15 Healthy Chicken Thigh Recipes That Don’t Taste Healthy
Did you know that chicken thighs are not only delicious but also more affordable than chicken breast? If you’re on a quest for healthy meals that are bursting with flavor, look no further! In this blog, we’ll explore 15 healthy chicken thigh recipes that taste anything but healthy, featuring mouthwatering options like Crispy Garlic Herb Chicken and Spicy BBQ Chicken Thighs. Get ready to indulge your taste buds while keeping your wellness goals in check!
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Crispy Garlic Herb Chicken Thighs
This recipe for Crispy Garlic Herb Chicken Thighs stands out with its savory blend of herbs and garlic, creating an irresistible crunchy exterior and juicy interior.
Ingredients:
- 4 bone-in chicken thighs
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix together the olive oil, minced garlic, thyme, rosemary, paprika, salt, and black pepper to create a marinade.
3. Pat the chicken thighs dry with paper towels and place them in a large bowl.
4. Pour the marinade over the chicken thighs, ensuring they are thoroughly coated.
5. Arrange the chicken thighs on a baking sheet skin-side up and roast in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
6. Remove from oven and let rest for 5 minutes before garnishing with fresh parsley and serving.
Tips:
- For extra crispiness, broil the chicken for the last 2-3 minutes of cooking.
- Letting the chicken rest before serving helps retain its juices.
- Feel free to customize the herbs based on your preference or what you have on hand.
Honey Mustard Glazed Thighs
This Honey Mustard Glazed Thighs recipe combines the perfect balance of sweetness and tanginess, making for an irresistibly flavorful meal.
Ingredients:
- 4 chicken thighs
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, garlic powder, salt, black pepper, and smoked paprika.
3. Place the chicken thighs in a baking dish and pour the honey mustard mixture over them, ensuring they are evenly coated.
4. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
5. Remove from the oven and let the chicken rest for a few minutes before serving.
Tips:
- For extra flavor, marinate the chicken in the honey mustard mixture for a few hours before baking.
- Serve with a side of roasted vegetables or a fresh salad for a complete meal.
- Leftovers can be stored in an airtight container in the fridge for up to three days.
Spicy BBQ Chicken Thighs with Pineapple Salsa
This Spicy BBQ Chicken Thighs with Pineapple Salsa recipe bursts with sizzling flavors and a refreshing twist, perfect for summer cookouts.
Ingredients:
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup BBQ sauce
- 1 cup fresh pineapple, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your grill to medium-high heat.
2. In a small bowl, mix olive oil, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
3. Rub the spice mixture all over the chicken thighs.
4. Place the chicken thighs on the grill and cook for about 25-30 minutes, flipping occasionally, until they reach an internal temperature of 165°F.
5. During the last 5 minutes of cooking, brush BBQ sauce over the chicken thighs.
6. While the chicken is cooking, prepare the pineapple salsa by combining diced pineapple, red onion, cilantro, and lime juice in a bowl.
7. Once the chicken is done, let it rest for a few minutes before serving with the pineapple salsa on top.
Tips:
- For extra flavor, marinate the chicken in the spice mixture for a few hours or overnight.
- If you like it spicier, add more cayenne pepper to the chicken rub.
- Feel free to substitute the pineapple with mango or peach for a different salsa flavor.
Creamy Spinach and Feta Stuffed Thighs
This Creamy Spinach and Feta Stuffed Thighs recipe combines rich flavors of fresh spinach and tangy feta cheese, creating an irresistible dish that everyone will love.
Ingredients:
- 4 boneless, skinless chicken thighs
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup cream cheese, softened
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the chopped spinach, feta cheese, cream cheese, minced garlic, onion powder, salt, pepper, and oregano until well mixed.
3. Place the chicken thighs on a clean surface and gently pound them to an even thickness.
4. Spoon the spinach and feta mixture onto each thigh and roll them up, securing with toothpicks if needed.
5. Heat the olive oil in a skillet over medium-high heat and sear the stuffed thighs for about 3-4 minutes per side until golden brown.
6. Transfer the seared thighs to a baking dish and bake in the preheated oven for 15-20 minutes or until fully cooked (internal temperature of 165°F or 75°C).
7. Remove from the oven, let rest for a few minutes, then serve warm.
Tips:
- Try adding sun-dried tomatoes for an extra flavor boost.
- Serve with a fresh salad or roasted vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Lemon Pepper Grilled Chicken Thighs
This Lemon Pepper Grilled Chicken Thighs recipe is special for its vibrant citrus flavors and savory seasoning, creating a deliciously juicy dish that’s perfect for any barbecue.
Ingredients:
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 2 teaspoons lemon pepper seasoning
- 1 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic powder
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Instructions:
1. In a bowl, combine olive oil, lemon pepper seasoning, salt, lemon juice, garlic powder, and chopped parsley.
2. Add the chicken thighs to the bowl and coat well with the marinade. Let them marinate for at least 30 minutes for maximum flavor.
3. Preheat your grill to medium-high heat.
4. Place the marinated chicken thighs on the grill, skin-side down. Grill for about 6-8 minutes until the skin is crispy.
5. Flip the chicken and grill for another 10-15 minutes, or until the internal temperature reaches 165°F (75°C).
6. Remove from the grill and let the chicken rest for 5 minutes before serving.
Tips:
- For extra flavor, let the chicken marinate in the refrigerator for up to 2 hours.
- Use a meat thermometer to ensure perfect cooking without drying out the chicken.
- Serve with a side of grilled vegetables or a fresh salad for a complete meal.
Thai Peanut Chicken Thighs
This Thai Peanut Chicken Thighs recipe is a delightful combination of savory chicken marinated in a rich, creamy peanut sauce, delivering a burst of vibrant flavors that everyone will love.
Ingredients:
- 4 chicken thighs, boneless and skinless
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon chopped fresh cilantro, for garnish
- 1 tablespoon lime juice, for serving
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Instructions:
1. In a bowl, combine peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Mix until smooth.
2. Place chicken thighs in a resealable bag or bowl and pour half of the peanut sauce over them. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
3. Preheat the grill or a skillet over medium-high heat and cook the marinated chicken thighs for about 6-7 minutes per side, until fully cooked and internal temperature reaches 165°F.
4. Remove chicken from heat and let it rest for a few minutes before slicing.
5. Serve the chicken thighs drizzled with the remaining peanut sauce, a squeeze of lime juice, and garnish with chopped cilantro.
Tips:
- For a spicier kick, increase the amount of red pepper flakes according to your taste.
- Serve with steamed rice or vegetables to complete the meal.
- If you have leftovers, the chicken can be kept in an airtight container in the refrigerator for up to 3 days.
Balsamic Glazed Chicken Thighs with Roasted Vegetables
This Balsamic Glazed Chicken Thighs with Roasted Vegetables recipe showcases a delightful balance of tangy sweetness and savory goodness that will surely impress your taste buds.
Ingredients:
- 4 chicken thighs
- 1 cup balsamic vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups broccoli florets
- 2 cups diced sweet potatoes
- 2 tablespoons olive oil
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic vinegar, honey, minced garlic, thyme, salt, and pepper to make the glaze.
3. Place chicken thighs in a baking dish and pour half of the balsamic glaze over them, coating well.
4. In a separate bowl, toss the broccoli and sweet potatoes with olive oil, salt, and pepper.
5. Arrange the vegetables around the chicken in the baking dish.
6. Bake for 25 minutes, then drizzle the remaining glaze over the chicken and vegetables.
7. Continue baking for an additional 10 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
8. Remove from the oven and let rest for a few minutes before serving.
Tips:
- Marinating the chicken in the glaze for a few hours can enhance the flavors.
- Feel free to substitute with your favorite vegetables like bell peppers or zucchini.
- For extra crispiness, broil the chicken and vegetables for 2-3 minutes after baking.
Southern Style Chicken Thighs with Collard Greens
This Southern Style Chicken Thighs with Collard Greens recipe combines tender, juicy chicken with the robust flavors of garlic and smoked paprika, creating a comforting dish that resonates with home-cooked goodness.
Ingredients:
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup chicken broth
- 1 bunch collard greens, trimmed and chopped
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon red pepper flakes (optional)
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Rub the chicken thighs with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. In a large oven-safe skillet, heat a bit more olive oil over medium-high heat and sear the chicken thighs, skin side down, for about 5-7 minutes until golden brown.
4. Flip the chicken thighs and add the chicken broth to the skillet. Transfer the skillet to the preheated oven.
5. Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
6. While the chicken is baking, prepare the collard greens by heating a separate pot over medium heat and adding the minced garlic. Sauté for 2 minutes until fragrant.
7. Add the chopped collard greens and stir, sautéing for about 5 minutes until they begin to wilt.
8. Pour in the apple cider vinegar and add red pepper flakes, if using. Cover and cook for an additional 10-15 minutes until the greens are tender.
9. Serve the chicken thighs hot, alongside the sautéed collard greens.
Tips:
- For extra flavor, marinate the chicken thighs overnight with the spices.
- Pair with cornbread for a traditional Southern experience.
- If collard greens are tough, simmer them longer to achieve the desired tenderness.
Mediterranean Chicken Thighs with Olives and Tomatoes
This Mediterranean Chicken Thighs with Olives and Tomatoes recipe is special because it combines the zing of fresh herbs, the richness of olives, and the sweetness of tomatoes to create a dish bursting with flavor.
Ingredients:
- 4 chicken thighs
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine olive oil, minced garlic, dried oregano, salt, and black pepper to create a marinade.
3. Add the chicken thighs to the bowl and toss them in the marinade until well coated.
4. Arrange the marinated chicken thighs in a baking dish and scatter halved cherry tomatoes and Kalamata olives around them.
5. Bake in the preheated oven for about 30 minutes or until the chicken is cooked through and no longer pink in the center.
6. Once done, remove from the oven and garnish with fresh parsley before serving.
Tips:
- For added flavor, marinate the chicken in the refrigerator for a few hours or overnight.
- Serve with warm crusty bread to soak up the delicious juices.
- Feel free to add other vegetables like bell peppers or zucchini for variation.
Teriyaki Coconut Chicken Thighs
This Teriyaki Coconut Chicken Thighs recipe beautifully combines the sweet and savory notes of teriyaki with the tropical flavor of coconut, making it a delightful dish for any occasion.
Ingredients:
- 4 chicken thighs, boneless and skinless
- 1/2 cup coconut milk
- 1/4 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon vegetable oil
- 1/2 teaspoon black pepper
- 1/4 cup green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Instructions:
1. In a bowl, whisk together coconut milk, teriyaki sauce, soy sauce, honey, garlic, ginger, and black pepper to create the marinade.
2. Place chicken thighs in a resealable plastic bag and pour the marinade over the chicken, ensuring they are well coated. Seal the bag and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
3. Remove chicken from the marinade and reserve the marinade for later use. Heat vegetable oil in a skillet over medium-high heat.
4. Add chicken thighs to the skillet and cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through.
5. In the last few minutes of cooking, pour the reserved marinade over the chicken and let it simmer until thickened, about 3-4 minutes.
6. Once cooked, remove chicken from the skillet and let it rest for a couple of minutes before slicing.
7. Serve the chicken thighs garnished with chopped green onions and sesame seeds.
Tips:
- For extra flavor, grill the chicken instead of pan-frying.
- Serve with steamed rice or quinoa to soak up the delicious sauce.
- Adjust the sweetness by adding more or less honey to the marinade.
Pesto Parmesan Crusted Chicken Thighs
This Pesto Parmesan Crusted Chicken Thighs recipe combines the savory flavors of pesto and gooey parmesan to create a deliciously crispy coating that will elevate your dinner table.
Ingredients:
- 4 chicken thighs, bone-in and skin-on
- 1/2 cup pesto sauce
- 1/2 cup grated parmesan cheese
- 1 cup breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the breadcrumbs, parmesan cheese, garlic powder, salt, and black pepper.
3. Spread the pesto sauce evenly over each chicken thigh, ensuring to coat it well.
4. Press the breadcrumb mixture onto the top of each pesto-coated chicken thigh to form a crust.
5. Place the crusted chicken thighs on a baking sheet lined with parchment paper and drizzle with olive oil.
6. Bake in the preheated oven for 30-35 minutes or until the chicken is cooked through and the crust is golden brown.
7. Let the chicken rest for a few minutes before serving to lock in the juices.
Tips:
- For extra crispiness, broil the chicken for the last 2-3 minutes of cooking.
- Feel free to substitute homemade pesto for store-bought for a fresher taste.
- Serve with a side of roasted vegetables or a fresh salad to complement the dish.
Chipotle Lime Chicken Thigh Burritos
These Chipotle Lime Chicken Thigh Burritos burst with zesty flavors and smoky undertones, making them a delightful treat for any meal.
Ingredients:
- 2 lbs chicken thighs
- 3 tablespoons chipotle sauce
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 large tortillas
- 1 cup cooked rice
- 1 cup black beans, rinsed
- 1 cup shredded cheese
- ½ cup salsa
- ¼ cup chopped cilantro
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Instructions:
1. Preheat your grill or skillet over medium-high heat.
2. In a bowl, mix the chipotle sauce, lime juice, olive oil, garlic powder, onion powder, cumin, salt, and black pepper.
3. Coat the chicken thighs with the marinade and let them sit for at least 10 minutes.
4. Grill or cook the chicken thighs for 6-7 minutes on each side, or until fully cooked.
5. Once cooked, let the chicken rest for a few minutes, and then slice it into strips.
6. To assemble the burritos, place a tortilla on a flat surface and layer with rice, black beans, sliced chicken, cheese, salsa, and cilantro.
7. Roll the tortilla tightly, tucking in the sides as you go. Repeat with remaining tortillas.
8. Optionally, grill the assembled burritos for a couple of minutes to crisp the outside.
Tips:
- For a spicier kick, add more chipotle sauce to the marinade.
- Use leftover chicken for a quick and easy meal prep option.
- Add avocado or sour cream for extra creaminess in the burrito.
- Make the marinaded chicken ahead of time and store it in the fridge for up to a day before cooking.
Maple Dijon Roasted Chicken Thighs
Maple Dijon Roasted Chicken Thighs combine the savory richness of chicken with the sweet and tangy flavors of maple syrup and Dijon mustard, making for a delightful and easy dinner option.
Ingredients:
- 4 chicken thighs
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the maple syrup, Dijon mustard, minced garlic, olive oil, salt, pepper, rosemary, and thyme until well combined.
3. Place the chicken thighs in a baking dish and pour the maple Dijon mixture over them, ensuring they are well coated.
4. Roast in the preheated oven for about 30-35 minutes, or until the chicken is cooked through and has reached an internal temperature of 165°F (75°C).
5. For an extra caramelized finish, broil the chicken for an additional 2-3 minutes at the end of cooking.
6. Remove from the oven and let the chicken rest for a few minutes before serving.
Tips:
- For a complete meal, serve with roasted vegetables or a side salad.
- You can marinate the chicken in the maple Dijon sauce for a few hours or overnight for even more flavor.
- Substitute chicken breasts if preferred, but adjust cooking time as needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Italian Herb Skillet Chicken Thighs
These Italian Herb Skillet Chicken Thighs are special for their succulent, juicy meat infused with aromatic herbs and spices that offer a delightful burst of flavor in every bite.
Ingredients:
- 4 pieces chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Instructions:
1. In a small bowl, mix together oregano, basil, garlic powder, salt, black pepper, and red pepper flakes.
2. Pat chicken thighs dry with paper towels and rub the herb mixture all over the chicken.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add the chicken thighs to the skillet, skin-side down, and cook for about 5-7 minutes until the skin is golden brown.
5. Flip the chicken and reduce the heat to medium. Cook for an additional 20 minutes, or until internal temperature reaches 165°F.
6. Remove from heat and let the chicken rest for a few minutes before serving, garnished with fresh parsley.
Tips:
- For extra flavor, marinate the chicken thighs in the herb mixture for a few hours or overnight.
- Ensure the skillet is hot enough before adding the chicken to achieve a nice sear.
- Serve with roasted vegetables or over a bed of rice for a complete meal.
BBQ Ranch Stuffed Chicken Thighs
This BBQ Ranch Stuffed Chicken Thighs recipe combines tender chicken, zesty BBQ sauce, and creamy ranch for an unforgettable flavor explosion.
Ingredients:
- 4 boneless, skinless chicken thighs
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 1/2 cup BBQ sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the shredded cheddar cheese, ranch dressing, garlic powder, onion powder, paprika, and a pinch of salt and pepper.
3. Take each chicken thigh and carefully make a pocket by slicing through the thickest part without cutting all the way through.
4. Stuff each chicken thigh with the cheese and ranch mixture, then secure it with toothpicks if necessary.
5. In a large oven-safe skillet, heat the olive oil over medium-high heat and sear the stuffed chicken thighs for about 3-4 minutes on each side until golden brown.
6. Brush the BBQ sauce over each chicken thigh and then transfer the skillet to the preheated oven.
7. Bake for 20-25 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8. Remove from the oven, let it rest for a few minutes, then slice and serve with extra BBQ sauce if desired.
Tips:
- For extra flavor, marinate the chicken thighs in BBQ sauce for an hour before stuffing.
- Feel free to add jalapeños or cooked bacon bits to the stuffing for an extra kick.
- Serve this dish with a side salad or roasted vegetables for a complete meal.
