So remember how I used to be afraid of chicken thighs? But then I found some easy recipes and now all of a sudden I am a Chicken Thigh Ambassador? Well I think it’s time that ambassadorship got a hashtag.
I racked my brain and obviously the only one that truly represents the essence of amazing-ness that is the chicken thigh was #thighlife. I mean, RIGHT?? I think it’s got a certain panache. Don’t you think 2Pac liked chicken thighs? I bet he did.
Anyway, if you are still on the fence, I’m going to urge you one last time to give chicken thighs a chance. Wait, who am I kidding, this will not be the last time. But in case you needed some inspiration, here are 10 recipes from around the internet that might get your creative cooking-wheels spinning! I’ve included some substitutions if you want to make sure they are paleo.
1. Lemon Chicken Thighs
2. Korean Chicken Thighs (use your favorite soy sauce substitute)
3. Gingered Chicken Thighs (sub soy sauce and maybe sun butter for the peanut sauce?)
4. Turkish Chicken Thighs (sub coconut milk for the yogurt if you don’t do dairy)
5. Greek Chicken Thighs
6. Filipino Chicken Adobo (again with the soy sauce substitute)
7. Baked Pumpkin Chicken Thighs
8. Braised Chicken Thighs
9. Grilled Marinated Chicken Thighs (substitute chicken broth for the beer if you don’t do beer. The spice mixture looks awesome!)
10. Honey Spiced Chicken Thighs
*****
Do you have any tried and true chicken thigh recipes that have converted your friends? Leave ’em in the comments!
Thanks for the list! We love chicken thighs. My boyfriend slow cooks them on the grill, which gets them nice and crispy. Or, we love using thighs with the heroin chicken recipe from Mark’s Daily Apple. Highly recommend!
Heroin Chicken? That is AWESOME. Must try!
We make it all the time in the winter when we can’t grill. It’s definitely one of our top favorite recipes. Also, not thigh related, the chicken wing recipe on MDA is killer also.
#thighlife I LOVE it! I also love chicken thighs & I don’t understand why some people are so afraid of them! They are much tastier than chicken breasts and do not have bad nutrition stats.
Couldn’t agree more. It’s why I’m on a mission… 🙂
You are ridiculous in the very best way. #thighlife!
I was working on this yesterday when we were g-chatting about dinner. I tried to send you the graphic and couldn’t figure out how to do. I thought you would appreciate it. Next stop: knuckle tattoos!
THIGHLIFE! Bwahaha! GUARANTEED ‘Pac loved/s chicken thighs.
I’ve always thought chicken thighs were (would be) fatty and greasy. Is this not the case?
You know, they are definitely less dry than chicken breasts, but on the grill especially that comes in SO HANDY! You can’t screw them up and they taste juicy and delicious.
You know we love the MAPLE MUSTARD! And also this one:
http://alldayidreamaboutfood.com/2012/01/crispy-rosemary-sriracha-chicken-thighs-low-carb-and-gluten-free.html
NOMZZZZ.
This is my favorite chicken thigh recipe although the recipe as written calls for a whole cut up chicken, but I’m partial to thighs. I got the recipe from Gourmet magazine years ago. There’s dairy in it (butter/yogurt), but I’ve subbed coconut oil/milk and it works just great. Also, there’s cilantro which I hate with a white hot burning passion so I just leave it out or serve it on the side if someone I’m making it for likes it. Also, if I’m feeling really cheeky I’ll serve it over rice instead of over cauliflower rice which I’m not that fond of (full of negativity today for whatever reason). And lastly, I usually julienne some green and red bell pepper and put that in there as well. I think you can probably add any veggies you like and it would be wonderful. This will also make your kitchen smell amazing.
Chicken Curry with Cashews:
1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 pound)
3/4 cup plain whole-milk yogurt
Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes.
Just before serving:
Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
This sounds amazing, by the way!
#thighlife = awesome
holly!
if i didn’t already think you were AWESOME, this would have sealed the deal.
#thighlife4eva
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