Good lord, 18 posts, and noone has suggested just frying them?
Start soaking the chicken thighs in buttermilk, and mix equal parts fine cornmeal and flour, throw in a half teaspoon of baking soda, and add salt/pepper and a slight pinch of cayenne if you wish. Beat some eggs, add in the hot sauce of your choice if you’re feeling spicy (green Tabasco is yummy but mild - if you want a kick, go for a good Louisiana hot sauce).
Split your dry ingredients into two bowls - take the chicken out of the milk, dredge in one bowl, dunk in the egg/hot sauce mixture, then dredge again, then straight into a half inch or so of corn oil at frying temperature.
Pan-fried chicken thighs are the nommms.
ETA: aceplace57 beat me to it! But I still say the double-dunk method makes for some tasty fried chicken.
Do you have a rice steamer? If so, I like to bone thighs* then marinate them either in Italian dressing or olive oil/garlic, then add extra garlic (I should admit I love garlic more than most people do, for many the garlic in Italian dressing is enough) and a few assorted spices (salt, paprika, rosemary, lemon pepper, whatever’s handy) and cook them in the steamer with the rice. (While it’s a lot healthier than fried or lots of baked recipes, there are ‘drippins’ and they drip into the rice.) Then I cut them up and mix them into the rice and eat it as a one-dish with a salad; very simple, very tasty, relatively healthy.
peel and cut up some potatoes, cut thighs into roughly bite-sized pieces, toss both in baking dish with salt, pepper, water, olive oil, garlic (no need to peel) and rosemary branches.
Bake 40min or so, stirring once in awhile. Salt and pepper and EAT. Nom nom nom.
Skin and debone them, then cut them into chunks and thread the chunks onto skewers, alternating the chunks with pieces of onion. Grill the skewers on one of those ridged grill pans, and baste them with bottled teriyaki sauce during the last 30 seconds or so of grilling. Serve with rice and salad.
If they sell a product called Chicken Tonight in your area, I always liked those dishes- pretty easy and very tasty. Unfortunately not many places carry it anymore (not since it killed all those poor boarding school kids), but it’s still good and has its own dance.
Apricot chicken- 1 cup of apricot preserves, an envelope of onion soup mix, and a cup of French dressing- bake for an hour at 350F and serve with rice.
Last night I got a couple of boneless chicken thighs out of the freezer and fried them. I made a coating of flour, Old Bay, savory, freshly-ground pepper, salt, a dash of garlic powder, and a dash of cayenne pepper. Roomie baked an acorn squash with butter and brown sugar, and I made some mac’n’cheese.
Mmmm! I wonder if I have chicken thighs in freezer. I usually get boneless/skinless on sale and stock up. We use them a LOT.
The kid favorite in our house is super-simple. Brown the chicken for a few minutes in a skillet (both sides). Then mix up whatever kinds of barbeque sauce you have leftover in the fridge, and add a shot or two of whatever kind of juice you have (I usually use orange). Add it to the skillet deep enough to at least half-cover the chicken, and simmer away until done.
It tastes a lot workier than it sounds, and I’m always trying to use up odds and ends from the fridge!
Now I have to get some chicken and try it myself.
