Type what you have

Ingredients

• ✓ chicken thigh
• avocado oil
• white vinegar
• ranch dressing mix
• garlic powder
• salt
• black pepper
• cheddar cheese
• parsley

Instructions

1. 1 Combine chicken, avocado oil, white vinegar, ranch powder, garlic powder, salt, and pepper in a large bowl. Stir well until the chicken is coated, cover, and marinate in the fridge for 30 to 60 minutes, but not much longer, as the texture will become mushy.
2. 2 Preheat the air fryer to 380 degrees F (190 degrees C). Place chicken cubes in the air fryer basket in a single layer, not touching.
3. 3 Air fry until chicken is no longer pink in the center and the juices run clear, flipping once when the edges start to brown, being sure not to overcook, 8 to 11 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Your cooking time may vary depending on the brand and size of your air fryer, and you may need to cook in batches.
4. 4 Sprinkle the chicken with Cheddar cheese. Return to the air fryer until cheese melts, for about 30 seconds. Serve warm, garnished with chopped parsley.

By lutzflcat

Ingredients

• ✓ chicken thigh
• cream cheese
• jalapeno pepper
• juice
• green enchilada sauce
• salt
• black pepper
• flour tortilla
• pepperjack cheese
• vegetable oil

Instructions

1. 1 Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.
2. 2 Cook on High for 3 to 4 hours. Shred chicken with 2 forks and stir with sauce in the slow cooker to combine.
3. 3 Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
4. 4 Spread tortillas out on a flat work surface and sprinkle pepperjack cheese evenly in the center of each tortilla. Spread about 2 tablespoons of chicken mixture over cheese on each tortilla. Tightly roll each tortilla and place, seam-side down, on the prepared baking sheet. Brush top and sides of each rolled tortilla with vegetable oil.
5. 5 Bake in the preheated oven until cheese melts, and tortillas start to brown, 10 to 15 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cook taquitos under the broiler until crisped, 2 to 3 minutes more.

By themoodyfoodie

Ingredients

• ✓ chicken thigh
• butter
• kosher salt
• black pepper
• hot sauce
• egg
• kosher salt
• all-purpose flour
• milk
• butter
• cooking spray
• blue cheese
• celery

Instructions

1. 1 Melt 3 tablespoons butter in a saucepan over medium-high heat. Add chicken thighs with the smoother sides facing down and cook until browned, 3 to 4 minutes. Flip and repeat on the other sides. Turn off the heat and remove chicken to a plate. Let sit until cool enough to handle, about 10 minutes.
2. 2 Cut chicken into ½-inch pieces and transfer back to the plate.
3. 3 Pour chicken and any accumulated juices back into the saucepan. Season with salt, pepper, and cayenne. Stir in hot sauce, turn heat to medium-high, and bring to a simmer. Reduce heat to medium and simmer, stirring occasionally, until slightly reduced, 10 to 15 minutes. Transfer to a bowl to cool.
4. 4 Meanwhile, combine eggs, salt, flour, and milk for Dutch babies in a bowl. Whisk for a few minutes until batter is smooth and thin. Let rest for 15 to 20 minutes.
5. 5 Grease a 12-cup muffin tin with 1 tablespoon butter, then spray the cups with nonstick spray.
6. 6 Transfer the rested batter into a liquid measure. Pour into the prepared muffin cups, filling each about halfway full. Spoon some Buffalo chicken into each cup then sprinkle blue cheese over top.
7. 7 Place in the center of a cold oven. Set a baking sheet on a lower rack to catch any drips. Turn the heat to 450 degrees F (230 degrees C) and set a timer for 30 minutes, at which point the Dutch babies should be puffed up and browned.
8. 8 Remove from the oven and let sit until the centers collapse, 3 to 5 minutes. Let cool in the pan for another 5 minutes, then use a fork to carefully remove them to a wire rack. Serve hot, warm, or at room temperature with a celery stick in each one.

By John Mitzewich

Ingredients

• ✓ chicken thigh
• water chestnut
• shiitake mushroom
• onion
• green onion
• soy sauce
• ginger
• brown sugar
• chicken stock
• rice wine vinegar
• garlic
• ketchup
• soy sauce
• sesame oil
• brown sugar
• red pepper flakes
• mustard
• vegetable oil
• cilantro
• basil
• green onion
• iceberg lettuce

Instructions

1. 1 Combine chicken, water chestnuts, mushrooms, yellow onion, 1/3 cup green onion, 1 tablespoon soy sauce, ginger, and 2 teaspoons brown sugar together in a bowl. Pat mixture down, cover bowl with plastic wrap, and refrigerate until ready to use.
2. 2 Whisk chicken stock, vinegar, garlic, ketchup, 1 tablespoon soy sauce, sesame oil, 2 teaspoons brown sugar, pepper flakes, and dry mustard together in a bowl until glaze well-mixed.
3. 3 Heat vegetable oil in a heavy nonstick skillet over high heat. Add chicken mixture; cook and stir until chicken no longer looks raw, about 2 minutes. Add 1/2 the glaze mixture; cook and stir until chicken begins to caramelize and brown, 10 to 15 minutes.
4. 4 Reduce heat to medium-low. Pour remaining glaze into chicken mixture; cook until heated through and slightly reduced, about 3 minutes. Stir in cilantro, basil, and 1 1/2 tablespoons green onion. Transfer chicken mixture to a bowl; serve with lettuce leaves as wrappers.

By John Mitzewich

Ingredients

• ✓ chicken thigh
• soy sauce
• garlic
• hot pepper sauce
• ginger root
• sesame oil
• brown sugar
• onion
• water
• peanut butter
• green onion

Instructions

1. 1 Mix soy sauce, garlic, hot pepper sauce, and ginger together in a large bowl until well combined. Add chicken to the bowl, turn to coat evenly, then cover and marinate in the refrigerator for at least 1 hour.
2. 2 When ready to cook, remove chicken from the marinade and shake off excess. Reserve marinade in the bowl.
3. 3 Heat sesame oil in a Dutch oven over medium-high heat. Add brown sugar and stir until dissolved. Add onion and sauté for 5 minutes. Add chicken; cook and stir until evenly browned, about 5 minutes. Add water and reserved marinade and bring to a boil.
4. 4 Reduce the heat to low and simmer for 15 to 20 minutes. Add peanut butter, stir until well combined, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour the sauce over top, and garnish with green onions.

By Debora

Ingredients

• ✓ chicken thigh
• coconut milk
• chicken stock
• cilantro
• lemongrass
• galangal
• thai chile pepper
• makrut lime leaf
• cabbage
• lime
• fish sauce

Instructions

1. 1 Bring coconut milk and chicken stock to a boil in a pot over high heat. Reduce heat to medium. Add cilantro, lemongrass, galangal, Thai chile peppers, and lime leaves; simmer for 5 minutes.
2. 2 Increase heat to medium-high heat. Add chicken; simmer until no longer pink in the center, about 7 minutes. Stir in cabbage; cook until wilted, about 3 minutes. Remove soup from heat; stir in lime juice and fish sauce.

By natty's pantry

Ingredients

• ✓ chicken thigh
• curry powder
• curry paste
• coconut milk
• fish sauce
• brown sugar
• chicken stock
• pea
• green bell pepper
• carrot
• cornstarch
• chicken stock
• pineapple

Instructions

1. 1 Cook and stir the curry powder and curry paste in a saucepan over medium-low heat until fragrant, about 2 minutes. Pour the coconut milk into the saucepan and mix well. Stir in the fish sauce, brown sugar, and 1 cup chicken stock.
2. 2 Place the chicken thighs, peas, peppers, and carrots into the saucepan with the curry sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer until the chicken is cooked though, about 25 minutes.
3. 3 Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold chicken stock. Stir cornstarch mixture into the curry. Mix the pineapple into the curry and cook until the sauce thickens, about 5 minutes.

By ainsliek

Ingredients

• ✓ chicken thigh
• coconut milk
• liquid amino acid
• peanut butter
• red curry powder
• red curry paste
• basil
• red pepper flakes
• brown sugar
• sweet onion
• red bell pepper
• cilantro
• sugar snap pea

Instructions

1. 1 Whisk coconut milk, liquid amino acid, peanut butter, red curry powder, red curry paste, basil, red pepper flakes, and brown sugar together in crock of a slow cooker. Add onion, bell pepper, and cilantro to slow cooker; stir. Place chicken in slow cooker.
2. 2 Cook on High until chicken is no longer pink in the center, about 3 hours. Add snap peas, stir, and continue cooking until peas are heated through, 5 to 10 minutes more.

By Becky

Ingredients

• ✓ chicken thigh
• cilantro
• thai basil
• fish sauce
• green onion
• canola oil
• lime juice
• lime zest
• brown sugar
• ginger
• kosher salt
• black pepper
• salt
• black pepper

Instructions

1. 1 Combine cilantro, Thai basil, fish sauce, green onions, lime juice, lime zest, brown sugar, ginger, kosher salt, and 3/4 teaspoon pepper in a medium-sized bowl.
2. 2 Combine chicken thighs and cilantro mixture in a gallon-sized zip-top bag. Marinate in the refrigerator 8 hours to overnight, turning occasionally.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Drain chicken thighs and discard marinade. Season with salt and pepper to taste.
5. 5 Add chicken to the preheated grill and cook until no longer pink in the centers, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). Serve immediately.

By Cooking44

Ingredients

• ✓ chicken thigh
• chicken broth
• oyster sauce
• soy sauce
• fish sauce
• sugar
• brown sugar
• vegetable oil
• shallot
• garlic
• thai chili
• serrano pepper
• hot pepper
• basil
• rice

Instructions

1. 1 Gather ingredients.
2. 2 Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
3. 3 Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes.
4. 4 Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes.
5. 5 Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
6. 6 Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
7. 7 Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
8. 8 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ chicken thigh
• rice noodle
• oyster sauce
• soy sauce
• fish sauce
• maple syrup
• sugar
• water
• vegetable oil
• sesame oil
• shallot
• chile padi
• garlic
• broccoli
• green onion
• thai basil

Instructions

1. 1 Gather the ingredients.
2. 2 Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.
3. 3 Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
4. 4 Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture.
5. 5 Add Chinese broccoli stems and stir-fry until tender, about 2 minutes.
6. 6 Add Chinese broccoli leaves and stir-fry until wilted.
7. 7 Add drunken noodle sauce and sliced scallions; mix well and cook until sauce begins to simmer.
8. 8 Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
9. 9 Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.

By John Mitzewich

Ingredients

• ✓ chicken thigh
• coconut milk
• chicken broth
• green curry paste
• soy sauce
• fish sauce
• brown sugar
• basil
• vegetable oil
• jalapeno pepper
• garlic
• lime
• ginger
• snow pea
• red bell pepper
• cilantro

Instructions

1. 1 Whisk coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil together in a bowl until smooth; set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil in the pot; add chicken and sauté, stirring occasionally, until browned, 3 to 4 minutes. Stir in jalapeño, garlic, lime zest, and ginger; cook and stir 1 minute. Press Cancel.
3. 3 Stir coconut curry mixture into the pot with a wooden spoon until well combined, scraping the browned bits of food off the bottom of the pot. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function. Add snow peas and bell pepper; cook until vegetables are crisp-tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.

By fabeveryday

Ingredients

• ✓ chicken thigh
• jasmine rice
• peanut
• brown sugar
• fish sauce
• lemon juice
• peanut butter
• chicken stock
• coconut milk
• lemongrass paste
• ginger paste
• thai red curry paste
• onion
• orange bell pepper
• yellow bell pepper
• red bell pepper
• carrot
• potato
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil over medium-high heat in a large, heavy-bottomed skillet. Add chicken pieces in batches, cooking until golden brown, 3 to 4 minutes per side. Place browned chicken in the bottom of a slow cooker. Place potatoes, carrots, and bell peppers on top of the meat in the slow cooker.
2. 2 Heat remaining 1 tablespoon olive oil in the skillet and add onion. Cook until soft and translucent, 3 to 4 minutes. Add to slow cooker. Add red curry paste, ginger paste, and lemongrass paste to the skillet and saute until fragrant, about 1 minute. Pour in 1 can coconut milk; reduce heat to medium-low and let simmer until reduced by half, about 10 minutes.
3. 3 Whisk in remaining 1 can coconut milk, chicken broth, and peanut butter. Bring to a boil, reduce heat to low, and simmer until liquid begins to thicken, about 5 minutes. Pour sauce over ingredients in the slow cooker; stir gently to combine.
4. 4 Set slow cooker to Low and cook until vegetables are tender and chicken is no longer pink in the center and juices run clear, 4 to 6 hours.
5. 5 20 minutes before serving season with lemon juice, fish sauce, and brown sugar. Stir in 1/2 cup of chopped peanuts. Serve with hot cooked rice and sprinkle with remaining 1/2 cup of peanuts.

By JenniferCooks

Ingredients

• ✓ chicken thigh
• adobo seasoning
• olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place a rack on a baking sheet.
2. 2 Place chicken, skin-side down, on the rack. Liberally sprinkle with adobo seasoning. Turn chicken over, brush olive oil on skin, and liberally sprinkle with adobo.
3. 3 Roast in the preheated oven until the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By AMJcooks

Ingredients

• ✓ chicken thigh
• hot chutney
• onion soup mix

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
3. 3 Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

By Sharon Plett

Ingredients

• ✓ chicken thigh
• cream cheese
• bacon
• cream of chicken soup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread chicken thighs out flat and pound if necessary with a meat mallet. Spread cream cheese across each thigh. Roll up chicken thighs, tucking in the sides. Wrap each chicken roll with at least 1 slice of bacon and secure with a skewer.
3. 3 Place chicken rolls in a deep casserole dish. Pour entire can of condensed cream of chicken soup over the chicken rolls. Cover dish with aluminum foil .
4. 4 Bake in the preheated oven for 20 minutes. Remove foil. Continue cooking until chicken is no longer pink in the center and the juices run clear and bacon is crisp, 20 more minutes.

By Diana71

Ingredients

• ✓ chicken thigh
• cranberry sauce
• salad dressing
• onion soup mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
3. 3 Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

By Brenda Moore

Ingredients

• ✓ chicken thigh
• root beer
• barbecue sauce
• hamburger bun

Instructions

1. 1 Place chicken inside a slow cooker and pour the root beer over the meat. Cook on Low until meat easily shreds, 6 to 8 hours.
2. 2 Drain off the cooking liquid and use meat claws, two forks, or a large spoon to break the meat apart. Stir in barbeque sauce. Keep warm in the slow cooker until ready to serve.
3. 3 Place meat onto hamburger buns and serve drizzled with more barbeque sauce if desired.

By Rebekah Rose Hills

Ingredients

• ✓ chicken thigh
• onion soup mix
• apricot nectar
• apricot half

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a 9x13 inch baking dish.
3. 3 In a small bowl mix together soup mix and apricot nectar. Pour over chicken.
4. 4 Bake in preheated oven for 55 minutes.
5. 5 Sprinkle apricot halves over chicken and cook another 5 minutes.

By Shannon1975

Ingredients

• ✓ chicken thigh
• green bell pepper
• carrot
• onion
• cream of mushroom soup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.

By Pam Wright

Ingredients

• ✓ chicken thigh
• garlic powder
• onion flake
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place chicken thighs in a baking dish; season both sides with garlic powder, dried minced onion, and salt.
3. 3 Bake in the preheated oven until no longer pink at the bone and juices run clear, about 45 minutes. An instant-read thermometer inserted into thickest part of thigh, near the bone, should read 165 degrees F (74 degrees C).

By KALENG

Ingredients

• ✓ chicken thigh
• za'atar
• olive oil
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 In a bowl, mix together the za'atar, salt, and olive oil until the consistency of a thick paste. Add chicken thighs to the bowl, and toss to coat liberally on all sides. Place on the prepared baking sheet.
3. 3 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Diana Moutsopoulos

Ingredients

• ✓ chicken thigh
• salt
• pepper
• barbecue sauce

Instructions

1. 1 Preheat an outdoor grill to 350 degrees F (175 degrees C) and lightly oil the grate.
2. 2 Season each side of the chicken thighs with salt and pepper. Place inner side of each chicken thigh on the preheated grill and brush the top of each with 1 tablespoon barbecue sauce. Grill undisturbed for 3 minutes, watching for flare-ups. Move chicken pieces to another part of the grill if flare-ups occur.
3. 3 Turn chicken pieces and brush each side with an additional 1 tablespoon barbecue sauce. Grill, turning the pieces three more times, until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Serve with additional sauce.

By Bibi

Ingredients

• ✓ chicken thigh
• hatch chile pepper
• water
• onion
• chickpea
• white chicken chili seasoning mix

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Grill chicken thighs until browned, about 5 minutes per side. Transfer to a cutting board; dice.
3. 3 Grill Hatch chile peppers, turning frequently, until blackened and blistered, 2 to 3 minutes. Cool until easily handled, about 5 minutes. Peel off skin and dice flesh into small pieces.
4. 4 Place diced chile peppers in a large pot. Add 1 tablespoon of water and onion; cook and stir until onion softens, about 5 minutes. Stir in diced chicken, remaining water, garbanzo beans, and chili seasoning mix. Simmer until flavors combine, about 20 minutes.

By Joseph Melito

Ingredients

• ✓ chicken thigh
• vegetable oil
• chicken stock
• celery
• barbecue sauce

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil until hot. Add chicken thighs and cook until browned, about 3 minutes on each side. Transfer chicken to a plate.
2. 2 Pour chicken broth into the pot. Cook and scrape up brown bits with a wooden spoon to deglaze the pot, about 1 minute. Turn off Instant Pot®. Add celery, 1/2 cup barbecue sauce, and browned chicken thighs to the pot. Stir to combine.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a baking sheet and baste with remaining 1/2 cup barbecue sauce.
6. 6 Broil for 5 minutes or until crisp.

By Soup Loving Nicole

Ingredients

• ✓ chicken thigh
• salt
• pepper
• oyster sauce
• white sugar
• water
• garlic

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Season chicken thighs all over with salt and pepper; place into the prepared baking dish with the skin facing up.
3. 3 Bake in the preheated oven for 25 minutes.
4. 4 Meanwhile, mix oyster sauce, sugar, water, and garlic together in a bowl. Taste and add more sugar if not sweet enough.
5. 5 Pour sauce over chicken and continue to bake until no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By TAGOILELAGI

Ingredients

• ✓ chicken thigh
• salt
• black pepper
• garlic powder

Instructions

1. 1 Preheat oven to 475 degrees F (245 degrees C). Set a wire rack inside a broiler pan or baking pan.
2. 2 Pat chicken thighs dry with paper towels. Lift up skin gently; sprinkle salt, pepper, and garlic powder under the skin. Replace skin. Season skin and underside of the thighs with salt, pepper, and garlic powder.
3. 3 Arrange on the rack.
4. 4 Roast in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 400 degrees F (200 degrees C). Continue roasting until juices run clear, about 30 minutes more. Let rest for 5 minutes before serving.
5. 5 Serve hot and enjoy!

By John Goddard

Ingredients

• ✓ chicken thigh
• dill pickle juice
• vegetable oil
• buttermilk
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Place chicken thighs in a resealable plastic bag; cover with pickle juice. Seal and refrigerate for 3 hours.
2. 2 Drain pickle juice from thighs. Cover chicken; refrigerate until ready to fry or up to 1 day.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Set a wire rack over a baking sheet.
4. 4 Heat 2 inches oil in a Dutch oven over medium-high heat to 350 degrees F (175 degrees C).
5. 5 Pour buttermilk into a bowl. Combine flour, salt, and pepper in another bowl. Dredge chicken in buttermilk, then toss in flour. Return to buttermilk and toss in flour a second time. Place chicken on the wire rack.
6. 6 Fill Dutch oven with as many thighs as possible without crowding. Cook in the preheated oil until golden brown, 5 to 7 minutes per side. Transfer thighs to a nonstick baking sheet and repeat until all pieces are fried.
7. 7 Bake in the preheated oven until no longer pink in the center and the juices run clear, 5 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Cally

Ingredients

• ✓ chicken thigh
• roasted red pepper
• garlic
• mayonnaise
• pesto
• hoagie roll
• tomato

Instructions

1. 1 Place chicken in the bottom of a slow cooker. Add roasted red peppers and garlic.
2. 2 Cook on Low until chicken is no longer pink at the bone and the juices run clear, about 8 hours.
3. 3 While the chicken is cooking, mix mayonnaise and pesto in a small bowl. Store in the refrigerator.
4. 4 Shred chicken with 2 forks. Use a slotted spoon to put chicken and pepper mixture onto hoagie rolls.
5. 5 Serve with pesto mayonnaise and sliced tomatoes.

By Jennifer Uhrlaub

Ingredients

• ✓ chicken thigh
• spinach
• arugula
• garlic
• seasoned salt

Instructions

1. 1 Stuff spinach leaves, arugula, and garlic under the skin of the chicken thigh and place on a baking dish. Sprinkle with seasoned salt.
2. 2 Bake chicken thigh in the oven set at 350 degrees F (175 degrees C) until no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Christina