20 Mouthwatering Chicken Thigh Recipes for Perfect Sunday Dinners

Did you know that chicken thighs are often considered the secret weapon of the home cook? With their juicy texture and rich flavor, they effortlessly elevate any dish to a mouthwatering masterpiece. In this article, we’re diving into 20 fantastic chicken thigh recipes that are perfect for your next Sunday dinner. From Honey Garlic Glazed Chicken Thighs to Jamaican Jerk Chicken Thighs, you’ll discover a delicious array of options that will impress your family and friends!

Honey Garlic Glazed Chicken Thighs

This Honey Garlic Glazed Chicken Thighs recipe offers a perfect balance of sweet and savory flavors that are sure to impress!

Ingredients:

• 4 chicken thighs
• 1/4 cup honey
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon chopped fresh parsley (for garnish)

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, mix together honey, minced garlic, soy sauce, olive oil, black pepper, salt, and crushed red pepper flakes until well combined.

3. Place chicken thighs in a baking dish and pour the honey garlic mixture over them, ensuring they are well coated.

4. Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and golden brown, basting with the sauce halfway through.

5. Once cooked, remove from the oven and let the chicken rest for a few minutes before garnishing with fresh parsley.

Tips:

• For extra flavor, marinate the chicken in the honey garlic mixture for a couple of hours before cooking.
• Serve with rice or steamed vegetables for a complete meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Creamy Tuscan Chicken Thighs

Creamy Tuscan Chicken Thighs are a delightful dish that brings together rich creaminess, savory garlic, and fresh spinach for a comfort meal that bursts with flavor.

Ingredients:

• 4 chicken thighs
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup spinach, fresh
• 1/2 cup sun-dried tomatoes, chopped
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Heat olive oil in a skillet over medium heat.

2. Season chicken thighs with salt and pepper, then add to the skillet and cook for about 6-7 minutes on each side, or until golden brown.

3. Remove the chicken from the skillet and set aside.

4. In the same skillet, add minced garlic and cook for 1 minute until fragrant.

5. Pour in the heavy cream, stirring continuously, and bring to a simmer.

6. Add sun-dried tomatoes, spinach, and Italian seasoning, and let it simmer for a few minutes until the spinach wilts.

7. Stir in Parmesan cheese until melted and the sauce is creamy.

8. Return the chicken to the skillet, coating it in the sauce and let it cook for an additional 5 minutes.

9. Serve hot, garnished with additional Parmesan if desired.

Tips:

• For extra flavor, marinate the chicken in Italian seasoning a few hours before cooking.
• Substitute heavy cream with coconut milk for a lighter or dairy-free option.
• Pair it with pasta or rice to soak up the creamy sauce.

Lemon Herb Roasted Chicken Thighs

This Lemon Herb Roasted Chicken Thighs recipe is a delightful blend of zesty lemon and aromatic herbs that delivers mouthwatering flavor in every bite.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 2 lemons, zested and juiced
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Instructions:

1. Preheat the oven to 425°F (220°C).

2. In a bowl, mix the olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, pepper, and paprika to form a marinade.

3. Rub the marinade all over the chicken thighs, ensuring they are well coated.

4. Place the chicken thighs skin-side up on a baking sheet lined with parchment paper.

5. Roast in the preheated oven for about 35 minutes, or until the skin is crispy and the internal temperature reaches 165°F (75°C).

6. Remove from the oven and let rest for 5 minutes before serving.

Tips:

• For extra flavor, marinate the chicken thighs for a few hours or overnight.
• Serve with roasted vegetables or a fresh salad for a complete meal.
• If you prefer, you can use chicken breasts instead, but adjust cooking time accordingly.

Spicy BBQ Chicken Thigh Skewers

These Spicy BBQ Chicken Thigh Skewers are packed with bold flavors and delightful spice, making them the perfect grilling dish for any occasion.

Ingredients:

• 1.5 lbs chicken thighs, boneless and skinless
• 1/4 cup olive oil
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 3 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh cilantro, chopped (for garnish)
• 8 skewers, soaked in water for 30 minutes

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Instructions:

1. In a bowl, whisk together olive oil, soy sauce, honey, apple cider vinegar, minced garlic, smoked paprika, chili powder, cayenne pepper, salt, and pepper to create the marinade.

2. Cut the chicken thighs into bite-sized pieces and add them to the marinade. Mix well to ensure all pieces are coated, and let it marinate for at least 15 minutes.

3. Preheat your grill to medium-high heat and lightly oil the grates.

4. Thread the marinated chicken pieces onto the soaked skewers.

5. Grill the skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char.

6. Remove from the grill and allow them to rest for a few minutes before serving. Garnish with fresh cilantro.

Tips:

• For extra spice, feel free to add more cayenne pepper to the marinade.
• Serve with a side of grilled vegetables or a fresh salad for a complete meal.
• These skewers can also be baked in the oven at 400°F for 20-25 minutes if you don’t have a grill.

Mediterranean Stuffed Chicken Thighs

This Mediterranean Stuffed Chicken Thighs recipe boasts a delightful combination of herbs, spices, and savory fillings that bring vibrant flavors to your dinner table.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 cup spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon lemon juice

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 mixing bowl, combine the spinach, feta cheese, sun-dried tomatoes, garlic, oregano, basil, salt, and pepper.

3. Lay the chicken thighs flat and spoon the filling mixture evenly onto each thigh.

4. Roll the chicken thighs tightly around the filling and secure with toothpicks or kitchen twine.

5. In a skillet, heat olive oil over medium heat and sear the stuffed chicken thighs for about 3-4 minutes on each side until golden brown.

6. Transfer the seared chicken to a baking dish and drizzle with lemon juice.

7. Bake in the preheated oven for 25 minutes or until the chicken is cooked through and juices run clear.

Tips:

• Feel free to substitute the filling ingredients with your favorite Mediterranean ingredients such as olives or artichokes.
• Let the chicken rest for a few minutes after baking to keep it juicy.
• Pair with a fresh salad or roasted vegetables for a complete meal.

Teriyaki Chicken Thighs with Sesame Seeds

This Teriyaki Chicken Thighs recipe is special for its rich, savory flavors complemented by a nutty crunch from sesame seeds.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 2 tablespoons sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons sesame seeds
• 2 green onions, chopped for garnish

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil to create the marinade.

2. Place chicken thighs in a resealable plastic bag, pour the marinade over, seal, and refrigerate for at least 30 minutes, or up to 4 hours.

3. Preheat your oven to 400°F (200°C) and line a baking sheet with foil.

4. Remove chicken from the marinade and place on the prepared baking sheet. Reserve the marinade for later.

5. Bake chicken in the preheated oven for 25 minutes until fully cooked and internal temperature reaches 165°F (74°C).

6. While chicken is baking, pour the reserved marinade into a small saucepan and bring to a boil over medium heat.

7. Mix cornstarch and water in a small bowl, then stir into the boiling marinade, cooking until thickened.

8. Remove from oven, brush the thickened sauce over the chicken, and sprinkle with sesame seeds and green onions.

Tips:

• For extra flavor, marinate the chicken overnight.
• Adjust the sweetness by varying the amount of honey according to your taste.
• Serve with steamed rice and vegetables for a complete meal.

Crispy Baked Chicken Thighs with Herbs

This Crispy Baked Chicken Thighs with Herbs recipe is special for its delightful blend of aromatic herbs and the irresistible crunch that makes every bite satisfying.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Instructions:

1. Preheat your oven to 425°F (220°C).

2. Pat the chicken thighs dry with paper towels to ensure the skin gets crispy.

3. In a large bowl, mix together the olive oil, garlic powder, onion powder, thyme, rosemary, paprika, salt, and pepper.

4. Add the chicken thighs to the bowl and coat them thoroughly with the herb mixture.

5. Place the chicken thighs skin-side up on a baking sheet lined with parchment paper.

6. Bake in the preheated oven for 35-40 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (75°C).

7. Let the chicken rest for a few minutes before serving.

Tips:

• For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking.
• Feel free to customize the herb blend based on your preference or what you have on hand.
• Serve with roasted vegetables or a fresh salad for a complete meal.

Coconut Curry Chicken Thighs

This Coconut Curry Chicken Thighs recipe brings together the rich creaminess of coconut milk and the aromatic spices of curry, making it a delectable dish that promises to delight your taste buds.

Ingredients:

• 4 chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 can (14 ounces) coconut milk
• 1 cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 cup spinach, fresh
• Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Heat the olive oil in a large skillet over medium heat.

2. Add the diced onion and sauté until soft and translucent, about 5 minutes.

3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

4. Sprinkle the curry powder over the mixture and stir well to combine.

5. Add the chicken thighs to the skillet, browning them on both sides for about 5 minutes.

6. Pour in the coconut milk and chicken broth, stirring to combine all the ingredients.

7. Add the soy sauce and lime juice, then bring the mixture to a simmer.

8. Cover and cook for 20 minutes, stirring occasionally, until the chicken is cooked through and tender.

9. Stir in the fresh spinach during the last 5 minutes of cooking until wilted.

10. Season with salt and pepper to taste before serving.

Tips:

• Serve over rice for a complete meal.
• Use bone-in thighs for more flavor, but boneless can also be used for convenience.
• Adjust the curry powder to your spice preference.
• Garnish with fresh cilantro for added freshness.

Smoky Paprika Chicken Thighs with Potatoes

This Smoky Paprika Chicken Thighs with Potatoes recipe brings together rich, smoky flavors with tender chicken and crispy potatoes for a deliciously satisfying meal.

Ingredients:

• 4 chicken thighs
• 2 tablespoons smoked paprika
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 cups baby potatoes, halved
• 1 tablespoon fresh parsley, chopped (for garnish)

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper.

3. Rub the spice mixture all over the chicken thighs, ensuring they’re evenly coated.

4. In a large oven-safe skillet, heat the olive oil over medium-high heat.

5. Add the chicken thighs skin-side down and sear for about 5-7 minutes until golden brown.

6. Flip the chicken, then add the halved baby potatoes to the skillet, arranging them around the chicken.

7. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until chicken is cooked through and potatoes are tender.

8. Remove from the oven and let rest for a few minutes before serving.

9. Garnish with fresh parsley before serving.

Tips:

• For an extra kick, add some cayenne pepper to the spice mix.
• Feel free to substitute with other vegetables like carrots or bell peppers.
• Make this dish ahead of time; reheat in the oven for best results.

Garlic Parmesan Chicken Thigh Bake

This Garlic Parmesan Chicken Thigh Bake combines the rich flavors of garlic and Parmesan with tender chicken thighs, creating a comforting and savory dish that’s perfect for any occasion.

Ingredients:

• 6 chicken thighs, bone-in and skin-on
• 4 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon dried Italian herbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon chopped fresh parsley, for garnish

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 large bowl, combine the olive oil, minced garlic, Italian herbs, salt, and black pepper.

3. Add the chicken thighs to the bowl and toss them until fully coated with the marinade.

4. Place the marinated chicken thighs in a baking dish, skin side up.

5. Pour the heavy cream evenly over the chicken thighs.

6. Sprinkle the grated Parmesan cheese generously on top of the chicken.

7. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the top is golden brown.

8. Garnish with freshly chopped parsley before serving.

Tips:

• For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking.
• Feel free to add your favorite vegetables, such as broccoli or asparagus, to the baking dish for a complete meal.
• Let the chicken rest for a few minutes before serving for juicier meat.

One-Pan Chicken Thighs with Vegetables

This One-Pan Chicken Thighs with Vegetables recipe is special for its rich, savory flavors and effortless cleanup, making it a perfect weeknight dinner.

Ingredients:

• 4 pieces bone-in, skin-on chicken thighs
• 2 cups mixed vegetables (such as bell peppers, carrots, and zucchini)
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 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 large bowl, combine the olive oil, garlic powder, onion powder, paprika, dried thyme, salt, and pepper.

3. Add the chicken thighs to the bowl and coat them evenly with the spice mixture.

4. In a large, oven-safe skillet, arrange the chicken thighs skin-side up and place the mixed vegetables around them.

5. Drizzle any remaining oil and spice mixture over the vegetables.

6. Bake in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and the skin is crispy (internal temperature should reach 165°F/75°C).

7. Remove from oven and let rest for 5 minutes before garnishing with fresh parsley.

Tips:

• For extra crispy skin, broil the chicken thighs for an additional 2-3 minutes after baking.
• Feel free to substitute any seasonal vegetables you have on hand.
• Marinating the chicken for a few hours beforehand can enhance the flavors.

Spicy Honey Mustard Chicken Thighs

This Spicy Honey Mustard Chicken Thighs recipe combines the sweetness of honey and the zing of mustard for a mouthwatering dish that’s perfect for any occasion.

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 paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste

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 mixing bowl, combine honey, Dijon mustard, olive oil, apple cider vinegar, garlic powder, paprika, cayenne pepper, salt, and pepper.

3. Place the chicken thighs in a baking dish and pour the honey mustard mixture over them, ensuring they are evenly coated.

4. Cover the dish with aluminum foil and bake for 25 minutes.

5. Remove the foil and bake for an additional 10 minutes, or until the chicken is golden and fully cooked (internal temperature should reach 165°F or 75°C).

6. Allow the chicken to rest for a few minutes before serving. Enjoy!

Tips:

• For extra flavor, marinate the chicken in the honey mustard mixture for a few hours before baking.
• Serve with steamed vegetables or a fresh salad for a complete meal.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Slow Cooker Chicken Thighs in Mushroom Sauce

This Slow Cooker Chicken Thighs in Mushroom Sauce recipe delivers tender, juicy chicken paired with a rich and savory mushroom sauce, making it an ideal comforting meal.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1 cup sliced mushrooms
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons flour (optional, for thickening)
• 2 tablespoons fresh parsley, chopped (for garnish)

Preparation Time: 15 minutes

Cooking Time: 6 hours

Total Time: 6 hours 15 minutes

Instructions:

1. Season the chicken thighs with salt and black pepper.

2. Place the chopped onion, mushrooms, and garlic in the bottom of the slow cooker.

3. Arrange the chicken thighs on top of the vegetable mixture.

4. In a bowl, mix together the chicken broth, soy sauce, Worcestershire sauce, thyme, and flour if using.

5. Pour the mixture over the chicken and vegetables in the slow cooker.

6. Cover and cook on low for 6 hours or until the chicken is tender and cooked through.

7. Once cooked, serve the chicken thighs with the mushroom sauce spooned over the top and garnish with fresh parsley.

Tips:

• For extra flavor, sear the chicken thighs in a skillet before adding them to the slow cooker.
• Feel free to add other vegetables like carrots or peas for added nutrition.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with water and stir it into the sauce during the last 30 minutes of cooking.

Maple Balsamic Chicken Thighs

This Maple Balsamic Chicken Thighs recipe offers a delicious balance of sweet and savory flavors that will elevate your dinner experience.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 1/4 cup balsamic vinegar
• 1/4 cup maple syrup
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 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 400°F (200°C).

2. In a mixing bowl, whisk together the balsamic vinegar, maple syrup, olive oil, minced garlic, dried thyme, salt, and black pepper to create the marinade.

3. Place the chicken thighs in a large resealable bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.

4. Remove the chicken from the marinade and place it in a baking dish, reserving the marinade for later use.

5. Bake the chicken in the preheated oven for 30 minutes.

6. While the chicken is baking, pour the reserved marinade into a small saucepan and bring it to a simmer over medium heat, cooking for about 5-7 minutes until slightly thickened.

7. After 30 minutes, remove the chicken from the oven and brush it with the thickened marinade. Return it to the oven and bake for an additional 10 minutes until the chicken reaches an internal temperature of 165°F (75°C).

8. Remove the chicken from the oven, let it rest for 5 minutes, and then garnish with fresh parsley before serving.

Tips:

• For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking.
• Serve the chicken with roasted vegetables or a fresh salad for a complete meal.
• If you prefer, you can use boneless chicken thighs for a quicker cooking time.

Lemon Pepper Grilled Chicken Thighs

This Lemon Pepper Grilled Chicken Thighs recipe shines with zesty citrus and vibrant pepper flavors, delivering a mouthwatering dish perfect for any barbecue gathering.

Ingredients:

• 4 chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. In a small bowl, mix together olive oil, lemon zest, lemon juice, black pepper, salt, garlic powder, and dried thyme to create the marinade.

2. Place the chicken thighs in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 15 minutes, or up to 2 hours for more flavor.

3. Preheat the grill to medium-high heat.

4. Remove the chicken from the marinade and discard the marinade. Place the chicken thighs on the grill and cook for about 7-10 minutes on each side, or until they reach an internal temperature of 165°F.

5. Once cooked, remove the chicken from the grill and let it rest for 5 minutes before serving.

Tips:

• For extra flavor, try adding fresh herbs like parsley or cilantro as a garnish.
• To ensure the chicken is juicy, avoid overcooking by using a meat thermometer.
• Serve the chicken with grilled vegetables or a fresh salad for a complete meal.

Cilantro Lime Chicken Thigh Tacos

This Cilantro Lime Chicken Thigh Tacos recipe brings vibrant flavors of cilantro and zesty lime together, creating a refreshing twist on a classic dish.

Ingredients:

• 4 chicken thighs, boneless and skinless
• 1/4 cup fresh cilantro, chopped
• 2 limes, juiced and zested
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• 8 small corn tortillas
• 1/2 cup red onion, thinly sliced
• 1/2 cup avocado, diced
• 1/4 cup sour cream (optional)
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. In a bowl, combine chopped cilantro, lime juice, lime zest, minced garlic, cumin, chili powder, olive oil, salt, and pepper to create a marinade.

2. Add the chicken thighs to the marinade, ensuring they are well-coated. Let them marinate for at least 15 minutes, or up to 2 hours for more flavor.

3. Preheat a grill or skillet over medium-high heat. Cook the marinated chicken thighs for about 6-7 minutes per side, or until fully cooked and juices run clear.

4. Remove the chicken from the heat and let it rest for a few minutes before slicing it into strips.

5. While the chicken is resting, warm the corn tortillas on a skillet for about 30 seconds on each side.

6. Assemble the tacos by placing the sliced chicken on the warmed tortillas and topping them with red onion, avocado, and sour cream if desired.

Tips:

• For a spicier kick, add diced jalapeños to the toppings.
• Using thighs instead of breasts keeps the chicken juicy and flavorful.
• Serve with lime wedges on the side for extra zest.

Dijon and Rosemary Roasted Chicken Thighs

These Dijon and Rosemary Roasted Chicken Thighs are infused with bold flavors and promise a juicy and aromatic experience that will elevate your dinner to new heights.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 2 teaspoons fresh rosemary, chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon (zested and juiced)

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 Dijon mustard, olive oil, rosemary, garlic, salt, pepper, lemon zest, and lemon juice until well combined.

3. Pat the chicken thighs dry with paper towels and place them in a baking dish.

4. Rub the mustard and rosemary mixture evenly over the chicken thighs, ensuring they are well coated.

5. Roast the chicken in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.

6. Remove the chicken from the oven and let it rest for 5 minutes before serving.

Tips:

• For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking.
• Serve with roasted vegetables or a fresh salad for a complete meal.
• You can marinate the chicken in the mustard mixture for a few hours or overnight for enhanced flavor.

Buffalo Chicken Thighs with Blue Cheese Sauce

This Buffalo Chicken Thighs with Blue Cheese Sauce recipe offers a perfect balance of spicy, tangy, and creamy flavors that will make your taste buds dance.

Ingredients:

• 2 pounds chicken thighs, boneless and skinless
• 1/2 cup buffalo sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup blue cheese, crumbled
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon fresh chives, chopped

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, mix together the buffalo sauce, olive oil, garlic powder, onion powder, paprika, salt, and pepper.

3. Add the chicken thighs to the bowl and coat them evenly with the buffalo sauce mixture.

4. Place the coated chicken thighs on the prepared baking sheet and bake for 25-30 minutes, or until cooked through and an internal temperature of 165°F (75°C) is reached.

5. While the chicken is baking, prepare the blue cheese sauce by combining the crumbled blue cheese, sour cream, mayonnaise, lemon juice, and chopped chives in a small bowl. Mix until smooth.

6. Once the chicken is done, let it rest for a few minutes before serving with the blue cheese sauce drizzled on top or on the side.

Tips:

• For extra heat, add more buffalo sauce to the chicken or use a spicier brand.
• Marinate the chicken thighs for a few hours or overnight for deeper flavor.
• This dish pairs well with celery and carrot sticks for a complete Buffalo experience.
• You can use chicken breasts instead of thighs if you prefer leaner meat.

Sweet and Sour Chicken Thigh Stir-Fry

This Sweet and Sour Chicken Thigh Stir-Fry offers a delectable blend of tangy and savory flavors that will excite your taste buds.

Ingredients:

• 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 cup bell peppers, sliced (mix of red, yellow, and green)
• 1 cup pineapple chunks, fresh or canned
• 1 cup onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1/4 cup water
• 1 teaspoon sesame oil
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. In a bowl, combine the soy sauce, rice vinegar, brown sugar, cornstarch, and water. Stir until well mixed.

2. Heat the vegetable oil in a large skillet over medium-high heat.

3. Add the chicken thighs to the skillet and season with salt and pepper. Cook until browned, about 5-7 minutes.

4. Add the onion and garlic to the skillet, cooking until the onion softens, about 3 minutes.

5. Stir in the bell peppers and pineapple, cooking for another 3-4 minutes.

6. Pour the sauce mixture over the chicken and vegetables, stirring to combine. Cook until the sauce thickens, about 2-3 minutes.

7. Drizzle the sesame oil over the stir-fry just before serving for added flavor.

Tips:

• Serve over rice or noodles for a complete meal.
• Feel free to add other vegetables such as broccoli or snap peas.
• Adjust the sweetness or sourness by modifying the brown sugar and rice vinegar amounts.

Jamaican Jerk Chicken Thighs with Rice and Peas

This Jamaican Jerk Chicken Thighs recipe delivers a vibrant blend of spices and herbs that perfectly complements tender chicken, making it a flavorful and satisfying dish.

Ingredients:

• 4 chicken thighs
• 2 tablespoons jerk seasoning
• 1 tablespoon olive oil
• 1 cup long-grain rice
• 1 ½ cups coconut milk
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 green onions, chopped
• 1 garlic clove, minced
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 lime, cut into wedges

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 60 minutes

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Rub the chicken thighs with jerk seasoning, ensuring they are evenly coated.

3. Heat olive oil in a large skillet over medium-high heat and sear the chicken thighs for about 5 minutes on each side until browned.

4. Place the seared chicken on the prepared baking sheet and bake in the preheated oven for 25-30 minutes until the chicken is cooked through.

5. While the chicken is baking, prepare the rice and peas by rinsing the rice under cold water until the water runs clear.

6. In a medium saucepan, combine rice, coconut milk, kidney beans, green onions, garlic, thyme, salt, and pepper. Stir well.

7. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed.

8. Once cooked, fluff the rice with a fork and serve alongside the jerk chicken, garnished with lime wedges.

Tips:

• For extra heat, add chopped Scotch bonnet peppers to the marinade.
• Let the chicken marinate for a few hours or overnight for enhanced flavor.
• Serve with a side of fried plantains for a complete Jamaican meal.