Chicken Thighs

rogan

rogan

rogan

Associate
Joined
15 Jul 2011
Posts
1,528
Location
London
So i got some chicken theighs on the clearance isle today at sainsburys but last time i did them i cut the meat off and fried it and it kinda ruined the texture and flavour

so to all you cuisine experts, best way to cook them?

ill mix the meat into noodles and a chinesey sauce after cooked!
 
If you want to use them in a chinese stir fry type dish, I'd oven cook them with the bone in (use a marinade if you've got one). After cooking just strip the meat away from the bone and toss into your stir fry.
 
Thighs go really well in a Coq Au Vin. I also often just roast thighs in the oven with plenty of salt and black pepper on the skin and a little bit of olive oil drizzled over them. Great to then have with salads, veg and potatoes, whatever really.
 
i roasted? or put them in the oven for an hour and a bit in a weak chicken gravy with herbs and black pepper then ripped it all off the bone, and mixed it in with a blackbean sauce

delicious, will deffo be buying thighs more often
 
I always do my thighs the same way(regardless of marinade etc), bone out and flattened on a griddle. Skin side down first to get crispy and then flip for a minute or so on the other side. Always really juicy and with a lovely crispy skin.
 
Tandoori chicken thighs are good.

Remove the skin and make a few slashes.

Marinade in vinegar and chili powder for about 20 minutes, then clean dry off with kitchen paper.

Marinade in yoghurt, cumin, coriander, turmeric, ginger and garlic for 24 hours and then roast.

I'm sorry I can't give you exact quantities, but I've done it so many times it's instinct. It's based on a Keith Floyd recipe although he doesn't use turmeric.
 
One method I tried recently was the top and bottom method of cooking them, where you place them on a hot roasting tin lined with baking paper and do the same on top, i.e. also place a very hot roasting dish lined with baking paper upside down on top of the pieces of chicken. This makes the skin very crispy but keeps the meat tender. They also cook very evenly as they're cooking from both sides.
 
Marinate in:
Olive oil
Zest of 4 lemons
2 lemons
5 sprigs of chopped rosemary
5 sprigs of chopped sage
3 cloves chopped garlic
Salt and and lots of pepper

Then roast!
 
LOVE chicken thighs! Best bit on the bird IMO

put a bit of oil on a tray, wipe the chicken skin on it then place on tray skin upwards, add veg if desired. salt+pepper, roast.
 
OMGWTFNOBBQ suggestions? :p

Grilled chicken thighs are just epicness, although can be slightly challenging dealing with the flare-ups :D For cheat version, oven bake 'em then finish them on the grill :cool:
 
Rich_L said:
OMGWTFNOBBQ suggestions? :p

Grilled chicken thighs are just epicness, although can be slightly challenging dealing with the flare-ups :D For cheat version, oven bake 'em then finish them on the grill :cool:
Click to expand...


Most of us are British, we get about 1 week a year that's good enough to be stood outside BBQing in. :P
 
Whip the bone out, stuff with mozzerella, torn basil leaves and sliced baby tomatoes, wrap it up in parma ham, fry it off to seal and colour then into the oven for 10-15 mins. Lovely!
 
Tonight I'm going to slash them to the bone, cover with marinade and roast them in a hot oven. Served with potato wedges and roast Mediterranean vegetables. My marinade will be a mixture of crushed garlic, lime juice, olive oil, garlic, chilli and salt. I'm going to be using Dave's Insanity Sauce so expect to hear me complaining about the after-burn tomorrow :D
 
I bought a pack of 8/9 skin on thighs for £3.85 in ASDA. Roasted half with lemon juice salt & pepper, then took off the bone and made this: http://www.bbcgoodfood.com/recipes/681647/vietnamese-chicken-salad which I would definately reccomend. Very fresh, healthy and clean flavours. The other 4 I trimmed, slashed and marinated in youghurt, lemon juice and tandori spice mix for very hot roasting tonight served with salad :)

Would very rarely use chicken breasts. Thighs have so much more flavour, and are miles cheaper!
 
Last edited:
ideal for tray baking

chicken thighs, spuds, chorizo and tomatoes all in a big tray, sprigs of thyme and drizzled in olive oil..add whatever else you want as you go, parsnips, garlic

or zest a few lemons, mix the zest with brown sugar then sprinkle over the thighs skin..again roast with whatever you want and the sugae caramilses the skin nicely and has a zesty finish
 
You must log in or register to reply here.
Back
Top Bottom