How to cook a delicious boneless chicken thigh. A dish worthy of a festive table

All hostesses and cooks prepare boneless chicken thigh in different ways. Everyone has their own recipe. The article will give recommendations for cooking and several options for simple but tasty dishes.

What are the benefits of boneless chicken thighs?

Chicken thighs are a real source of protein. As a rule, they turn out to be more juicy compared to breasts. If you remove all the bones and skin from a chicken thigh, you will be left with meat that contains only 130 calories and 7 grams of fat. Moreover, they are versatile in cooking. Therefore, they provide a great opportunity to experiment with new flavors and dishes. You can fry meat, bake, steam and dream up how to stuff chicken thighs without bone. It can be mushrooms, cheese, rice, any vegetables or your favorite foods.

If you beat the fillet, then cover it first plastic wrap or a sachet. This will prevent the juice from splattering and the hammer will be easier to clean.

Use a kitchen thermometer to determine doneness correctly. For chicken thighs it is 74 degrees Celsius (or 160 Fahrenheit). If there is no such device, then pierce the meat with a toothpick. When it's done, the juice that comes out will be clear.

Do not rush to cut hot meat when you take it out of the oven, from the pan, and so on. Let it cool down for five to ten minutes. If you do not wait, the juice will immediately flow out of the dish.

Your attention will be presented with several recipes for boneless chicken thigh. You will learn how to cook such meat in a frying pan, oven, convection oven, slow cooker or double boiler, as well as stuffing for stuffing.

Boneless fried marinated thighs

To prepare three servings of this fragrant dish you will need six hundred grams of boneless chicken thighs, two hundred grams of sour cream, four cloves of garlic, vegetable oil, salt and seasonings to taste.

First rinse the meat and pat dry. To make it juicy, it is better to marinate it. Remove the skin from the garlic and mince it. Add sour cream, salt and spices (for example, for grilling) to it. Pour marinade over chicken thighs and leave for several hours.

Now heat up a frying pan with vegetable oil. Gently place the pieces of meat in it and fry on both sides over medium heat. The appearance of a golden crust will indicate the readiness of the dish.

As you can see, it is very easy to cook boneless chicken thighs in a pan. Serve them with potatoes or your favorite side dish.

French thighs in a frying pan

For this recipe, take a kilogram of boneless chicken thighs, four large onions, two hundred grams of hard cheese and vegetable oil for frying. Salt and spices take to taste.

Take care of the meat first. Wash it, dry it and beat it off a little from the inside. Rub with salt and your favorite seasonings.

Heat the vegetable oil in a heavy frying pan. Lay your thighs skin side up. Immediately add the onion between the chicken and stir frequently. It is possible that all the thighs will not be removed in the pan, so you will have to cook in several passes.

When the meat is browned on the bottom, turn it over to the other side. Lay the onion on top with a slide, and then sprinkle it with grated cheese and cover with a lid. How long to fry boneless chicken thighs this way? In total, the meat should be kept on the stove for about twenty minutes. That is, fry each side for about ten minutes. When the cheese is melted, the dish is ready.

Chicken chops in a pan

You will need skinless and boneless chicken thighs, eggs, flour, breadcrumbs, vegetable oil, ground black pepper, marjoram, thyme, rosemary and salt. Every hostess leaves different amount products, it also depends on the number of servings. For example, three chops will take about one egg, two tablespoons of flour and a glass of crackers. Add salt and seasonings to taste.

The cooking process at first glance seems complicated. But really, it's too long to describe. This dish is made very quickly and easily.

Cooking chops

Wash the chicken, dry it and beat it with a hammer. Then salt, pepper and rub with spices. If desired, you can soak the meat in milk with spices for about one and a half to two hours. The dish will turn out soft and fragrant, but even without this item it will be very tasty.

Crack the eggs into a plate. Salt, pepper and whisk in homogeneous mass. Roll the chicken in flour, in the egg, and then in breadcrumbs. After that, fry the chicken thighs in a pan with the addition of vegetable and butter. It is best to take dishes with thick walls and a bottom. Cook each side of the meat for about seven minutes.

Put the finished dish on a paper towel so that it absorbs excess fat. After that, it can be served at the table. These cutlets go well with any side dish and creamy bacon sauce.

Thighs with mushrooms in the oven

If you are looking for a more interesting dish, then this recipe will definitely appeal to you. The chicken is stuffed with mushrooms and sprinkled with cheese, so it just melts in your mouth. Cooking will take time, but it's worth it.

So, take boneless chicken thighs according to the recipe (about six to eight pieces). Also prepare three hundred grams fresh champignons, one medium onion, one hundred grams of hard cheese, fifty grams of vegetable oil, spices and salt to taste.

Cooking thighs in the oven

First, peel the onion and chop it. Cut mushrooms into thin slices. Heat up the pan, pour vegetable oil. Add the onion and fry until golden brown. Add mushrooms and cook for another five minutes, stirring occasionally. Add black pepper and salt as you go.

While the mushrooms are cooling, take care of the chicken. Lay the thighs skin side down on a cutting board. Beat a little for more softness, rub with black pepper, salt and curry (if you like this seasoning). Put the mushrooms with onions on the meat and wrap in rolls. To keep them from falling apart, fasten with toothpicks.

Now it's time to cook boneless chicken thighs in the oven. Put the meat on a dry baking sheet (you can cover it with baking paper). Oil does not need to be lubricated, otherwise the dish will be too greasy. The chicken will not burn thanks to the juice released during the frying of mushrooms and onions.

Cut the cheese into thin slices and put it on the skin of the thighs. If you have food left (for example, champignons), then just send them to bake along with the thighs. Preheat the oven to 180 degrees and cook the dish for half an hour.

Rolls with beans and tomatoes in the oven

it great way cook boneless and skinless chicken thighs. This recipe demonstrates that you can stuff the fillet with any product. So, you will need the following products.

Four thigh fillets.
One hundred grams of green beans.
Ten pieces of cherry tomatoes.
One bunch of lettuce.
Three cloves of garlic.
Half a bunch of parsley.
Two tablespoons of mayonnaise.
Salt and spices to taste.

Making rolls

First you need to do pre-treatment products. Rinse the chicken and pat dry. Peel and chop the garlic. Also rinse the tomatoes and greens. Boil the beans until half cooked in salted water and drain in a colander.

Beat the thigh fillet a little with a hammer, rub with spices and salt. Put a little garlic and beans in the middle of each piece, and brush with mayonnaise on top. If necessary, fasten the resulting rolls with toothpicks. Grease a baking sheet with vegetable oil and put the meat on it. According to the recipe, boneless chicken thighs should be sent to an oven preheated to 180 degrees for about an hour.

Lay nicely on a dry plate lettuce leaves and then rolls. Cover them with tomatoes and parsley sprigs. Now the dish is completely ready and you can eat it without a side dish.

Stuffed boneless thighs in air fryer

To prepare about eight servings, you will need a kilogram of boneless chicken thighs, one hundred grams of rice, two hundred grams of cheese, three tablespoons of mayonnaise, salt and spices to taste.

Boil the rice, and in the meantime, rinse and dry the meat. Rub the rolls with salt, spices, grease with mayonnaise. Put rice and some cheese inside. Wrap the thighs in foil and send to the convection oven. You need to cook at a temperature of 200 degrees for about thirty minutes. Open the foil and bake the chicken a little more so that it appears golden crust. This usually takes no more than ten minutes.

Fragrant boneless steamed thighs

According to this recipe, you can cook boneless chicken thigh in a slow cooker or double boiler. For three servings, take about six hundred grams of meat and two cloves of garlic. You will also need liquid smoke, salt and red pepper for cooking. In principle, the number of products you can take at your discretion.

Peel the garlic and cut into thin slices. Wash the thighs and pat dry. Put them in a bowl, add salt and pepper. Stuff each piece of chicken with slices of garlic. sprinkle the meat liquid smoke and leave to marinate for half an hour so that it is well saturated with spices. Place the chicken in a slow cooker (or steamer), cover and cook for forty to fifty minutes.

Now you know how to cook boneless chicken thighs. For stuffing, you can take the most various fillings. For example, rice with dried fruits, mushrooms with cheese and garlic (or onions), apples with prunes and almonds, potatoes with vegetables, buckwheat porridge With chicken liver and much more. For a more pronounced taste, depending on the filling, the chicken can be coated with mayonnaise, tomato paste, mustard or honey. Choose a recipe and enjoy!

Content:

Boneless, skinless chicken thighs are a source of protein and can be cooked in a variety of ways. Chicken thighs tend to contain less lean meat compared to breasts. If you remove the skin, you are left with a thigh containing approximately 130 calories and only 7 grams of fat. Skinned and boned chicken thighs are available at many grocery stores and supermarkets. There are various ways to prepare such thighs, which involve frying in a pan or grill, as well as baking.

Steps

1 Roast chicken thighs without bones and skin

1 Preheat oven to 190° Celsius (375° Fahrenheit). This temperature is ideal for baking. chicken meat, with it it does not dry out and remains juicy. Make sure the oven is clear of any pans and pots you may be storing in it first. Maybe you should also wipe the oven, removing the remnants of the old dish so that they do not contaminate the chicken meat.
2 Cut off the meat. Place the chicken pieces under the cling film and gently beat them with a small mallet (metal or plastic). As a result, all the pieces should acquire approximately the same thickness - about 1.5 - 2 centimeters. From this, the meat will not only become softer and more tender, but also bake more evenly in the oven.
3 Salt the thighs in brine. This will add juiciness to the meat. Pour warm (but not hot) water into a medium bowl. Add a pinch of salt to the water and stir to dissolve it. Put the pieces of meat in the water for 15 minutes. At the same time, the previously beaten meat will absorb moisture.
4 Prepare a baking sheet. Take a baking sheet large enough so that all the pieces of meat that you plan to bake can fit on its bottom. Add two tablespoons of vegetable or butter. Spread the oil evenly across the bottom of the pan so that the thighs don't stick to it while baking. As a result, the meat will be covered with a delicious golden brown crust.
5 Prepare your thighs for baking. Remove them from the brine and grease with vegetable or butter. This can be done with your hands, at the same time smearing pieces of meat with spices you like. A lemon-pepper mixture or others made for chicken meat, as well as a garlic-based spice mixture, work well.
6 Finish your preparation. Put the pieces of meat on a baking sheet, greased with vegetable or butter. If desired, sprinkle them with spices and place lemon slices on top - this will add even more flavor to the dish.
7 Cover the pan with the meat. This can be done with two different ways. The first is to wrap the baking sheet in baking foil. At the same time, make sure that the foil securely and tightly covers the edges of the baking sheet. The second way is to use parchment paper: Just place a sheet of paper on top of the meat in a baking sheet. After that, you can immediately place the baking sheet in the oven or put it in the refrigerator to bake the meat later.
8 Bake the meat. Place the baking sheet in the preheated oven. Then close the oven and set the timer for 20 minutes. After 20 minutes, remove the baking sheet from the oven and spray the meat again with oil. You can also add spices if you like. Put the pan with the meat back in the oven, this time holding it for 10-15 minutes.

2 Frying boneless and skinless chicken thighs in a frying pan

1 Turn on the stove on medium or medium-strong mode. Take large frying pan and put her stove on. Add vegetable or butter so that it, spreading along the bottom, covers it by 1-1.5 centimeters. The edges of the pan should be at least 2.5 centimeters lower so that the oil does not splash out. Make sure you have the right frying pan in advance.
2 Cut off the meat. Cover the chicken pieces cling film and gently beat them with a small hammer (metal or plastic). Beat the meat until the pieces are about 1.5 centimeters thick each. They should all be about the same thickness. As a result, the meat will be evenly fried, and it will be easy to chew.
3 Salt the meat in brine. Pour warm (but not hot) water into a medium bowl. Add a pinch of salt to the water and stir to dissolve it. Place meat pieces in water for 15 minutes. The beaten meat will absorb moisture, which will make it more juicy and tender.
4 Add seasonings. Sprinkle meat with salt and pepper. You can also add some lemon zest and/or dry ground garlic if that suits your tastes. This will reduce the evaporation of moisture from the meat during frying.
5 Prepare the egg mixture. Take a cup or bowl large enough to fit each thigh and break a few eggs into it. Then dip each thigh into the broken eggs. Make sure both surfaces of the flat pieces are wetted.
6 Dip the meat in the flour. The flour will coat the wet pieces and they will develop a crispy crust when fried. Sprinkle some flour on a flat plate to coat the bottom. Dip each piece of meat in flour, first on one side and then on the other side. Areas not covered with flour can then be dusted with it separately.
7 Put the pieces of meat on the heated pan. Before that, switch to medium heat. Place the pieces in the pan one at a time until they fill the bottom of the pan. Set a timer for 1 minute. After one minute, turn the meat over to the other side. Set the timer for one more minute. The meat will begin to turn golden brown.
8 Fry the meat over low heat. After the second minute, turn the meat over again. Cover the skillet tightly with a lid, reduce the heat to low, and set the timer for 10 minutes. Turn off the fire after ten minutes. After that, leave the pan on the stove for another 10 minutes, in no case removing the lid from it.

3 Grilling boneless and skinless chicken thighs

1 Cut off the meat. Cover the chicken pieces with cling film and gently beat them with a small mallet (metal or plastic). Each of them should become about 1.2 centimeters thick. As a result, the meat will be evenly fried and tender.
2 Salt the meat in brine. Pour warm (but not hot) water into a medium bowl. Add a pinch of salt to the water and stir to dissolve it. Put the meat in water for 30 minutes. Broken thighs will absorb moisture, which will make them more juicy and tender.
3 Make a marinade. While the meat is soaking in the brine, prepare the marinade. A mixture of olive oil, salt, pepper, spices, garlic and lemon zest works well. You can also use sesame or soy sauce or barbecue sauce. Once the meat has rested in the brine, transfer it to a plastic bag. Pour marinade into this bag and tie it up.
- Remember the bag with your fingers so that the pieces of meat are well mixed with the marinade.
- Put the bag of marinated meat in the refrigerator for four hours.
4 Add seasonings. If you decide not to marinate the meat, you can simply season it with spices. Sprinkle the chicken thighs with salt, pepper and dried minced garlic. Lightly rub the seasonings into the meat with your fingers. The surface layer will retain moisture in the meat and make it more tender.
5 Wash the grill grate and oil it. If you have not used the grill for a long time, or vice versa, you have used it very recently, it is worth cleaning it. For this, water and dishwashing detergent are usually sufficient. After washing the grate, apply a little vegetable oil to it so that the meat does not stick to it.
6 Turn on the grill. As a rule, chicken meat is grilled at a temperature of 190 to 230 ° C (375-450 ° Fahrenheit). However, some recommend preheating the grill to 290°C (550° Fahrenheit). To prevent the meat from burning, set more than low temperature and fry it a little longer.
7 Roast the meat. Place the chicken thighs on the grill grate. Make sure the pieces are about the same distance apart from each other so they fry evenly. Grill the meat for 2-3 minutes on each side. When the meat is cooked properly, it will show marks (dark streaks) from the grill grate.

4 The final stage

1 Use a kitchen thermometer. Stick the tip of the thermometer into the meat. Chicken meat can be eaten if it was cooked at a temperature of at least 74°C (160° Fahrenheit). If the temperature was lower, it is not safe to eat: in this case, continue to cook the meat until it reaches the required temperature.
2 Get the meat. Remove the meat from the stove (from the grill, from the oven) and transfer it to a large plate. Wait 5-10 minutes for the meat to cool before cutting it. This time can be used to prepare the sauce. If you immediately begin to cut the meat that has not cooled down, the juice will flow out of it.
3 Arrange the meat on a platter. Place the meat on a clean platter. You can either slice it or serve it whole. For beauty, put a few slices of lemon and lettuce leaves on a dish. You can sprinkle the meat with herbs or pour sauce over it. Arrange on a dish also a side dish for meat.

Boneless and skinless chicken thighs are very versatile in cooking; experiment with new flavor combinations to find what you like.
Cook at the rate of 2 skinless and boneless chicken thighs per person.
Plan to cook the dish for several hours, especially if you are cooking chicken thighs for the first time. It is better to do everything slowly than to rush and, as a result, serve a half-baked dish to the table.

Warnings

Wear suitable clothing when preparing food, otherwise serious burns may result.
When cooking poultry, always heat it to at least 74°C (160° Fahrenheit).
Check the label attached to the meat. Chicken rearing techniques vary, and some birds are larger than others. Such chickens should be cooked differently.

What will you need

Chicken thighs without bones and skin
Recipe
Salt pepper, lemon peel, dried ground garlic, other spices
Oil
Medium bowl
Small hammer (metal, plastic or wood)
Kitchen equipment: oven, grill or frying pan
Kitchen thermometer for meat

18.10.2018

Chicken meat has always been popular. Today to cook delicious dish from poultry, it is not necessary to buy a whole carcass. It is enough to buy a boneless chicken thigh in the nearest supermarket. We discuss its recipes in the oven in today's article.

Boneless chicken thigh is considered juicy, not too high-calorie and healthy. Each hostess chooses the recipe in the oven at her own discretion, relying solely on taste preferences. You can add various spices, marinades, vegetables, cereals. Each time chicken meat will acquire a new taste.

On a note! It is better to choose a chilled chicken thigh for cooking. After heat treatment the fillet stays juicy. If you have frozen poultry meat, then it is moved to the refrigerator to thaw for at least 12 hours.

Ingredients:

chicken thigh boneless fresh frozen - 800 g;
salt;
sesame sauce;
Russian cheese - 100 g;
a mixture of frozen vegetables - 800 g.

Cooking:

Cooking dinner in minutes

When, after an exhausting working day, you still have to cook something for dinner, there is no strength to create gastronomic masterpieces. Fortunately, in practice there are many interesting recipes how to cook chicken thigh fillets. The recipe in the oven is insanely simple. And you have the opportunity to relax for an hour while chicken meat with a potato side dish is baked.

On a note! Be sure to add various dried herbs and spices to improve the taste and aroma of chicken thighs. You can even use universal sets of spices for meat.

Ingredients:

boneless chicken thigh, fresh frozen - 1 kg;
greens - 1 bunch;
mayonnaise - 150 ml;
potato roots - 1 kg;
salt;
garlic cloves - 4 pieces;
soy sauce - 30 ml;
spices.

Cooking:

A dish worthy of a festive table

On the hastily you can bake chicken thigh fillet in the oven without adding marinade. It is enough just to rub each meat piece with spices and salt. But if you are used to constantly diversifying home menu check out this recipe. Chicken meat baked cheese crust with mushrooms, will become worthy decoration holiday table. Choose a garnish of your choice. Vegetables and cereals are combined with poultry meat.

On a note! Before baking in the oven, it is fashionable to fry the mushrooms in a pan. And also mushroom stuffing used for stuffing thighs. Get more original.

Ingredients:

fresh champignons - 300-400 g;
salt;
refined sunflower seed oil;
Russian cheese - 150 g;
chilled boneless chicken thigh - 800-1000 g;
onion - 2 heads;
spices.

Cooking:

Remove the skin from chilled boneless chicken thighs.
Thoroughly rinse each piece of fillet with running water and dry.
Cover the fillet with plastic wrap and beat well with a hammer.
Rub the chicken meat with coarse salt and spices. Transfer to a container for food products and leave for half an hour to marinate.
Peel the onions and cut into small cubes.
We pre-wash fresh champignons, dry them and cut into plates.
Heat up the pan and pour not a large number of refined sunflower seed oil.
First, put the chopped onion into the pan and sauté it until softened.
Then add the mushrooms, mix well and continue to fry until the moisture evaporates from the mushrooms.
Russian cheese cut into thin slices.
Lubricate the refractory mold with refined sunflower seed oil.
We spread the chicken thigh fillet, distribute the mushroom mass and Russian cheese on top.
Cover the top with aluminum foil and put in the oven for 35-40 minutes. The readiness of the meat will be indicated by the clear juice that is released when the pulp is pierced.

Thigh fillet is an inexpensive, but tasty component of chicken. From this product are obtained various dishes which can be served for both lunch and dinner. Of course the best taste qualities chicken thighs open provided they are proper cooking. Today we will find out what characteristics this product differs in and what methods of its preparation exist.

How to separate the pulp from the skin and bones?

From chicken thigh it is possible to cook wonderful and hearty meals appreciated by adults and children alike. Get interesting and hearty treat Maybe large quantity different ways. There are both simple and quite complicated recipes cooking these chicken parts. But in any case, before starting direct cooking, you will need to cut the meat - to separate the flesh from the skin and bones. This is done in the following way.

First you need to separate the lower leg from the thigh, if it is attached to it. To do this, a well-sharpened knife must be inserted into the connecting gap at the junction of the articular parts, and then these parts should be cut. Remove the rest of the meat that is nearby, so that you can separate the drumstick from the thigh completely, without residue.

Next, you will need to bend the leg in order to find the joint located in the space between the lower leg and the thigh itself. Try bending the indicated part in several places until you succeed. The place where the leg of the chicken bends is the joint.
Now place the chicken thigh skin side down. Make a small incision on the joint to the end, so that you can divide this element into two separate parts.
If you accidentally hit the bone when you are separating the thigh from the lower leg, then you will need to carefully move the knife until you stumble on the place you need, in which it will be as easy as possible to separate these components.
These procedures must be carried out exclusively on a clean cutting board. Only with such kitchen appliances will you reduce to zero the risk of microbes entering the product from the table or other surface. In addition, with a cutting board, you minimize the possibility of damaging the countertop with a sharp knife blade.

There are a number of cutting attachments that are best suited for the operations described above. Some people think that knives with an elongated and narrow blade, like fillet knives, are ideal here. Others believe that clean kitchen scissors or ordinary scissors will work more efficiently. Of course, you can use a regular vegetable or boning knife.

Cut off the skin when cutting the thigh. Of course, there are recipes that do not require the removal of stones and skins. If you need to remove these components, then it is worth cutting off the membranes between the muscle and the skin in order to remove the latter. Gently bend the skin with your fingers to remove the thin membrane.
It should also be borne in mind that it is possible to remove the skin even after deboning, and, if necessary, cut off the thigh. Some kitchen masters turn to such procedures in advance, while other cooks start them after. There are no specific time frames here. It all depends on the personal preferences of the cook.

Now you need to shorten the bone. Working on the bottom half of the chicken thigh, make an incision from the top end down to the base, while moving as close as possible to the bone itself.
The half on which the skin was or is should “look” down.
Note that the incision must be made deep enough so that you can remove most of the bone. Be very careful not to accidentally cut the other side of your thigh.
Next, make a cut along two sides chicken bones to get more of this part.
You will need to rid the meat of the cartilage located in the upper or lower part of the bone. Use a well-sharpened knife to cut away the hardest piece of cartilage, pressing the bone against the meat at the top or bottom of the cut.

Next, you need to cut the meat under the bone. In this case, the knife should be moved from one end of the bone to the other, cutting through the connective sheath, which attaches the pulp to the bone.
If you are using scissors, you just need to make a cut through the membrane and muscle. If a knife is used, then it would be better to file it slightly.
Hold the knife as close to the bone as possible so as not to lose extra pieces of meat.
Never cut this area towards your fingers or you could accidentally cut yourself.
Grab the bone and pull it up and away from the thigh meat as you cut.
It may take several approaches before you can completely remove the bones from the chicken thigh.
Make short cleansing cuts to completely separate the bone from the meat.
After removal of the skin and bone, pockets of fat on the product should be examined. Remove them using a knife.

Calorie content and nutritional value

Chicken thigh is the most juicy, dense and tasty meat, which has a characteristic dark hue. The calorie content of this popular product is about 185 Kcal per 100 g. Such a chicken fillet cannot be called dietary, but this does not make it less useful. This product contains such components as vitamins A, B1, B2, B6, B9, B12, C, E, PP. In addition, chicken thigh fillet has:

potassium;
zinc;
iron;
phosphorus;
sodium;
amino acids;
protein.

If we consider the BZHU of this product in more detail, then:

easily digestible proteins in the chicken thigh there are 21.3 g;
fats account for 11 g;
for carbohydrates - 0.1 g.

At KBJU this popular and delicious product affected by its weight. Yes, in different dishes ah, this figure can also vary. Ideally light and diet treats it is unlikely to work out of chicken thigh fillet, but it cannot be called harmful either.

This product may not be suitable only for people who are allergic to it. First of all, this applies to dishes in which the thigh is cooked with the skin on.

Recipes

You can cook a variety of dishes from chicken thigh fillet, from simple to exotic. This product is quite simple and non-capricious in preparation. It can be combined with a variety of supplements. For example, a very popular savory dish cooked in cream sauce. Such a chicken acquires a juicy and fragrant taste. Also, many hostesses cook chicken thigh in batter, cream and sour cream. A variety of marinade is suitable for this meat.

Due to its versatility, chicken thigh fillet is a popular product that many housewives choose to create their culinary masterpieces. Let's take a closer look at a few interesting ways cooking such meat.

Chops

Chicken thigh fillets make excellent chops that can make both adults and children fall in love with their taste. There are so many ways to prepare this rich dish. Consider step by step instructions for cooking the most popular and fragrant of them. Chicken chops in breadcrumbs and with a chicken egg have a wonderful taste. To prepare this treat, you will need to stock up on the following components:

4 chicken thighs;
50 g breading;
salt to taste (preferably a pinch of 4 - this will be enough);
refined sunflower oil - 30 ml;
black ground pepper;
1 chicken egg.

You can proceed to the direct preparation of a hearty meal.

First, properly prepare the thighs for cooking. Be sure to remove the skin from them and rinse these products well.
Remove bones from all thighs.
The next step is to beat off the chicken meat. Next, roll each thigh in breadcrumbs.
Shake the chicken egg thoroughly, dip the breaded thighs into the resulting mass.
Pour into hot skillet sunflower oil. Lay the thighs in breadcrumbs on such a base.
Fry the meat on both sides until a delicious golden brown appears.
After that, the dish can be served on the table.

Such chops will be especially successful with vegetables, various pickles, buckwheat or mashed potatoes.

No less bright taste have thigh chops cooked in tandem with mayonnaise or mayonnaise sauce. Such a treat turns out to be juicy if you cook it correctly and strictly follow the recipe. So, let's consider what components will be needed to create this culinary masterpiece:

3 pcs. chicken thigh fillet;
3 tablespoons of mayonnaise (if it is not available, it is permissible to use kefir);
3 cloves of garlic;
salt and pepper optional;
breadcrumbs - 80 g;
vegetable oil for frying.

Let's get acquainted with all the steps of cooking chicken thighs with mayonnaise.

Prepare the fillet. Rinse and remove the skin. There should also be no bones in chops. After preparing the fillet, lay out in two layers of cling film and beat off on both sides (but only slightly, no extra effort is needed).

Now the chops should be sprinkled with salt and pepper, spread garlic on the meat, passed through a special press.
Next, each piece of beaten meat will need to be smeared with 1 tablespoon of mayonnaise. The resulting blanks should be put in piles and left in the marinade for 1 hour. The fillet should be marinated in a refrigerator.
Now you need to heat the pan with vegetable oil. Roll the pieces of meat on all sides in breadcrumbs.
After that, the meat should be sent for frying. It is necessary to fry the fillet on a small fire until a golden crust forms on each piece.

Serve this juicy dish with expressive taste can be in a variety of combinations, however, the tandem of such chops with vegetables will be the most successful. In search of an interesting and memorable taste, you can turn to cooking fragrant fillet chicken thighs in batter with provencal herbs and soy sauce. This dish is sure to amaze even the capricious gourmet with its unique flavor. Let's look at what ingredients you need to create this dish:

8 pcs. chicken thighs;
2 chicken eggs;
3 tablespoons of flour;
4 tablespoons of breadcrumbs;
salt and black ground pepper to taste;
Provence herbs optional
1 tablespoon soy sauce;
simple mustard - 1 tablespoon;
vegetable oil.

Now let's move on to the guide to cooking such juicy chops.

First, prepare the meat - rinse and remove all excess. Lightly beat the thighs, then sprinkle salt and pepper on them. Rub the chicken with marinade with soy sauce, mustard, salt, pepper, herbs and garlic.
Next, beat thoroughly. chicken eggs add a little milk and a little salt. Pour flour and breading into a separate bowl. First, dip the chops into the beaten egg, then into the sprinkled flour, then into the egg again, then bread with breadcrumbs.
Before frying the thigh fillet, you should thoroughly heat the pan with vegetable oil. Spread the meat and fry on both sides until you see the resulting crust.

Such ready-made chops can be safely served on the table with absolutely any side dish.

Rolls

Many housewives consider chicken thigh roll to be their signature dish. Such treats have an interesting and multifaceted taste, if prepared correctly. Of course, making rolls is a little more difficult than simple chicken chops. Let's figure out how to prepare such culinary masterpieces to amaze with the wonderful taste of all household members or guests who visited you. Interesting taste and aroma have excellent chicken rolls with bell pepper.For their preparation, you need to stock up on such products as:

boneless chicken thighs - 3 pcs.;
Bulgarian Green pepper- 1 PC.;
Bulgarian red pepper - 1 pc.;
onions - 1 pc.;
olive oil- 20 ml;
salt and pepper optional;
special seasonings for chicken.

Now let's take a step-by-step look at how to make delicious rolls from all the listed ingredients.

As in other recipes, first the thighs must be prepared for subsequent cooking. Then the meat should be rubbed with spices for chickens, lightly beaten off to make it easier to wrap them and smeared inside and out with olive oil.
Next, you should proceed to the preparation of all the ingredients necessary for cooking the filling. Rinse the peppers well and then cut them into thin strips. Peel the onion from the husk and cut into thin slices.

Lay the chicken thigh skin side down, and place the chopped peppers and onions on top of the meat, alternating the last components with each other. Now you can carefully roll the chicken thighs into small rolls. Secure them with toothpicks so they don't accidentally unfold.
Now chicken rolls you can safely send it to fry in a simple frying pan or grill. You need to do this until a golden crust forms on the meat. Turn the thighs often so they cook evenly.
When the frying process is complete, you will need to remove the toothpicks from the rolls, because the rolls will hold the correct shape if cooked correctly.

Chicken thigh rolls cooked in tandem with mushrooms also have a fabulous taste. To create this tender and juicy treat, you will need the following ingredients:

6 chicken thighs;
1 onion;
fresh champignons - 300 g;
20 g honey;
30 g mustard;
60 g mayonnaise;
a couple of cloves of garlic;
1 tsp paprika;
pepper and salt optional;
vegetable oil.

Now let's get acquainted with all the stages of cooking rolls with mushrooms.

Remove the husk from the onion and cut it into thin half rings.

Rinse the mushrooms thoroughly in running water, then carefully cut into small slices. There is no need to crumble mushrooms into cubes, since it will be much more difficult to twist chicken rolls with such elements, and they most likely will not keep their shape.
Pour odorless oil into the pan. Put the chopped onion there and fry, stirring occasionally, until the product acquires a golden hue. Next, you need to add mushrooms to the onion and continue to fry until the mushrooms are ready (become soft).
Add chopped garlic, salt and pepper to the frying ingredients. The prepared mushroom filling should be transferred to a separate bowl, leaving excess oil and juice in the pan.
While the champignons will gradually cool down, it is necessary to properly prepare the chicken thighs. AT this case only the bone should be removed, and the skin should be left with the meat for further cooking.

Next, cover the meat with a special cling film and beat it off, but only from the side of the pulp, not the skin.
Sprinkle the pulp with salt and pepper. Next, you need to stuff the chicken with the prepared ingredients - put the stuffing from the fried mushrooms on the narrow edge of the chicken blanks, and then twist them. Note that the skin should cover the resulting roll.
Put the rolls in a special form, greased in advance with oil. The blanks should lie as close as possible to each other. After that, you need to mix honey, mustard and mayonnaise, and then dilute it all with paprika, salt and black pepper. Mix everything well, then generously apply the resulting mixture to the chicken rolls.
Bake this interesting dish should be in the oven at 190 degrees for about an hour.
The readiness of rolls with mushrooms can be determined by the degree of their rosyness. As soon as a delicious crust appears on the blanks, they can be taken out and served on the table.

Other popular products can be used as fillings in chicken rolls, for example, hard cheese and tomatoes. These components acquire an amazing taste if you add them with fragrant sweet pepper. Consider below a list of all the ingredients required to prepare such an interesting treat:

4 chicken thighs;
4 sweet canned peppers;
4 pieces of good hard cheese;
1 tomato;
soy sauce to taste;
salt and ground black pepper also to taste;
ground red pepper optional
50 g breadcrumbs;
5 tablespoons of vegetable oil.

You need to prepare such rolls as follows.

Remove everything superfluous from the thighs and lightly beat them off, then put them in a separate bowl. Next, drip soy sauce on the beaten meat, but keep in mind that there is no need to wet the chicken too much.
While the thighs are soaked in the marinade, cut the cheese into small sticks.
Lightly salt the thighs, sprinkle with red and black pepper. Put a piece of chopped cheese and pepper in each piece. Roll up the edges of the meat and secure them with toothpicks.

Next, you need to thoroughly roll the thighs in breadcrumbs and spread them on a heated frying pan with oil already poured.
Fry the chicken rolls on both sides.
Cut the tomato into cubes and place in the free space in the pan.
Then the meat should be covered with a lid and cook for 10-15 minutes.

Rolls stuffed with cheese and ham are very tasty and juicy. To prepare this dish you need:

5-6 boneless chicken thighs;
100 g of ham;
100 g of good hard cheese;
2 tablespoons canned green peas;
3-5 cloves of garlic;
3 tablespoons of mayonnaise or sour cream;
1 tablespoon of mustard;
salt and spices to taste.

Consider step by step how to make delicious rolls from the listed products.

Finely cut the cheese and ham into cubes. Add garlic and peas to these ingredients. Sprinkle pepper on the listed ingredients, season them with half the sour cream.
Next, you need to turn the thighs so that their skin "looks" down. Rub the meat with salt and spices.
Place a little filling on the wider part, and then roll the thigh into a rather tight roll.
The resulting blanks must be laid out as tightly as possible to each other in an already prepared baking dish. Salt the meat on top again.
Brush the chicken rolls with the remaining sour cream and mustard and transfer the dish to the oven. There it should be cooked at a temperature of 200-210 degrees for 20 minutes.

What to serve with?

Chicken thigh is a versatile product. It can be boiled, stewed, fried, and started with different products, and then baked. The imagination of the cook here is practically unlimited. It is worth noting the fact that chicken thighs can be served in tandem with a wide variety of side dishes. The most successful and common options are hips with:

mashed potatoes;
buckwheat porridge;
stewed vegetables;
light salad;
rice
pasta.

Use the advice of chefs and experienced housewives.

Cook only fresh chicken fillet. Choose carefully, paying attention to appearance product and its smell. Meat of an unhealthy color that has an unpleasant aroma should not be taken - delicious lunch or dinner will not come out of it.
Lightly beat the meat before cooking. Don't overdo it with extra effort.
Always thoroughly rinse the meat before further cooking, even if it seems completely clean to you. Don't neglect this rule.
Experienced chefs it is not recommended to buy chicken meat already deboned in the store, because usually the “cleaning” of such products is not carried out very carefully - excess pieces of meat are cut off. It is better to remove the excess yourself.

Thigh fillet without the addition of hot spices and herbs can be eaten by pregnant and lactating women. In addition, you can safely turn to such dishes for additional recuperation.
Remove the bones and skin the thighs carefully. Avoid pointing the knife or scissors towards your fingers - there is a high risk of serious injury. Proceed with the utmost care.
Chicken thigh fillet can be cooked not only in the oven or in a frying pan, but also in a regular slow cooker. In such kitchen appliances you can make many different dishes, from simple to very original.
If you are cooking chicken rolls, then the filling for them should not be cut. large slices or cubes. It is advisable to cut these elements into neat slices, otherwise it will be difficult to roll the rolls, and they will look less appetizing.

Do not be zealous with spices, salt and pepper. Too many of these additives can spoil the taste of lunch or dinner.

It is recommended to store chicken thigh fillets in the coldest part. freezer. Experienced chefs advise cooking something from frozen meat for 9 months. Do not leave such products in the freezer for too long, because this will negatively affect the dishes that will be cooked from them later.
Before sending the chicken fillet to the freezer for storage, it is recommended to carefully pack it in a special freezer film, thick paper or the same thick aluminum foil. Place the thighs in airtight plastic containers or special bags. It is acceptable to use vacuum bags of different sizes.

For information on how to cook thigh fillet, see the following video.

Good day, dear guests! Today's review will appeal to all lovers of delicious and satisfying food.

A wonderful lunch can be offered to your loved ones from chicken. It can be fried, stewed or boiled.

But the chicken thighs in the oven are especially delicious. I will share the secret of how to cook such an amazing dish.

The technology for creating a crispy dish is not so complicated. Just rinse the meat, sprinkle it with spices, and then put it in the oven.

To make something more refined, you have to tinker a little.

Dish with potatoes

Now let's make a dish with potatoes in sour cream. The chicken is tender and crispy.

If there is no sour cream, then this product can be replaced with kefir or yogurt. Potatoes must be cut into small pieces.

For cooking you will need the following products:

8 potatoes;
4 hips;
150 gr sour cream;
1 tbsp oils;
spices and salt.

You need to prepare like this:

Rub your thighs with salt.
Mix sour cream with spices.
Cover the pieces with the resulting mixture and marinate for an hour.
Cut the potatoes into 4 pieces, and then coat them with the remaining sour cream.
In a baking dish, place a layer of potatoes and then a layer of thighs.
Cover the stacked products with foil and put in the oven for an hour.

Recipe with cheese

For a festive table, meat with cheese is suitable. In this case, the thighs will be stuffed with cheese.

Cheese plates must be placed between the flesh and skin of the chicken. For garnish will do chicken fillet.
So, here's what you'll need:

7-8 pieces of thighs;
200 gr cheese;
3 tbsp mayonnaise;
2-3 cloves of garlic;
parsley, pepper and salt.

The main stages of preparation:

Season the thighs with salt and pepper.
Make a mixture of mayonnaise, herbs and garlic.
Cut the cheese into slices, the thickness of which is 3 mm.
Using a knife, separate the skin and lay the cheese pieces there.
Coat an ovenproof dish with oil and lay out the meat, then cover with foil.
Put the thighs in the oven for an hour.

pan recipe

You can make a dish without an oven.

Here are the components you will need:

kg of thighs or fillets can be used;
3-4 cloves of garlic;
salt and black pepper;
50 gr vegetable oil.

Cooking:

Cut the chicken into pieces, salt and pepper.
Leave for 10 minutes to marinate.
Heat the pan well and pour in the oil.
Roast the chicken over moderate heat for 15 minutes.
Put the chopped garlic on the chicken, and then cover it with a lid and fry it for 5 minutes.
Turn the pieces over and fry for another 5 minutes, covered.

Fried chicken is served hot, and garnished with vegetables, or with vegetables.

Dish with soy sauce

A dish in soy sauce has a special taste. This spicy meat is incredibly tasty.

Here's what's required:

2 hips;
6 tablespoons of soy sauce;
1 spoon of honey;
2 cloves of garlic;
a pinch of cinnamon;
2 tablespoons of vegetable oil;
spices and salt.

Here is a step by step recipe:

For marinade, soy sauce is mixed with mustard, chopped garlic and butter. Then honey is added.
Add cinnamon and other seasonings. Sweet paprika, turmeric, and oregano will do.
Thighs should be poured with marinade and put in the refrigerator for an hour.
Put the marinated meat in a mold and pour over the rest of the sauce.
Bake for 40-50 minutes. Chicken can be served with rice or potatoes.

Thighs with mushrooms

Now let's make meat with rice and mushrooms.

Prepare these foods:

2 tablespoons of oil;
thighs without skin and bone;
300 gr of champignons;
thyme leaves;
400 gr of broth;
a glass of rice;
half a glass of dry wine;
pepper and salt.

You should prepare like this:

Heat olive oil in a frying pan, add meat and cook for 5 minutes. Then reduce the fire, and turn the hips over. Cook for 5 more minutes.
In this skillet, combine the celery, mushrooms, and thyme. Then put in the rice and pour in the wine and broth. Bring to a boil.
Put the meat, make a minimum fire and simmer until the rice is cooked.

Serve with zucchini or other vegetables.

I hope my recipes are useful to you, and with their help you diversify your menu. For today I have everything.

If you want to supplement the review with some other recipes, then write in the comments.

Until we meet again, dear guests of the blog!