Type what you have

Ingredients

• ✓ chicken thigh
• wooden skewer
• scallion
• sake
• soy sauce
• mirin
• white sugar
• vegetable oil

Instructions

1. 1 Soak 10 wooden skewers in cold water for 15 minutes.
2. 2 Thread chicken pieces onto the soaked skewers, alternating with scallions.
3. 3 Combine sake, soy sauce, mirin, and sugar in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Reserve 1/2 of the sauce for dipping.
4. 4 Heat a grill pan over high heat and lightly brush with vegetable oil. Add skewers and cook until chicken is no longer pink in the center, basting frequently with 1/2 of the sauce, 7 to 10 minutes per side.

By ChefJackie

Ingredients

• ✓ chicken thigh
• olive oil
• onion
• dashi stock
• dashi powder
• soy sauce
• mirin
• brown sugar
• egg
• white rice

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add chicken and cook until beginning to brown, about 5 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes.
2. 2 Pour in stock, then whisk in soy sauce, mirin, and brown sugar; stir until sugar dissolves. Bring to a boil, then lower heat and simmer until slightly reduced, about 10 minutes.
3. 3 Whisk eggs in a bowl until well-beaten, then pour into the hot stock mixture. Cover the skillet, reduce the heat, and steam until egg is cooked, about 5 minutes. Remove from the heat.
4. 4 Divide rice among 4 deep soup bowls and top with equal amounts of the soup mixture.

By User

Ingredients

• ✓ chicken thigh
• soy sauce
• honey
• garlic
• ginger
• egg
• panko bread crumb
• vegetable oil
• mayonnaise
• mirin
• honey
• dijon mustard
• soy sauce

Instructions

1. 1 Whisk 1 1/2 tablespoons soy sauce, 1 tablespoon honey, garlic, and ginger together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
2. 2 Remove chicken from marinade and shake off excess. Discard remaining marinade.
3. 3 Beat egg in a bowl until smooth. Add panko bread crumbs to a shallow bowl. Dip chicken into beaten egg. Lift up so excess egg drips back in the bowl. Press into panko until completely coated. Place the breaded chicken, unstacked, onto a plate. Repeat with remaining chicken.
4. 4 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Lower chicken carefully into the hot oil in batches. Fry until golden brown, about 5 minutes. Transfer to paper towels to drain. Repeat with remaining chicken.
5. 5 Whisk Japanese mayonnaise, mirin, 2 tablespoons honey, Dijon mustard, and 1 tablespoon soy sauce together in a bowl; pour sauce over chicken.

By schen1

Ingredients

• ✓ chicken thigh
• garlic
• ginger
• soy sauce
• sake
• mirin
• sesame oil
• black pepper
• cayenne pepper
• white sugar
• salt
• potato starch
• canola oil

Instructions

1. 1 Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl.
2. 2 Place chicken in the marinade and mix until thoroughly and evenly coated. Cover and refrigerate for 1 to 10 hours.
3. 3 Set up your dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl.
4. 4 Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place chicken on the wire rack. Repeat to dredge remaining pieces.
5. 5 Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes.
6. 6 Heat oil in a deep fryer to 350 degrees F (175 degrees C).
7. 7 Without crowding, lower chicken carefully into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.

By John Mitzewich

Ingredients

• ✓ chicken thigh
• cayenne pepper
• black pepper
• chive
• dill
• tarragon
• garlic
• green onion
• white miso paste
• sour cream
• buttermilk
• mayonnaise
• vegetable oil
• ginger
• green onion
• brown sugar
• mirin
• sake
• soy sauce
• bamboo skewer

Instructions

1. 1 Soak bamboo skewers in water.
2. 2 Prepare the chicken skewers: Cut chicken thighs in half lengthwise along the creases and halve the thicker portions to get 3 or 4 pieces each. Place chicken in a bowl. Pour in soy sauce, sake, mirin, brown sugar, green onions, ginger, and oil. Toss by hand until well combined and brown sugar is dissolved. Cover top in plastic wrap and marinate in the refrigerator for 2 to 6 hours.
3. 3 Make the dressing: Combine mayonnaise, buttermilk, sour cream, and miso in a bowl. Add green onion, garlic, tarragon, dill, and chives. Season with black pepper and cayenne. Whisk dressing until thoroughly combined.
4. 4 Thread chicken pieces onto skewers. Strain marinade into a saucepan and bring to a boil to make the glaze.
5. 5 Preheat a grill for medium-high heat. Grill skewers, basting with some of the reserved marinade, until meat firms up and springs back to the touch, 4 to 5 minutes per side.
6. 6 Serve skewers next to the miso ranch dressing and brush with reserved glaze.

By John Mitzewich

Ingredients

• ✓ chicken thigh
• shichimi togarashi
• potato bun
• cornstarch
• peanut oil
• black pepper
• salt
• sesame seed
• sesame oil
• green onion
• cider vinegar
• cilantro
• carrot
• cabbage
• honey
• soy sauce
• garlic
• ginger
• white miso paste
• mayonnaise
• black pepper
• soy sauce
• garlic
• ginger
• mirin
• sake

Instructions

1. 1 Combine sake, mirin, ginger, garlic, soy sauce, and pepper for marinade in a glass or ceramic bowl and mix well. Add chicken and marinate in the refrigerator for at least 30 minutes.
2. 2 While chicken marinates, combine mayonnaise, miso, ginger, garlic, soy sauce, and honey for the miso mayonnaise in a bowl.
3. 3 Combine cabbage, carrots, cilantro, vinegar, green onions, sesame oil, sesame seeds, salt, and pepper for the slaw in another bowl.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Remove chicken from marinade and dredge in cornstarch, knocking off any excess.
5. 5 Fry chicken in the hot oil until no longer pink in the centers and golden brown on the outsides, 4 to 5 minutes on each side.
6. 6 Coat toasted buns with miso mayonnaise. Add fried chicken, top with slaw, and sprinkle each with togarashi. Serve.

By Curtis Williams

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

Ingredients

• ✓ chicken thigh
• apricot preserves
• french dressing
• onion soup mix

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir apricot preserves, dressing, and soup mix together in a medium bowl until combined.
3. 3 Place chicken thighs in a 9x13-inch baking dish. Pour apricot mixture over chicken.
4. 4 Bake uncovered in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 50 to 60 minutes.
5. 5 Enjoy!

By BCHALL12

Ingredients

• ✓ chicken thigh
• orange juice
• soy sauce
• onion soup mix
• garlic powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.
3. 3 Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.

By JANET D

Ingredients

• ✓ chicken thigh
• cream of mushroom soup
• milk
• parsley
• onion powder
• bread crumb
• butter
• cornstarch

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Pour the soup into a medium bowl. Fill the empty can with milk, and add to the bowl along with the parsley and onion powder. Mix well. Place bread crumbs in a shallow dish or bowl; dip chicken thighs in soup mixture, then in crumbs, and place coated pieces in a lightly greased 9x13 inch baking dish.
3. 3 Drizzle with melted butter and bake in preheated oven until chicken is nicely browned and cooked through (juices run clear), about 45 minutes.
4. 4 Meanwhile, place remaining soup mixture in a small saucepan and whisk in cornstarch. Cook over medium heat, stirring occasionally, until mixture comes to a boil; reduce heat and simmer for a minute or two until sauce thickens. Use this as a sauce when chicken is done.

By TWINKLES0303

Ingredients

• ✓ chicken thigh
• salt
• black pepper
• powdered peanut butter
• water
• hot honey
• soy sauce
• garlic powder

Instructions

1. 1 Season chicken thighs on both sides with salt and pepper.
2. 2 Mix peanut butter powder and water together in a large bowl until fully incorporated. Stir in hot honey, soy sauce, and garlic powder; mix until well combined. Add chicken thighs and turn in marinade, making sure both sides are well coated. Cover bowl and refrigerate 8 hours to overnight.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Transfer chicken thighs to an oven-proof dish.
5. 5 Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 35 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Yoly

Ingredients

• ✓ chicken thigh
• water
• potato
• tomato
• onion
• chili powder
• salt
• black pepper
• cream-style corn

Instructions

1. 1 Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
2. 2 Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
3. 3 Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
4. 4 Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.

By Kariz0rz

Ingredients

• ✓ chicken thigh
• chicken drumstick
• onion
• red pepper
• red potato
• pork sausage
• italian seasoning
• chicken broth

Instructions

1. 1 Place the chicken into a roasting pan. Add the onions, peppers, potatoes and sausage. Sprinkle with the Italian seasoning. Pour the broth over all.
2. 2 Roast at 375 degrees F for 1 hour or until the chicken and sausage are cooked through, turning the chicken over once halfway through the roasting time and basting occasionally with the pan juices.

By Campbell's Kitchen

Ingredients

• ✓ chicken thigh
• cider vinegar
• vegetable oil
• egg
• salt
• poultry seasoning

Instructions

1. 1 Mix cider vinegar, vegetable oil, egg, salt, and poultry seasoning in a large bowl. Place chicken thighs in the bowl; cover and marinate in the refrigerator for at least 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Arrange chicken thighs in a baking dish. Cover with about 1/4 of the marinade mixture.
4. 4 Bake chicken in the preheated oven for 30 minutes.
5. 5 Drain off marinade so that chicken skin will become crisp (a baster works well for extracting marinade). Continue baking until chicken is no longer pink and juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DINNERSREADY