Top Rated Chicken Thigh Recipes

Tim Love steps away from Texan cuisine and shares a homey side of himself with this roasted chicken thigh recipe.  Click here to see 101 Ways to Cook Chicken
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At Café Adelaide and the Swizzle Stick Bar, Chef Chris Lusk stuffs a French baguette with a roast chicken thigh confit, tomatoes, and pickles to create his interpretation of this classic Louisiana-style sub sandwich. 
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Slow Cooker Shredded Chicken Nachos
Get together in the fast lane with a slow-cooked munchie. These shredded chicken nachos will change the way you look at your slow cooker. Click here for more of the 101 Best Slow Cooker Recipes
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Peppered Chicken with Tomatoes and Zucchini
This is another very simple chicken dish, concentrating on big flavor — this time it’s pepper, with a glancing visit to India. It’s an all-in-one dish with the tomatoes and zucchini, although you may want to serve it with rice or new potatoes.
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Chicken Thigh Sandwich
Chef Michael Ferraro won the Mezzetta sandwich charity challenge with this recipe, and after trying it, it's easy to tell why. Don’t be intimated by the steps in the recipe — you can easily make the pesto and aioli while the chicken thighs cook, or, prepare them ahead of time to use later. Click here to see How to Make the Perfect Sandwich.  
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Chicken Salad
Salads of Laos and Thailand tend not to focus on leafy greens but rather use meat, seafood, fruit and herbs as their main ingredients. Unlike green salads, this dish can be made several hours in advance and chilled until ready to serve.
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Coronation Chicken Sandwich
The dish was created for and served at the 1953 coronation of the baby Prince George's great-grandmother and current British monarch, Queen Elizabeth II. Since it's become a classic favorite in Britain and has made the leap across the pond. My version adds diced apples and golden raisins to the traditional apricot as the fruit component, replaces the original mayonnaise "lightened by cream" with yogurt and crème fraîche and switches out red wine in favor of white.      But it remains true to the dish’s spirit as a curried chicken salad with fruit.  At Jones Wood Foundry, Coronation Chicken is on the menu as a sandwich, embraced by a toasted baguette lined with butter lettuce and topped with slivered almonds.
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I was at the grocery store and found myself stopping at Buffalo Wing Sauce (I used an all natural) and immediately thought about making a frittata. (I do that often). Immediately walking to the meat I just asked for a small double breast of boneless chicken. (Mine was actually .60). I don’t mind dairy, therefore you will find gorgonzola as an ingredient. If you are following the Paleo diet, then you can omit but this is a gluten-free breakfast. I also added three scallions because I can’t have enough but you can add less. You may notice that I make frittata’s often. Yes — I do. You can be extremely creative and best part everything is done in one pan. I like easy cleanup. You can also make this in muffin tins — just use a parchment paper liner. They seem to work best! I am thinking about making these as "Buffalo Chicken Bites" the next time we entertain. How cute and delicious will these be for my friends! I will use my mini-muffin tins — I can’t wait…. YUM… Click here to see more recipes from Cindy's Table.
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The recipe was shared with us by chef John Johnson, from the Four Season's New York's Garden Restaurant. His uncle Leo, from North Carolina, would take John camping when he was a boy during the summer, and at least once during the trip Uncle Leo would fry up a large batch of chicken, and would serve it with a sweet syrup, hot sauce, and a squeeze of fresh lemon based dipping sauce. Chef Johnson dug into his nostalgic past and decided to take his Uncle Leo's idea and place it on The Garden menu. Click here to see 101 Ways to Cook Chicken
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General Tso's Chicken
Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for which I make an exception. When served, it tends to provoke that moment of rapt, intense silence at the dinner table that is one of the tokens of true appreciation. Slices of chicken thigh meat are first deep-fried in a light batter, then tossed in a sophisticated sweet-sour sauce laced with chile. General Tso's chicken is supposedly a Hunanese dish, but it's virtually unknown in Hunan Province. It was actually invented by Peng Chang-Kuei, a Hunanese exile chef in Taiwan, and cooked by him in his one-time New York restaurant. It has since been taken so much to the heart of Americans living in the northeast that it is now known as the very essence and emblem of Hunanese cuisine. This version of the dish is based on the recipe I learned in Peng Chang-Kuei's kitchen in Taipei. The dish is usually made with boned chicken leg meat, although you can use breast if you prefer. Do make sure your wok is stable before using it for deep-frying: it's important to use a wok stand with a round-bottomed wok. Click here to see Regional Chinese Cooking Made Easy.
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Sriracha-Marinated Chicken Bánh Mì
Vietnamese bánh mì sandwiches have become so trendy over the past five years that it's almost painful. It's gotten to the point when you see one on a menu that you know before ordering that it's best to stray far, far away from that portion of it. Besides, why order something out that you can make just as well if not better at home. There, I said it. You don't have to be Vietnamese to make a good bánh mì, and it's easy. The basic ingredients for a bánh mì sandwich? Steamed, pan-roasted, or oven-roasted meat and soy fillings like Vietnamese sausage, pork patties, pork liver pâté, and grilled chicken, topped with cucumber slices, cilantro, shredded pickled carrots and daikon, mayonnaise, sliced chiles, and chile sauce. This simple recipe (really simple, I swear) combines two of the above ingredients — chicken (thigh meat) and chile sauce (Sriracha) — for a moist, flavorful effect. The key to great bánh mì? Moist meat. Adequate distribution. Overall moisture. And is just good bread with a thin crust and strategic layering technique for maximum ingredients and efficient distribution. This recipe was carried out using some really terrific bread baked by Leske's Bakery, a Bay Ridge, Brooklyn, original since 1961, and bought at Chubby Mary's, a new favorite sandwich shop by the Artichoke Basille crew in New York's East Village. What's the big deal about the bread? You don't need to go to Leske's or Chubby Mary's (though you could do much worse), but a really light and airy bread that's crusty outside and still moist and airy inside will be key. (Leske's would be great for a po'boy, too, by the way.)  Click here to see 7 Easy Sriracha Recipes.
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Inspired by Home Cooks
This is an easy recipe to fix when expecting unexpected company!
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