Chicken thighs are one of the most underrated portions of meat because they are meaty and flavorful. They’re juicy, quick to prepare, and frequently much cheaper than breast meat, so they’re a surefire hit for lunches and dinners. Whatever method you choose, our chicken thigh recipes will help you make the most of this luscious meat.
We’re here to tell you if you’ve ever wondered what to do with chicken thighs! Chicken thighs are helpful for so many things, and they deserve to shine! Or, more specifically, their time on your stovetop, grill, or Instant Pot! Chicken thighs are abundant in protein and, despite being “black meat,” they are healthier than you would expect. The best part? They’re frequently significantly cheaper than chicken breasts and far tastier. In light of this, we’ve compiled a list of our 30 favourite chicken thigh recipes to make it easier than ever to get started cooking this excellent and underappreciated part of the chicken. There’s a chicken thigh dish here for every taste, season, and dietary concern, from basic one-pot braised chicken thighs to Instant Pot chicken thigh recipes to classics like French coq au vin! You may also find more chicken thigh recipes on Gousto.
A List of the Chicken Thigh Recipes
These are some of the chicken thigh recipes you can make. You can also look for boneless chicken thigh recipes, chicken thigh recipes UK, recipes with chicken thighs and many more. Below is the list of the best chicken thigh recipes:
1. Aromatic Sri Lankan-Style Chicken Thigh Curry
Coconut, coriander, and a beautifully aromatic handmade curry paste flavour this Sri Lankan-style chicken thigh stew. Serve with rice, coriander, and crispy onions for crunch.
- Take the chicken out of the fridge, open the package, and let it air before you begin cooking.
- In a saucepan with a cover, bring the basmati rice and 300ml [600ml] cold water to a boil over high heat.
- Reduce the heat to very low and cook, covered, for 10-12 minutes, or until all the water has been absorbed and the rice is good to eat.
- Remove the rice from the heat and keep covered until ready to serve.
- While the rice is cooking, heat a large, wide-based pan (preferably nonstick with a matching lid) with a drizzle of vegetable oil over medium-high heat. Once hot, add the chicken breast portions and cook for 3 min on each side or until golden
- Meanwhile, peel the brown onion[s] and chop very roughly
- Peel (scrape the skin with a teaspoon) and chop the ginger roughly.
- Peel and chop the garlic very roughly.
- Roughly, separate the coriander leaves from their stalks and set them aside.
- In a food processor, combine the onion, ginger, garlic, and cayenne pepper (if you can’t handle the heat, go easy! ), curry powder, and coriander stalks (save the leaves for decoration!).
- It is your Sri Lankan-style curry paste. Cook until smooth or finely minced.
- Cook for 3-4 minutes after adding the Sri Lankan-style curry paste to the browned chicken.
- It would help if you heated half a kettle.
- If necessary, coarsely chop the creamed coconut and dissolve it in 250ml [400ml] hot water.
- Add red wine vinegar, soy sauce, and one teaspoon of sugar (2 teaspoons) to make your coconut stock.
- Cook, covered, for 10-15 minutes, or until a rich sauce has formed and cooked the chicken thoroughly (no pink flesh!).
- While the curry is simmering, coarsely cut the reserved coriander leaves.
- Once the chicken is nice to eat, take it to a clean board and shred it with two forks (known as ‘pulling’).
- Return the pulled chicken to the pan and season with salt and pepper – your Sri Lankan-style chicken curry is ready.
- Serve the chicken curry in Sri Lankan manner over basmati rice.
- Garnish with crispy onions and coriander leaves.
You’ll infuse this chicken curry with aromatic, mouth-watering flavours by blending Indian spices with slow-cooked pepper, coconut, and coriander. Enjoy with a side of lemongrass-infused rice.
- Preheat the oven to 240°C (fan)/220°C (gas 9)
- Remove the pepper[s]’ seeds and pith with a teaspoon and cut them into thin strips.
- Red onion[s] should be peeled and neatly sliced.
- Make a pot of water.
- Heat 1 tbsp [2 tbsp] vegetable oil in a big, wide-based pan (ideally nonstick, with a matching cover) over high heat.
- Once heated, add the chicken thighs and season well with salt—Cook for 3 minutes on each side or until browned.
- Once browned, move to a tin foil-lined baking sheet (keep the pan!) and bake for 10 minutes or until cooked through (no pink flesh!)
- Return the pan to medium-high heat while the chicken cooks.
- Add pepper strips, red onion slices, and a generous dose of salt and sugar.
- Simmer for 5 minutes, lower to low heat and cook for another 15 minutes or until softened and caramelized.
- Meanwhile, fill a cup halfway with hot water and add the creamed coconut (still in its packing!) (this softens the naturally hard cream)
- Peel the ginger and garlic (scrape the peel off with a teaspoon), then finely chop (or grate) both.
- Rolling pin the lemongrass stalk[s], cut through the middle lengthwise, remove the tough outer layers, leave away for later, and finely slice the soft inner core[s].
- In a saucepan with a cover, bring the basmati rice, 300ml [600ml] cold water, and the outer lemongrass layers to a boil over high heat.
- Reduce the heat to very low and cook, covered, for 12-15 minutes, or until it absorbs all the water —Cook the rice.
- Remove from the heat and keep covered until ready to serve – this is your lemongrass rice.
- Cook for 2 minutes after adding the chopped ginger, garlic, lemongrass core, curry powder, and nigella seeds to the onion pan.
- Finely chop the coriander, including the stems.
- Return the cooked chicken to the pan with 200ml [400ml] boiling water, softened creamed coconut, and chicken stock mix.
- Cook, covered, for another 5 minutes or until the sauce has thickened.
- Once thickened, shred the cooked chicken with two forks in the pan and combine everything – this is your shredded chicken, pepper, and lemongrass curry.
- Serve with lemongrass rice on the side and half of the chopped coriander stirred with the shredded chicken, pepper, and lemongrass curry.
- Garnish with the remaining coriander.