Chicken thigh recipe. boneless chicken thighs

Stuffed chicken thighs can be a great surprise for guests and make them the main decoration of the table for holiday dinner. It will not be difficult to make such a dish, but you still have to allocate free time. The main task in this process is to remove the bone that is in the femoral joint of the chicken, and then it’s a matter of technique. So, for our hostesses, tasty and hearty meal for cooking in the oven - stuffed chicken thighs without bone. A little effort, and your guests or household will be delighted!

How to stuff thighs with mushrooms

For this recipe you need 1 kg chicken thighs, usually it is about 6-7 pieces. For this amount you need to take:

250 grams of champignons;

150 grams of hard cheese;
- green onion and other greens;
- sunflower oil.

The chicken must first be marinated, and before that, remove the bones from it. This can be done by carefully cutting it out with a sharp knife. After that, expand the pulp, gently beat off with a hammer.

After that, the thighs are placed in a container and marinated. Add to them a few chopped cloves of garlic, juice of 1 half a lemon or lime, half a pod of hot pepper (chopped into rings). Pour the chicken meat with 2 tablespoons of mustard and salt to taste. Mix all the ingredients well and leave for 30-40 minutes in the refrigerator.

While you can do the mushrooms. Chopped washed mushrooms small pieces. Chop the onion, fry it together with mushrooms in vegetable oil. Add chopped greens and grated cheese to this part of the filling. Ready! You can start stuffing. Spread the thighs on the table with the skin down, put on the pulp mushroom stuffing and roll the rolls. So that they do not fall apart, fasten the edges with toothpicks.

Put all the thighs in a baking dish, greased with vegetable oil, pour the remaining marinade on top. Send the thighs to the oven for 45 minutes. A surprisingly aromatic dish can be served with mashed potatoes, rice or buckwheat.

Thighs stuffed with rice and vegetables

It's satisfying and appetizing dish can be served for dinner even without a side dish. Boneless chicken thighs, so nothing prevents you from stuffing them with rice, and for this we need:

1 kg thighs;
- 300 grams of rice;
- 1 stalk of celery;
- 1-2 pieces of sweet pepper;
- 1 carrot;
- 2 teaspoons of paprika;
- 1 onion;
- garlic and salt to taste.

Luckily, you can find boneless thighs in stores. But it will not be difficult to do it yourself if there is a sharp knife in the kitchen. We clean, and at this time we put the rice on the stove and boil until half cooked (this is about 8-10 minutes).

Grate the chicken with salt, paprika, chopped garlic. Leave for a few minutes to marinate.

Pepper and onion cut into smaller cubes, grate carrots. Cut the celery stalk and send all the vegetables to the pan. When it appears on vegetables golden crust, mix them with rice. Simmer all ingredients together under a covered lid for 5-7 minutes.

You can stuff the chicken legs with your hands or with a small spoon. Try to pack as tightly as possible. Put all the thighs in a greased form, sprinkle with paprika on top. Add to the bottom a large number of water, put in the oven for 45 minutes. The dish turns out incredibly fragrant, and also very attractive in appearance. Bon Appetit!

Easy Oven Stuffed Chicken Thighs with Cheese Recipe

This recipe contains the following products:

1 kg thighs;
- spices to taste;
- a mixture of peppers;
- 100 grams of cheese;
- 3 cloves of garlic;
- salt to taste;
- mayonnaise.

Gently release the thighs from the bone. To do this, carefully move the meat with the skin, make cuts around the bone and remove it. Grate cheese, add mayonnaise and chopped garlic. Instead of mayonnaise, you can use sour cream, as well as sour cream mustard sauce. Cheese filling stuff the salted and spiced thighs, fold them into a mold.

Grease the meat with mayonnaise on top, put in the oven for 35-40 minutes. The dish goes well with potatoes, baked vegetables. It is better to serve with herbs and hot. Bon Appetit!

chicken thighs- a meat product obtained by butchering a chicken carcass. They are top chicken leg. Usually the presentation of the product is similar to the semi-finished product in the photo and is meat with skin on a hollow bone. The weight of the latter in such a product should not exceed fifteen percent of the bulk of the workpiece. This is a requirement of GOST, from which manufacturers chicken products should not back down.

Recently, on the shelves of the meat departments, it is increasingly possible to find a similar product without a bone. In some regions, such a semi-finished product is called carbonade (by analogy with the product, which is selected pork flesh cut from the upper outer part of the leg), although this is not entirely true. Such a product attracts buyers, and although such thighs are slightly more expensive, in terms of clean meat, it turns out that their price corresponds to the cost of a "standard" thigh.

Chicken thighs, unlike fillets, always have a skin. The meat on this part of the body is loose, moderately fatty, easy to cook and well fried. Chicken thighs are the third most popular purchase after whole chicken and chest. Unlike the drumstick or wings, this part of the bird's carcass has the most meat. That is why it is sold more willingly.

Many housewives have been buying frozen or chilled thighs in bulk for a long time because they can be used to prepare a variety of tasty and uncomplicated dishes. The taste of meat that is universal in all respects with any seasonings and sauces is excellent, and for a well-fried crust (although, according to nutritionists, it is very harmful), kitchen battles sometimes flare up.

Compound

The composition of chicken thighs is identical to the composition chicken meat from any part of the chicken carcass. The only difference is the greater fat content compared to meat from other parts. This is due to the structure of the meat itself: it is more porous and soft. Chicken thighs have the least bones, more precisely, it has only one.

The calorie content of meat from this part of the carcass is higher than that of white meat and the rest of the chicken. That is why such a product is not recommended for use in the preparation of dietary dishes. Although, in some cases, such meat can also be taken for making broths and soups. Oddly enough, but chicken thighs are also allowed to be eaten in the famous Dukan diet, only all films must be removed from the meat and the skin removed.

The mineral composition of meat removed from the thigh of a chicken carcass is rich:

• group B vitamins;
• vitamins A, C, H and choline;
• potassium;
• magnesium;
• iron;
• cobalt;
• sodium;
• phosphorus;
• gray;
• calcium.

The product contains a large amount of protein, while carbohydrates are practically absent in it.

Where to buy and how to choose a quality product?

Where to buy and how to choose a quality product? This is what we will talk about in the section . Experienced housewives these actions do not create problems, but we will try to help beginner cooks.

To begin with, chicken thighs can be bought at any grocery store, market stall, or farmer's market. As everyone knows, only two pieces can be obtained from each chicken carcass. It is generally recommended to use one thigh per serving. The weight of such a product from a large chicken can reach two hundred grams, and after the breast, the thighs have the greatest weight. It is this part of the carcass that is most nutritious. Despite the presence of a bone inside each piece, the product does not stay on the shelves.

Chicken thighs are sold clean (fresh) and marinated. You can also distinguish the product by the method of storage. A frozen semi-finished product can be stored for more than a month without defrosting, but chilled products must be consumed within forty-eight hours from the date of release. It is this data that is easiest to find on packaged products.

According to the rules, chicken thighs that have not been deep-frozen are packaged on special trays made of food foam. In such trays, there must be a moisture-absorbing substrate, which is needed in order to collect ichor from fresh meat. It should be noted that packaged frozen blanks in trays should not have such a substrate. If you suddenly discovered it, then in front of you is definitely a product frozen by the store on its own without observing special standards. In this case, the buyer was deceived twice: the first is on weight, and the second is that such a product does not have a quality guarantee.

To avoid such incidents, always pay attention to the following indicators.

1. meat color. Fresh chicken thighs produced by a poultry farm always have tender pink meat and always white skin. The color of the latter is due to the fact that broiler meat is used for production, which at a young age have sufficient weight for slaughter, as well as the fact that before plucking the carcasses are steamed to facilitate the removal of feathers. There should be no pieces of internal fat on the meat. Farm chicken thighs may have darker meat and yellow skin. This is due to the fact that the birds move more and feed them a little differently, as well as the fact that the carcass was burned on straw after manual removal of feathers. It is meat poultry more valued by consumers. Pickled foods can come in a variety of colors, but usually paprika or turmeric is used in marinade mixtures to attract attention. The product in this case will be either reddish or yellow.
2. Aroma. Store-bought chicken meat has no pronounced odor, meat domestic chicken smells like burnt straw. But in any case, chicken thighs should not smell like chlorine, chemicals or stagnant blood. Feel free to sniff the products before buying, so as not to be deceived!
3. Density meat. Take note that chicken thighs have a uniform texture. The meat should be adjacent to the bone along its entire length. There should be no pieces hanging on the thigh, and there should be no punctures, cuts or holes, except for a product without a bone. But in the latter case, the workpiece is a kind of "pocket". On a piece of chicken thigh, there must be skin that can be easily removed with a sharp knife. Another way to evaluate the freshness of a chicken thigh is to press the product with your finger. High-quality meat that has not been frozen and obtained no more than a day before the “experiment” will certainly restore its previous forms. A hole left on the meat indicates that such meat is not quite fresh.
4. In packaged products, be sure to pay attention to date of issue and expiry date product, as well as the presence or absence of dry patches on the skin. The latter in a quality product, of course, should not be. When purchasing a product by weight, also do not hesitate to ask the seller for documents for the batch. Keep in mind that you do not have the right to refuse.

For many cooks, especially those who do not have much experience, the question often arises which thighs are best for cooking: frozen or chilled. It is impossible to give an unequivocal answer to it (products vary in cost, and not always chilled products are on the shelves of small shops), but I would like to note that delicacies always turn out tastier from fresh products. And all because such meat does not undergo changes in fibers due to freezing of the liquid. Therefore, such meat does not have excess moisture. The broth, cooked from such a product, will have a smaller amount of foam, the minced meat will definitely turn out to be dense, but cutlets or other dishes will come out of it juicier. Frozen meat steaks do not retain their shape well and are often unevenly cooked. That is why, when possible, give preference to a non-frozen product.

Use in cooking

The use in cooking of chicken thighs, like any other part of the chicken carcass, can be found the widest. Of these, in no time you can cook both the first and second course. As a side dish for chicken thighs, all kinds of cereals and any vegetables are suitable.

Cooks with experience are familiar with all kinds of options for preparing delicious dishes from chicken thighs. The most popular options are treats prepared according to national recipes, For example:

1. Mexican. This delicacy is meat cooked with a side dish in one pan. It is most often made with beans, corn or long polished rice. The meat dressing consists of spicy tomato sweet and sour sauce. In addition to meat and cereals, carrots are used, onion, hot pepper and avocado. The highlight of the dish are cacti, which, unfortunately, do not grow here. Local chefs do not lose heart, and instead of an incomprehensible component, they put garlic, both sweet and meaty. bell pepper.
2. Turkish. A delicious dish is prepared from meat, eggplant, carrots, onions and sweet peppers. Sesame seeds and pickled cucumbers add a zest to the taste. You can serve Turkish chicken thighs as independent dish or with boiled potatoes.
3. In Chinese. An easy-to-prepare and very nutritious delicacy is made in a thin-walled deep frying pan - a wok. In addition to meat, cooks will need Bell pepper, tomatoes, garlic, starch, soy sauce, balsamic vinegar and olive oil. Masterpiece taste of chicken thighs Chinese recipe will give natural honey and grated ginger. The delicacy is served with a side dish of any kind of rice.
4. In Italian. The delicacy is called cachiatorre and such a chicken is cooked in half an hour in the oven. Of the ingredients, in addition to the chicken itself, tomatoes, salt, onions, garlic and vegetable oil are used. Spicy taste and the aroma of meat is achieved through spices: rosemary, oregano and basil, as well as a simple, but not quite usual way of preparing the dish. V classic recipe cooks use separate preparation of ingredients. To do this, the meat is laid out on a baking sheet in the first layer, well salted, mixed with spices and poured abundantly with vegetable oil. The product is fried at medium temperature for fifteen minutes, after which the baking sheet is taken out and the meat is sprinkled with chopped onion and garlic, passed through a press. The baking sheet is returned to the oven and kept there for five minutes, after which they take out and beautifully spread the tomatoes without skins, cut into rings. After ten minutes, the baking sheet is removed from the oven, and the delicacy is served with pasta, noodles or spaghetti.
5. French. This dish has long been a culinary classic. No requirements for utensils for baking, simple ingredients and short preparation time make the delicacy a frequent guest on the tables in many families. To prepare chicken in French style, you just need to lay layers of lightly salted and peppered chicken meat, onions, potatoes and grated lump of cheese. Many housewives, reducing the calorie content of the dish, do not put potatoes in it or replace it with mushrooms, and also do not use oily skin from meat. A beautifully laid mass is poured with cream with an egg or mayonnaise, and then baked in the oven at a temperature of about one hundred and eighty degrees for forty minutes. When serving, the fragrant casserole is sprinkled with finely chopped herbs.

No less tasty (and no less popular) is the Georgian delicacy with the unusual name chakhokhbili, the preparation of which you will learn from the video recipe.

What are they combined with?

Most often, chicken thighs are combined with:

• boiled, fried, stewed and baked potatoes;
• cereals (rice, buckwheat, millet, barley, oatmeal and others);
• peas and legumes;
• pasta (spaghetti, noodles, shells, horns, noodles and others);
• tomato sauces and lecho;
• vegetable stews prepared, for example, from zucchini, eggplant, bell peppers, tomatoes;
• pumpkin and squash;
• all kinds of cabbage: broccoli, cauliflower and kohlrabi;
• champignons, oyster mushrooms and other mushrooms;
• pineapples;
• prunes;
• apples;
• chicken eggs;
• cottage cheese and cheese, as well as hard and processed cheese, for example, mozzarella;
• citrus fruits: lemons, oranges;
• fried and baked onions;
• boiled, fried and baked root vegetables (carrots, turnips, beets).

With all these products, in a matter of minutes, you can create great amount tender delicacies.

How are they prepared?

Chicken thighs themselves do not have a special taste, and therefore they are most often prepared before cooking: marinated or kept in salt. The most popular and well-established fillings that give meat taste, aroma and tenderness are:

• honey and mustard (separately and together);
• mayonnaise;
• tomato sauce;
• milk and cream, and dairy products such as kefir, yogurt, sour cream;
• soy sauce and teriyaki sauce;
• wine;
• vinegar (table, grape, apple or infused with herbs).

Each housewife makes marinades based on personal needs, and the taste and tenderness of meat depend on the time the chicken is kept in them. The most tender will be meat, pre-treated with sweet or cream sauce, and meat prepared with vinegar or wine will be drier. You need to marinate the meat for at least one hour, and any container of a suitable volume with a lid, as well as a regular plastic bag, can act as dishes.

The best spices for chicken thighs (and chicken meat in general) are:

• basil;
• allspice;
• oregano or thyme;
• coriander;
• rosemary;
• turmeric;
• Bay leaf;
• celery;
• parsnip;
• marjoram;
• saffron;
• oregano;
• ginger;
• chilli;
• curry mix;
• dried onion greens;
• hops-suneli;
• black pepper;
• dried and fresh garlic.

All these ingredients are used in arbitrary quantities: it all depends on the taste of the cook and the desires of the tasters. It is worth noting that in most cases all spices are added to raw meat, and cooking is already with them. The only thing I would like to note is that it is advisable to add fresh garlic a few minutes before the delicacy is ready, and it is better to add garlic juice to marinades.

But always remember that only thawed product can be marinated, because frozen meat does not absorb liquids well. You can defrost the workpiece:

• in water;
• in the microwave;
• in the oven with a special mode;
• on air;
• in fridge.

The fastest way to defrost chicken thighs is in the microwave, but according to scientists, this is exactly what is bad, because the product loses its structure and nutritional value. Under the action of radiation, the protein is welded from the inside. This is imperceptible to the naked eye and does not harm a person, but such a delicacy does not bring benefits to the body. For those who want to defrost meat in water, we want to remind you that you need to lower the workpiece directly in the film and be sure to cold water. In addition, do not forget that during the defrosting of meat, the water in the bowl or saucepan will definitely need to be changed several times.

As for the bone or its absence in finished product, then there is no unequivocal answer to the question regarding the choice of the best product. It should be noted that clean boneless meat is preferable, but it is not always more profitable in price. Those who are looking for the best product, and also pay little attention to the cost of the product, most often purchase just such a semi-finished product.

How to submit?

How to serve chicken thighs, many people think. Everything will depend on how the meat was cooked. Boiled pieces, for example, can be served whole or divided into fibers. Some housewives practice the following: they cook chicken bouillon for the first course, and the meat from it is used for salads or toppings, or simply served with a side dish for the second. And from boiled meat it is easy to prepare a delicious dressing for pasta “navy style”. To do this, you will need to fry finely chopped pulp with onions and carrots in butter or high-quality margarine. Boiled chicken thighs, as well as chicken legs can be used for cooking baby food: juicy meat perfectly turns into tender pate, which can not only be spread on bread, but simply mixed with mashed potatoes.

Crispy pieces of meat baked in the oven or fried in a pan are sure to please everyone. give product new taste maybe sauces. The most suitable option would be cheese, mushroom or peanut sauce With herbs or without them. In the same sauces, you can dip pieces of breaded and deep-fried thighs.

Meat cooked on skewers or on a grill can be served with ketchup or adjika,

Chicken thighs prepared in any of the ways are appropriate for breakfast or lunch, as well as for dinner. There is a place for delicacies from this meat and on holiday table. True, for this you will have to dream a little, but, be sure, the result is worth it: you can feed a fairly large group of guests cheaply and cheerfully!

How to cook and what can be done from chicken thighs?

For most housewives, the question of how to cook chicken thighs is not relevant. But still we want to note that chicken meat can be:

• stew in a pressure cooker, slow cooker, goose, duck, in a jar;
• cook in a saucepan, steam;
• fry in a pan or in a slow cooker;
• bake in the oven (on a baking sheet, in a sleeve, in foil, in a pot);
• cook in air grill, deep fryer;
• oven on the grill, on the grill, on the fire, on the barbecue, on the coals;
• smoke hot and cold, as well as with liquid smoke.

Chicken meat is distinguished by the tenderness of the fibers, so almost any of the above actions will not take more than sixty minutes per dressing. Smoking in the usual way may take longer, but this is not due to meat, but to the specifics of the processing itself. In any case, smoked thighs are cooked no longer than any fish.

From chicken thighs make:

• broths for all kinds of soups, borscht and cabbage soup;
• chopped and regular cutlets;
• sandwiches and pizza;
• minced meat for cooking meatballs and cabbage rolls;
• chops;
• goulash and other sauces;
• casseroles;
• boiled and smoked sausages;
• jelly and aspic;
• kebabs;
• rolls;
• filling for pies and pies, pancakes, tartlets, dumplings and dumplings;
• potato pancakes and pancakes;
• snack cakes;
• stuffed pockets.

In addition, meat from the thighs is used to cook pilaf and stew. It is with such a product that ready-made dishes are tender, nutritious, but at the same time slightly greasy. To avoid the latter, many cooks simply remove the skin from the meat and do not use it for further cooking.

Cooking chicken thighs is not difficult at all. In order for the delicacies to turn out amazing, you need to follow the established rules for preparation and preparation. meat products. after that it remains to experiment. So out regular product You can get a new treat every day. On culinary websites and in printed publications, you can always find a huge number of ways and methods of cooking. delicious treats from chicken. Step by step recipe cooking fragrant and tender thighs can even be found on the packaging of the baking sleeve.

Most delicious meals, according to readers, are chicken thighs fried in dough (batter), as well as breaded with breadcrumbs, corn grits, sesame or small flakes. Such a “fur coat” does not allow meat juice to leak out, and is also well fried. True, it is hardly possible to call such food dietary: the calorie content of such delicacies goes off scale, because the crispy crust contains a lot of oil, and for all those who adhere to proper nutrition or is on a diet for weight loss, such dishes are not suitable.

For all those who want to taste the taste tender treats and does not consider BJU, we offer a description of the cooking process. Even a teenager can easily cope with it, and all you need to do is:

1. Wash and cut the meat (for example, each thigh into two or more parts), while simultaneously separating the bone.
2. Salt, and then sprinkle the workpiece with black ground pepper or condiments.
3. Dip meat in beaten egg white chicken egg(or whole egg), roll in breadcrumbs, and then quickly dip again in egg white.

The final action will be rolling the meat in breadcrumbs and lowering the workpiece into hot vegetable oil. Just two minutes - and a ruddy piece can be taken out on a plate!

Harm and benefit

There is not much to say about the dangers and benefits of chicken thighs. All known warnings relate to individual intolerance to the product and some of the health features of people who should limit their daily menu. The main categories of people who need to be careful about eating chicken thighs are those who have:

• diseases of the pancreas and gallbladder;
• problems associated with metabolic disorders;
• ulceration prone to bleeding in any part of the gastrointestinal tract.

It goes without saying that people with such disorders are only allowed to eat boiled meat. In addition, in order to avoid problems and exacerbations of chronic diseases, when cooking food for people from the listed categories, it is necessary to soak meat in water for a long time, and when cooking, remove excess fat on the surface of the broth with a slotted spoon.

In general, about the benefits of a universal product, which are chicken thighs, we can say that regular use eating dishes has a beneficial effect on the whole body, and delicacies from such meat help:

• improve the functioning of the cardiovascular system;
• normalize and subsequently maintain the level of glucose in the blood of patients diabetes any type;
• reduce the likelihood of blood clots;
• improve the functioning of the musculoskeletal system, coordination of movement;
• give vitality and increase labor productivity.

The consumption of meat prepared without fat and hot spices, is indicated for pregnant and lactating women, as well as people in remission, because such nutritional product and the broth from it allow you to quickly restore strength.

Eating chicken meat helps prevent:

• avitaminosis;
• atherosclerosis;
• stroke;
• colds;
• fractures.

Treats from chicken thighs in the diet reduce the risk of developing gout and polyarthritis, and also help in the fight for external beauty. The substances contained in chicken meat have a positive effect on the growth of hair, nails and their health, as well as on the condition of the skin.

Affordability, the ability to freely purchase chicken thighs, as well as cook delicious and nutritious meals made the product one of the most desirable. Before the aroma of fried chicken and its crispy crust, few can resist. Chicken thighs are served almost everywhere, and dishes from them can also be found in fast food restaurants and classic restaurants.

We hope that in this article we were able to answer all your questions, and now dishes from delicious chicken more often will delight your household!

Boneless, skinless chicken thighs are a source of protein and can be cooked in a variety of ways. V chicken thighs meat tends to be less dry than in 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 - they can be fried in a pan, grilled, and also baked.

Steps

Roast chicken thighs without bones and skin

Preheat oven to 190°C. This temperature is ideal for roasting chicken meat, at which it does not dry out and remains juicy. Remove any pans and pots that you may be storing in the oven beforehand. Also, wipe down the oven to remove any leftover food.

Cut off the meat. Cover the chicken pieces with cling film and gently beat them with a small mallet (metal or plastic). As a result, all 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.

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.

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.

Prepare your thighs for baking. Remove them from the brine and grease with vegetable or butter. This can be done by hand, at the same time smearing the pieces with spices to your liking. A lemon-pepper mixture or others made for chicken meat, as well as a garlic-based spice mixture, work well.

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.

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.

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 brush 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.

Cut off the meat. Cover the chicken pieces with 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.

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.

Add seasonings. Sprinkle meat with salt and pepper. You can also add a little lemon peel and / or dry ground garlic to your taste. When frying, moisture evaporates from the meat - spices will keep it more juicy.

Prepare the egg mixture. Take a large enough cup or bowl that will fit the meat freely and break a few eggs into it. Then dip each thigh into the broken eggs. Moisten the pieces on both sides.

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.

Put the pieces of meat on the heated pan. Reduce heat to medium before doing this. Spread one piece 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.

Fry the meat over low heat. After the second minute, turn the meat over again. Cover the pan tightly with a lid, lower 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.

Grilling boneless and skinless chicken thighs

Cut off the meat. Cover the chicken pieces with cling film and gently beat them with a small hammer (metal or plastic). Each of them should become about 1.2 centimeters thick. As a result, the meat will be evenly fried and tender.

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.

Make a marinade. While the meat is soaking in the brine, prepare the marinade. Good mixture olive oil, salt, pepper, spices, garlic and lemon zest. 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 the marinade into this bag and seal it.

Hello wonderful readers of my blog. Since chicken is a frequent guest on my table, I often experiment with it. Today I will share with you the secret of how to cook chicken thighs in a pan to make it very tasty. I also have recipes for culinary delights for you. Plus options for interesting marinades.

In total, they cook for about 30 minutes. If you want to give the meat piquancy and softness, I recommend marinating them first. First, fry each side of the thighs for 10 minutes without a lid. At the same time, a fire of medium power should be set on the stove. After that, 50 ml of water is poured into the vessel and the chicken is stewed under the lid for another 10 minutes.

But each dish made from chicken thighs has its own subtleties and secrets. That's why I prepared them for you. detailed recipes. Catch 🙂

Fried Chicken Thighs with Lemon and Honey - recipe with photo

simple and delicious marinade for poultry meat. Prepares very quickly. Perfect for a full lunch or dinner. What more could you want?

• 6 pcs. chicken thighs;
• 2 cloves of garlic;
• 2 tbsp. l. butter for frying;
• ½ tsp dried ginger;
• salt, pepper - a pinch
• 2 pinches of oregano;
• 3 tbsp honey;
• ½ lemon juice + zest

We are preparing the marinade. In a bowl, mix chopped garlic cloves, lemon juice, lemon zest, powdered ginger (you can also use fresh 1-2 cm), honey and oregano.

Pour the marinade over the thighs and refrigerate for 15 minutes.

Pour 2 tbsp into the pan. butter. Start roasting the thighs skin side down.

Pour the remaining marinade over the already fried meat and cook for another 6-8 minutes. Add 20-30 ml of water and simmer the meat for 3-4 minutes.

Finished fried thighs serve with fried potatoes and vegetable salad. With such a honey-lemon marinade, the thighs turn out great!

How to fry chicken thighs with mayonnaise

The amazing taste and refined aroma of this dish will not leave you indifferent. To prepare such a delicious meal, take:

• a kilo of chicken thighs;
• 3-4 tbsp mayonnaise (you can make homemade);
• 100-120 g of hard cheese;
• 4 cloves of garlic;
• 1 tbsp tomato paste;
• salt;
• freshly ground black pepper.

Rinse the chicken and dry it (you can let it drain or wipe it with a kitchen paper towel). Then the thighs need to be marinated. To do this, in a shallow bowl, mix salt and pepper. Add here 2 minced garlic cloves and tomato paste. Rub the chicken thighs with this mixture. Then we put the pieces of chicken in a plastic bag, release the air, and tie the bag itself. Next, send the pieces of meat for a couple of hours in the refrigerator.

During marinating, the chicken will secrete meat juice, so you need to periodically pull it out of the refrigerator. After that, it is necessary to gently mix the contents of the package without untying it. Thanks to such manipulations, the marinade will evenly penetrate into all parts of the thighs.

2 hours have passed. Now we dip the marinated chicken into the hot oil in a pan. We fry it over high heat until it is covered golden brown. Then we reduce the flame of fire and continue heat treatment until the product is ready.

Step-by-step recipe for thighs in a pan with onions and rice

This dish is for those who like to deviate a little from the well-known taste. Recipe straight from Mumbai. An interesting combination meat with rice in broth and spices - ginger and garlic. Optionally, you can add any vegetables - carrots or green beans.

• 8 pcs. chicken thighs;
• 3 tbsp curry;
• 2 heads of onions;
• 1 clove of garlic;
• 1 piece of fresh ginger (1 cm);
• 3 tbsp vegetable oil;
• 750 ml of broth;
• 100 g of rice.

Place the chicken thighs in a bowl and grate over the curry. Leave to marinate in the refrigerator for an hour.

Onion, garlic clove and a piece of ginger cut into cubes. You can use less ginger if you like. When the oil in the pan is hot, place the chopped vegetables in the pan.

After 1 minute, when the onion has softened, move the vegetables to the center of the pan and arrange the chicken thighs around the onion pile. Fry on both sides.

When the meat is fried, put it on a plate.

Pour 750 ml of broth into the pan, add 100 g of rice. Cover the pan with a lid and cook the rice in the broth over low heat. It took me 15-20 minutes until the rice had absorbed almost all of the broth.

It is not necessary to evaporate the broth until the very end, because we immediately add the fried chicken thighs. Cook another 15 minutes.

Our Indian chicken thighs are ready. It's time to taste!

Cooking chicken thighs with sour cream

This dish is quite easy to prepare. Even a novice cook can easily cope with the preparation of such a dish. The uniqueness of this food lies in the surprisingly selected combination of ingredients. For example, sour cream makes chicken more tender and juicy. And garlic gives the meat a pleasant spiciness and enhances its taste.

You will need:

• a kilo of chicken thighs;
• 250 g sour cream;
• 2 garlic cloves;
• 2 tbsp flour;
• nutmeg;
• a mixture of crushed peppers;
• water;
• salt.

Salt and pepper the washed and thoroughly dried chicken. We leave the thighs for half an hour so that they are saturated with the "marinade". After that, put the meat in a frying pan with sizzling oil and fry it until crispy.

Separately, dilute sour cream in 2/3 cups of water (about 160 ml). Grind the garlic into a pulp and add to the diluted sour cream. Gradually add flour here and mix everything well.

Pour the fried chicken sour cream sauce and add nutmeg. Cover the pan with a lid and reduce the flame to low. Stew the dish in the sauce until cooked. Open the lid periodically and stir the contents. Add water if necessary.

As soon as the chicken becomes soft, then it is ready. Turn off the stove and leave the dish to infuse for a couple of minutes under a closed lid. The ideal option boiled rice will serve as a side dish.

Thighs in a marinade on a grill pan

This delicious food cooks incredibly fast. Within half an hour after the start of cooking, the kitchen will be filled with an appetizing aroma. You don’t even have to invite relatives to the table - they themselves will visit you in the kitchen 🙂

And this dish has a pretty simple recipe:

• 2 chicken thighs;
• 1 tsp olive oil;
• salt + curry to taste;
• dill + parsley;
• lemon.

Wash and dry the thighs. Carefully cut off the skin and fat. Then, armed with a sharp knife, cut out the bones. As a result, you will get 2 rectangular pieces. If desired, the meat can be beaten off a little. This is done for better frying, but just do not overdo it.

For lovers of food, a real lunch looks like this: a large piece of chicken with a fragrant crispy crust, a side dish, vegetable salad. The chicken can be boiled, stewed, fried. But the chicken thighs baked in the oven are especially good - cooking masterpiece that even a child can cook.

How to cook chicken thighs in the oven

The technology for creating the dish is simple: wash the meat, salt, sprinkle with spices and set to bake. Even with such a primitive approach, it will turn out very tasty. If you want to cook chicken thighs so that guests admire the dish, you will have to tinker a little. Sauces, marinades, herbs, fruits will add shades to chicken meat, make it even more tender. Salads are ideal for this dish. fresh vegetables, buckwheat, potatoes, rice, pasta are chosen as a side dish.

How much to bake

Before you cook the pieces of poultry, they need to be thawed. Never try to bake frozen chicken legs - they will not fry evenly and, if the crust burns, will have a raw center. How long to bake chicken thighs - depends on their size and pre-training. Mechanical and chemical processing speeds up the process: the thigh can be lightly beaten off or pickled with juice, kefir, vinegar, soy sauce. Pierce the finished piece: pink juice does not ooze from it. Estimated baking time is one hour.

Marinade

Learn how to marinate chicken thighs for different variations of the dish. This is a huge field for interesting and tasty experiments. Liquids are mixed, sometimes whipped, spices, garlic, onions, herbs are added. Chicken pieces should be completely covered with marinade, for this use a smaller lid and a weighting agent (oppression). The chicken is kept under pressure for 1-12 hours. For use:

• vinegar (apple, table, wine, balsamic);
• kefir, sour cream, curdled milk;
• soy sauce;
• honey, burnt sugar;
• wine, beer;
• unsweetened natural juice(lemon, orange, apple, grape, tomato).

chicken thigh recipe

From twelve options, choose your recipe for chicken thighs in the oven. To do this, try to cook a dish according to each of the above recipes. They differ in baking methods, sauces, marinades, side dishes. Some of them require the preparation of meat, others are performed on hastily. Add your favorite spices to the selected recipe and vice versa, replace those that you do not like. Do not forget to take photos, write down the composition of especially successful dishes in case you want to repeat them.

With potato

Potatoes perfectly complement the taste of chicken meat. In this recipe, chicken thighs with potatoes in the oven are seasoned with dry herbs and garlic. Creamy notes of meat will be given by sour cream marinade, the chicken will turn out tender, with an appetizing ruddy crust. If necessary, sour cream can be replaced with yogurt or kefir. Don't know what spices to use? Buy ready mix for poultry meat. It is important to cut potatoes large pieces. Small tubers can be baked whole.

Ingredients:

• chicken thighs - 4 pcs.;
• potatoes (large) - 8 pcs.;
• sour cream - 150 g;
• vegetable oil - 1 tbsp. l.;
• salt, spices.

Cooking method:

1. Rinse chicken thighs and dry with a napkin, rub with a little salt.
2. Mix sour cream with spices. Use half of it as a marinade for meat. Generously cover the pieces with sour cream mixture, close the lid, marinate for 1 hour.
3. Cut the peeled potatoes into 4 parts, coat it with the remaining sour cream.
4. Put a layer of potatoes in a baking dish, on it - a layer of thighs. Cover the puff structure with foil, put in the oven for one hour.

On a baking sheet

If you are going to bake chicken thighs in the oven, think about the marinade. This recipe contains complex, fragrant marinade containing a delicate flavor bouquet. Frozen cherries will add sourness and make the dish festive. It is better to take a deep baking sheet, with a side of at least 3 cm. A small amount of chicken can be cooked in a baking dish.

Ingredients:

• chicken thighs (small) - 12-15 pieces;
• cognac - 3 tbsp. l.;
• vegetable oil - 4 tbsp. l.;
• French mustard - 3 tsp
• honey - 1 tbsp. l.;
• frozen cherries - 1.5-2 cups;
• salt.

Cooking method:

1. Prepare chicken thighs: wash, pat dry with paper towels, salt.
2. Prepare the marinade: cognac, oil, mustard, honey, mix in a bowl. Add cherries (may not be defrosted). Leave for half an hour. Drain the liquid and use as a chicken marinade. Marinate from two hours, the longer - the tastier.
3. Grease a baking sheet with oil and lay the meat tightly in one layer, skin side up. over chicken pieces spread the berries evenly. 50-60 minutes in the oven with a temperature of about 200 degrees - and the thighs are ready.

Chicken thigh fillet in the oven

Good baked chicken with tender creamy gravy. Chicken thighs are perfect for this recipe. Since the meat is cut into small pieces, it cooks faster than others. The most important thing is to properly prepare the sauce, in this dish it is of decisive importance. Serve as a side dish with chicken with cream sauce mashed potatoes, boiled rice, pasta.

Ingredients:

• chicken thigh fillet - 0.5 kg;
• garlic - 2 cloves;
• champignons - 0.2 kg;
• heavy cream - 3 tbsp. l.;
• butter - 2 tbsp. l.;
• salt pepper.

Cooking method:

1. Melt the butter, grease the form with it and each piece of fillet, add salt, pepper, spread with grated garlic gruel.
2. Spread on a baking sheet in a dense layer, without gaps. Arrange sliced ​​mushrooms on top.
3. Bake in the oven for 35 to 45 minutes.
4. Pour the liquid remaining after baking into a saucepan, add cream and cook, stirring, until thickened. Pour the sauce over the chicken, use it as a gravy.

Chicken thighs in the sleeve

A way for the busy and lazy is to bake poultry meat in a special bag or sleeve. Pieces of chicken are coated with spices or sauce, placed in a sleeve and baked. Ready-made tasty, beautiful meat is removed from the package, which can be served on a dish or portioned plates. Cook the chicken thighs in the sleeve in the oven using your favorite sauce. It can be mayonnaise, ketchup, Chinese sweet and sour, creamy, spicy - your choice.

Ingredients:

• chicken thighs - 5-6 pieces;
• garlic - 5-6 cloves;
• mayonnaise - 3 tbsp. l.;
• pepper, salt.

Cooking method:

1. Add crushed garlic to mayonnaise.
2. Washed, dried thighs, salt, pepper, coat with sauce.
3. Fold the meat inside the sleeve, remove excess air from it, seal it.
4. Keep in the most heated oven for 60 minutes.

With vegetables

A variant of the previous dish can be carrots and ketchup. Chicken thighs are baked with vegetables in the oven, a culinary sleeve is used for cooking. In addition to onions and carrots, you can add bell pepper to the dish, it will give the chicken bright aroma summer. Do not forget to put a little garlic, and sprinkle the finished dish with chopped herbs.

Ingredients:

• chicken thighs - 5-6 pieces;
• carrots (large) - 2 pcs.;
• onions - 2 pcs.;
• ketchup - 2 tbsp. l.;
• salt, a mixture of peppers;
• other spices (optional)
• lettuce, parsley, dill (for serving).

Cooking method:

1. Fold the thighs into the sleeve, salted, generously smeared with ketchup and seasoned with spices.
2. Add to the meat carrots, cut into rings and onions - beautiful straws. Don't cut the vegetables too finely or they will lose their shape while the meat is cooking.
3. Seal the sleeve, remove excess air from it. Bake for approximately an hour.
4. Ready meal Arrange in serving bowls on lettuce leaves. Sprinkle with chopped herbs.

Boneless chicken thigh - recipe

Chicken thigh meat, freed from bones and skin, can be found at retail. If not, it doesn’t matter, you yourself can free the thighs from all that is superfluous. Chicken prepared in this way has a reduced the energy value- only 130 calories. Skinless, boneless chicken thighs in the oven can be considered diet dish, suitable for those who monitor their health, takes into account the calorie content of products.

Ingredients:

• chicken thigh - 5-6 pieces;
• sunflower oil - 1-2 tbsp. l.;
• lemon juice - 1 tbsp. l.;
• salt, spices.

Cooking method:

1. Thighs, free from skin and bones, beat with a hammer, using cling film. Salt, season with pepper.
2. Lubricate the mold and each piece of meat with vegetable oil. There shouldn't be too much oil.
3. Lay the meat on the bottom of the mold, sprinkle it lemon juice. Close the mold with foil.
4. Bake for about 20 minutes at high oven heat.
5. Remove the container, open it, oil the meat again.
6. Cover with foil and bake a second time for 10-15 minutes.

With mushrooms

Mushrooms and poultry meat are products that combine perfectly. The tender flesh of the thighs mushroom sauce will decorate any gala dinner, will give guests a real pleasure of taste. How to cook chicken thighs with mushrooms in the oven so that they turn out juicy, tasty and beautiful, as in the photo? Free the thigh from the bones, add the mushroom filling and form beautiful rolls.

Ingredients:

• champignons - 300 g;
• chicken thigh - 8 pcs.;
• vegetable oil - 5 tbsp. l.;
• onions - 2-3 pcs.;
• garlic - 5-6 cloves;
• sour cream - 200 g;
• mayonnaise - 200 g;
• paprika;
• salt, a mixture of peppers.

Cooking method:

1. Fry chopped mushrooms and onions in oil, salt. Divide the filling into 8 portions.
2. Cut the thighs, carefully free from the bones. Try not to damage the skin. From each thigh should be a whole piece meat.
3. Beat the chicken with a hammer (use a film).
4. Lubricate the broken meat piece from the inside with mayonnaise, lay out a portion of the mushrooms, roll it up with a tight roll, fasten its edge with a toothpick.
5. Ready rolls need to be fried. Fry the side where the toothpick is attached first.
6. Put the rolls on the bottom of the baking dish, pour the fat from the pan. Cover them with a mixture of the remaining mayonnaise, sour cream, paprika. Cover with foil and bake for about half an hour.
7. Don't forget the toothpicks when serving. They need to be pulled out.

With cheese

An interesting dish that also looks chic on a table set for the holiday is chicken thighs in the oven with cheese. They are very tender, juicy, they are distinguished by the noble taste of melted cheese. You will need a sharp and thin knife - the cheese must be carefully placed between the skin of the chicken and the flesh. For a side dish, take mashed potatoes - it's incredibly tasty!

Ingredients:

• chicken thighs - 6-8 pieces;
• hard cheese- OK. 200 g;
• mayonnaise - 3 tbsp. l.;
• garlic - 2-3 cloves;
• dill, parsley;
• salt pepper.

Cooking method:

1. Salt the washed thighs, season with pepper.
2. Prepare a mixture of mayonnaise, chopped garlic, chopped herbs.
3. Cut the cheese into rectangular pieces, 3 mm thick (according to the number of thighs).
4. With a sharp knife partially separate the skin from the thigh, put a piece of cheese into the resulting “pocket”.
5. Put the meat in a greased heat-resistant dish, coat with mayonnaise mixture on top, cover with foil. Place the chicken thighs in the oven for an hour.

in soy sauce

Oriental cuisines enriched the European table with sauces, spices, herbs. For poultry meat, soy sauce has become a godsend. The meat marinated in it acquires an incredible taste and aroma, and also becomes tender, it melts in your mouth. Cooking chicken thighs in soy sauce for your kids is a great opportunity to introduce them to cuisines. different countries and nationalities.

Ingredients:

• chicken thigh - 6 pcs.;
• ketchup - 50 ml;
• soy sauce - 70 ml;
• honey - 1 tbsp. l;
• garlic - 2-3 cloves.

Cooking method:

1. Soy sauce, honey, ketchup, crushed garlic mix. Before cooking, marinate the thighs with this mixture for 1-2 hours.
2. Spread the meat on a greased baking dish, pour the rest of the marinade, put in the oven for half an hour.
3. Remove chicken and flip each piece over. Bake another 30 minutes.
4. For a completely oriental feel, serve the thighs with rice.

in foil

For family dinner can cook wonderful dish- chicken thighs in foil in the oven. Read carefully how to cook individual portions of meat with vegetables. Add potatoes, onions, carrots to the chicken, wrap in an individual foil bag - according to the number of homemade ones. It is better to make a couple of bags more: suddenly unexpected guests will suddenly appear or someone will need an additive. Such yummy can not remain unclaimed. The recipe is for one serving.

Ingredients:

• chicken thigh - 1 pc.;
• potatoes - 1-2 pcs.;
• onion - 1/2 pc.;
• carrots - 1/2 pc.;
• pepper, soy sauce.

Cooking method:

1. Marinate chicken thighs with soy sauce for 1 hour.
2. Peel vegetables, cut them into circles.
3. Prepare 35-40 cm of foil for each serving.
4. Prepare a puff bed for the chicken. Put a layer of onions, potatoes, carrots in the middle of the foil. Lay the chicken on top of the vegetables.
5. Raise the edges of the foil and seal them tightly. There should be empty space inside the envelope for steaming and boiling chicken juice.

Baked chicken thighs - cooking secrets

Each housewife has her own secrets on how to bake chicken thighs in the oven. Collect recipes for sauces and marinades. In order for the sauce to stick to the meat, it must have a consistency of . The thighs are immersed in the marinade for several hours and pressed down with oppression. Here are some tips to help you roast chicken thighs in your oven:

1. Marinate.
2. Apply spices.
3. Bake under foil.
4. Baking time - no more than an hour.
5. Flip for an even crust.
6. Drizzle with juice or oil when baking.
7. Serve the thighs hot.
8. Do not forget to take photos of successful dishes - it inspires!

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