What's the best way to cook chicken thighs? How to cook chicken thighs: recipe with photos. Chicken thighs with cheese in the oven

Chicken thighs – a meat product obtained by cutting up a chicken carcass. They are the top part of the chicken leg. Typically, the presentation of the product is similar to the semi-finished product in the photo and is meat with skin on a hollow bone. The weight of the latter in such a product should not exceed fifteen percent of the bulk of the workpiece. This is a GOST requirement, from which manufacturers chicken products must not retreat.

IN Lately On the shelves of meat departments you can increasingly find a similar product without bone. In some regions, such a semi-finished product is called carbonade (by analogy with the product that is selected pork pulp, cut from the upper outer part of the leg), although this is not entirely true. Such a product tempts buyers, and although such thighs are a little more expensive, in terms of pure meat, it turns out that their price corresponds to the cost of a “standard” thigh.

Chicken thighs, unlike fillets, always have skin. The meat on this part of the body is loose, moderately fatty, easy to cook and well fried. Chicken thighs are the third most popular item after whole chicken and breasts. Unlike drumsticks or wings, this part of the bird carcass has the most meat. That is why it is sold out more readily.

Many housewives have long been buying frozen or chilled thighs in bulk because they can be used to prepare many delicious and simple dishes.

The taste of meat, universal in all respects, with any seasonings and sauces is excellent, and kitchen battles sometimes flare up over a well-fried crust (although, according to nutritionists, it is very harmful).

Compound The composition of chicken thighs is identical to that of chicken meat from any part of the chicken carcass. The only difference is the higher fat content compared to meat from other parts.

This is due to the structure of the meat itself: it is more porous and soft. Chicken thighs have the fewest bones, or rather, only one. The calorie content of meat from this part of the carcass is higher than that of white meat and the rest of the chicken. That is why this product is not recommended for cooking. Although, in some cases, such meat can be used to prepare broths and soups. Oddly enough, chicken thighs are also allowed to be eaten in the famous Dukan diet, but all films must be removed from the meat and the skin must be removed.

The mineral composition of meat removed from the thigh portion of a chicken carcass is rich:

• B vitamins;
• vitamins A, C, H and choline;
• potassium;
• magnesium;
• iron;
• cobalt;
• sodium;
• phosphorus;
• gray;
• calcium

The product contains a large amount of protein, while there are practically no carbohydrates in it.

Where to buy and how to choose a quality product?

Where to buy and how to choose a quality product? We will talk about this in the section . For experienced housewives These actions do not create problems, but we will try to help novice cooks.

Let's start with the fact that chicken thighs can be purchased at any grocery store, market meat stand, or farmer's market. As everyone knows, you can get only two pieces from each chicken carcass. It is usually recommended to use one thigh per serving of dish. The weight of such a product from a large chicken can reach two hundred grams, and after the breast, the thighs have the greatest weight.

It is this part of the carcass that is the most nutritious. Despite the presence of bone inside each piece, the product does not sit on the shelves.

Chicken thighs are sold clean (fresh) and marinated. The product can also be distinguished by its storage method. A frozen semi-finished product can be stored for more than a month without defrosting, but refrigerated products must be consumed within forty-eight hours from the date of release. It is this data that is easiest to find on packaged products. According to the rules, chicken thighs that have not been deep-frozen are packaged on special trays made of food grade foam. Such trays must contain a moisture-absorbing substrate, which is needed in order to collect the ichor from fresh meat

. It should be noted that packaged frozen products in trays should not have such a substrate. If you suddenly find it, then this is clearly a product frozen by the store itself without observing special standards. In this case, the buyer was deceived twice: first, by weight, and second, such a product has no guarantee of quality.

1. To avoid such incidents, always pay attention to the following indicators.. Fresh chicken thighs released by a poultry farm always have tender pink meat and always white skin. The color of the latter is due to the fact that broiler meat is used for production, which at a young age have sufficient weight for slaughter, and also because before plucking the carcasses are steamed to facilitate removal of feathers. There should be no pieces of internal fat on the meat. Farm chicken thighs may have darker meat and yellow skin. This is due to the fact that the birds move more and are fed a little differently, and also because the carcass was burned on straw after manual removal of feathers. It is poultry meat that is more valued by consumers. Pickled foods come in a variety of flavors, but paprika or turmeric are commonly used in pickling mixtures to add interest. The product will then be either reddish or yellow.
2. Aroma. Store-bought chicken meat does not have a distinct odor, the meat domestic chicken smells like burnt straw. But in any case, chicken thighs should not smell of chlorine, chemical compounds or stagnant blood. Do not hesitate to smell the products before purchasing so as not to be deceived!
3. Density meat. Please note that chicken thighs have a uniform texture. The meat should adhere to the bone along its entire length. There should be no pieces hanging on the thigh, and no punctures, cuts or holes, except for the product without bone. But even in the latter case, the workpiece represents a kind of “pocket”. A piece of chicken thigh must have skin that can be easily removed with a sharp knife. Another way to evaluate the freshness of a chicken thigh is to press the product with your finger. High-quality meat that has not been frozen and received no more than a day before the “experiment” will certainly restore its previous shape. The pit left on the meat indicates that the meat is not entirely fresh.
4. In packaged products, be sure to pay attention to release date and expiration date product, as well as the presence or absence of dry skin areas. Naturally, the latter should not be present in a quality product. When purchasing a product by weight, also do not hesitate to ask the seller for documents for the shipment. Keep in mind that you do not have the right to refuse.

Many cooks, especially those who do not have much experience, often face the question of which thighs are best to choose for cooking: frozen or chilled. It is impossible to give an unambiguous answer to this (products vary in price, and refrigerated products are not always available on the shelves of small shops), but I would like to note that fresh products always make delicacies tastier. And all because such meat does not undergo fiber changes due to freezing of the liquid. Consequently, such meat does not have excess moisture. Broth prepared from such a product will have less foam, the minced meat will definitely be dense, but cutlets or other dishes from it will come out juicier. Steaks made from frozen meat do not hold their shape well and often turn out unevenly cooked. That is why, whenever possible, give preference to a non-frozen product.

Use in cooking

Chicken thighs, like any other part of a chicken carcass, have the widest range of uses in cooking. You can prepare both the first and second courses from them in no time. All kinds of cereals and any vegetables are suitable as a side dish for chicken thighs.

Experienced chefs are familiar with all sorts of options for preparing delicious dishes from chicken thighs. The most popular options are treats prepared according to national recipes, For example:

1. Mexican. This delicacy consists of meat cooked with a side dish in one pan. It is most often made with beans, corn or long-polished rice. The meat dressing consists of spicy tomato sweet and sour sauce. In addition to meat and cereals, they use carrots, onions, hot peppers and avocado. The highlight of the dish are cacti, which, unfortunately, do not grow here. Local chefs are not discouraged, and instead of an incomprehensible component they put garlic and sweet and meaty bell pepper.
2. In Turkish. A delicious dish is prepared from meat, eggplant, carrots, onions and sweet peppers. Sesame seeds and pickled cucumbers add zest to the taste. You can serve Turkish chicken thighs as a separate dish or with boiled potatoes.
3. In Chinese. An easy-to-prepare and very nutritious delicacy is made in a thin-walled deep frying pan - a wok. In addition to meat, cooks will need Bell pepper, tomatoes, garlic, starch, soy sauce, balsamic vinegar and olive oil. Masterpiece taste of chicken thighs Chinese recipe will give natural honey and grated ginger. The delicacy is served with a side dish of any type of rice.
4. In Italian. The delicacy is called caciatorre and the chicken is cooked in half an hour in the oven. Ingredients other than chicken itself include tomatoes, salt, onions, garlic and vegetable oil. The piquant taste and aroma of meat is achieved thanks to spices: rosemary, oregano and basil, as well as a simple, but not entirely ordinary method of preparing the dish. IN classic recipe Cooks use separate preparation of ingredients. To do this, lay out the first layer of meat on a baking sheet, thoroughly salted, mixed with spices and generously sprinkled with vegetable oil. The product is fried at medium temperature for fifteen minutes, after which the baking sheet is removed and the meat is sprinkled with chopped onions and garlic, passed through a press. The baking sheet is returned to the oven and kept there for five minutes, after which it is removed and beautifully laid out tomatoes without skins, cut into rings. After ten minutes, the pan is removed from the oven, and the delicacy is served with pasta, noodles or spaghetti.
5. French. This dish has long become a culinary classic. No requirements for baking dishes, simple ingredients and little preparation time make the delicacy a frequent guest on the tables of many families. To prepare French chicken, you just need to layer lightly salted and peppered chicken, onions, potatoes and grated lump cheese. Many housewives, reducing the calorie content of the dish, do not put potatoes in it or replace it with mushrooms, and also do not use the oily skin from the meat. The beautifully laid mass is poured with cream and egg or mayonnaise, and then baked in the oven at a temperature of about one hundred and eighty degrees for forty minutes. When serving, sprinkle the aromatic casserole with finely chopped herbs.

An equally tasty dish (and no less popular) is the Georgian delicacy with the unusual name chakhokhbili, the preparation of which you will learn from the video recipe.

What do they combine with?

Most often, chicken thighs are combined with:

• boiled, fried, stewed and baked potatoes;
• porridges (rice, buckwheat, millet, pearl barley, oatmeal and others);
• peas and legumes;
• pasta (spaghetti, noodles, shells, horns, noodles and others);
• tomato sauces and lecho;
• vegetable stews prepared, for example, from zucchini, eggplant, bell peppers, tomatoes;
• pumpkin and squash;
• all kinds of cabbage: broccoli, cauliflower and kohlrabi;
• champignons, oyster mushrooms and other mushrooms;
• pineapples;
• prunes;
• apples;
• chicken eggs;
• cottage cheese and feta cheese, as well as hard and processed cheeses, for example, mozzarella;
• citrus fruits: lemons, oranges;
• fried and baked onions;
• boiled, fried and baked root vegetables (carrots, turnips, beets).

With all these products you can create a huge number of delicate delicacies in a matter of minutes..

How are they prepared?

Chicken thighs themselves do not have much flavor, so most often they are prepared before cooking: marinated or soaked in salt. The most popular and well-proven fillings that add flavor, aroma and tenderness to meat are:

• honey and mustard (separately and together);
• mayonnaise;
• tomato sauce;
• milk and cream, as well as dairy products, such as kefir, yogurt, sour cream;
• soy sauce and teriyaki sauce;
• wine;
• vinegar (table, grape, apple or infused with herbs).

Each housewife makes marinades based on her personal needs, and the taste and tenderness of the meat depend on the time the chicken is kept in them. The most tender meat will be meat that has been pre-treated with sweet or cream sauce, and meat prepared with vinegar or wine will be drier. You need to marinate the meat for at least one hour, and the utensil can be any container of suitable size that has a lid, as well as a regular plastic bag.

The best spices for chicken thighs (and chicken meat in general) are:

• basil;
• allspice;
• oregano or thyme;
• coriander;
• rosemary;
• turmeric;
• Bay leaf;
• celery;
• parsnip;
• marjoram;
• saffron;
• oregano;
• ginger;
• chilli;
• curry mixture;
• dried onion greens;
• khmeli-suneli;
• black pepper;
• dried and fresh garlic.

All these ingredients are used in arbitrary quantities: it all depends on the taste of the cook and the desires of the tasters. It is worth noting that in most cases all spices are added to raw meat, and the preparation is already underway with them. The only thing I would like to note is that it is advisable to add fresh garlic a few minutes before the delicacy is ready, and it is better to add garlic juice to marinades.

But always remember that you can only marinate a thawed product, because frozen meat does not absorb liquids well. You can defrost the workpiece:

• in water;
• in the microwave;
• in the oven with a special mode;
• on air;
• in a refrigerator.

The fastest way to defrost chicken thighs is in the microwave, but, according to scientists, this is precisely what is bad, because the product loses its structure and nutritional value. Under the influence of radiation, the protein is welded from the inside. This is invisible to the naked eye and does not harm a person, but such a delicacy does not bring any benefit to the body. For those who want to defrost meat in water, we would like to remind you that you need to lower the workpiece directly in the film and always in cold water. In addition, do not forget that while defrosting the meat, the water in the bowl or saucepan will definitely need to be changed several times.

Regarding the bone or lack thereof in finished product, then there is no clear answer to the question regarding choosing the best product. It should be noted that clean boneless meat is preferable, but it is not always more affordable. Those who are looking for the best product, and also pay little attention to the cost of the product, most often purchase just such a semi-finished product.

How to submit?

Many people wonder how to serve chicken thighs. Everything will depend on how the meat was cooked. Boiled pieces, for example, can be served whole or separated into fibers. Some housewives practice the following: they cook chicken broth for the first course, and use the meat from it for salads or stuffing, or simply serve it with a side dish for the second course. It’s also easy to cook from boiled meat delicious dressing for navy-style pasta. To do this, you will need to fry the finely chopped pulp with onions and carrots in butter or high-quality margarine. Boiled chicken thighs, like chicken legs, can be used for cooking baby food: juicy meat turns perfectly into a tender pate, which can not only be spread on bread, but also simply mixed with mashed potatoes.

Baked in the oven or fried in a pan, pieces of meat with a crispy crust are sure to please everyone. You can add a new taste to the product with sauces. The most suitable option would be cheese, mushroom or peanut sauce With herbs

or without them. You can dip pieces of breaded and deep-fried thighs into the same sauces.

Meat cooked on skewers or on a grill can be served with ketchup or adjika,

Chicken thighs prepared in any of these ways are appropriate for breakfast, lunch, or dinner. There is a place for delicacies made from this meat on the holiday table. True, this will require a little imagination, but rest assured, the result is worth it: you can feed a fairly large group of guests cheaply and cheerfully!

For most housewives, the question of how to cook chicken thighs is not relevant. But we still want to note that chicken meat can be:

• stew in a pressure cooker, slow cooker, goose pan, duck pot, in a jar;
• cook in a saucepan, steam;
• fry in a frying pan or in a slow cooker;
• bake in the oven (on a baking sheet, in a sleeve, in foil, in a pot);
• cook in an air fryer, deep fryer;
• oven on the grill, on the grill, on the fire, on the barbecue, on coals;
• smoke hot and cold, as well as with liquid smoke.

Chicken meat is distinguished by the tenderness of its fibers, so almost any of the above actions will not take more than sixty minutes per dressing. Smoking in the usual way may take longer, but this is not due to the meat, but to the specifics of the processing itself.

In any case, smoked thighs take no longer to cook than any fish.

• Chicken thighs are made from:
• broths for all kinds of soups, borscht and cabbage soup;
• chopped and regular cutlets;
• sandwiches and pizza;
• minced meat for making meatballs and cabbage rolls;
• chops;
• goulash and other sauces;
• casseroles;
• boiled and smoked sausages;
• jellied meat and aspic;
• kebabs;
• rolls;
• filling for pies and pies, pancakes, tartlets, dumplings and dumplings;
• potato pancakes and pancakes;
• snack cakes;

stuffed “pockets”. In addition, meat from the thighs is used to prepare pilaf and stew. It is with this product that the finished dishes turn out tender, nutritious, but at the same time slightly fatty.

To avoid the latter, many cooks simply remove the skin from the meat and do not use it for further cooking. Cooking chicken thighs is not at all difficult. In order for the delicacies to turn out amazing, you need to follow the established rules of preparation and preparation. meat products . After that, all that remains is to experiment. So you can get a new treat every day from an ordinary product. On culinary websites and in print publications you can always find a huge number of cooking methods and methods. delicious treats

from chicken. A step-by-step recipe for preparing fragrant and tender thighs can even be found on the packaging of the baking sleeve. The most delicious dishes, according to reviews from readers, are chicken thighs fried in dough (batter), as well as breaded with breadcrumbs,, sesame or small flakes. This “coat” does not allow meat juice to leak out, and is also well fried. True, such food can hardly be called dietary: the calorie content of such delicacies is off the charts, because the crispy crust contains a lot of oil, and for all those who adhere to proper nutrition or is on a weight loss diet, such dishes are not suitable.

For all those who want to try the taste of a delicate delicacy and do not consider BJU, we offer a description of the preparation process. Even a teenager can easily handle it, and all you need to do is:

1. Wash and cut the meat (for example, each thigh into two or more parts), while simultaneously separating the bone.
2. Salt and then sprinkle the workpiece with black ground pepper or seasonings.
3. Dip the meat into the beaten egg white (or the whole egg), roll it in breadcrumbs, and then quickly dip it into the white again.

The final step is to roll the meat in breadcrumbs and lower the workpiece into hot vegetable oil.

Just two minutes - and the golden-brown piece can be taken out onto a plate!

Harm and benefit There is not much to say about the dangers and benefits of chicken thighs. All known warnings relate to individual intolerance to the product and some health characteristics of people who should limit their daily menu.

• The main categories of people who need to eat chicken thighs with caution are those who have:
• diseases of the pancreas and gall bladder;
• problems associated with metabolic disorders;

ulcerations prone to bleeding in any part of the gastrointestinal tract. It goes without saying that people with such disorders are allowed to eat only boiled meat.

In addition, in order to avoid problems and exacerbations of chronic diseases, when preparing food for people from the listed categories, it is necessary to soak the meat in water for a long time, and when cooking, skim off excess fat on the surface of the broth with a slotted spoon.

• In general, about the benefits of the universal product that is chicken thighs, we can say that regular consumption of dishes has a beneficial effect on the entire body, and delicacies made from such meat help:
• improve the functioning of the cardiovascular system;
• normalize and subsequently maintain blood glucose levels in patients with diabetes of any type;
• reduce the likelihood of blood clots;
• improve the functioning of the musculoskeletal system, coordination of movement;

The consumption of meat cooked without fats and hot spices is indicated for pregnant and lactating women, as well as people in remission, because such a nutritious product and the broth from it allow you to quickly restore strength.

Eating chicken helps prevent:

• avitaminosis;
• atherosclerosis;
• stroke;
• colds;
• fractures.

Treats made from chicken thighs in the diet reduce the risk of developing gout and polyarthritis, and also help in the fight for external beauty. Substances contained in chicken meat have a positive effect on hair growth, nails and their health, as well as on the condition of the skin.

Affordability, the ability to freely purchase chicken thighs, as well as prepare delicious and nutritious dishes from them, have made the product one of the most desirable. Few people can resist the aroma of fried chicken and its crispy crust. Chicken thighs are served almost everywhere; dishes made from them can be found in fast foods and classic restaurants.

We hope that in this article we were able to answer all your questions, and now dishes from delicious chicken They will delight your household more often!

Chicken, compared to duck or, for example, turkey, is easier to “handle”, is widely available from a material point of view and looks very appetizing and festive after a relatively short baking. Frying a whole carcass or a separate part of it until a delicious crunch is not at all difficult, considering that I will now reveal all the secrets. I chose thighs as a “test sample”. By and large, you can cook drumsticks, legs, breasts, and even a whole chicken using this method. Only the waiting time for dinner will increase. But let’s get back to our “lambs” - we bake chicken thighs in the oven with a tempting crispy crust. A recipe with photos and tips, it is equally successful and simple. And in the last paragraph you will find several more popular spice bouquets. Yes, for a change.

Ingredients for 4 servings:

How to cook chicken thighs in the oven with a crispy crust (step-by-step recipe with photos):

It is better to use refrigerated chicken than frozen. Then the thighs will turn out more juicy and flavorful. Defrost the frozen product at a temperature of up to 6-8 degrees, that is, in a large section of the refrigerator. It is desirable that the skin is not damaged and is generally present on the meat. Without the skin, achieving a golden brown top without resorting to frying in a pan will be problematic. Wash your thighs. Remove moisture from the surface of the chicken with paper towels. Water will prevent the marinade from being absorbed evenly.
Chicken goes well with many spices, so there are endless combinations for vegetable oil-based marinade. I propose to focus on the two simplest ones for now, and below I will give a list of the most popular seasoning combinations. I baked thighs with dry Ulyap adjika. It is not very spicy, but very fragrant and tasty. It contains peppers (white, green, black, red), sweet paprika, dried parsley and dill, suneli hops, coriander, basil, sweet paprika. If there is no ready-made mixture, it is easy to prepare it yourself. Another win-win option is to cook thighs with Provençal herbs. It will also come out fragrant and very simple. Add garlic pressed through a press to the dried seasoning. If you are not going to marinate the thighs for a long time, add salt right away. When marinating chicken for a long time, salting the marinade is not recommended, since heat treatment it will lose moisture faster, so it will not be as juicy. If this is the case, sprinkle the chicken thighs with salt just before placing them in the oven.
To ensure that the thighs have a delicious crispy crust, you need to add additional fat to the marinade. It is better to use vegetable oil - olive, sunflower, etc. It must be refined and odorless. If you prefer mayonnaise,... The store-bought product is not intended for baking or frying. You can also use sour cream, but homemade, rich sour cream so that it does not separate when baking the thighs in the oven. Pour the oil into the spices. Stir, remember with a spoon. Let it sit for 5-10 minutes so that the garlic releases its juice.
Pour the aromatic mixture over the chicken. Rub it over the skin with massaging movements so that it better absorbs the smell and taste of the marinade. If desired, let the thighs sit at room temperature for 30-40 minutes. Or start baking right away.
Place the chicken in a heatproof dish. Drizzle the remaining marinade over the top of the thighs to create a crispy, golden crust. Place in a preheated oven. Cook at 180-200 degrees for 40-50 minutes. During the cooking process, it is advisable to remove the bird from the oven 1-2 times. oven and pour over the fat from the baking tray. The thighs will be crispier and more rosy.
Serve as soon as the dish is ready. Check for doneness with a toothpick. Abundant clear juice is a sign of well-done chicken thighs. If it turns ichor, be sure to finish baking the chicken for 5-7 minutes.

A few more successful spice combinations*:

• 1 tsp. Mix dried sweet paprika with a pinch of turmeric and 1/2 tsp. marjoram. Peel a couple of garlic cloves. Grate on a fine grater or turn into a paste using a masher.
• Peel and finely grate a two-centimeter piece of ginger root. If you don't have fresh, use dried seasoning in the amount of 1/2 tsp. Add 3 tbsp. l. soy sauce and 1 tbsp. l. liquid honey. Mix thoroughly.
• Add dried or fresh basil, rosemary, and thyme to the zest of half a lemon. Adjust the proportions to your taste. Add a pinch of salt.
• Take a large spoon of prepared mustard. Add chopped garlic (1-2 cloves), natural or artificial honey (1 tsp), ground pepper (1/3 tsp). Mix until almost homogeneous consistency.

It is understood that the above seasonings must be mixed with vegetable oil.

Chicken dishes are beloved by most fans. home cooking, however, most often each of us prefers dishes prepared from some special, most delicious, in our opinion, part of the chicken carcass. Our story today will be about the tenderest, juiciest and softest part of the chicken - chicken thighs. Of course, dishes prepared from thighs can hardly be called dietary, but the tenderness of taste, special juiciness and pliability of the meat, coupled with the extraordinary ease of preparation, easily make up for this small drawback. Today we invite you to learn and remember with us how to cook chicken thighs.

The ease of preparing thighs has greatly contributed to the emergence of a wide variety of recipes for dishes made from this tender part of the chicken carcass. Chicken thighs are boiled and fried, baked and stewed. Thighs cooked on the grill are incredibly tasty, and a light marinade gives them additional softness and a special charm of aroma. Add here the excellent compatibility of thighs with both delicate creamy and sour cream, and with spicy tomato and piquant spicy sauces and chutneys. Don't forget to add some spicy vegetables and herbs, add a pinch of aromatic spices and seasonings, and you yourself will be surprised at how magnificent new tastes and aromas can sparkle in the simplest dish prepared from chicken thighs.

And yet, even such an easy-to-prepare part of a chicken carcass as thighs requires some experience and knowledge of small culinary subtleties and secrets. After all, in the hands of a completely inexperienced cook, even chicken thighs can easily turn from a juicy, tender, aromatic product into a tough, tasteless dish. But don’t be afraid, our advice and support will always come to your aid.

Today the Culinary Eden website has prepared for you the most important cooking tips and secrets coupled with the most interesting recipes delicious dishes that will definitely tell even completely inexperienced housewives how to cook chicken thighs.

1. The taste, juiciness, and tenderness of your finished dish will largely depend on how carefully you choose your chicken thighs. When buying thighs, pay close attention to their color and smell. Good fresh chicken thighs will delight your eye with smooth, thin, uniform skin without visible damage, stains or bruises. Skin color should be light pink, perhaps a slight bluish tint. Make sure the cuts on both sides of the thigh are fresh, clean, and free of crusts and curls. Be sure to smell the thighs before purchasing. Fresh, good chicken It has a light, pleasant, slightly sweet smell. Any unpleasant smells of mustiness, ammonia, or rot will tell you that the thighs offered to you have long lost their freshness. Needless to say that delicious dish It won't work out of thighs like that.

2. Gorgeous warm salad of chicken thighs will serve as an excellent appetizer that can easily be decorated as your daily menu, so festive table. Remove the skin and cut the fillet from 500 gr. chicken thighs. Cut the fillet into thin strips, place in a marinating bowl and pour in 30 ml of marinade. soy sauce, 30 ml. white wine vinegar, a pinch of black pepper and a pinch of dried thyme. Leave to marinate for 20 minutes. Meanwhile, prepare the salad. Place 200 grams on the bottom of the salad bowl. lettuce greens, torn by hand. Place a dozen cherry tomatoes, cut into halves, on top of the edge of the salad bowl. Place one red onion, cut into half rings, in the center. Pour the salad with sauce from 100 gr. yogurt mixed with two crushed cloves of garlic, salt and black pepper to taste. Heat two tablespoons in a wide frying pan olive oil, add chicken thighs without marinade and fry over high heat for 5 - 7 minutes, stirring frequently. Place the finished fillet in the center of your salad on top of the onion, sprinkle with chopped parsley and thyme, sprinkle with lemon juice and serve immediately.

3. Snack rolls made from chicken thighs and champignons are also very tasty and appetizing. Rinse thoroughly and cut into thin slices 300 g. fresh champignons. Finely chop one medium-sized onion. Heat 2 tbsp in a frying pan. spoons of butter, add the onion and simmer until soft, then add the mushrooms and fry everything together for 10 minutes over medium heat, stirring often. Remove from heat, add salt to taste and cool slightly. Wash six chicken thighs thoroughly, make a cut on each side down to the bone, carefully cut out the bone, and open the fillet like a book, laying it skin side down, and beat it lightly. Sprinkle thigh fillets with lemon juice, salt and pepper to taste. Place a couple of tablespoons of fried mushrooms in the center of each piece and roll the fillet into a roll, securing with wooden skewers or toothpicks. Place the rolls prepared in this way into a greased baking dish. Brush the rolls with melted butter and bake in an oven preheated to 200⁰ for 40 minutes. Serve warm or chilled. Before serving, garnish with herbs and fresh vegetables.

4. Chicken thighs stuffed with prunes can be served as an appetizer or main course, accompanied by a side dish of boiled rice and fresh vegetables. Soak one glass of pitted prunes in cool water for 20 minutes, lightly drain and chop coarsely. Carefully remove the skin from six chicken thighs. Cut the fillet from the bone, chop coarsely, salt and pepper to taste. Heat 2 tbsp in a frying pan. spoons of olive oil and fry the fillet pieces over high heat for 5 minutes, stirring frequently. Mix the fillet with prunes and stuff the skin removed from the thighs with this mixture. It is not necessary to tie it, just lay out such an amount of minced meat so that it does not spill out too much. Grease a deep saucepan with a thick bottom with vegetable oil, place one sour apple on the bottom, peeled and seeded and cut into small cubes. Place the stuffed thighs on top of the apples, pour one glass of low-fat sour cream over everything and simmer over medium heat under the lid for half an hour.

5. It’s not at all difficult to prepare flavorful chicken thighs in a lemon marinade. Carefully remove and chop the zest from one lemon, and then squeeze out the juice. Mix lemon juice, zest, 1 tbsp. a spoonful of sugar, salt and white pepper to taste. Pour the resulting marinade over five chicken thighs, stir and leave to marinate for 30 minutes. Place the marinated thighs in a greased baking dish and bake in an oven preheated to 200⁰ for 30 minutes. Pour the remaining marinade into a saucepan, add 300 ml. chicken broth and 250 ml. heavy cream. Bring the sauce to a boil, add salt and pepper to taste and simmer over low heat, stirring constantly, for 15 minutes. Place the finished thighs in a deep heated dish, pour over the lemon-cream sauce and garnish with herbs.

6. Baked chicken thighs with bacon, orange juice and pine nuts are no less tasty and aromatic. Using a sharp knife, remove the bones from four chicken thighs. Lightly pound each thigh, rub with salt and pepper and wrap in a thin strip of uncooked bacon. Place the thighs prepared in this way in a greased baking dish and bake in an oven preheated to 200⁰ for 20 minutes. Remove the zest and squeeze the juice from one orange. In a deep frying pan, heat 2 tbsp. spoons of olive oil, add one chopped garlic clove and orange zest, fry for one minute. Then add 200 gr. spinach leaves and simmer, stirring, for a couple more minutes until the leaves fall off. Place baked chicken thighs on top of the spinach, pour orange juice over everything and sprinkle with 2 tbsp. spoons of pine nut kernels. Bring the juice to a boil, reduce the heat to medium, cover the pan with a lid and simmer everything together for another 10 minutes. Remove the pan from the heat and let it sit warm for 5 to 10 minutes.

7. Chicken thighs fried in crispy breading turn out incredibly appetizing. Rinse six thighs thoroughly and dry with paper towels. In a wide bowl, mix one glass breadcrumbs, 2 teaspoons of ground dry garlic, 1 teaspoon of black pepper and 1 teaspoon of salt. In a deep bowl, beat with a fork or whisk three chicken eggs. Dip each thigh in eggs and roll in breading. Heat 100 ml in a deep frying pan over high heat. vegetable oil and fry the breaded thighs for five minutes on each side until golden brown. Place the fried thighs in a greased baking dish. Place a small slice of butter on top of the thighs. Sprinkle the thighs with a small amount of finely chopped fresh or dried basil. Bake in an oven preheated to 200⁰ for 30 minutes. Serve with fresh vegetables and hot sauce.

8. Spicy chicken thighs with quince and grapes turn out juicy and very aromatic. Using a blender or mortar, grind together 1 teaspoon of cumin seeds, 2 teaspoons of black peppercorns, 2 teaspoons of dried tomatoes and 1 teaspoon of coarse tomatoes. sea ​​salt. Rub six chicken thighs with the resulting spice mixture and leave at room temperature for 15 to 20 minutes. Meanwhile, deseed and cut two ripe quinces into thick slices. Fry quince slices until golden brown in a hot frying pan with one tablespoon of olive oil. Transfer the quince to a separate plate, and fry one onion, cut into half rings, in the remaining oil. Transfer the onion to the quince, and place the chicken thighs in the frying pan and quickly fry them on both sides until golden brown. Remove from heat. Place the thighs in a greased baking dish, place fried quince and onions between them, add a handful of berries white grapes pitted, fill everything with 100 ml mixture. chicken broth and 100 ml. dry white wine, sprinkle with a pinch of salt and black pepper to taste, cover the pan with foil and bake in an oven preheated to 180⁰ for 40 minutes. Then remove the foil, pour the resulting juice over the thighs and brown in the oven for 15 minutes.

9. Barbecue lovers will surely appreciate chicken thighs with garlic and mustard. Peel and thinly slice eight cloves of garlic. Rinse six chicken thighs thoroughly, dry and stuff with garlic, helping yourself with a sharp knife with a thin blade. Mix 2 tbsp. spoons of mustard, 1 tbsp. spoon of red wine vinegar, 1 tbsp. a spoonful of olive oil, 1 teaspoon of salt and 1 teaspoon of black pepper. Rub the thighs on all sides with the resulting mixture and place them in a bowl for marinating. Press the thighs firmly with the plate and place the weight. Leave to marinate in a cool place for 12 hours. Fry the thighs marinated in this way on a barbecue grill for 7 - 10 minutes on each side.

10. Extraordinarily tender, soft and very Grilled thighs in matsoni marinade turn out delicious. Rinse 50 gr. under running cold water. basil, remove the tough branches and finely chop the leaves. Remove seeds from one small green chili and cut into rings. Chop four cloves of garlic. Mix one liter of matsoni with three tablespoons of olive oil, garlic, chili, basil, 1 teaspoon of suneli hops and 1 teaspoon of salt. Place 15 chicken thighs in a marinating bowl, pour in the resulting marinade and leave to marinate in a cool place for 12 hours. Fry the thighs marinated in this way on a grill over coals, turning often and brushing with marinade.

And on the pages of the site you can always find even more important tips and proven recipes that will definitely tell you how to cook chicken thighs.

Chicken is an excellent dietary meat that is great for culinary experiments. It is quite inexpensive, so it is included in the diet of almost every family. But basically, only a few dishes are prepared from it - stewed, baked, fried. Although in fact, chicken can be used to create a significant number of delicious things. So, today we’ll talk about what to cook from boneless chicken thigh and make it delicious.

How to bake boneless chicken thighs deliciously?

For preparing delicious and very aromatic dish you will need four chicken thighs, ten grams of butter, one medium orange, seventy milliliters of soy sauce, ten grams of fresh thyme and a clove of garlic.

Rinse the meat and dry it with paper towels. Wash the orange using a stiff brush. Remove the top layer - the zest - using a grater. Combine soy sauce with orange zest in a convenient container. Peel the garlic and pass through a garlic press, add to the sauce.

Mix the thighs thoroughly in the sauce, cover with a lid and leave on the table (at room temperature) for a quarter of an hour.

Place a frying pan with butter on the fire. Reheat well. On a fairly high heat, sear the thighs on each side.

Place the meat on a baking sheet and place in the oven, preheated to two hundred degrees. Cook for fifteen to twenty minutes.

Chicken thighs with cheese in the oven

To prepare the delicious chicken dish mentioned above, you need to use six chicken thighs without bones and skin, one hundred grams of mayonnaise, one hundred grams of sour cream, a large bunch of dill, two hundred and fifty grams of hard cheese. In addition, stock up on spices - ground black pepper and curry, salt, and vegetable oil.

Heat a frying pan with vegetable oil. Place chicken thighs on it and fry on high power on both sides. You will need literally two minutes of time on each side.

Prepare the dressing. Wash and shake off the dill. Chop it smaller and combine with mayonnaise. Add sour cream and stir.

Place the prepared thighs in a baking dish with high enough sides so that they are quite close to each other. Place the dressing on top and spread it evenly with a spoon. Place the form with the meat in the oven, preheated to two hundred degrees, for a quarter of an hour.

Grate the cheese. Sprinkle the contents of the mold with it and cook for about fifteen minutes.

Stuffed boneless chicken thighs in the oven

It's amazingly tasty and interesting dish, which can be prepared in a regular kitchen. For it you need to stock up on seven boneless chicken thighs, three hundred grams of champignons, five strips of raw smoked bacon and a medium-sized onion. Also, use some salt, black pepper and olive oil.

Clean the mushrooms if necessary. Grind them into small cubes. Place a dry frying pan on the fire and heat it thoroughly. Place the mushrooms in a frying pan and fry to remove excess liquid.

During this time, chop the bacon into small cubes. Peel the onion and chop it smaller. Send these ingredients into the frying pan with the mushrooms after the latter have stopped stewing. Pour in a little olive oil, stir and fry for five to seven minutes, stirring occasionally, until nicely golden. Add a little salt (remember that bacon is already salty), sprinkle with ground pepper.

Cut the chicken thighs with a sharp knife so that you get a continuous layer of meat. Season the meat with salt and pepper, but be careful. Beat each piece a little and place a tablespoon of filling (or a little more) on top. Wrap the meat and secure the edges with regular toothpicks.

Place the resulting meat rolls inside the baking dish, sprinkling with a small amount of vegetable oil. You can pour a little water into the bottom of the mold. Place the pan in the oven, preheated to two hundred and twenty degrees, and cook for thirty-five to forty minutes.

French chicken thighs in the oven

This recipe is a variation of the famous French meat. Chicken thighs with this cooking method turn out juicy and tasty. Ready dish will please all family members.

So, you will need boneless thighs, a few tomatoes, a medium onion, mayonnaise and hard cheese. Also, use salt and pepper, of course. All ingredients can be taken “by eye”, as in the end you will still get tasty thighs.

So, take the boneless thighs and beat them a little. Make several punctures in the skin. Dry with paper towels.

Grease a baking tray with oil. Place the thighs skin side down. Add salt and pepper, depending on your taste preferences.

Peel the onion and chop into rings. Also cut the tomatoes into rings.

Place the onion rings on top of the meat first, then the tomatoes. Lubricate with a mesh of mayonnaise. Grate the cheese on a medium grater and sprinkle the entire structure on top.

Place the baking sheet with chicken thighs in the oven, preheated to one hundred and eighty - two hundred degrees and cook for thirty to forty minutes.

Chicken thighs are often a much better find than chicken fillet. They are juicier and deserve to take their place in the holiday and everyday menu.

A classic dish on the daily and holiday menu is chicken. A variety of dietary chicken dishes are simple and quick to prepare. The texture of the meat is very tender and juicy.

There are many ways to serve chicken dishes. Remains unchanged basic recipe, in which only a few ingredients are changed depending on individual preferences. The most delicious and juicy part of the chicken is the thighs. Chicken thighs in the oven are a common cooking option.

The components are minimal, without any frills. Therefore, many people love it for its simplicity.

Products for the recipe:

• set of spices - table. l.;
• chicken thighs – 5 pcs.;
• sunflower oil;
• salt - to taste;
• garlic – 3 cloves.

Bake this way:

Wash the meat and dry it with a towel, rub with seasonings and salt. Peel the garlic, cut each clove lengthwise into two or three parts. Take a piece of chicken, carefully pierce it, and place a clove of garlic. Place portions on a greased baking sheet and pour oil on top. Cook for about 40 minutes at 200 degrees. It is advisable to pour the resulting juice several times during the process. Chicken thighs in the oven go well with absolutely any side dish or fresh vegetable salad.

Recipe for cooking in foil

The meat product in foil turns out juicy, tasty, and rosy. For this method, you need to choose large, fleshy thighs.

For the dish you will need the following ingredients:

• chicken thighs – 6 pcs.;
• sesame – 1 tbsp. l.;
• mustard sauce – 1.5-2 tbsp. l.;
• pepper - to taste;
• garlic – 6 cloves;
• sunflower oil – 4 tbsp. l.;
• salt - to taste;
• curry – 2 tsp.

Cooking method in foil:

We clean the chicken thighs of excess veins and rinse with running water. While the meat is drying, you can make the marinating sauce. In a small container, mix mustard, salt, pepper, curry, crushed garlic and vegetable oil. Garlic lovers can increase its amount.

After draining excess liquid from the workpiece, cover each part with cling film and beat off both sides.

Now let's start marinating: put all the ingredients in a large bowl, add a mixture of spices, mix, cover with cling film and leave to soak.

We lay out the foil in several layers crosswise, with the glossy side facing the meat, this will give a stronger heat flow. Grease the spread out foil with vegetable oil, lay out the portions, sealing them tightly. Place on a baking sheet and pour a cup of water into it. Set the temperature to 180 degrees, cooking time 40-50 minutes. 15 minutes before the end, open the foil, which helps to form a golden brown crust on the dish, sprinkle with sesame seeds.

After cooking, serve with any side dish.

On a note. The longer the meat is marinated, the juicier and spicier the food will be. The minimum time is half an hour, the maximum is a day.

How to bake thighs in a sleeve?

An excellent attribute for cooking chicken thighs is baking bags, otherwise called a sleeve.

Required products:

• thighs - 10 pieces;
• salt;
• favorite spices;
• garlic – 8 pieces.

How to cook:

Rinse the chicken with water, let drain and dry. Peel and chop the garlic. Place the chicken in a large container, add garlic, add spices and salt, pour in sour cream or mayonnaise. Mix everything thoroughly and leave to marinate for several hours, if free time allows, or start baking immediately. Take the required sleeve length and tie one edge with a special device that comes with the bags. We place the bag on a baking sheet or baking dish, and through the second free side we put the meat pieces inside, distribute and tie. To ensure that the chicken turns out golden brown and not boiled and steamed, pierce the bag before baking to allow steam to escape. An alternative option is to take out the baking sheet 15-20 minutes before the end of the process and cut the bag. Then the dish will retain its juiciness and acquire an appetizing crust.

Cook for 45-50 minutes, the desired temperature is 200 degrees.

Prepare as a side dish mashed potatoes or boiled fluffy rice.

On a note. Sour cream makes the meat more tender, mayonnaise makes it fattier and richer. For pickling, you can take both components in equal proportions.

With potato

A full dinner can be prepared in tandem, at the same time chicken and potatoes in the oven, without wasting a lot of time on cooking.

Products you need to prepare:

• chicken thighs – 4 pieces;
• medium size potatoes – 1 kg;
• seasonings - to taste;
• vegetable oil - a few tablespoons;
• garlic - several pieces;
• salt - to taste;
• sour cream or mayonnaise – 100 gr.;
• onions – 2 pcs.

Cooking method:

We clean and wash the potatoes. Wash the chicken thighs in plenty of water and leave to drain. Peel the onions, wash them and cut them into rings. Place the chicken in a large container, add spices, pressed garlic, and salt. Mix everything thoroughly and marinate for some time.

Preferably used for baking large baking tray. Lubricate the frying surface sunflower oil. Lay out the onion, cut into rings, with the next layer of chicken and potatoes. Pour sour cream or mayonnaise on top.

If desired, you can sprinkle with grated cheese and sesame seeds at the end of the process.

Place the baking sheet with chicken thighs and potatoes in a preheated oven for 45-50 minutes, using a temperature of 200 degrees.

Chicken thighs in the oven with potatoes are served for lunch or dinner.

On a note. Potatoes can be temporarily placed in cold water to release starch.

Cooking on a baking sheet in the oven

This is the easiest way to cook chicken in the oven with vegetables. It turns out quickly, tasty, with a golden brown crust.

For the recipe you will need:

• chicken thighs – 4 pcs.;
• dry adjika – 1 tsp;
• garlic – 2 cloves;
• processed cheese;
• onion – 1 pc.;
• bell pepper – 3 pcs.;
• garlic – 2 cloves;
• salt - to taste;
• seasonings - to taste;
• vegetable oil.

Sequencing.

Peel the vegetables and cut into half rings. Wash the chicken, dry it, put it in a large saucepan. Pour dry seasonings, salt, chopped garlic into the meat and mix well. On a greased baking sheet, first place the onion, then the bell pepper, and chicken thighs on top. Place in the oven for 40 minutes, set the temperature to 200 degrees. During cooking, the meat should be poured with the resulting juice.

This dish is made with onions and bell pepper goes very well with mashed potatoes.

With mushrooms

You can diversify the menu with the help of mushrooms. Champignons are available in stores all year round; they are quickly prepared without pre-processing.

Components you will need:

• chicken thighs – 8 pcs.;
• sunflower oil;
• fresh champignons – 300 gr.;
• onions – 1-2 pcs.;
• hard cheese – 100 gr.;
• seasonings - to taste;
• salt - to taste.

How to cook delicious chicken thighs:

For this dish, you should choose large thighs, boneless if possible. We wash the component under discussion cold water, if there is a bone, remove it, place it on a cutting board, cover with cling film and beat it on both sides. Coat the flesh of the thighs well with salt and seasoning to taste, while we leave it to marinate, and in the meantime we will deal with the mushrooms.

Cut the peeled onion into strips. We wash the champignons and cut them into slices. Pour a small amount of oil into a heated frying pan, add the onion, cook until half cooked and add the champignons. Cook until the liquid evaporates and leave to cool.

Cut the hard cheese into thin slices.

Take a baking tray or mold, cover with foil, pour in a small amount of vegetable oil.

We take the beaten thigh meat, scatter a small amount of the cooled mixture of mushrooms and onions on it, put a slice of cheese on top, wrap it in a roll and pierce it with a toothpick. Place on prepared pan. If there are any excess mushrooms left, place them on top of the chicken. Heat the oven to 180 degrees. Cooking time 35 minutes. During frying, pour the melted juice over it twice.

Serve with fresh vegetable salads and side dishes.

In soy sauce

The original recipe is made with soy sauce. A peculiar spicy-sweet flavor will make the usual chicken thighs in the oven piquant.

Required products:

• chicken thighs – 4 pcs.;
• garlic – 2 cloves;
• honey - 1 tbsp. l.;
• soy sauce – 2 tbsp. l.;
• salt - to taste;
• honey - 1 tbsp. l.;
• ground black pepper.

Actions:

Rinse the semi-finished meat product with water and dry. In a bowl, mix seasonings, pressed garlic, pour in honey and soy sauce. We put the main ingredient into it and leave it to marinate. Place the ingredients on a baking sheet. Bake in the sauce for 40 minutes, set the temperature to 180 degrees.

Soy sauce with honey will give you a spicy flavor and an appetizing crust. Served with rice, it's great as a beer snack.

With added cheese

Also diversify simple chicken You can use cheese.

Buy:

• chicken thighs – 4 pcs.;
• mayonnaise – 50 g;
• garlic – 2 cloves;
• hard cheese – 100g;
• sunflower oil – 1 tbsp. l.;
• salt - to taste;
• ground black pepper.

Method for chicken dish with added cheese:

Rinse the meat in running water and dry. Place on a cutting board, cover with cling film, lightly beat on both sides. Place the meat in a large bowl, add seasonings, chopped garlic, salt, and coat with mayonnaise. Mix everything well.

Cut the cheese into slices.

We will bake in foil: cover several layers in the form, grease with a small amount of oil. Lift the skin of each piece of chicken and insert a slice of cheese. We wrap everything hermetically and place it in the oven for the optimal time - 35-40 minutes, at a temperature of 180 degrees.

This chicken goes well with pasta and fresh vegetables.