Tag: chicken thighs

Dinner’s Planned: Make These Quick Sticky Chicken Thighs Tonight
These sticky chicken thighs are delicious with crispy skin and bold flavor in every bite. They’re oven-roasted until juicy with a thick maple-soy glaze that caramelizes as it bakes for the perfect sweet and savory finish.
Flavor: A well-balanced sweet and savory glaze made with maple, garlic, and Dijon for depth.

Skill Level: Simple and beginner-friendly with hands-off oven roasting.

Swaps: Maple syrup can be swapped with honey, and gluten-free tamari works in place of soy sauce.

Serving Suggestions: Use extra sauce for drizzling over rice, veggies, or roasted potatoes.
Pantry Staple Ingredients
- Chicken Thighs: Bone-in, skin-on thighs are the best choice for sticky chicken thighs with crispy skin and juicy meat. Boneless chicken thighs can work too, but they will cook faster. Skinless thighs aren’t recommended.
- Garlic: Fresh minced garlic gives the best sharp flavor. Pre-minced can be used for a milder flavor.
- Maple Syrup: Maple syrup gives this recipe its signature sticky-sweet texture and rich flavor. Honey is the close swap, and it tastes great, especially with the tang of apple cider vinegar.
- Dijon: Dijon mustard will emulsify the glaze and add a savory sharpness; whole grain or yellow mustard can work in a pinch.
- Variations: Add in some red pepper flakes for spice, or garnish with sesame seeds and sliced green onions.
How to Make Seriously Sticky Chicken Thighs
1. Pat dry, season, and oven-roast the chicken partway.
2. Simmer the maple-soy glaze (full recipe below).
3. Brush sauce all over the thighs, return them to the oven until the glaze caramelizes and the chicken is cooked through.
4. Broil briefly until golden, rest, and serve.
Pat the chicken dry so the skin crisps up nicely before seasoning.

If your sauce gets too thick, stir in a little water or chicken broth.

Line your pan with foil or parchment to make cleanup easier.

Use an instant-read thermometer to ensure the chicken thighs hit 165°F–175°F before serving.

Glaze twice in the last 10 minutes for extra sticky goodness, and broil 1–2 minutes if you want more color.

Double the sauce if you like extra for serving.

Brush the sauce on pork chops, beef meatballs, salmon, or even tofu during the last 10 minutes of cooking for a tasty glaze.
Make the Most of Your Leftovers

These sticky chicken thighs store and reheat beautifully, making them ideal for leftovers or meal prep.

To store, allow the chicken to cool completely, then transfer to an airtight container and refrigerate for up to 4 days. Cooked thighs can also be frozen for up to 3 months, with extra sauce stored separately.

To reheat, pop them in a 350°F oven until warmed through and brush with a little sauce to keep them juicy. Or microwave in short bursts until warm, and then air fry or broil for a couple of minutes to crisp up the skin.

Sticky, Saucy, and Glazed Favorites

Did you make these sticky chicken thighs? Leave a comment and a rating below.
Prep Time 5 minutes

Cook Time 47 minutes

Resting Time 5 minutes

Total Time 57 minutes

Preheat the oven to 400°F. Line a large rimmed baking sheet with foil or parchment and spray generously with nonstick spray.

Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper, then place them skin-side up on the prepared baking sheet. Bake for 35 minutes.

Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and cook just until fragrant, about 1 minute.

Whisk in the maple syrup, soy sauce, vinegar, mustard, garlic, and cornstarch. Bring to a low boil over medium heat and continue whisking until thickened, about 3 minutes. Remove from the heat. Set aside ⅓ of the sauce for serving.

Remove the baking sheet from the oven and flip each thigh. Brush the underside with the maple sauce.

Flip the chicken again and brush the tops of the thighs generously with the maple sauce.

Return the pan to the oven and roast for an additional 10 to 15 minutes or until the chicken reaches an internal temperature of 165°F. Broil for 2 to 3 minutes if desired.

Let rest for 5 minutes before serving. Serve with reserved sauce.

Pat the chicken dry for crispy skin.

Line the pan with foil or parchment to prevent burning.

If the sauce gets too thick, thin it out with a little water or broth.

Serving: 1chicken thigh | Calories: 395 | Carbohydrates: 16g | Protein: 24g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 145mg | Sodium: 696mg | Potassium: 368mg | Fiber: 0.2g | Sugar: 12g | Vitamin A: 159IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Chicken, Dinner, Entree, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

Source link
January 14, 2026
When Dinner Needs to Be Fast, I Make This Teriyaki Chicken
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

This easy teriyaki chicken recipe is one of those recipes I keep in my back pocket for busy nights when I want something comforting but don’t want to think too hard about dinner. It’s sweet, savory, glossy, and comes together quickly with simple pantry ingredients. No store-bought sauce here!

If takeout teriyaki is your usual go-to, this homemade version is going to surprise you. It’s faster than delivery, easy to customize, and one of those meals everyone at the table is happy to see.

The Best Teriyaki Chicken Recipe

Cade loves sushi. Like, loves it. I think it is horrid. Wait, I know, you all love it too, but I just can’t jump on that bandwagon. I kind of want to, but at this point I’m just trying to find ways to survive. For example, I adore Cade and because he loves sushi I love going out with him for it.

The only stinky part is that then I sit there with nothing to eat, so I generally try to get a teriyaki chicken bowl or something similar. I loved an easy teriyaki chicken bowl growing up and remember how I told you about our teriyaki chicken quesadillas? Yeah, pretty much delicious. So why have I never posted such an easy and delicious recipe?!

I think the real secret to teriyaki chicken, other than a good sauce, is actually the meat you use. Everyone goes for breast meat, which is awesome and leaner, but it’s all about them thighs! Chicken thighs are more moist and work so well with the teriyaki sauce.

In fact, maybe I should ask if they could make a teriyaki chicken sushi roll!!! GENIUS! Oh, wait, except I don’t love the seaweed. Dagnabit! See! I’ve tried to like the stuff. Any recommendations on what kind I should try that would be better for me to ease into? And in the meantime, bust out our easy teriyaki chicken bowl for the fam!

Teriyaki Chicken Ingredients

The best part of this teriyaki chicken recipe is, without a doubt, the homemade chicken teriyaki sauce. Here’s everything you’ll need:
- Water: Thins the sauce to the right consistency and helps balance the salty-sweet flavors so the teriyaki doesn’t become too intense.
- Soy Sauce: Provides the savory, salty backbone of the sauce and delivers classic umami flavor essential to teriyaki.
- Garlic: Adds aromatic depth and savory warmth, giving the sauce that rich, homemade flavor.
- Brown Sugar: Contributes sweetness while also helping the sauce caramelize slightly as it cooks, creating a glossy finish.
- Honey: Adds a smoother, more rounded sweetness and helps the sauce cling beautifully to the chicken.
- Ground Ginger: Brings gentle warmth and subtle spice that balances the sweetness and enhances the overall depth of flavor.
- Cornstarch: Thickens the sauce as it cooks, creating that signature glossy, restaurant-style teriyaki coating.
- Chicken Thighs: Stay tender and juicy during cooking and absorb the sauce well, making them ideal for a flavorful teriyaki dish.
- Salt and Pepper: Enhance and balance the overall flavor of the chicken without overpowering the sauce.
- Sesame Seeds and Green Onions: Add texture, freshness, and a finishing touch — the sesame seeds bring a light nutty crunch, while green onions add brightness and color.
How to Make Teriyaki Chicken

This truly is such a simple teriyaki chicken recipe. All you have to do is whisk together the chicken teriyaki sauce, grill the chicken, and serve! Here are the step-by-step instructions:
1. Make the Sauce: Add all the sauce ingredients to a saucepan and stir. Bring to a boil.
2. Thicken the Sauce: Whisk the water and cornstarch together then slowly whisk into the sauce cooking at a soft boil for 1-3 minutes or until thick. Set aside.
3. Grill the Chicken: Heat a grill or grill pan over medium-high heat. Season the chicken on both sides with salt and pepper. Place on the grill and cook for 3-4 minutes on each side.
  
  NOTE: The safe internal temperature for chicken thighs is 165°F. Use a meat thermometer to make sure it is done.
4. Rest: Remove the chicken from the grill and let it rest for 2 minutes then cut into slices.
5. Serve: Put the chicken on a bed of rice and serve over rice with the teriyaki sauce drizzled over the top. Garnish with sesame seeds and green onions.
FAQs

Is Teriyaki Sauce Gluten-Free?

The most common source of gluten in teriyaki sauce is the soy sauce. Most soy sauces, unless labeled gluten-free, contain wheat as well as soybeans, salt and water.

What Can You Substitute for Rice in Teriyaki Chicken?

If you want to make your dish healthier, you can serve this easy teriyaki chicken with brown rice, quinoa, cauliflower rice, or in a lettuce wrap.

Can I Make Teriyaki Chicken in a Slow Cooker?

Yes, you can! Make the sauce the same as the directions state, then place the chicken in the slow cooker, salt and pepper it, and then pour the sauce over it. Cook on low for 3-4 hours, or high for 2.

What to Serve with Teriyaki Chicken

Nine times out of ten, we serve teriyaki chicken with rice. It’s timeless, classic and so delicious! It also goes great with noodles or even just steamed veggies in a teriyaki chicken bowl with veggies.

Some other good ideas are sautéed garlic snap peas, roasted broccoli or Asian cucumber salad.
Tips for Making the Best Teriyaki Chicken

If desired, you could use chicken breasts instead of chicken thighs. However, we prefer using chicken thighs in this teriyaki chicken recipe as they result in a richer, juicier dish.

You can cook the chicken outdoors on a grill or indoors on a grill pan. And if you don’t have either, simply cook the chicken in an oiled skillet.

We like to garnish this no fuss teriyaki chicken with sesame seeds and sliced green onions, but both are optional.

For a fun twist, add some pineapple chunks to the teriyaki sauce. I love the texture and sweetness it adds!
Storing, Freezing and Reheating

Leftovers should be stored in the refrigerator and will keep for 4-5 days. I prefer to store the chicken with the sauce but you can store them separately if you want.

This also freezes extremely well. I like to use our food saver to freeze the chicken and teriyaki sauce together. They will keep in the freezer for up to 3 months.

To reheat, let the frozen chicken thaw completely and then reheat it on the stovetop in a skillet.

Stop buying your teriyaki sauce at the grocery store! It is so simple to make at home with this teriyaki chicken recipe. It is the best of the best!

This easy teriyaki chicken is proof that weeknight dinners don’t have to be complicated to be delicious. With tender chicken, a simple homemade sauce, and endless ways to serve it, this is a recipe you’ll make again and again.

More TERIYAKI Recipes:
Cook ModePrevent your screen from going dark

Heat a saucepan over medium heat and add the water, soy sauce, brown sugar, garlic, honey and ground ginger. Bring to a boil.

1 Cup Water, ⅓ Cup Soy Sauce, ½ Cup Brown Sugar, 1 Clove Garlic, 1 Tablespoon Honey, ½ teaspoon Ground Ginger

Meanwhile, whisk the water and cornstarch together then slowly whisk into the sauce.

2 Tablespoons Water, 2 Tablespoons Cornstarch

Allow the sauce to continue cooking at a soft boil for 1-3 minutes or until thick. Set aside.

Heat a grill or grill pan over medium high heat.

Sprinkle each side of the chicken with salt and pepper.

8 Boneless Skinless Chicken Thighs, Salt and Pepper

Place the chicken on the grill and cook for 3 to 4 minutes per side, or until cooked through.

Allow to rest on a plate for 2 minutes, then cut into slices.

Serve over rice with sauce.

Sesame Seeds and Green Onions

Store in the refrigerator for 3-4 days.

Serving: 1thigh, Calories: 209kcal, Carbohydrates: 18g, Protein: 23g, Fat: 5g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 107mg, Sodium: 646mg, Potassium: 320mg, Fiber: 1g, Sugar: 16g, Vitamin A: 27IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
Carrian Cheney

Source link
January 7, 2026
Weekly Meal Plan Oct 27, 2025

Dinnertime just got a whole lot easier! With this premade meal plan, take the stress out of meal time. Save time and money while being inspired to try new recipes!

Holly Nilsson

Source link

October 22, 2025
Greek Sheet Pan Chicken
Chicken thighs are marinated in a zesty citrus honey dressing, baked with potatoes, onions, peppers, and tomatoes, then topped with a squeeze of lemon juice and a sprinkle of feta.
Flavor: Bright, citrusy flavors are infused into chicken thighs and veggies for a wholesome and hearty dinner.

Skill Level: Sheet pan dinners like this are a cinch, from prep to cleanup.

Recommended Tools: A meat thermometer is the best way to determine doneness for chicken. It should read 165°F at the thickest part when it’s done.

Time-Saving Tip: Use a frozen bag of onions and peppers and swap the homemade marinade for a bottle of Greek vinaigrette.
Ingredient Tips for Greek Sheet Pan Chicken
- Chicken: Thighs with skin and bone intact give the juiciest results and crisp up well, while infusing the whole pan with rich, savory flavor. Plus, thighs make perfect single portions. Legs and breasts will also work, but roasting times will vary.
- Vegetables: Potatoes, onions, bell peppers, and tomatoes are the basics for this recipe. Cut potatoes into even sizes so they cook equally. Add extra veggies such as asparagus, green beans, zucchini, diced eggplant, or sweet potatoes.
- Marinade: This simple marinade is made with pantry basics. Honey can be swapped for maple syrup, agave syrup, or your favorite sugar-free sweetener. For a tangier version, try my souvlaki marinade.
- Variations: Feta complements the tangy flavors of the dish, but you can use Parmesan, cotija, goat cheese, or even shredded mozzarella. A sprinkle of Kalamata olives will give a big bump of Greek flavor. Tuck a sprig of rosemary, thyme, or sage between the veggies to infuse the dish with aromatic flavor.
How to Make Greek Sheet Pan Chicken
1. Prep: Whisk marinade ingredients together (full recipe below) and marinate chicken up to 4 hours.
2. Assemble: Drain chicken and nestle pieces among potatoes and onions on a sheet pan.
3. Bake: Roast for 30 minutes, then add seasoned bell peppers and tomatoes to the pan and bake until the potatoes are tender.
Drizzle fresh lemon juice over the top and sprinkle with feta crumbles before serving.

Leftovers You’ll Love

Store leftovers in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave, on the stove top, or in the oven in foil packets to retain moisture. Or remove chicken from the bone and repurpose it in enchiladas, toss it in chicken tortilla soup, or serve cold in a Caesar salad.

To freeze, separate the cooked chicken from the vegetables and store them in a freezer bag for up to one month. Thaw in the refrigerator before reheating.

More Sheet Pan Dinners You’ll Love

Did you enjoy this Greek Sheet Pan Chicken? Leave a comment and rating below.
5 from 21 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Greek Sheet Pan Chicken

Greek chicken made with marinated chicken thighs, roasted potatoes, and colorful veggies is a delicious, one-pan dinner.

Prep Time 15 minutes

Cook Time 50 minutes

Marinate Time 15 minutes

Total Time 1 hour 20 minutes

Preheat oven 400°F.

In a bowl, make the marinade by combining lemon juice, olive oil, garlic, soy sauce, honey, oregano and rosemary, and pour over chicken. Marinate at least 15 minutes or up to 4 hours.

Combine baby potatoes, onion, 1 tablespoon olive oil, and salt and pepper to taste. Place on a parchment-lined pan. Nestle marinated chicken on the pan between the potatoes. Bake 30 minutes.

Toss bell peppers and tomatoes with remaining ½ tablespoon olive oil and season with salt & pepper. Add to the pan and bake an additonal 20 minutes or until potatoes are tender and chicken reaches 165°F.

Squeeze fresh lemon over top and garnish with feta cheese.

Cut the potatoes small enough so they finish cooking with the chicken.

Add a pinch of oregano, Greek seasoning, rosemary and/or lemon zest to the potatoes for extra flavor before they cook.

For softer tomatoes and bell peppers, add them sooner. For firmer vegetables, add them later.

Chicken thighs can be replaced with bone-in split chicken breasts.

If using boneless chicken breasts, add them in the last 30 minutes of cook time (for 5-6 oz chicken breasts, adjust as needed to ensure they reach 165°F).

Refrigerate leftovers up to 4 days, or separate chicken from the vegetables and freeze for up to one month. Thaw in the refrigerator.

Calories: 488 | Carbohydrates: 19g | Protein: 25g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 137mg | Sodium: 417mg | Potassium: 725mg | Fiber: 3g | Sugar: 4g | Vitamin A: 986IU | Vitamin C: 48mg | Calcium: 93mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American, Greek, Mediterranean

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

Source link
August 23, 2025
Chicken Dumpling Soup
Chicken and dumpling soup is a wholesome and heartwarming hug in a bowl.

This one-pot chicken dumpling soup has tender chunks of chicken and veggies cooked in a seasoned broth with fluffy dumplings for a cozy meal that’s on the table in minutes.
This homemade recipe is a cozy soup with drop dumplings.

It’s easy to make and tastes like it’s been simmering for hours.

Make a double batch and enjoy all week for easy dinners and lunches as the flavors will continue to blend.

Comforting soups and stews like chicken dumpling soup are a budget-friendly way to feed a crowd.
What You’ll Need For Chicken Dumpling Soup

Chicken: I use boneless chicken thighs since they stay nice and juicy. You can replace them with chicken breasts or rotisserie chicken. If using cooked chicken, add it to the soup just before adding the dumplings.

Vegetables: Onions, carrots, and celery are known as ‘mirepoix’ in a professional kitchen and create a savory base for soups, stews, and sauces, including this dumpling soup.

Broth: Chicken broth is seasoned with homey flavors and herbs and thickened with a bit of flour.

Dumplings: These easy dumplings come together in minutes and are easy to make with basic ingredients. Feel free to add herbs or cheddar to change them up.

Variations
- Wide egg noodles, rice, diced potatoes, bowtie pasta, or frozen tortellini are great alternatives to dumplings and can be added in Step 3.
- A frozen bag of mixed veggies saves tons of prep time and can be tossed in you don’t even have to thaw it first!
- Make an extra creamy soup by using canned cream of chicken, celery, or mushroom soup if desired.
How to Make Chicken Dumpling Soup
1. Brown the chicken according to the recipe below.
2. Soften the onion, add the remaining ingredients, and simmer.
3. Once the veggies are tender, drop bits of dumpling dough into the simmering soup and cook until cooked through.
4. Stir in peas, and enjoy!
Holly’s Tips
- For a thicker soup, make a slurry, with a 1:1 ratio of cold water and cornstarch. Add to the simmering soup until it reaches the desired thickness.
- To keep the dumpling dough from sticking to the spoon, dip the spoon into the boiling soup before scooping the dough.
Storing Chicken Dumpling Soup
- Keep leftover chicken and dumpling soup in an airtight container in the refrigerator for up to 4 days. Store the dumplings separately.
- Freeze chicken soup and dumplings separately in freezer bags for up to one month. Dumplings should be tossed in a little flour so they don’t stick together as they freeze.
Cozy Chicken Soups and Stews

Did you make this Chicken Dumpling Soup Recipe? Leave a comment and a rating below.
No ratings yet↑ Click stars to rate now!
Or to leave a comment, click here!

Chicken Dumpling Soup

Chicken dumpling soup is a savory and hearty dish made with juicy chicken thighs and plenty of vegetables.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Cook ModePrevent your screen from going dark

In a large pot or Dutch oven, brown the chicken in 1 tablespoon olive oil over medium-high heat—it doesn’t have to be cooked through. Transfer to a bowl and set aside.

Add the butter and onion to the pot and cook for about 3 minutes or until slightly softened. Stir in 3 tablespoons of flour, poultry seasoning, thyme, and ¼ teaspoon each salt & pepper. Cook while stirring for 2 minutes.

Gradually add the broth to the pot, stirring until smooth after each addition. Add the chicken with any juices, carrots, and celery. Bring to a boil, reduce heat and simmer covered for 12 minutes.

Meanwhile, to make the dumplings, in a medium bowl, whisk flour, baking powder, and salt. Use a fork to mix in the cold butter until small crumbs form. Add the milk and combine with a spoon.

Remove the lid from the soup. Stir in peas if using. Scoop small spoonfuls of dough on top of the soup to form 16 dumplings. Cover and cook for an additional 4 to 7 minutes or until the dumplings are cooked through.

Garnish with parsley if desired.

To thicken further, combine 1 tablespoon of cornstarch with 1 tablespoon of broth. Whisk to combine. Transfer the dumplings to a bowl with a slotted spoon and whisk the cornstarch mixture into the simmering soup until thickened.

Calories: 357 | Carbohydrates: 22g | Protein: 27g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 138mg | Sodium: 1081mg | Potassium: 628mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3997IU | Vitamin C: 12mg | Calcium: 106mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Main Course, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

Source link
September 26, 2024
Lemongrass Chicken
This lemongrass chicken recipe is a favorite easy dinner.

Chicken thighs are marinated in a delicious lemongrass marinade with fresh lime and ginger. It’s grilled until juicy and tender.

What is Lemongrass Chicken?

Lemongrass chicken is popular in Thai and Vietnamese cuisine, among many others. It has a herbaceous, lemony aroma, and this version packs a lot of flavor with the addition of aromatics and fish sauce. It is reminiscent of a favorite dish I enjoy at a local Vietnamese restaurant; it’s flavorful and goes with almost any fresh side.

Most grocery stores carry stalks of lemongrass near the other fresh herbs. You can also replace it with a lemongrass paste if you’d prefer.

To prepare lemongrass, peel off the tough outer layers and finely chop or mince the tender center. More details on preparation below!
The rich and slightly caramelized marinade tastes sweet and savory with the perfect balance of flavors.

Adding lime juice adds a bright and tangy zing to the dish.

This juicy, tender chicken is slightly charred on the grill and pairs perfectly with the flavorful sauce.

It’s the perfect chicken for a fresh and flavorful bowl or wrap.
Ingredients for Lemongrass Chicken

Chicken: Boneless chicken thighs are the best choice for this recipe as they are nice and juicy. Chicken breasts can also be used in this recipe as well I’d recommend pounding them to ½-inch thick.

Lemongrass: Lemongrass adds a lovely lemony citrus flavor and is usually sold in long stalks at the grocery store. You can also use lemongrass paste (check the recipe notes). While it’s not exactly the same, a bit of lemon zest can be used in place.

Marinade: The marinade is where all of the flavor for this dish comes from. Fresh ginger adds flavor, fish sauce adds savory umami flavor, and brown sugar adds sweetness and helps the chicken to caramelize.

Variations

Spice up the marinade with extra red pepper flakes, black pepper, Thai basil, sriracha, Thai chili paste, or gochujang.

How to Make Lemongrass Chicken
1. Prepare marinade (recipe below).
2. Toss chicken in marinade to coat and marinate.
3. Grill chicken on medium-high.
4. Allow chicken to rest for 5 minutes before serving.
To prepare lemongrass for this recipe, cut the stalk into pieces 3 to 4 inches long and remove the tough, woody outer layers. Finely chop the tender inside portion.

Storing Leftover Lemongrass Chicken

Keep leftover lemongrass chicken in a covered container in the refrigerator for up to 4 days and freeze portions in zippered bags for up to a month.

Reheat lemongrass chicken in the microwave or air fryer and serve as a new meal with sweet chili sauce, or add leftovers to a quick stir fry or a coconut curry soup.

Lemongrass Chickens Pairs Well With…

Did you enjoy this Lemongrass Chicken Recipe? Be sure to leave a comment and rating below.
No ratings yet↑ Click stars to rate now!
Or to leave a comment, click here!

Lemongrass Chicken

This lemongrass chicken has a sweet and savory marinade and is grilled to juicy perfection.

Prep Time 1 hour 10 minutes

Cook Time 6 minutes

Total Time 1 hour 16 minutes

Cook ModePrevent your screen from going dark

To prepare lemongrass, cut it into pieces 3 to 4 inches long and remove the tough, woody outer layers. Finely chop the tender inside portion.

In a medium bowl, combine brown sugar, soy sauce, fish sauce, lime juice, lemongrass, ginger, garlic, and red pepper flakes if using.

Add the chicken thighs and toss well to coat. Marinate at least 1 hour or up to 8 hours.

Preheat the grill to medium-high. Cook the chicken 3 to 4 minutes per side or until it reaches 165°F in the thickest part.

Lemongrass subsitute: You can replace lemongrass with a lemongrass paste if you’d prefer.
Chicken breasts: If using chicken breasts in place of chicken thighs, pound the breasts to ½-inch thickness before marinating and grill 6 to 7 minutes per side.
Serving suggestion: Our favorite way to serve this chicken is with rice noodles or over rice with fresh lime, fresh vegetables such as cucumbers, bean sprouts, pea shoots, and fresh herbs like basil, cilantro, and/or mint.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Calories: 320 | Carbohydrates: 12g | Protein: 45g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1239mg | Potassium: 649mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Main Course

Cuisine American, Asian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

Source link
September 2, 2024
Marinated Smoked Chicken Thighs on the Traeger – Oh Sweet Basil
We have smoked chicken breasts, a whole chicken and chicken wings so it was high time we share our smoked chicken thighs recipe. Chicken thighs have the best flavor and we are ramping that flavor up in the Traeger!

We start with a sweet smoky marinade and allow the chicken thighs to soak in all that tasty flavor. Then we smoke them on the Traeger. Serve them with an elote corn and some mac & cheese, and you have the perfect summer meal!

Remember how we used our Traeger as our oven a few summers ago while our kitchen was being remodeled? We love our Traeger so much! Not only does it make delicious food (practically on its own), but it also saved us last summer and is a great way to avoid turning on the oven when it’s scorching hot outside!

What Ingredients are Needed for Smoked Chicken Thighs?

Grab your chicken thighs and all the rest of these ingredients for the best smoked chicken thighs:
- Boneless Skinless Chicken Thighs
- Honey
- Soy Sauce
- All Spice
- Cayenne Pepper
- Cinnamon
- Ginger
- Yellow Onion
- Garlic
- Dark Brown Sugar
- Corn Syrup
- Water
- BBQ Spice Rub
If you are a sauce lover, like I am, you can dip this chicken in some homemade bbq sauce…store-bought or whatever your favorite barbecue sauce is! The measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Smoked Chicken Thighs

The first step in making these smoked thighs is to decide if you are going to smoke the meat in a pan in the smoker (this is the way I prefer to do it) or directly on the grill. If you want to cook them directly on the grill, save about a third of the marinade to use later.

The next step is to make the marinade. We like to pour everything directly into the ziploc bag that we are going to marinate the chicken in…less clean up! Put all the ingredients into the bag and then squish everything together to combine.

NOTE: If you’re grilling directly on the grill, reserve a third of the marinade for later now before adding the chicken.

Add the chicken to the bag and let it marinate in the refrigerator for 1-12 hours.

When you’re ready to start smoking, place all the chicken thighs and marinade into your pan.

Now it’s time to get that Traeger going! Heat it to 225 degrees Fahrenheit and let it come to temperature for 10 minutes. Place your pan of chicken into the smoker and close the lid.

Let it smoke for 10 minutes and then turn the heat up to 400 and cook for 15 more minutes.

Then flip the chicken over and let it cook until it reaches an internal temperature of 165 degrees (10-15 more minutes).

Pull out the chicken thighs to a cutting board, tent it with foil, and let it rest. This is key to having the juiciest chicken!

Pour the leftover marinade into a pan and heat it to a boil on the stove top. In a separate dish, whisk together the water and cornstarch, and then add it to the marinade. This will thicken the marinade slightly and make if perfect to brush on top of the chicken before serving.

How Long to Smoke Chicken Thighs?

For this recipe, it should take about 40 minutes for your chicken thighs to come to a safe internal temperature of 165 degrees. It may take a little longer depending on the thickness of your chicken thighs and the consistency of the heat in your smoker.

Do You Flip Chicken Thighs When Smoking?

Yes, whether you’re grilling or smoking the thighs, they should be flipped once. No need to flip more than once though!

Why Choose Chicken Thighs?

Chicken thighs are very affordable and in my opinion, have the best flavor. They also tend to stay more moist and tender than a chicken breast might. Chicken breasts are more lean though, so if you are watching fat and calories, go with chicken breasts. We have a great smoked chicken breast recipe that you will love!

What Type of Wood is Best to Use for Smoking Chicken?

This is really up to personal preference, but we prefer either apple or a combination of apple and hickory. Cherry or oak pellets are also great options!

Do You Need To Brine Chicken Before Smoking?

You do not have to brine chicken before smoking it.

Brine does enhance the flavor of meats, but we prefer marinating for this recipe.

Can I Use Bone-In Chicken Thighs?

Yes, you can use bone-in chicken if you want. You will just need to increase the time on the smoker to get it to temperature.

How Long Will Smoked Chicken Keep?

Smoked chicken will keep for 7 days in the refrigerator in an airtight container.

Does Smoked Chicken Have To Be Refrigerated?

Smoked chicken should be refrigerated within 2 hours of being removed from the smoker.

Can You Freeze Smoked Chicken?

Smoked chicken can be frozen for 3-6 months in an airtight container. If you have a Food Saver, that’s an even better option for freezing chicken!

How to Reheat Leftovers

Chicken can be a little tricky to reheat because it can dry out quickly and the flavor can change. I’ve found that the best way to reheat chicken thighs is in the oven. Place the leftovers in a a shallow baking dish add a little water or chicken broth and cover with foil. Place in the oven that has been preheated to 350 degrees and let it warm up until heated through. It will take about 10-15 minutes.

These leftovers are great in sandwiches or chopped up in a salad!

What to Eat with Smoked Chicken Thighs?

These are perfect for feeding a crowd at a gathering with friends or family. With any good smoked chicken dish, you need some classic BBQ side dishes! Here are a few of our favorites:

And just for good measure, you should make a batch of our Biscoff homemade ice cream for dessert!

Smoked chicken thighs in a sweet smoky marinade needs to be next up on your summer BBQ menu! They taste amazing and are so quick and easy too…just 40 minutes in the smoker and they’re ready to go!

More Smoked Recipes You’ll Love:
Servings: 6

Cook Time: 40 minutes

Marinating Time: 1 hour

Total Time: 1 hour 40 minutes

Cook ModePrevent your screen from going dark

Before beginning, decide if you’d like to smoke the thighs directly on the smoker or in a pan, (which is how I choose to do it). If directly on the grill, you’ll need to save some of the marinade for serving.

In a large ziplock bag, add the marinade ingredients. Seal the bag and squish to combine the ingredients.

1/4 Cup Honey, 1/2 Cup Soy Sauce, 1/8 teaspoon All Spice, 1/8 teaspoon Cayenne, 1/4 teaspoon Cinnamon, 1 teaspoon Ginger, 1/2 Onion, 5 Cloves Garlic, 1/3 Cup Dark Brown Sugar, 1 Tablespoon BBQ Rub

Open the bag and carefully drop in the chicken.

5-7 Chicken thighs

Allow to marinate in the fridge for 1-12 hours.

Heat the smoker to 225 for 10 minutes.

Pour the chicken and marinade into a disposable metal pan and close the lid. Smoke the chicken for 10 minutes.

Turn the heat to 400 and cook for 15 minutes longer.

Flip the chicken over and cook for 10-15 minutes more or until 165 degrees.

Remove the chicken to a cutting board and tent with foil.

Pour the remaining marinade into a small saucepan and heat to a boil. If you smoked the chicken directly on the grill grates, use the marinade that you reserved for the next steps.

In a small dish stir the water and cornstarch together, then whisk together with the marinade and cook until slightly thickened.

2 teaspoons Cornstarch, 1 teaspoon Water

Remove from the heat and serve with the chicken immediately.

For a sweeter marinade use 2/3 cup brown sugar.
Smoked chicken can be refrigerated for up to 4 days.

Serving: 1thighCalories: 325kcalCarbohydrates: 29gProtein: 18gFat: 16gSaturated Fat: 4gCholesterol: 92mgSodium: 1159mgPotassium: 281mgFiber: 1gSugar: 27gVitamin A: 91IUVitamin C: 1mgCalcium: 28mgIron: 1mg

Author: Sweet Basil

Course: Mom’s Best 100 Easy Chicken Recipes

Cuisine: American
Recommended Products

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
Sweet Basil

Source link
July 27, 2024
Honey Lemon Basil Grilled Chicken – Oh Sweet Basil
Grilled chicken is the perfect meal for summer! Add a simple marinade of the best flavors, and you’ll be making this Honey Lemon Basil Grilled Chicken all summer long! It is a healthy and easy chicken recipe your whole family will enjoy!

Our easy grilled lemon pepper asparagus or our simple roasted garlic veggies make the perfect side dishes for this easy grilled chicken.

The marinade is made with just 4 ingredients and produces tender, juicy and plump chicken that is delicious on its own, or it can be sliced up and added to your favorite salad or pasta. Try it in our Lemon Chicken Caesar Panzanella Salad or in our 20 Minute Creamy Sun Dried Tomato Chicken Pasta! It is also great just over some simple white rice.

One thing I like about Utah is that there are definitely 4 distinct seasons. While I enjoy certain seasons more than others (winter, I’m looking at you!), there is at least one thing I love about each season. Grilling is one of the things I love about summer!

Pulling the grill out or the Traeger just makes me happy! I love the smoky flavor of food on the grill, and I love getting friends or family together for a fun BBQ. Let’s get to the details of making this simple grilled chicken!

How to Marinate Chicken?

Creating perfectly grilled chicken starts with a good marinade. A marinade infuses the chicken with flavor and helps the chicken stay tender. For this easy grilled chicken recipe, just a few simple ingredients are needed. You probably have them in your house already. No need for a trip to the grocery store!
- Lemon zest: adds bright fresh flavor
- Fresh lemon juice: helps tenderize the chicken
- Honey: adds natural sweetness and helps caramelize the chicken
- Montreal seasoning: adds flavor
Combine all the marinade ingredients together and reserve a couple of tablespoons for later. Place the chicken thighs in a glass dish and pour the marinade over the chicken. Flip the thighs over so they get coated on each side. Cover with plastic wrap and store in the refrigerator for at least an hour (up to overnight).

Is It Healthy to Eat Grilled Chicken?

Yes! Skinless chicken is a healthy protein, though a chicken thigh is going to have more fat than a chicken breast. If you want a lean meal, go with a chicken breast. Our motto is balance and moderation in all things. Eating grilled chicken for every meal everyday wouldn’t be a healthy practice and pretty extreme, but a nice piece of grilled chicken paired with some healthy fruits and veggies makes a well-balanced nutritious meal. Try this Fruit Salad with Lemon Dressing…to die for! If you’re looking for more chicken recipes, we have you covered!

How Do You Keep Chicken Moist on the Grill?

There are few tips that help keep chicken moist while grilling it.
- First, place the thighs between two sheets of wax paper and pound them with a meat tenderizer or rolling pin so that each piece has a uniform thickness. Then they will cook evenly and not dry out in the thinner areas while the thicker parts are still cooking. No duh, right?! But it really makes a huge difference and is a step that is often skipped.
- Second, marinate the chicken! I know we just talked about the marinating process, but if you want juicy chicken, then marinating is a must. Don’t skip it!
- Third, set your grill to medium high heat. People often cook their chicken at a temperature that is too high so it gets totally dried out by the time it cooks through. Low and slow is the name of the game here. You want a nice sear on the outside while the inside gets cooked through perfectly.
- Fourth, baste the chicken while grilling. This is where that reserved marinade comes in. Use it to baste the chicken while it is cooking. It will add extra flavor!
- Fifth, and most important of all – LET IT REST! I promise this is life-changing. Let the chicken rest for 3-5 minutes on the counter before you ever serve it up and it will be perfection!
How Long Do You Cook Chicken Breasts on the Grill?

For these grilled chicken thighs, 4-6 minutes on each side should do the trick, but always check the internal temperature to be sure it is 165 degrees. You can also head to our post on cooking chicken in a pan, and all the same principles apply to cooking on the grill.

How Do You Know When Grilled Chicken Is Done?

The most precise way to tell if chicken is done is to use a thermometer. Chicken should be grilled to an internal temperature of 165 degrees.

Another way to tell is to slice into it. When cut, the juices should be clear. This should only be done as a last resort because slicing the chicken always precious juices to drip out. We want to keep all those juices inside if possible!

One last tip for knowing when you’re grilled chicken is done…it will release from the grill naturally. If you go to move it and it is still stuck to the grill, it isn’t ready yet.

Why Does Grilled Chicken Need to Rest?

When the chicken is done on the grill, move it to a plate and tent the chicken with some foil. Allow the chicken to rest for a couple of minutes. Resting allows the juices to redistribute through the meat making it more juicy. Once it has rested, you can top each piece with fresh basil leaves that have been chiffonade. Chiffonade is a fun and fancy way of saying it has been sliced very thinly into ribbons.

We did a quick and easy post on what is chiffonade- how to chop herbs so for sure take a quick peek over there.

Can I Use Chicken Breasts Instead of Thighs?

Chicken breasts can definitely be used instead of thighs. We love this recipe with both. Thighs have a richer and deeper flavor that we prefer, but breasts are a little healthier. The meat tenderizing step is especially crucial when you use chicken breasts so that each chicken breast has a uniform thickness. You will still want an internal temperature of 165 degrees.

Will Honey Go Bad?

Honey will never go bad on its own.

Honey has been found in ancient Egyptian tombs and it is still perfectly good.

Can You Eat Grilled Chicken When Pregnant?

If the chicken has been cooked properly, it is safe to eat while pregnant.

Can I Cook This Chicken on the Stovetop?

Yes, this chicken recipe works great on the stovetop. Grab a grill pan or large skillet and place it on the stove over medium-high heat. Add a little olive oil to help the chicken not stick and cook on one side for 4-6 minutes and then flip and finish cooking on the other side. You can follow the rest of the recipe instructions as written in the recipe card.

Can You Freeze Grilled Chicken?

Grilled chicken freezes quite well as long as you follow a few simple tricks.
- Freeze the thighs whole. Do not cut them up before freezing them. This reduces the surface area of the chicken that could get freezer burn.
- Freeze the thighs separately so that they aren’t touching each other. This will allow the chicken to thaw more evenly. Stick them on a cookie sheet lined with parchment paper and freeze them for 4-5 hours. Once they are frozen, you can throw them all into a ziploc back. Get as much air out of the bag as possible or even better, use a Food Saver!
- Store frozen chicken for up to 1 month. Anything past that is going to start losing its flavor.
What to Eat with Honey Lemon Basil Grilled Chicken

Grilled chicken goes with just about anything, but these are some of our favorite things to eat with this dish:

Storage Tips

Store leftover chicken in an airtight container in the refrigerator for up to 5 days. It also freezes very well. It will keep in the freezer for up to 3 months. Let it thaw in the refrigerator. I prefer to reheat chicken in the oven in a covered baking dish at 350 degrees until heated through. I usually add a little chicken broth to the baking dish too just to help keep it from drying out.

Watch How this Recipe Comes Together…
“}” data-sheets-userformat=”{“2″:12673,”3”:{“1″:0},”10″:2,”11″:4,”15″:”Calibri”,”16″:11}”>

The combination of honey, lemon and basil is one of my favorites! You have your sweetness, your acid and your seasoning which are the three things you need to make the best grilled chicken recipe in town. This dish is simple enough to make the fam on a busy weeknight but spectacular enough to impress your friends at your next BBQ. You’ll love the taste of this tender chicken! Happy grilling!

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

Sweet Basil

Source link
May 31, 2024
Weekly Meal Plan Apr 1, 2024

Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

Holly Nilsson

Source link

March 27, 2024
Weekly Meal Plan Mar 18, 2024

Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

Holly Nilsson

Source link

March 13, 2024
Cilantro Lime Chicken
Marinated and grilled, this Cilantro Lime Chicken recipe is so easy to make.

Tender pieces of boneless chicken are marinated in zesty cilantro, lime, and garlic marinade for chicken that’s juicy on the inside and crispy on the outside!

This easy recipe needs little prep and few ingredients, but it’s loaded with big flavor.

A Zesty Chicken Favorite

We love grilled chicken breasts or thighs and this cilantro chicken is next level for a great marinade.
- With just a few ingredients, this recipe has big flavor.
- Quick and simple, perfect for those busy nights or summer barbeques!
- No grill? No problem! This dish can also be made in the oven as well, making it the perfect meal all year.
- Serve it with rice, in tacos, or chopped on a salad.
Ingredients for Cilantro Lime Chicken
- Chicken – For this recipe, I love boneless skinless chicken thighs as they’re juicy and flavorful. You can use chicken breasts or bone-in chicken thighs or breasts, just adjust the cooking time as needed.
- Marinade – Marinades add flavor but also help to tenderize the meat. This marinade is a simple combination of lime juice, lime zest, cilantro leaves, and of seasonings. Feel free to add in jalapenos or extra red pepper flakes for a spicy kick!
How to Make Cilantro Lime Chicken
1. Mix the marinade in a bowl or freezer bag per the recipe below.
2. Add the chicken and marinate for at least 30 minutes or up to 2 hours.
3. Broil, bake, or grill.
Garnish with lime wedges and cilantro.

Don’t marinate longer than 2 hours or the lime juice can make the chicken mushy.

Serving Suggestions

Tips for Success
- Allow chicken to marinate for at least 30 minutes.
- Fresh lime juice is best in this recipe, the flavor of bottled lime can be bitter.
- The best way to tell if the chicken is fully cooked is to use a meat thermometer, it should reach 165Â°F.
- Leftover chicken is great in a sandwich or sliced over a bed of lettuce for a tasty next-day-at-work salad!
More Grilled Chicken Favorites
Did you make this grilled Cilantro Lime Chicken? Be sure to leave a rating and a comment below!

4.98 from 81 votesâ Click stars to rate now!
Or to leave a comment, click here!

Cilantro Lime Chicken

Marinated Cilantro Lime Chicken is juicy and bursting with zesty flavor.

Prep Time 20 minutes

Cook Time 25 minutes

Marinate 30 minutes

Total Time 1 hour 15 minutes

In a medium bowl, combine all marinade ingredients.

Add the chicken and toss well to combine. Marinate for at least 30 minutes or up to 2 hours.

To Grill

Preheat the grill to medium-high heat (375Â°F). Lightly oil the grill.

Place the chicken on the preheated grill and cook for 7-8 minutes. Turn over and cook an additional 6-8 minutes or until chicken reaches 165Â°F.

Rest for 5 minutes before serving. Serve with lime slices and additional chopped cilantro.

The marinade can be pulsed in a blender a couple of times if you prefer.

Allow chicken to marinate at least 30 minutes.Â Due to the high amount of citrus in this recipe, don’t marinate longer than 2 hours.Â

Fresh lime is best in this recipe, the flavor of bottled lime can be bitter.

Optional add-ins: add 1 teaspoon of chili powder and/or 1/4 teaspoon crushed red pepper to the marinade to add a little bit of heat.Â

To Bake
1. Preheat the oven to 400Â°F.
2. Place chicken on a baking sheet and bake 20-25 minutes or until chicken reaches 165Â°F.
3. Rest 5 minutes before serving. Serve with lime slices and additional chopped cilantro.
To Broil Chicken
1. Place on a grate or rack on a foil lined pan.
2. Broil chicken 4-inches from the element for 5-6 minutes per side.
To Cook Bone-In Chicken Thighs or Breasts
1. Preheat oven to 425Â°F.
2. Add the chicken skin side down (reserve the marinade) and cook 3-4 minutes or until browned. Flip over and cook 2 minutes more.
3. Add remaining marinade to the pan. Bake 25-27 minutes or until chicken reaches 165Â°F. Broil 2-3 minutes to crisp if desired.

Calories: 565 | Carbohydrates: 11g | Protein: 37g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 621mg | Potassium: 528mg | Fiber: 1g | Sugar: 7g | Vitamin A: 413IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course

Cuisine American, Mexican, Tex Mex

Â© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

Source link
February 26, 2024
Air Fryer Chicken Thighs
Crispy skin, juicy meat, and just 5 minutes of prep – these are an easy favorite!

Air fryer chicken thighs are simply seasoned, incredibly delicious and ready in about 20 minutes!

An Easy Way to Prepare Chicken
- Crispy chicken thighs are easy to make in an air fryer, and they’re budget-friendly.
- The air fryer cooks thighs much faster than the oven and with less mess.
- Simply Season and cook – this recipe requires just a few ingredients.
Ingredients for Air Fryer Chicken Thighs

Chicken Thighs – This recipe uses bone-in chicken thighs with skin. You can cook chicken thighs right from frozen however, I prefer to thaw them first if time allows. See recipe notes for boneless chicken thighs.

Oil – Olive oil helps the skin crisp and the seasonings stick. You can skip the oil and spray the thighs with cooking spray if desired.

Seasonings – Use a pre-made chicken seasoning or DIY with the blend in the recipe below. Feel free to add your own favorite spices and seasonings – almost anything goes!

How to Make Air Fryer Chicken Thighs
1. Preheat the air fryer to 380°F.
2. Toss chicken with oil and seasonings and place them in a single layer in the air fryer basket.
3. Air fry for 20-22 minutes.
Air fryer chicken thighs pair well with veggies like broccoli, roasted potatoes, and a salad.

Tips for Juicy Air Fryer Chicken Thighs
- Preheat the air fryer for the best results.
- I recommend skin-on chicken thighs for extra crunch.
- Avoid crowding the air fryer so the food cooks evenly.
- To prevent over or undercooking, use a meat thermometer to check the internal temperature. For chicken, it should read 165°F in the thickest part (away from the bone).
Storing Leftovers

Keep leftover air fryer chicken thighs in an airtight container for up to 4 days in the refrigerator. Enjoy them cold or reheat them in the air fryer.

Freeze thighs in a zippered bag for up to 1 month and reheat them on 50% power in the air fryer, flipping them every few minutes.

More Air Fryer Chicken Recipes

Did you make these Air Fryer Chicken Thighs? Be sure to leave a rating and a comment below!
5 from 23 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Air Fryer Chicken Thighs

These 3 ingredient air fryer chicken thighs are so easy to cook in the air fryer! They turn out crispy on the outside and juicy on the inside every time.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Seasoning Blend (or use pre-made chicken seasoning)

Preheat the air fryer to 380°F.

Combine the seasoning mix in a small bowl.

Pat the chicken thighs dry with a paper towel. Place them in a medium bowl and toss with olive oil. Sprinkle both sides generously with seasoning.

Place chicken thighs in the basket, skin-side down, and cook for 12 minutes. Flip them over and cook for an additional 8-10 minutes or until chicken reaches 165°F.

Transfer the chicken to a place and rest for 5 minutes before serving.

Cook time can vary slightly based on the size of chicken thighs (and brand of Air Fryer). Ensure internal chicken temp reaches 165°F.
For frozen chicken thighs: Cook at 360°F for 25-28 minutes.
For boneless skinless chicken thighs: Use 6 boneless skinless chicken thighs, and cook at 400°F for 12 to 14 minutes, flipping the chicken after 6 minutes.
Preheat the air fryer for best results.
Starting the thighs skin-side down and flipping them makes for crisp skin without burning the seasonings.

Calories: 168 | Carbohydrates: 1g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 101mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

Source link
January 26, 2024
Baked Chicken Thighs
Baked Chicken Thighs are a delicious and very simple main dish.

Prepared in the oven, these this chicken thighs recipe has seasoned crispy skin and tender juicy meat!

While this is simple baked chicken thighs recipe it’s packed with flavor.
- It’s super easy to make and needs just a few minutes or prep.
- Since chicken thighs are dark meat, they’re extra tender and flavorful.
Ingredients for Baked Chicken Thighs

Chicken Thighs: This recipe uses bone-in, skin-on chicken thighs. The bone keeps the thighs nice and juicy while the skin is crispy and delicious.

Oil: A little bit of olive oil helps the seasoning to stick to the skin and makes the skin extra crispy.

Seasoning: I love homemade chicken seasoning on these baked thighs. It’s a simple blend of spices like paprika, garlic powder, and onion powder along with dried herbs.

Any type of pre-made chicken seasoning will work (check the spice aisle at the store) so choose your favorite flavor.

How to Make Baked Chicken Thighs
1. Pat each thigh dry with paper towels and place in a bowl.
2. Drizzle with oil and season per the recipe below.
3. Place the thighs on a foil lined pan with a rack and bake until crispy.
I cook chicken at 425°F, the higher the temperature, the crispier the skin.

This recipe is for 6 oz bone-in thighs, larger thighs will need a longer cooking time.

Cook on a rack if possible so the fat drips away. If you don’t have a rack, they can be cooked directly on the baking sheet.

Bake chicken thighs to an internal temperature of 165°F with a meat thermometer.
How Long to Bake Chicken Thighs

Oven baked chicken thighs require 35 minutes of baking time at a high temperature. Bake until the juices run clear. Keep in mind that boneless skinless chicken thighs will require about less time.
- Chicken Thighs at 350°F – 50-55 minutes
- Chicken Thighs at 375°F – 45-50 minutes
- Chicken Thighs at 400°F – 40-45 minutes
- Chicken Thighs at 425°F – 35-40 minutes (preferred method)
More Chicken Recipes

These chicken thighs are versatile, almost any side dish goes from roast potatoes to green beans or baked sweet potatoes! Here are a few more favorite chicken thigh recipes.
4.99 from 601 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Baked Chicken Thighs

Chicken thighs are simply seasoned and baked until perfectly tender & golden!

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Preheat the oven to 425°F. Line a rimmed baking pan with foil and place a baking rack on top.

Dab the chicken skin dry with a paper towel to remove any moisture.

Drizzle chicken with olive oil and season generously with the seasoning, salt and pepper.

Place the chicken thighs on the rack, skin side up, and bake uncovered 35-40 minutes or until the chicken reaches 165°F.

Turn the broiler on high and broil the skin for 2-3 minutes to crisp if needed.

We love homemade chicken seasoning, but any premade chicken seasoning can be used. The salt level can vary by brand, so taste a little bit of the seasoning to ensure it has enough salt. If needed, add additional salt to the chicken.
Chicken thighs can vary in size from 5 to 10 oz, the cooking time is for 6 oz chicken thighs. If the thighs are larger, they may need extra time.
Leftover chicken can be stored in the fridge in an airtight container for up to 5 days. Freeze cooked and cooled chicken thighs in the freezer for up to 4 months.

Calories: 358 | Protein: 23g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 111mg | Potassium: 296mg | Vitamin A: 120IU | Calcium: 15mg | Iron: 1.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
More Recipes You’ll Love
Holly Nilsson

Source link
January 10, 2024
Chicken and Broccoli Stir Fry
Chicken and Broccoli Stir Fry is an excellent go-to lunch or dinner option. You know those busy busy days when you need a meal on the table quickly (and you’ve literally got nothing to go to at 5pm)… this is going to be your saving grace!

Juicy chicken pieces and tender crisp broccoli are mixed with a homemade stir fry sauce to create a quick meal that the whole family will love!

I love serving this chicken broccoli stir fry recipe over rice, but you can serve it over noodles if you’d like, or even enjoy it on its own!

Chicken Stir Fry is a go-to around here! All of us absolutely love it, it takes just minutes to make and it’s fresh and healthy!

I’m always looking for homemade lunches (and dinners) that taste great and reheat well and this Chicken and Broccoli Stir Fry fits the bill perfectly.

The great thing about chicken stir fry is that it’s loaded with fresh veggies and lean protein so it’s the perfect meal! While this recipe is simple with just broccoli, feel free to add in whatever is in your fridge to make it your own! Peppers, mushrooms and zucchini are great choices too!

It’s just one of many recipes I’ve tried from the newest addition to my beloved cookbook collection, The Weekday Lunches & Breakfasts Cookbook! This yummy book was written by my good friend Mary (who blogs over at Barefeet in the Kitchen)!

It’s packed with easy meal ideas for breakfasts and lunches (and if you’re anything like us, they make perfect dinners too). I can assure you first hand that Mary’s recipes are always easy to make and nothing short of delicious. You can grab your copy here on Amazon!

How to Make Chicken Stir Fry

Chicken Stir Fry always turns out the best when you cook it at a high temperature. This ensures that you don’t overcook the chicken or broccoli and adds a nice brown crust to the chicken. I like to make sure that all of my ingredients are prepped before I begin cooking so I am not scrambling to get everything into the skillet on time!

Browning your onion and chicken in your skillet adds tons of flavor to this dish, so resist the urge to stir your skillet too soon! Using chicken thighs ensures delicious juicy bites of chicken every time however you can certainly replace it with chicken breasts if you prefer. Be sure to watch the chicken breasts don’t overcook.

Adding oil your skillet ensures the chicken doesn’t stick while it’s cooking. If it does stick a bit that’s ok because the sauce will deglaze, and all of that deliciousness will add a ton of flavor to this chicken and broccoli stir fry.

While you cook your chicken and steam your broccoli, you can quickly stir together your sauce ingredients. Once you add your sauce, make sure you scrape the bottom of your skillet well to add in those yummy browned bits and stir it all to combine.

Once it is thickened, you are set with a delicious at-home meal option that tastes better than take-out! Serve this easy meal over rice or noodles for the perfect meal!

This chicken and broccoli stir fry can be made ahead, which makes dinner time even faster. I love packing it for school lunches too! It will last about 3 days in the fridge in an airtight container, and can be reheated in a microwave or on the stove top! (And remember you can grab your copy of this awesome book here).

More Take Out Favorites
5 from 117 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Chicken and Broccoli Stir Fry

Tender chicken and broccoli tossed in a deliciously simple stir fry sauce.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Cook ModePrevent your screen from going dark

Heat a large stainless steel skillet over medium-high heat. Add ½ tablespoon of oil, and let it warm for a few seconds. Add the onion strips and let them cook for 2 minutes. Add the garlic and stir. Push the garlic and onion to the outside of the pan.

Pour the remaining oil in the center of the skillet. Add the chicken. Spread across the skillet and sprinkle with cornstarch. Cook without stirring for 2 minutes, until browned, and then use a sturdy metal spatula to lift and flip each piece of chicken. Cook for 1 minute.

While the chicken is cooking, stir together the soy sauce, honey, and chili paste. Add the sauce to the skillet and stir to combine.

Add the broccoli on top of the other ingredients and cover with lid. Cook for 2 minutes. The broccoli should be bright green and barely softened. Remove the lid and stir, scraping up any bits of sauce or meat from the bottom of the skillet. Simmer 1 minute to thicken the sauce, stirring frequently. Serve on its own or over rice, if desired.

Boneless skinless chicken breasts may be substituted for the thighs in this recipe. However, breasts will cook faster, so take care not to overcook.
Recipe published with permission from The Weekday Lunches & Breakfasts Cookbook.
*Nutrition calculated without rice.

Calories: 336 | Carbohydrates: 20g | Protein: 36g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 161mg | Sodium: 885mg | Potassium: 737mg | Fiber: 2g | Sugar: 11g | Vitamin A: 465IU | Vitamin C: 64.5mg | Calcium: 63mg | Iron: 2.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine Asian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Repin this Scrumptious Stir Fry
Holly Nilsson

Source link
May 8, 2018