfect for a summer barbecue or a weeknight dinner. The combination of lemon juice, black pepper, and herbs gives them a fresh taste that everyone will enjoy.
This recipe is straightforward and requires minimal ingredients, allowing you to whip up a delicious meal without much fuss. Pair them with a simple salad or grilled vegetables for a complete meal that’s sure to impress!
Ingredients
- 8 chicken thighs, bone-in and skin-on
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- Fresh parsley or thyme for garnish (optional)
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, lemon zest, black pepper, garlic powder, onion powder, and salt.
- Marinate the Chicken: Place the chicken thighs in a large resealable bag or dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.
- Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade and place on the grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown.
- Serve: Remove from the grill and let rest for a few minutes. Garnish with fresh parsley or thyme if desired and serve hot!
Spicy Chicken Thighs with Chipotle Sauce
This recipe for spicy chicken thighs with chipotle sauce is a true delight for your taste buds. The combination of smoky chipotle peppers and succulent chicken creates a dish that’s not only flavorful but also easy to prepare. Perfect for a weeknight dinner or a weekend gathering, this dish brings a kick of heat while maintaining a satisfying depth of flavor.
The chicken thighs are juicy and tender, making them an excellent choice for this recipe. The chipotle sauce adds a rich, smoky heat that can be adjusted to your liking. Whether you love spicy food or prefer a milder taste, this dish can be tailored to suit everyone’s palate.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1/2 cup chipotle sauce
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together olive oil, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper to create a spice rub.
- Coat the chicken thighs with the spice mixture, ensuring they are well covered.
- Place the thighs skin-side up on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- During the last 5 minutes of cooking, brush the chicken with the chipotle sauce.
- Remove from the oven, garnish with fresh cilantro, and serve hot.
Crispy Baked Chicken Thighs with Paprika
Crispy Baked Chicken Thighs with Paprika is a delightful dish that brings a punch of flavor and a satisfying crunch to the table. The smoky paprika adds warmth and depth, creating a mouthwatering coating that pairs perfectly with the juicy chicken. This recipe is not only simple to prepare, but it also yields fantastic results that will impress family and friends.
With minimal ingredients and straightforward steps, this dish is ideal for weeknight dinners or special occasions. The crispy skin combined with tender meat will surely become a favorite in your household.
Ingredients
- 6 chicken thighs, skin-on and bone-in
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Pat the chicken thighs dry with paper towels. Rub the spice mixture generously over each thigh, ensuring they are well coated.
- Place the chicken thighs on the prepared baking sheet, skin side up, and bake for 35-40 minutes or until the skin is crispy and the internal temperature reaches 165°F (75°C).
- Once cooked, remove from the oven and let rest for a few minutes. Garnish with fresh parsley before serving.
Balsamic Glazed Chicken Thighs with Roasted Vegetables
Balsamic Glazed Chicken Thighs are a delightful combination of savory and tangy flavors. The chicken thighs become tender and juicy, coated in a rich balsamic glaze that gives them a shiny finish. Paired with roasted vegetables, this dish is not only tasty but also easy to prepare, making it perfect for weeknight dinners.
The roasted vegetables add a colorful and nutritious touch, complementing the chicken beautifully. With minimal prep and hands-off cooking time, you’ll have a satisfying meal ready to enjoy in no time!
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup Brussels sprouts, halved
- 2 carrots, sliced
- 1 red onion, cut into wedges
- 2 cups baby potatoes, halved
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix balsamic vinegar, honey, olive oil, garlic, salt, and pepper to create the glaze.
- Place chicken thighs in a baking dish and pour half of the glaze over them, ensuring they are well coated.
- In a separate bowl, toss the Brussels sprouts, carrots, red onion, and baby potatoes with the remaining glaze. Spread the vegetables around the chicken in the baking dish.
- Bake for 35-40 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Stir the vegetables halfway through for even cooking.
- Let it rest for a few minutes before serving, drizzling any remaining glaze over the chicken and vegetables.
Honey Soy Glazed Chicken Thighs
This honey soy glazed chicken thighs recipe is a delicious blend of sweet and savory flavors that will have everyone at the table asking for seconds. The marinade combines honey, soy sauce, and garlic, resulting in a glaze that caramelizes beautifully during cooking. It’s an easy dish to prepare, making it perfect for weeknight dinners or weekend barbecues.
The chicken thighs get juicy and tender while the glaze creates a delightful sticky coating. Serve it with rice or grilled vegetables for a complete meal everyone will love.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1/2 cup soy sauce
- 1/4 cup honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- Green onions, for garnish
Instructions
- Marinate the Chicken: In a bowl, mix soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil. Add the chicken thighs and coat well. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat the Grill: Heat your grill to medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Season with salt and pepper.
- Grill the Chicken: Place the chicken thighs skin-side down on the grill. Cook for about 6-7 minutes, then flip and brush with additional marinade. Cook for another 6-7 minutes until the chicken is cooked through and has a nice char.
- Serve and Garnish: Remove from the grill and let the chicken rest for a few minutes. Garnish with chopped green onions before serving.
Teriyaki Chicken Thighs with Sesame Seeds
Teriyaki chicken thighs are a delightful blend of sweet and savory flavors that come together effortlessly. The juicy, tender chicken is coated in a glossy teriyaki sauce, making it a fantastic dish for any night of the week. Plus, it’s super easy to whip up, even for those who might not consider themselves kitchen experts.
The addition of sesame seeds adds a lovely crunch and nutty flavor, elevating the dish even more. Perfectly paired with a side of fluffy rice, this recipe is sure to become a family favorite!
Ingredients
- 4 chicken thighs (boneless and skinless)
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 2 teaspoons sesame seeds
- 1 tablespoon green onions, chopped (for garnish)
- Cooked rice, for serving
Instructions
- Marinate the Chicken: Place the chicken thighs in a bowl and pour the teriyaki sauce over them. Allow them to marinate for at least 30 minutes or up to 2 hours in the refrigerator.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the marinated chicken thighs and cook for about 6-7 minutes on each side, or until the chicken is cooked through and caramelized.
- Finish with Sesame Seeds: In the last minute of cooking, sprinkle sesame seeds over the chicken and let them toast slightly.
- Serve: Remove from heat and garnish with chopped green onions. Serve hot over a bed of rice and enjoy!
Indian Butter Chicken Thighs
Indian Butter Chicken Thighs offer a rich and creamy twist on a classic dish, combining tender chicken with a luscious tomato-based sauce that’s bursting with spices. The flavors meld beautifully, resulting in a comforting and satisfying meal that’s perfect for any occasion.
This recipe is not only delicious but also simple to make, making it a great choice for weeknight dinners or special gatherings. Serve it over fluffy basmati rice or with warm naan for a complete experience.
Ingredients
- 4 chicken thighs, skinless and boneless
- 1 tablespoon oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large skillet over medium heat. Add the onions and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the chicken thighs to the skillet, cooking until browned on both sides.
- Pour in the crushed tomatoes, then add garam masala, cumin, coriander, salt, and pepper. Stir well to combine.
- Cover and simmer for 20 minutes, allowing the chicken to cook through.
- Remove the lid and stir in the heavy cream and butter. Cook for an additional 5 minutes, letting the sauce thicken slightly.
- Garnish with fresh cilantro before serving. Enjoy!
Mediterranean Chicken Thighs with Olives and Feta
These Mediterranean chicken thighs bring a burst of flavor to your dinner table. With tender, juicy meat complemented by the briny taste of olives and the tangy creaminess of feta cheese, this dish is both simple and delicious. Perfect for a weeknight meal or a special occasion, it’s sure to impress your family and friends.
The combination of herbs and spices adds depth, while the vibrant colors make it visually appealing. Plus, this recipe comes together quickly, allowing you to enjoy more time with your loved ones. Let’s get cooking!
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup Kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 1/2 lemon, juiced
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine olive oil, oregano, garlic powder, salt, and pepper. Add the chicken thighs and coat them well with the mixture.
- Place the chicken thighs skin-side up in a baking dish. Scatter the olives around the chicken.
- Squeeze fresh lemon juice over the chicken and olives.
- Bake in the preheated oven for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy.
- Remove from the oven, sprinkle crumbled feta cheese over the top, and garnish with chopped parsley before serving.
Coconut Curry Chicken Thighs
This Coconut Curry Chicken Thighs recipe is a delightful mix of spice and creaminess, perfect for those cozy dinner nights. The combination of tender chicken thighs simmered in a rich coconut curry sauce creates a dish that’s both comforting and flavorful. Plus, it’s easy to whip up, making it a great choice for busy weeknights or special occasions.
The vibrant flavors of coconut milk, curry spices, and fresh herbs come together beautifully, delivering a taste that transports you right to a tropical paradise. Serve it over steamed rice or with warm naan, and you have a meal that everyone will love!
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 tablespoon oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons curry powder
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Fresh cilantro for garnish
- Steamed rice or naan for serving
Instructions
- Heat the oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Sear until the skin is crispy, about 5-7 minutes. Flip the chicken and cook for another 5 minutes. Remove and set aside.
- In the same skillet, add the diced onion, garlic, and ginger. Sauté until the onion is translucent, about 3-4 minutes. Stir in the curry powder and cook for an additional minute until fragrant.
- Pour in the coconut milk and soy sauce, stirring to combine. Bring to a simmer and return the chicken thighs to the skillet, skin-side up.
- Cover and let it simmer on low heat for about 25-30 minutes, or until the chicken is cooked through and tender.
- Garnish with fresh cilantro and serve hot over steamed rice or with naan.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.