Chicken Thighs?

Filed under: Poultry |

Question by dukebdx12: Chicken Thighs?
Ok I’m not that great at cooking. I just starting kind of experimenting with foods recently. I just bought a bag of chicken thighs from walmart because I saw that they were cheap and I love chicken. My question is what are some good ways to cook them? I get home from school around 12 (lunch time) and I don’t want to spend no more than an hour cooking. Details please…I’m a beginner.
no I don’t think they are boneless

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14 Responses to Chicken Thighs?

  1. Yon can always broil in the oven. Its a lot quicker than people think.

    June 24, 2014 at 7:40 pm

  2. If they are boneless, you can season them with salt, pepper, and a little garlic powder. Put a pan over medium/high heat with a little oil and saute until they are done (about 5 minutes per side)

    If they are bone-in, preheat oven to 350, put in a baking dish and cover with barbecue sauce. They’ll be done in about 30-45 minutes.

    June 24, 2014 at 8:29 pm

  3. You can bake them in a 350 degree oven for 1 hour after pouring a can or jar of marinated artichoke hearts over the top of them. Delicious .

    June 24, 2014 at 8:37 pm

  4. You could bake them, broil them, stuff them, grill them, or fry them! Chicken is a very versatile food, it’s like shrimp you can do anything with it. you could even make a sandwich! or you could coat it with dry ingredients or marinate or use a special rub. REMEMBER BE CREATIVE AND HAVE FUN!!

    monte j
    June 24, 2014 at 9:31 pm

  5. the easiest thing is marinated. you add yougurt and and types of spices, lemon juice, salt pepper. you put tht on the thighs and stick it in the oven. that it!! the spices are your chose. here are some other iideas.


    8 chicken thighs
    1 lemon (juice only)
    1 clove garlic, crushed
    1/2 tsp. dried thyme leaves
    White pepper to taste
    10 cherry tomatoes, halved
    2 tbsp. butter

    Wash chicken and pat it dry. Place in bowl. Toss the thighs with a mixture of the lemon juice, crushed garlic and thyme. Make sure all sides are coated. Refrigerate chicken for 2 hours or more, turn pieces at least once. Place thighs on a rack in the baking pan, skin side up. Sprinkle with salt and pepper. Bake at 425 degrees for about 30 minutes.
    Melt butter in a skillet. Add tomatoes. Cook 1 to 2 minutes to heat. Put chicken on a serving platter. Spoon on sauteed tomatoes. Serve immediately with Spaghetti Alfredo.


    1 tbsp. soy sauce
    1 tbsp. sugar
    1 tsp. minced garlic
    1 tsp. minced fresh ginger or 1/4 tsp. ground ginger
    Salt and freshly ground pepper to taste
    8 chicken thighs
    1 bunch green onions

    In medium mixing bowl, whisk together olive oil, vinegar, lemon juice, soy sauce, sugar, garlic, ginger and salt and pepper. Pour mixture over chicken thighs and cover and refrigerate overnight.
    Just before serving, heat gas or charcoal grill. Remove chicken thighs from marinade and grill skin-side down over medium heat about 8 to 10 minutes, or until skin is crispy. Flip them over, brush with marinade and cook 4 to 6 minutes more until they test done.

    You don’t want any redness remaining at the bone. While chicken thighs finish cooking, skewer green onions and brush with marinade. Grill a couple minutes a side, or until they are slightly charred and begin to soften. Serve chicken and onions over steamed rice.


    8 chicken thighs, skinned & boned
    1/2 (8 oz.) pkg. Swiss cheese
    8 slices bacon, partially cooked
    2 egg whites, lightly beaten
    1 1/2 tbsp. lemon juice
    3/4 c. all-purpose flour
    1 1/2 tsp. lemon pepper seasoning
    Vegetable oil

    Place each chicken thigh between 2 sheets of heavy-duty plastic wrap and flatten to 1/4 inch thickness, using a meat mallet or a rolling pin.
    Slice cheese lengthwise to make 8 even strips. Place 1 strip of cheese in center of each chicken thigh. Fold ends over and wrap each with a strip of bacon, secure with wooden picks.

    Combine egg whites and lemon juice. Combine flour and lemon pepper seasoning. Dip each chicken thigh in egg mixture, dredge in flour mixture. Pour oil to depth of 1 inch into a heavy skillet. Fry in hot oil until golden brown.


    4 tbsp. oil
    2 tbsp. rice wine or white wine vinegar
    1 tbsp. lemon juice
    1 tbsp. soy sauce
    1 tbsp. sugar
    1 tsp. minced garlic
    Ground ginger
    Salt and pepper
    8 chicken thighs
    1 bunch green onions

    In medium mixing bowl, whisk together oil, vinegar, lemon juice, soy sauce, sugar, garlic, ginger and salt and pepper. Pour over thighs, cover and refrigerate overnight. Grill skin side down over medium heat 8 to 10 minutes. Flip, brush with marinate and cook 4 to 6 minutes more. Skewer onions, brush with marinade and grill a couple of minutes a side. Serve chicken and onions over rice.


    4-6 chicken thighs (boned)
    1 tbsp. flour
    1 tbsp. each butter and salad oil
    1/3 c. dry white wine
    1/3 c. chicken broth
    1/4 c. whipping cream
    1 tsp. lemon juice
    1/4 tsp. thyme leaves
    Chopped parsley and lemon wedges or slices

    Pound thighs evenly and gently until 1/4-inch thick. Dust with flour and cook in butter and oil about 2 minutes a side until no longer pink in the middle. Add more butter and oil as you cook all the thighs. Add to a platter and keep warm. Add wine and chicken broth to skillet, stirring to blend in browned particles.
    Boil until reduced by about half. Add cream, lemon juice and thyme leaves and boil until sauce thickens slightly. Pour any meat juices which collected on platter into sauce. Salt and pepper to taste. Pour over meat and garnish with parsley and lemon wedges. Serves 2.

    June 24, 2014 at 10:14 pm

  6. oh…. well ranch chicken is quick…. you know those ranch dressing mixes ? well take one of those and rub it onto your chicken and put it in a pan with a little bit of olive oil (make sure the pan is coated with the oil before you put the chicken in so it doesn’t stick) and then bake it until its done at 375 degrees Fahrenheit

    June 24, 2014 at 10:50 pm

  7. Oh lots of things you can do with thighs.

    You can make soup with them. Take about six or 8, put them in a large pot, cut up some onions into small pieces, carrots, celery, parseley, tomatoes, whatever veggies you like. Put them in with the thighs and put oh two or three or four cups of water or stock in. You can use those chicken packetts (bovril) and add two or three of them. I add some spicy mustard or honey mustard and then let it cook slowly for a couple of hours. The last half hour throw in rice or noodles , some salt and pepper.

    You can also dip chicken thighs in about 3 tbs of hot sauce mixed with 2 tbs of melted butter or margarine, a few shakes of garlic powder, paprika, a little salt. Place them on a greased cookie sheet, bake them at 350 in the oven for 45-60 minutes. Instead of buffalo wings you have buffalo thighs. Serve them with carrot sticks and celery sticks and blue cheese or ranch dressing.

    Or just get some shake and bake , whatever flavour you like, coat them and bake them in a fry pan or cookie sheet for 40 minutes at 350. Can serve that with rice or pasta or potatoes or sweet potatoes.

    June 24, 2014 at 11:09 pm

  8. well guess what im the right person to be reading this then.
    im a head chef at cruf fe de’ frate. my fav with thighs is to bread them and put them in veg. oil. in the breading put flour bread crumbs garlic powder garlic salt lemon season black peeper and a pinch of kian it sounds bad but its as delisous as ever you leave them in the oil about 5 to7 min on each side.

    June 24, 2014 at 11:21 pm

  9. If you love chicken and you are short on time, try broiling them! I love the thighs on the grill or under the broiler…the dark meat doesn’t dry up with a higher heat, like the breast meat can.
    Lay out the thighs,skin side up, in a low sided roasting pan. Sprinkle on some chopped garlic, if you like. Toss on some salt and pepper. You can also sprinkle on some herbs if you have them – a touch of thyme or rosemary is nice.
    Drizzle just a touch of olive oil over and rub everything in.
    Pop em under the broiler for about 15-20 minutes.
    Easy and delicious…trust me…

    June 24, 2014 at 11:49 pm

  10. I made a great recipe for chicken thighs. After you wash them and cut off the little fat, put them in a large skillet with a little olive oil. Then chop a red onion or shallot, as well as a clove of garlic. Add that in as well. Then put about 1/4 cup of balsamic vinegar, 2T of red wine vinegar. Put the lid on a simmer it. You can flip the chicken and then add more balsamic if you like. I usually make it with rice, it only takes about 35 minutes depending on how much chicken you are making. It’s really good if you like balsamic!

    Sasha N
    June 25, 2014 at 12:01 am

  11. Try cooking @ 350 for an hour, after 45 minutes brush on some bbq sauce and finish baking….. ENJOY!!!! Simple and sooooo easy.

    June 25, 2014 at 12:45 am

  12. If they are not frozen brown in a fry pan and season with s&p and herbs or what ever you fancy.
    Add a little water or stock. Cover and simmer gently for about 20 minutes, turning after 10.
    Keep an eye on the liquid so it doesn’t all evaporate.
    Serve when heated through and the juices run clear

    Murray H
    June 25, 2014 at 1:26 am

  13. the best way it to fry them ina pan with a chicken teriyakimarinade like Ken’s Steakhouse Honey Teriyaki and serve over white rice. My husband craves my teriyaki.

    Lindsey R
    June 25, 2014 at 1:44 am


    8 broiler-fryer chicken thighs, boned
    3 slices bacon
    1/2 c. finely chopped celery
    1/2 c. finely chopped onion
    2 tbsp. sherry
    1/4 tsp. poultry seasoning
    1/4 tsp. pepper, divided
    2 c. soft bread crumbs
    1/2 tsp. garlic salt

    In a small fry pan, over low heat, cook bacon about 10 minutes or until crisp. Remove bacon from fry pan and drain; crumble and set aside. Pour off bacon drippings, leaving 2 tablespoons in fry pan and reserving remainder. Add celery and onion to drippings in fry pan; saute about 5 minutes or until soft.
    Remove fry pan from heat and add sherry, poultry seasoning, 1/8 teaspoon of the pepper, bread crumbs and crumbled bacon; stir until thoroughly mixed. Spoon 2 tablespoons of stuffing mixture onto each thigh; roll up and fasten with wooden picks or skewers. Arrange stuffed thighs in shallow casserole. Brush thighs lightly with bacon drippings; sprinkle with garlic salt and remaining 1/8 teaspoon pepper. Preheat oven to 450 degrees. Bake at 450 degrees for 5 minutes; reduce heat to 350 degrees and bake for about 45 minutes or until fork can be inserted in chicken with ease. Makes 4 servings.

    June 25, 2014 at 1:59 am

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