HONEY-GARLIC CHICKEN THIGHS
Sticky, easy honey-garlic chicken made simple, with the most amazing 5-ingredient honey-garlic sauce that is so good you'll want it on everything! Garnish with parsley and serve over vegetables, rice, pasta, or a salad.
Provided by ERIKIM21
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Season chicken with garlic powder, salt, and pepper.
- Heat a pan over medium-high heat. Add chicken and sear until golden, 10 to 12 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Drain most of the excess grease from the pan, leaving about 2 tablespoons behind.
- Arrange chicken thighs skin-side down in the pan. Place crushed garlic between the chicken and fry until fragrant, about 30 seconds. Add honey, water, vinegar, and soy sauce. Increase heat to medium-high and cook until sauce reduces down and thickens slightly, 3 to 4 minutes.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 17.4 g, Cholesterol 64.1 mg, Fat 11.3 g, Fiber 0.2 g, Protein 18.3 g, SaturatedFat 3.1 g, Sodium 232.2 mg, Sugar 15.8 g
GARLIC-BROWN SUGAR CHICKEN THIGHS
I love the crunchy chicken skin and brown sugar pan sauce that comes out of this.
Provided by Jason
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Season chicken thighs with salt and pepper.
- Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear until brown, 2 to 3 minutes per side. Remove chicken to a plate.
- Melt remaining butter in the skillet. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Remove from heat and stir in brown sugar, honey, oregano, thyme, and basil until well combined. Return chicken to the skillet.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 263.7 calories, Carbohydrate 9.5 g, Cholesterol 82.5 mg, Fat 16.2 g, Fiber 0.1 g, Protein 19.3 g, SaturatedFat 6 g, Sodium 86.5 mg, Sugar 8.8 g
HEIRLOOM GARLIC CLOVE CHICKEN THIGHS
Provided by Valerie Bertinelli
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Season the chicken with 1 1/2 teaspoons salt and a few grinds of pepper. Heat the butter and oil in a large, deep cast-iron skillet over medium-high heat until hot. Add the chicken skin-side down and cook, undisturbed, until deep golden brown, about 5 minutes. Turn the chicken over and turn off the heat. Add the wine, then nestle the olives, thyme, garlic and shallot around the chicken. Return the liquid to a simmer over medium-high heat, then transfer to the oven and roast until the chicken is golden and cooked through, about 1 hour and 15 minutes.
- Transfer the chicken, garlic and olives to a serving dish with a slotted spoon. Use a ladle to remove as much fat as possible from the surface of the liquid in the skillet, then pour the liquid over the chicken.
HONEY GARLIC CHICKEN THIGHS
Steps:
- Mix together the honey, soy sauce, vinegar, thyme, pepper and garlic in a bowl. Reserve 1/4 cup of the marinade to use for basting later. Marinate the chicken with the remaining liquid in a resealable bag for 2 to 3 hours in the refrigerator.
- Heat one side of a gas grill to medium heat, keeping one side cooler. Grill the chicken thighs on medium for approximately 5 minutes on each side, taking care not to let the sugars burn. Move the thighs to the cool side of the grill and baste with the reserved marinade. Cover the grill and cook, basting every 3 to 4 minutes, until the thighs are cooked completely through, about 10 minutes more.
LEMON-GARLIC CHICKEN THIGHS
Provided by Emeril Lagasse
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.
- Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.
- In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
- Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
- While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
- To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.
HONEY-GARLIC CHICKEN THIGHS
This is one of my family's favorite recipes. It's garlic-sweet and the cilantro tops it off.
Provided by Eric VanLandingham
Categories Meat and Poultry Recipes Chicken Baked and Roasted Thighs
Yield 8
Number Of Ingredients 10
Steps:
- Season the chicken on both sides with salt and pepper.
- Cover the bottom of a cast iron skillet with olive oil and bring to medium-high heat. Add chicken and brown on one side, 3 to 5 minutes. Flip chicken, and add onion and garlic; continue to cook until chicken is mostly (but not fully) cooked and onion and garlic are soft, 5 to 7 minutes more. Remove chicken to a plate.
- Add honey, soy sauce, onion powder, garlic powder, and onion powder to the skillet. Stir and scrape the bottom of the pan with a wooden spoon to get the garlic and onion to mix with the liquid.
- Put chicken back into the pan, cover, and reduce heat to medium. Cook until no longer pink in the center and juices run clear, about 10 more minutes, turning once halfway through. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
- Place on a serving tray and drizzle liquid from the pan on top. Sprinkle with chopped cilantro before serving.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 37.9 g, Cholesterol 87.5 mg, Fat 13.4 g, Fiber 0.4 g, Protein 25.3 g, SaturatedFat 3.3 g, Sodium 986.2 mg, Sugar 35.5 g
GARLIC CHICKEN THIGHS
Make and share this Garlic Chicken Thighs recipe from Food.com.
Provided by Steve_G
Categories Chicken Thigh & Leg
Time 25m
Yield 1 batch, 4 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten slightly.
- Season with salt and pepper to taste.
- Heat oil in a heavy nonstick pan over medium high heat.
- Add rosemary and crushed garlic.
- Sauté 1-2 minutes, pressing down on rosemary and garlic to release flavor.
- Remove with a slotted spoon and discard.
- Sauté chicken 5 minutes per side, turning frequently until browned and cooked throughout.
- Stir in minced garlic during last 2 minutes of cooking.
Nutrition Facts : Calories 203.6, Fat 8.8, SaturatedFat 1.9, Cholesterol 114.5, Sodium 119.9, Carbohydrate 2.1, Fiber 0.2, Sugar 0.1, Protein 27.5
OVEN GARLIC CHICKEN THIGHS
Make and share this Oven Garlic Chicken Thighs recipe from Food.com.
Provided by Lil Monkey
Categories Chicken Thigh & Leg
Time 48m
Yield 4 Chicken thighs, 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Wash and pat dry chicken.
- Pull up chicken skin and place sliced garlic between skin and meat.
- Lightly salt and pepper both sides.
- Place skin side up on baking sheet and drizzle with olive oil.
- Bake for 45 minutes at 350 degrees.
- Remove and discard garlic or eat as is.
CRISPY GARLIC-BROILED CHICKEN THIGHS
These garlicky chicken thighs are also great on the grill. -Kelley French, Colchester, Vermont
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, mix the butter, soy sauce, garlic and pepper. Reserve 1/4 cup soy mixture for basting. Add chicken to remaining soy mixture; turn to coat., Place chicken on a broiler pan, skin side down. Broil 4-6 in. from the heat for 10-15 minutes on each side or until a thermometer reads 170°-175°. Brush occasionally with reserved soy mixture during the last 10 minutes of cooking.
Nutrition Facts : Calories 598 calories, Fat 44g fat (18g saturated fat), Cholesterol 201mg cholesterol, Sodium 833mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 46g protein.
BREADED GARLIC-PARMESAN CHICKEN THIGHS
Instead of frying, these breaded chicken thighs are baked in the oven. Chicken thighs are more juicy than chicken breasts, and more forgiving, if they stay in the oven a minute too long. It's always best to rely on a meat thermometer, though. Nearly any vegetable or salad will work as a side. I pulled out some leftovers and hardly anyone noticed because of the tasty chicken.
Provided by Bibi
Categories Baked Chicken Thighs
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or roasting dish with avocado oil.
- Stir egg, garlic, salt, and pepper together in a wide shallow bowl until well combined. Combine panko and Parmesan cheese on a plate.
- Pat chicken thighs dry with paper towels. Dip each thigh into the egg mixture, then place on the panko mixture and cover both sides with crumbs, shaking off any excess. Transfer to the prepared pan in a single layer, and spray the tops lightly with avocado oil.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 35 minutes. An instant-read thermometer inserted into the thickest part of each thigh should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 246.3 calories, Carbohydrate 9.8 g, Cholesterol 96.9 mg, Fat 12.3 g, Fiber 0.1 g, Protein 22.9 g, SaturatedFat 3.3 g, Sodium 664.3 mg, Sugar 0.2 g
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