My friend and I both adore chicken thigh recipes. They’re relatively cheap, super-easy to prepare, highly versatile, and most of all, they’re so delicious! Last night, she asked me, “Quick! What’s your favorite chicken thigh recipe?”. I just stood there in dumbfounded silence, at a total loss for words, with every beloved chicken thigh recipe suddenly swirling around in my head. How could I possibly choose one standout recipe from a whole list of standout favorites?!
I never did come up with a decisive answer for my friend. Therefore, I decided to put together this list of favorite chicken thigh recipes to share with her as well as all the other chicken thigh fans out there. Some of the recipes are mine (and come from this Catbird Life website), but most come from other favorite recipe websites such as New York Times Cooking, and Bon Appetit. In every case, all of the images below are mine, so you can have a better idea of how each recipe turns out when prepared by an amateur cook like myself. Also, I have provided links for each recipe below. If you encounter a paywall and are unable to access the full recipe, please feel free to comment below or message me. I’ll be happy to send you the text of my adaptation of any of these recipes!
Lastly, I’d love to hear about your own favorite chicken thigh recipes! Please feel free to share your own favorites by commenting below (with links if possible). Hope you enjoy my little curated collection of chicken thigh recipes. Special thanks to Jess for her generous and always inspiring spirit.
Sheet-Pan Roasted Chicken and Cauliflower with Herbed Yogurt
(Recipe from: Catbird Life)
Skillet Chicken With Black Beans, Rice and Chiles
(Recipe from: NY Times Cooking)
Roasted Chicken Provençal
(Recipe from: NY Times Cooking)
Sheet-Pan Gochujang Chicken and Roasted Vegetables
(Recipe from: Catbird Life)
Balsamic Glazed Chicken
(Recipe from: Delish)
Mom’s Chicken Cacciatore
(Recipe from: Valerie Bertinelli)
Vinegar Chicken With Crushed Olive Dressing
(Recipe from: NY Times Cooking)
One-Skillet Lemony Chicken with Fennel and Tomatoes
(Recipe from: Bon Appetit)
Apple Cider Glazed Chicken
(Recipe from: Delish)
Garlicky Chicken With Lemon-Anchovy Sauce
(Recipe from: NY Times Cooking)
Be sure to check out all of the other great recipes From the Kitchen at catbirdlife.com. Click here to subscribe or you may follow us on Instagram.
I don’t have a link, but this is one of my favorite chicken thigh recipes, I adapted:
Curry Chicken Thighs with Cauliflower and Potatoes
Ingredients
•2 3/4 pounds skinless, boneless chicken thighs
•Kosher salt and freshly ground pepper
•1 1/2 tablespoons canola oil
•3 garlic cloves, minced
•2 tablespoons minced fresh ginger (1/4 tsp ground for every 1 Tblsp fresh ginger)
•1 onion, cut into 1/2-inch dice
•3 tablespoons Madras curry powder
•3-4 cups low-sodium chicken broth
•4 Med baking potatoes, peeled and cut into 1-inch dice
•1 small head of cauliflower, cut into 1 1/2-inch florets (use half broccoli for color)
•One 15-ounce can unsweetened coconut milk
•3/4 cup frozen baby peas, thawed (I omit)
•1/3 cup coarsely chopped cilantro
Additions:
Carrots
Celery
How to Make It
Step 1
Pat the chicken dry with paper towels, then season the chicken with salt and pepper. In a large nonstick skillet, heat the oil until shimmering. Add the chicken in batches and cook over moderately high heat until golden on both sides, about 8 minutes. Transfer the chicken to a slow cooker.
Step 2
Add the garlic, ginger and onion to the skillet and cook over moderate heat until fragrant and softened slightly, about 1 minute. Add the curry powder and cook until fragrant, about 30 seconds. Add the chicken broth and cook for about 1 minute, scraping up the browned bits from the bottom of the pan. Scrape the content of the skillet into the slow cooker. Stir in the potatoes and cauliflower and season with salt and pepper. Cook on high for about 3 hours, until the chicken is white throughout and the vegetables are tender.
Step 3
Using a slotted spoon, transfer the chicken and the vegetables to a serving bowl and keep warm. Pour the juices into a small saucepan. Boil the juices over moderately high heat until reduced to 1/2 cup, about 10 minutes. Whisk in the coconut milk. Bring to a simmer and season with salt and pepper. Stir in the peas and cook until warmed through, about 30 seconds. Pour the curry sauce and peas over the chicken, sprinkle with the cilantro and serve.
This sounds fantastic and right up my alley! Can’t wait to give this a try. I actually have all of the ingredients right now except cauliflower. Thanks so much for sharing this!