# Chicken thighs **URL:** \ **Category:** Cafe Society\ **Created:** [April 23, 2017, 6:11pm UTC](https://boards.straightdope.com/t/chicken-thighs/785084 "2017-04-23T18:11:44Z")\ **Posts on this page:** 11\ **Page:** 2
**Author:** ![SmartAleq](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/smartaleq/32/163_2.png) [@SmartAleq](https://boards.straightdope.com/u/SmartAleq)\ **Post date:** [April 24, 2017, 12:46am UTC](https://boards.straightdope.com/t/chicken-thighs/785084/21 "2017-04-24T00:46:19Z")
My favorite for when I don’t want to fuss much. You’ll need: Butter Quite a lot of finely chopped fresh garlic Italian style bread crumbs Fresh grated asiago or parmesan cheese. Take the skin off the thighs, and preferably use boneless as well, they just do better. Melt the butter in a biggish bowl in the microwave with the chopped garlic in. In a pie pan or similar shallow dish mix together the bread crumbs and grated cheese. You can add salt and pepper if you like. Dredge the thighs through the butter mixture then roll around in the crumb mixture, and place them in a baking pan–if you’re using boneless, tuck the thigh back into a nice tidy shape. Take the remaining crumb/cheese mixture and dump it into the remaining butter and mix it all up with your fingers, then scatter over the thighs in the pan. Bake at 375F for forty minutes or so, until the juice runs clear. Serve with rice. Vampires will avoid you for days after this meal. It reheats super well for lunch the next day too. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [April 24, 2017, 1:57am UTC](https://boards.straightdope.com/t/chicken-thighs/785084/22 "2017-04-24T01:57:32Z")
> [@Johnny\_L.A](#): > > Later, before dinner, she said it was ‘zesty’. She liked it on the baked chicken, and said it was really good. 🙂 Glad it came out ok. To echo another poster - we always have a bottle or three of Goya Mojo Criollo marinade in the pantry for just such an occasion. ---
**Author:** ![actualliberalnotoneofthose](https://avatars.discourse-cdn.com/v4/letter/a/e79b87/32.png) [@actualliberalnotoneofthose](https://boards.straightdope.com/u/actualliberalnotoneofthose)\ **Post date:** [April 24, 2017, 2:07am UTC](https://boards.straightdope.com/t/chicken-thighs/785084/23 "2017-04-24T02:07:50Z")
Don’t have a suggestion, but chicken thighs are one of my favorite and insanely cheap foods. I usually just season and bake them or my wife makes some recipe that has 2 ingredients as far as I know - sriracha and butter. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [April 24, 2017, 2:10am UTC](https://boards.straightdope.com/t/chicken-thighs/785084/24 "2017-04-24T02:10:15Z")
I’ve been doing a bastardized version of [this sheet-pan chicken](http://nyti.ms/2p7DmIg) lately. The heart of the recipe is the technique: throw some marinated chicken thighs (or drumsticks, or both. I just like thighs) on a sheet pan with some potatoes (or nothing, or squash, or whatever), cook for 45 minutes or so at 425 degrees. The recipe I linked calls for arugula and a yogurt sauce; I’ve never done either because the days I’m making this I’m usually at the non-fancy grocers, and they have neither arugula or non-greek plain yogurt in anything other than huge containers. Regardless, the recipe is great without it, and you could really dress the chicken however you want (BBQ / oil & Italian herbs / chipotle / whatever you have lying around). ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [April 24, 2017, 8:09am UTC](https://boards.straightdope.com/t/chicken-thighs/785084/25 "2017-04-24T08:09:41Z")
My favourite way to cook chicken thighs: Put them on top of some sliced onions in a large roasting pan Bake in the oven, uncovered for 25 minutes until the outside it crisp and brown (they’re not cooked through at this point though) Take them out of the pan, then add in: 2 cups uncooked rice Lots of diced vegetables - carrots, red pepper, mushrooms, etc about a litre of good stock herbs, saffron, salt place the chicken pieces back on top and bake in the oven for 45 to 50 minutes - or until the rice has absorbed the stock and the chicken is cooked through. The juices from the chicken contribute to the flavour of the rice - the steam from the rice cooks the chicken very nice and moist, and the chicken being on top means that the skin stays crispy. ---
**Author:** ![jtur88](https://avatars.discourse-cdn.com/v4/letter/j/e9c0ed/32.png) [@jtur88](https://boards.straightdope.com/u/jtur88)\ **Post date:** [April 24, 2017, 11:54am UTC](https://boards.straightdope.com/t/chicken-thighs/785084/26 "2017-04-24T11:54:27Z")
Chicken is amazingly versatile. I start with sauteed onions and a poblano pepper, add chicken and water, simmer covered until the chicken falls off the bone. Discard he bones and use the sauce to cover anything appropriate. Skimp as much as you want, one thigh is plenty for two servings, the chicken here is basically a condiment. Use pracically any leftover vegetables as filler. Each variation is different. It can be with paprika, for Hungarian noodles. It can be with raisins and coconut for curry. It can be with chocolate, banana and peanut for Ethiopian wat. It can be with okra for gumbo. Just serve it over the appropriate starch base to conform with the ethnicity of the dish. Rice, noodles, potato, whatever. ---
**Author:** ![Scumpup](https://avatars.discourse-cdn.com/v4/letter/s/ce73a5/32.png) [@Scumpup](https://boards.straightdope.com/u/Scumpup)\ **Post date:** [April 24, 2017, 12:36pm UTC](https://boards.straightdope.com/t/chicken-thighs/785084/27 "2017-04-24T12:36:31Z")
Skin them. Use the skin to make gribenes or something. Slice up some onions and some peppers, hot or sweet as you prefer. Season the thighs with salt and black pepper and some smoked paprika if you have any. Wrap up little aluminum foil parcels consisting of a thigh and some peppers n’ onions. Cook over medium indirect heat on a closed grill, if you can, or bake them in the oven at 425 for an hourish. The meat should be fall apart tender when they are done. I serve white flour tortillas with mine. Rice works too. Some raw tomato and cucumbers on the side is nice. ---
**Author:** ![Paintcharge](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/paintcharge/32/7946_2.png) [@Paintcharge](https://boards.straightdope.com/u/Paintcharge)\ **Post date:** [April 24, 2017, 3:24pm UTC](https://boards.straightdope.com/t/chicken-thighs/785084/28 "2017-04-24T15:24:04Z")
I’m a big fan of this [maple mustard chicken](http://rachelschultz.com/2012/07/11/worlds-best-chicken/) recipe. ---
**Author:** ![John\_Mace](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/john_mace/32/185_2.png) [@John\_Mace](https://boards.straightdope.com/u/John_Mace)\ **Post date:** [April 24, 2017, 5:30pm UTC](https://boards.straightdope.com/t/chicken-thighs/785084/29 "2017-04-24T17:30:20Z")
> [@Mangetout](#): > > My favourite way to cook chicken thighs: > > Put them on top of some sliced onions in a large roasting pan > Bake in the oven, uncovered for 25 minutes until the outside it crisp and brown (they’re not cooked through at this point though) > > Take them out of the pan, then add in: > 2 cups uncooked rice > Lots of diced vegetables - carrots, red pepper, mushrooms, etc > about a litre of good stock > herbs, saffron, salt > place the chicken pieces back on top and bake in the oven for 45 to 50 minutes - or until the rice has absorbed the stock and the chicken is cooked through. > > The juices from the chicken contribute to the flavour of the rice - the steam from the rice cooks the chicken very nice and moist, and the chicken being on top means that the skin stays crispy. Isn’t that basically paella, except done in an oven? Right down to the saffron. ---
**Author:** ![Little\_Nemo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/little_nemo/32/3120_2.png) [@Little\_Nemo](https://boards.straightdope.com/u/Little_Nemo)\ **Post date:** [April 25, 2017, 7:16am UTC](https://boards.straightdope.com/t/chicken-thighs/785084/30 "2017-04-25T07:16:37Z")
Spicy Caramel Chicken - [video](https://www.youtube.com/watch?v=5KMVsL0uqBE) and [recipe](http://foodwishes.blogspot.com/2015/08/spicy-caramel-chicken-and-history-lesson.html) ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [April 25, 2017, 8:59am UTC](https://boards.straightdope.com/t/chicken-thighs/785084/31 "2017-04-25T08:59:38Z")
> [@John\_Mace](#): > > Isn’t that basically paella, except done in an oven? Right down to the saffron. Sort of - although I would put chorizo and tomatoes in paella - and I don’t use paella rice for this - just regular long grain Sometimes, I use curry spices for this dish and it’s sort-of-biryani instead of faux-paella [Previous page](https://boards.straightdope.com/t/chicken-thighs/785084.md?page=1)