Scampi Style Chicken Thighs Recipes

Steps:

• Bring a large pot of salted water to a boil for the pasta. Sprinkle the chicken with some salt. Heat a large skillet over medium-high heat until hot, then add the oil. Working in 2 batches, brown the chicken until golden but not cooked through, 2 to 3 minutes per batch. Remove the chicken to a plate.
• Melt 4 tablespoons of the butter in the skillet. Add the garlic and red pepper flakes and cook until the garlic just begins to turn golden at the edges, 30 seconds to 1 minute. Add the wine, bring to a simmer and cook until reduced by half, about 2 minutes. Remove from the heat.
• Meanwhile, cook the pasta until very al dente, reserving 1 cup of the pasta water. Add the pasta and 3/4 cup pasta water to the skillet along with the chicken, lemon zest and juice and the remaining 4 tablespoons butter. Return the skillet to medium-low heat and gently stir the pasta until the butter is melted, adding the remaining 1/4 pasta water if the pasta seems too dry. Remove the skillet from the heat, sprinkle with the grated cheese and parsley and toss before serving.

Steps:

• In a large skillet, heat the butter and oil over medium high until the butter melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.
• Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter can be added if needed.

Steps:

• Trim excess fat from chicken thighs.
• Rinse chicken with cold water, pat dry.
• Place thighs in a shallow dish and pour lemon juice over chicken, and let stand 20 minutes.
• Combine parsley and rest of ingredients (except pan spray) in a small bowl and stir well.
• Spray the broiler rack with pan spray.
• Remove chicken from lemon juice; discard the lemon juice.
• Arrange marinated chicken on the broiler rack, then brush with parsley mixture.
• Broil thighs 6 inches from heating element, 4 minutes on each side or until tender.
• Transfer chicken to a serving platter.
• Garnish with lemon wedges and parsley, if desired.