Tasty Chicken thighs. Chicken thighs are cheaper, tastier, and much easier to cook than chicken breasts. They're extremely versatile, and are delicious in curries, stews, and sheet pan dinners. Chicken thighs are the perfect cut for grilling, shredding or simmering in a slow cooker.
Carve off slices of chicken to fill a pita. Consider this a cheater's paella that'll satisfying any comfort food craving. The rice is cooked with wine, chicken broth, diced tomatoes, and smoked paprika. You can have Tasty Chicken thighs using 2 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Tasty Chicken thighs
- You need 10 of bone chicken thighs.
- You need 1 bottle of lawrys Herb and Garlic marinade.
Then, add crispy chicken thighs, sausage, and veggies to the mix. Sprinkle remaining salt and pepper on either side of each chicken thigh. Arrange chicken thighs skin-side up on top of the vegetables. A simple spice blend gives tons of flavor to the crispy skin and moist, juicy thigh meat.
Tasty Chicken thighs instructions
- The night before...remove skin and fat from chicken thighs. Pour half of marinade into baking dish. Place cleaned (except for bone) chicken thighs on top of marinade. Pour remaining marinade over chicken. Use tongs or your hands to make sure all the chicken is covered thoroughly..
- Cover tightly with foil and refrigerate for 16-24 hours. Foil should be very tight over meat..
- Remove from fridge and bake at 350F for 1 hour with foil still intact and tight on top of the meat..
- Remove foil and continue baking for 20 minutes..
- Let rest and serve..
This is in the oven in just minutes for a delicious (and budget-friendly!) main dish. Season chicken thighs with salt and pepper. Add chicken, skin-side down, and sear both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.) Chicken thighs are cheaper, tastier, and much easier to cook than chicken breasts. Use cooked chicken thighs for quick meals throughout the week. They're cooked in white wine and served with a lemon-garlic cream.