Type what you have

Ingredients

• ✓ chicken thigh
• cider vinegar
• molasses
• olive oil
• allspice
• salt
• black pepper
• cider vinegar
• honey
• bacon
• caraway seed
• coleslaw
• green onion

Instructions

1. 1 Whisk together 3 tablespoons cider vinegar, molasses, olive oil, allspice, salt and pepper.
2. 2 Arrange chicken in 11x7-inch dish pour marinade over, turning chicken to coat. Cover; refrigerate for 30 minutes.
3. 3 Remove chicken from marinade, discard marinade. Grill 3 to 4 minutes on each side or until no longer pink in center. Keep covered and warm.
4. 4 Combine remaining vinegar and honey in bowl; stir. Cook bacon over moderate heat, large skillet, stirring, until crisp. Crumble bacon. Reserve 2 tablespoons bacon fat.
5. 5 Heat bacon fat over medium-high heat until hot but not smoking ; cook caraway seeds, stirring until fragrant, about 30 seconds. Add coleslaw, vinegar mixture and salt and pepper to taste and cook, stirring, until cabbage is just wilted about 1 minute.
6. 6 Remove skillet from heat; add green onions and bacon. Toss together. Plate slaw on 6 different dishes and place cooked chicken on top of slaw to serve.

By Dole

Ingredients

• ✓ chicken thigh
• red apple
• green grape
• pecan
• red onion
• celery
• mayonnaise
• greek yogurt
• tarragon
• mustard
• lime
• salt
• black pepper

Instructions

1. 1 Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.
2. 2 Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.

By lutzflcat

Ingredients

• ✓ chicken thigh
• water
• carrot
• celery
• onion
• pearl barley
• bay leaf
• chicken bouillon
• poultry seasoning
• sage
• salt
• black pepper
• lemon juice

Instructions

1. 1 Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, cover, and simmer until chicken is tender, about 30 minutes.
2. 2 Transfer chicken thighs to a cutting board to cool. Remove and discard bones, skin, and fat; cut the remaining chicken into bite-sized pieces and add to broth.
3. 3 Cool broth until the fat congeals on the surface; skim and discard fat.
4. 4 Add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper to broth. Bring to a boil, reduce heat to low, cover, and simmer until barley is cooked and vegetables are tender, 60 to 90 minutes. Stir lemon juice into soup just before serving.

By Carolyn LaLumiere Miller

Ingredients

• ✓ chicken thigh
• water
• carrot
• celery
• onion
• green pepper
• chicken bouillon
• garlic
• spinach
• egg noodle
• meat tortellini
• salt
• pepper

Instructions

1. 1 Fill a large pot with water and place chicken thighs in the pot. Bring to a boil, then reduce heat and simmer until meat falls from the bone, about 45 minutes. Remove chicken, cut up meat, and return meat to the pot.
2. 2 Stir carrots, celery, onion, bell pepper, chicken bouillon, and garlic into the pot; simmer until vegetables are tender, 10 to 15 minutes.
3. 3 Stir in frozen spinach and cook until tender, 5 to 10 minutes.
4. 4 Meanwhile, bring a large pot of water to a boil. Cook egg noodles in water until al dente, 8 to 10 minutes. Drain and set aside.
5. 5 Stir tortellini into soup and cook until tender, 10 to 15 minutes. Stir in cooked egg noodles, salt, and pepper. Heat through and serve.

By Roz

Ingredients

• ✓ chicken thigh
• olive oil
• carrot
• celery
• onion
• chicken stock
• water
• green bean
• cauliflower
• broccoli
• tomato sauce
• chicken soup base
• bay leaf
• salt
• black pepper

Instructions

1. 1 Heat oil in a 6-quart Dutch oven over medium-high heat. Add chicken thighs and sear, 2 to 3 minutes per side. Remove and set aside.
2. 2 Add carrots and celery to the pan. Reduce heat to medium and cook until softened, about 10 minutes. Add onions and cook until translucent, about 5 minutes. Reduce heat to low and add chicken stock, water, green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, salt, and pepper. Add chicken thighs and simmer until no longer pink at the bone and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
3. 3 Remove chicken and shred meat. Place shredded chicken back in the soup and serve.

By casmith30

Ingredients

• ✓ chicken thigh
• lemongrass
• garlic
• ginger root
• chicken broth
• vegetable oil
• white mushroom
• fish sauce
• red curry paste
• lime
• coconut milk
• red onion
• cilantro
• lime
• jalapeno pepper

Instructions

1. 1 Stir together lemongrass, garlic, and ginger in a large stockpot over medium-high heat until fragrant. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain broth and set aside. Discard lemongrass, garlic, and ginger.
2. 2 Heat oil in a large soup pot over medium heat. Cook and stir chicken in hot oil for 5 minutes. Add mushrooms and cook for 5 more minutes. Stir in fish sauce, red curry paste, and lime juice until combined.
3. 3 Pour in broth and coconut milk; return to a simmer and cook on low heat for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard.
4. 4 Add red onion; cook until onion softens, about 5 minutes. Remove from heat and stir in about 1/2 of the cilantro. Portion soup into bowls and serve with plates of lime wedges, jalapeño rings, and remaining cilantro.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ chicken thigh
• pita bread
• lettuce
• onion
• tomato
• pepper
• salt
• parsley
• olive oil
• lemon juice
• garlic
• yogurt
• tahini
• cardamom
• mixed spice
• pepper
• salt
• vegetable oil
• yogurt
• malt vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 To make the marinade: Combine malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt, and pepper together in a glass baking dish.
3. 3 Add chicken thighs to the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). To make the tahini sauce: Combine tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley together in a small bowl. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
5. 5 Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.
6. 6 Remove chicken from the dish, and cut into slices.
7. 7 Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with tahini sauce.

By Wendy

Ingredients

• ✓ chicken thigh
• kosher salt
• black pepper
• rosemary
• thyme
• oregano
• red pepper flakes
• cayenne pepper
• garlic
• lemon
• olive oil
• russet potato
• kosher salt
• olive oil
• red wine vinegar
• olive oil
• lemon
• salt
• black pepper
• flat-leaf parsley
• oregano
• cucumber
• cherry tomato
• red onion
• feta cheese
• salad green

Instructions

1. 1 Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.
2. 2 Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
3. 3 Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
4. 4 Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
5. 5 Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
6. 6 Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
7. 7 Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
8. 8 While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
9. 9 Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
10. 10 To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.

By John Mitzewich

Ingredients

• ✓ chicken thigh
• ketchup
• pineapple juice
• molasses
• dark rum
• mustard
• garlic
• salt
• pepper

Instructions

1. 1 To Make Glaze: In a medium bowl combine the ketchup, pineapple juice, molasses, rum, mustard and garlic. Season with salt and pepper to taste and mix well.
2. 2 Place chicken pieces in a lightly oiled 9x13 inch baking dish; brush both sides with prepared glaze, using about 1/2 of the glaze. Cover dish and refrigerate to marinate for at least 2 hours or overnight. Also, refrigerate remaining glaze.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Lightly brush chicken pieces on one side with some of the reserved glaze and bake uncovered in preheated oven for about 25 minutes. Turn pieces, brush with remaining glaze and bake for another 25 minutes or until chicken is tender.
5. 5 Preheat oven to broil.
6. 6 Put chicken under broiler and lightly brown on both sides, about 2 to 3 minutes each side. (Note: Watch chicken carefully, as this 'sugary' glaze burns easily!)

By Lesley Prince

Ingredients

• ✓ chicken thigh
• green onion
• lime juice
• habanero pepper
• soy sauce
• brown sugar
• garlic
• allspice
• nutmeg
• thyme

Instructions

1. 1 Combine green onions, lime juice, habaneros, soy sauce, brown sugar, garlic, allspice, nutmeg, and thyme in the bowl of a food processor; pulse until smooth. Pour mixture into a gallon-sized resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook on the preheated grill until no longer pink in centers and juices run clear, about 16 minutes, flipping about halfway. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ chicken thigh
• green onion
• orange juice
• ginger root
• jalapeno pepper
• lime juice
• soy sauce
• garlic
• allspice
• cinnamon
• clove

Instructions

1. 1 Combine green onion, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon, and cloves in resealable container. Seal and shake to combine. Add chicken and coat; marinate for 8 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken; reserve marinade.
3. 3 Cook chicken on the preheated grill until no longer pink in the center and juices run clear, turning halfway through, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 170 degrees F (77 degrees C).
4. 4 Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes. Drizzle over cooked chicken.

By Cathy Anderson

Ingredients

• ✓ chicken thigh
• ghee
• onion
• garlic
• ginger
• curry powder
• jalapeno pepper
• thyme
• salt
• black pepper
• chicken broth
• potato
• carrot
• basmati rice

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat ghee. Add onion and cook until starting to turn clear, 2 to 3 minutes. Add garlic and ginger and cook, stirring, until garlic is fragrant, about 1 minute. Stir in Jamaican curry powder, jalapeno, thyme, salt, and pepper until well combined.
2. 2 Pour in 1/4 cup of chicken broth, scraping off the browned bits from the bottom of the inner pot. Add chicken pieces, potatoes, and carrots; stir until well coated with the spices and seasonings. Pour in remaining chicken broth. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve over steamed rice.

By Bibi

Ingredients

• ✓ chicken thigh
• black pepper
• adobo seasoning
• olive oil
• green bell pepper
• red bell pepper
• onion
• garlic
• tomato paste
• medium-grain rice
• tomato
• chicken broth
• bay leaf
• red pepper flakes
• pea
• green olive
• cilantro

Instructions

1. 1 Season chicken thighs with black pepper and adobo seasoning.
2. 2 Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.
3. 3 Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.
4. 4 Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.

By The Gruntled Gourmand

Ingredients

• ✓ chicken thigh
• pepper
• salt
• butter
• cabbage
• thyme
• green onion
• coconut milk
• black-eyed pea
• chicken broth
• long-grain white rice
• garlic
• onion
• olive oil
• chicken breast
• chicken drumstick
• chicken breast
• scotch bonnet pepper

Instructions

1. 1 Cut Scotch bonnet chile in half. Chop half; reserve both halves. (Chile pepper is very hot, so use gloves when chopping, and avoid touching your eyes, nose, or mouth after chopping.) Cut chicken into large chunks.
2. 2 Heat olive oil in a large skillet or Dutch oven over medium heat. Add chicken; brown on all sides, about 15 minutes. Stir in chopped Scotch bonnet, onion, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
3. 3 Add rice; stir to coat with oil. Cook until rice turns slightly opaque but doesn't brown. Add chicken broth; bring to a boil over medium heat, then reduce heat to a simmer. Simmer for about 5 minutes; stir in black-eyed peas, coconut milk, green onions, and thyme until well combined. Lay cabbage chunks on top of rice mixture; place remaining Scotch bonnet half on top of cabbage.
4. 4 Cover the skillet; simmer until rice and cabbage are tender, about 20 minutes, checking occasionally to see if mixture is getting too dry on the bottom (add a small amount of water if needed to prevent burning). Stir in butter; season with salt and black pepper.

By Tatiana

Ingredients

• ✓ chicken thigh
• apple cider vinegar
• canola oil
• pork
• ham
• red bell pepper
• green bell pepper
• onion
• sofrito
• recaito
• oregano
• cumin
• black pepper
• caper
• garlic
• tomato sauce
• olive
• chicken broth
• sazon seasoning
• white rice

Instructions

1. 1 Place chicken in a large bowl and cover with apple cider vinegar. Set aside.
2. 2 Heat oil in a large, heavy-bottomed pot over medium heat. Add pork and ham; cook and stir for 5 minutes. Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute. Stir in sofrito and recaito and cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic and cook for 1 minute. Pour in tomato sauce and olives; cook for another minute.
3. 3 Strain chicken and discard vinegar. Add chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust heat as needed to simmer but not boil.
4. 4 Add broth, sazon, and rice to the pot. Stir until well mixed and return to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Remove pot from heat and stir.

By Cheri Raxter

Ingredients

• ✓ chicken thigh
• vegetable oil
• water
• egg
• egg roll wrapper
• yellow plantain
• carrot
• green cabbage
• garlic
• shallot
• jerk seasoning
• vegetable oil
• cornstarch
• water
• habanero pepper
• brown sugar
• salt
• garlic
• rice vinegar
• water
• mango

Instructions

1. 1 For the habanero sauce: Combine mango with 3/4 cup water, rice vinegar, garlic, and salt in a small saucepan. Add most of the brown sugar, reserving 1 teaspoon. Bring to a boil, then reduce heat to medium-low; cook for 5 minutes. Add habanero peppers and simmer for 2 minutes. Mix 2 tablespoon water with cornstarch; stir slurry into the saucepan. Cook over medium-high until thick, 3 to 5 minutes. Leave mixture chunky or blend for a smoother texture.
2. 2 For the filling: Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add chicken thighs and sauté until browned, 5 to 7 minutes; sprinkle jerk seasoning over chicken. Add shallot and garlic; cook and stir until shallot begins to soften, about 3 minutes. Reduce heat to medium; add cabbage, carrots, and reserved sugar. Cook until cabbage is translucent but still a little crunchy, 3 to 5 minutes. Taste for seasoning. Let mixture cool.
3. 3 Heat remaining vegetable oil in a pan over medium-high heat. Fry plantains until they start to brown, about 5 minutes. Transfer plantains onto a paper towel and let cool.
4. 4 Separate and place egg roll wrappers onto your work surface. Mix egg with water for egg wash.
5. 5 Lay out one wrapper with a corner pointed toward you. Use a slotted spoon to add some of the chicken and cabbage mixtures across the center. Sprinkle plantain bits on top. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with egg wash. Fold one corner of the wrapper over filling onto the opposite corner to form a triangle. Press edges together to seal. Fill and fold remaining egg rolls.
6. 6 Heat oil in a large saucepan over medium-high heat. Fry egg rolls in batches in hot oil, turning occasionally, until golden brown, about 5 minutes. Remove and drain on paper towels or a rack. Serve with mango-habanero sauce.

By In the Kitchen with Iesha

Ingredients

• ✓ chicken thigh
• baby bell pepper
• carrot
• bay leaf
• ketchup
• chicken broth
• brown sugar
• kosher salt
• yellow onion
• olive oil
• allspice
• paprika
• black pepper
• kosher salt
• ginger root
• cider vinegar
• habanero pepper
• thyme
• brown sugar
• green onion
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice together in a large mixing bowl.
3. 3 Make 2 cuts, about 1-inch apart, into the skin side of each thigh, perpendicular to the bone, cutting all the way down to the bone.
4. 4 Add chicken thighs to marinade; mix until evenly coated. Cover and place in the refrigerator to marinate, at least 4 hours or up to 12 hours. If possible, flip thighs several times while marinating.
5. 5 Remove chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
6. 6 Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking. Working in batches, brown the chicken all over, about 5 minutes per side. Transfer chicken to the marinade bowl; set aside.
7. 7 Heat 1 tablespoon oil in the same pan over medium-high heat. Add onion and a pinch of salt; cook until golden brown, 3 to 5 minutes. Stir in 1 tablespoon brown sugar and cook until onions are dark brown and caramelized, 3 to 5 minutes more.
8. 8 Add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
9. 9 Reduce heat to medium-low. Simmer, stirring occasionally, until chicken is tender and no longer pink in the center and sauce has reduced and thickened, 1 to 1 ½ hours. Skim excess fat that floats to the top; baste chicken occasionally with sauce.
10. 10 Taste and adjust seasoning. Stir in green parts of green onions. Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ chicken thigh
• coconut milk
• lime juice
• chicken broth
• water
• brown sugar
• allspice berry
• thyme
• salt
• red pepper flakes
• curry powder
• ginger root
• garlic
• onion
• mango
• long-grain white rice
• thyme
• black pepper
• salt
• red pepper flakes
• garlic
• ginger
• curry powder

Instructions

1. 1 In a large bowl, stir together the curry, ginger, garlic, red pepper flakes, salt, pepper, and thyme. Place the chicken in the bowl, and coat evenly with seasoning. Cover, and marinate for 2 hours or more.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 In a large bowl, stir together rice, mango, onion, garlic, and ginger. Season with curry, red pepper flakes, salt, thyme, allspice berries, and brown sugar. Stir in water, broth, and lime juice. Pour into a casserole dish, and arrange the marinated chicken on top. Then pour coconut milk over the top. Cover with aluminum foil.
4. 4 Bake in preheated oven for 1 hour. Remove foil, and cook 10 to 15 minutes more. Remove allspice berries before serving.

By TORONTOMOMMY

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