In case you’re still playing catch-up from the weekend, here’s a few things of note:
-Be sure to check out yesterday’s post to see if you’re interested in becoming a Foodie Penpal!
-Check out my Sweet Potato & Black Bean Tacos that were featured on Good Life Eats! I won an amazing giveaway involving a 6 ingredient recipe challenge! You can find the original recipe that I posted on The Bean in December by clicking here.
Last night I had a little adventure in the kitchen as I made chicken thighs for the first time. I’d been thinking about them ever since I saw them in last month’s issue of Bon Appetit. They looked so good in the photographs that I just wanted to eat them right up! Then Tessa posted about them after she saw the article and it just made me want them even more!
Last time I was at the grocery store, I finally picked up a package of thighs. They were pretty cheap compared to chicken breasts! After work I hauled out my cast iron skillet and got busy.
There’s really no recipe, per say….just some instructions that I followed exactly from the Bon Appetit article.
Here’s what you do:
Season the thighs with salt and pepper. (I used very little salt and added some paprika).
Put them skin side down in a hot skillet and cook for 2 minutes.
Reduce the heat to medium high and cook for another 12 minutes, moving the thighs around occasionally.
Transfer the pan to a hot oven (the article said 475 degrees, I went with 425) for another 12 minutes.
Flip the thighs over and cook another 5 minutes.
Let rest 5 minutes before serving.
Here’s the deal- I probably won’t be making these again…and here’s why:
-Grease everywhere. Most of the things I cook are lean and don’t release a lot of fat so I don’t have a splatter screen or anything like that. Consequently, these got grease all over the stovetop and inside of the oven. It splattered on my shirt, and on my arms when I was trying to move the thighs around
-The skin stuck! I was trying so hard to get a nice crispy skin that would look pretty and on half the thighs, it stuck to the bottom of the pan. Annoying.
-Hard to eat. Hubby and I both agreed it was a lot of work to eat these and you don’t get very much meat for your effort
On the other hand, the flavor was good and the meat stayed nice and moist, so it wasn’t a total loss.
What I’m saying is, if someone else made these for me….I might be inclined to eat one 🙂 But only if they cut it up nicely for me.
I spent most of my dinner focusing on the orzo and veggie salad I made as a side. Bok choy, red peppers, carrots, zucchini and onion lightly sauteed. Add a drizzle of balsamic vinegar and a squirt of italian dressing and you’re good to go 🙂
All together now:
How do you feel about chicken thighs? Do you have a favorite recipes that might convince me to give them another try?
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Sorry to hear you had a disappointing experience with thighs – I usually get the trimmed ones, so there’s minimal fat spattering around. The thing I like the most about the thighs is that they’re evenly-thick all around, so cooking is consistent and with a single bone in, it’s easier to extract it either before or after cooking.
I prefer using dry heat on the thighs, either seasoned with a dry rub and then on a grill, or else marinated and baked uncovered and finished under the broiler.
i did notice that they were uniformly thick. i think i might try them on the grill next
Deb Schmit says
I have done chicken thighs two ways – oven baked and marinated and grilled. Both are good! To bake, I leave skin on, sprinkle with season salt and bake uncovered in a 400 degree oven. You do get the spattering, but it is on the inside of the oven. That’s what self-cleaning ovens are for!
I have a good basic marinade recipe with lemon, tarragon vinegar, oil, a little soy sauce. Marinate and grill – yum!
Deb Schmit says
Also – two words: boneless thighs 🙂
we did indeed employ our self cleaning oven last night 🙂 send that marinade recipe my way! sounds great!!
sarah (sarah learns) says
i don’t think i’ve ever felt any inclination to make chicken thighs – i love that you tried it though!
oh yeah, and congrats on having your tacos featured! 🙂
Brittany (A Healthy Slice of Life) says
I always stick to boneless skinless breasts or whole chickens… but apparently a lot of people cook thighs! I hear they are better for making BBQ chicken than breasts are, but like you, I’m not very comfortable with how to use them.
i’ve heard of the bbq route too. i might have to try that!
Autumn @ Good Eats Girl says
I love making chicken thighs! They also seem to stay nice and moist! We usually grill them after they have marinated or we BBQ them!
Your orzo salad looks so good!
ooooh grilled might be the way to go! keep the mess outside 🙂
Hannah Hawley says
I know you get more flavor with bone in and skin on, but I like to get the boneless, skinless thighs and my prefered method is to bake them.
If you are going to look at panfrying them, I would highly recommend a splatter guard. I use it when cooking all meets so that I get no splatters at all (I hate to clean them up).
i’m definitely thinking i need to pick up a splatter guard!
Baking Serendipity says
I’ve never made chicken thighs before…I go for the leaner cuts of chicken or vegetarian…if I can convince my husband of it! I’ve eaten them at neighbor’s houses a few times though and they seem to have the technique down. I love your orzo and veggie side dish though. So colorful and delicious!
orzo and veggies is the best side dish!! glad you get to enjoy your neighbor’s chicken. i’m all for less work for me 🙂
How funny, I too just made dinner last night using chicken thighs…they are my “go to” chicken cut, as I only buy organic chicken, and the thighs are cheaper than the breasts. Plus more flavorful and moist, IMHO. But I also can buy them skinless and boneless, which makes a difference. I use a recipe I got from Martha Stewart’s “Everyday Food” — or at least a variation of it — I put them on one side of a cookie sheet/jelly roll pan that has sides, and on the other side I spread out small chunks of peeled butternut squash. Cook at 400 degrees for about 20 minutes, moving things around/turning them over occasionally. This is such an easy, nutritious meal…I try to add a green vegie like broccoli, but since my 5yo son broke his jaw, I added (soft) whole-wheat couscous instead. Delish!
that sounds delicious! i might have to give the boneless, skinless version another try!
Sarah K. @ The Pajama Chef says
i never know what to do with chicken thighs either, but on sunday i found a package on special since the sell-by date was monday so i bought them! they’re skinless and boneless so i hope they cook easily. 🙂 i’ll let you know if they are good.
ooooh i think boneless and skinless is definitely the way to go!
[email protected] Food Katie's Way says
Chicken thighs aren’t my thing…For the same reason as you!
They look yummy all things considered!
I love orzo and veggies! It’s a perfect combo!
it IS the perfect combo. I think i could eat it every single day!
Deb Schmit says
2/3 cup fresh lemon juice
1/4 cup white wine vinegar with tarragon
1/4 cup olive oil
2 T. minced onions
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp. Beau Monde
1/4 cup Tamari soy sauce
For sure you need to try boneless, skinless thighs – will get rid of the lots-of-work-for-little-meat issue and the grease spattering. Speckled Hen Farms carries them at the markets they are at. I agree with the other commenters that the fact they stay moist makes them GREAT for grilling compared to breasts.
thanks for the tips! i’m definitely going to give them another try.
You should try the grilled one! But it takes time for you to prepare if you want to have a boneless, skinless chicken thigh. After all, the preparation is worth the wait. Then you mix it with your marinade and store in your refrigerator. Then you’ll do the grilling after 6-10 hours. Don’t forget to apply your barbecue sauce any minute before it cooked.