ASIAN GLAZED CHICKEN THIGHS
Slightly spicy, but the sweetness tames the heat. Serve with rice.
Provided by Essanaye
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
- Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g
CHICKEN THIGHS WITH COGNAC & RED WINE
This is a recipe I came up with, which I just love. It's easy to do, and goes well with rice and oven-baked vegetables. The recipe is very forgiving, and you can substitute any chicken parts, I prefer thighs. You can also adjust the garlic and herbs to suit your own tastes. I love the cognac/red wine flavors that come through.
Provided by Chef Bryn
Categories Chicken
Time 2h15m
Yield 3-5 serving(s)
Number Of Ingredients 14
Steps:
- 1 - Heat oil in large frying pan on med-high heat.
- 2 - Wash chicken and pat dry, then dredge in flour mixture and place chicken skin-side down, and cook approx 10 minutes before turning over to cook the other side for approx 10 minutes. You want the chickent to be golden-brown.
- 3 - Remove from heat and add the cognac, making sure pan is away from open flames. Return pan to burner, ignite cognac either with a long match or ignite gas burner. Keep the pan's lid handy, in case you need to smother the flames. Let the alcohol burn off.
- 4 - Add red wine, and simmer for 5 to 10 minutes, turning chicken once.
- 5 - Place chicken in medium-sized dutch oven, or casserole dish, cover, and set aside.
- 6 - Cook onions until transparent in same frying pan, then layer the onions over top of the chicken in the dutch oven, then set aside with lid on again.
- 7 - Add the remainder of ingredients to the pan, and bring to a simmer and ensure ingredients are well mixed. Spoon over top of onions in dutch oven, making sure the tomatoes are well distributed, and that the chicken is covered.
- 8 - Bake at 350 F for at least one hour. An extra half hour is going to give more tender chicken. .
- 9 - Serve chicken with rice or noodles, with chicken on the side. When removing chicken from the pot, be very careful that the chicken pieces don't fall apart. Spoon the sauce over top of the rice or noodles.
HONEY-AND-SOY-GLAZED CHICKEN THIGHS
In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice.
Provided by Kay Chun
Categories dinner, easy, lunch, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
- On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
- Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Nutrition Facts : @context http, Calories 691, UnsaturatedFat 34 grams, Carbohydrate 5 grams, Fat 55 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 17 grams, Sodium 961 milligrams, Sugar 1 gram, TransFat 1 gram
SMOKED AND GLAZED CHICKEN THIGHS
Smoky, floral, and acidic, these aren't your typical smoked chicken thighs. The lavender comes through nicely and isn't overpowering; the thyme pairs well with the lavender and strawberries. The strawberries and white balsamic pair nicely and the vinegar adds a good bit of acidity to balance the sweetness from the peak-season strawberries and the caramelized sugar. The thighs have a light amount of smoke and are juicy and tender.
Provided by John Somerall
Categories Chicken Thighs
Time 2h55m
Yield 8
Number Of Ingredients 10
Steps:
- Prepare the strawberry gastrique: Puree strawberries in a blender on high speed until completely smooth, about 1 minute.
- Cook sugar in a medium skillet over medium-low heat, stirring occasionally, until completely melted, amber in color, and nutty in aroma, about 5 minutes. Carefully add vinegar (mixture will crystallize immediately and begin to boil) and reduce heat to low. Cook sugar mixture, stirring frequently, until crystallized sugar is completely dissolved, about 5 minutes. Add strawberry puree and thyme and bring to a simmer over low heat. Cook, stirring occasionally, until mixture has thickened enough to coat the back of a spoon, about 7 minutes. Remove from heat and stir in salt. Cover to keep warm until ready to use.
- Prepare chicken: Open the bottom vent of a grill completely. Light a charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto the bottom grate of grill, and then push to 1 side of grill. Place 3 to 4 applewood chunks on top of hot coals. Coat top grate with oil. Cover grill and insert an instant-read thermometer into a vent in the lid.
- Stir together lavender, salt, and pepper in a small bowl. Sprinkle chicken thighs evenly and liberally with lavender mixture.
- Place chicken thighs on the preheated grill, skin-side up, over the side without coals. Cover and smoke, maintaining temperature inside smoker between 225 and 250 degrees F (107 to 120 degrees C), for 1 1/2 hours. Brush with 1/4 cup gastrique, cover again, and smoke until a meat thermometer inserted into thickest portion registers 170 degrees F (76 degrees C), 15 to 30 more minutes.
- Transfer chicken thighs to a large plate or platter and brush lightly with another 1/4 cup gastrique. Let rest for 10 minutes. Serve with remaining gastrique, if desired.
Nutrition Facts : Calories 461.7 calories, Carbohydrate 21.1 g, Cholesterol 142.1 mg, Fat 23.9 g, Fiber 1.8 g, Protein 38.9 g, SaturatedFat 6.6 g, Sodium 973.6 mg, Sugar 18.5 g
BALSAMIC CHICKEN THIGHS
This is a quick and easy recipe that never fails to please even my picky DDs. Since chicken thighs are usually inexpensive it makes a economical meal. I like to serve these with some type of rice side dish and a green salad.
Provided by mickie49
Categories Chicken Thigh & Leg
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Spray large frying pan, preheat.
- Rinse and pat dry thighs.
- Season with salt and pepper.
- Brown well on all sides.
- Cover, reduce heat to medium and cook for approximately 25 minutes,or'til thighs are done depending on size.
- Add shallots,cook for 2-3 minutes,until they soften.
- Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly.
- Spoon sauce over thighs to serve.
COGNAC GLAZED CHICKEN THIGHS
Number Of Ingredients 8
Steps:
- 1.Preheat the oven to 425F and line a rimmed baking sheet with parchment paper. 2.Season the chicken thighs with salt and pepper, arrange on the baking sheet and bake in the heated oven for 15 minutes. 3.While the chicken cooks, combine the golden syrup, pepper flakes, garlic, lemon zest, and cognac in a small saucepan and cook over medium heat for 3-4 minutes, stirring occasionally. Add the cornstarch, whisking constantly, and cook an additional 2 minutes, or until thickened. 4.After 15 minutes of baking, brush the chicken with the thickened glaze and cook for 15 minutes more, or until done.
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