I need a simple recipe for bake chicken thigh? Thks.?

Question

I need a simple recipe for bake chicken thigh? Thks.?

Answer 1

what I like to do with the dark meat is make honey chicken. I do this by adding honey, soy sauce, garlic, olive oil, and dijon mustard. I marinade for 8 hours and bake it. I take the left over marinade and cook it and have it reduce until it has the consistency of syrup...and when the chicken has about ten minutes to go.. I baste it with this.

the top gets a beautiful golden brown color.. crispy, and chewy at the same time and the inside is moist.

I take out of the oven and top with black pepper, really brings out the flavor....

Answer 2

BAKED CHICKEN THIGHS

1 c. butter

12 chicken thighs

1 c. flour

2 tsp. salt

1/2 tsp. pepper

2 tsp. paprika

1 recipe sauce

Heat butter in skillet. Shake the chicken thighs in mixture of flour, salt, pepper and paprika. Arrange chicken in skillet, skin side down and fry to golden brown. Transfer chicken to baking dish. Cover with sauce. Bake at 350 degrees for 45 minutes.

SAUCE:

1 sm. clove garlic, grated

1/4 tsp. salt

1/4 c. salad oil

1/2 c. lemon juice

3 tbsp. onion, chopped

1/2 tsp. pepper

1/2 tsp. thyme

Blend and let stand several hours before using.

Answer 3

Ok this is what i do all the time. Melt 1 or 2 tbsp of butter in a 9 by 13 baking dish in the oven.  While thats melting, season chicken with salt, pepper, and seasoning salt on both sides pretty generously or it wil all come off during baking. When pan is ready, Put chicken in it Skin sides down, cover with aluminum foil tightly, bake for 50 min at 350 degrees, turning only once during cooking. delicious!!

Answer 4

first steam the chk thigh until it is ard 80 % cook.

then put them into biling water for 5 min to remove excess oil from the meat

then baker for 1 min

think it will be a healthy meal ..

u can try serve it with some tomatoes

Answer 5

I like to buy the thighs and legs too.  They're a great way to save money on meat over the b*****s I used to buy (only).   Anyway, I rant.  I like to use the original shake and bake.  It adds a lot of flavor and keeps moisture in.  Since I only cook for two I only put half of the seasoning in the bag and use half later with a ziploc bag.  

I don't know much else with thighs.  You don't want to use too many "topping" ingredients because you cant just cut into a chicken thigh because of the bones and everything would fall off when you pick it up.  

Answer 6

Buttermilk Baked Chicken:

Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. Any leftover chicken will make a great school lunch.

Preheat oven to 400°. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.

In a large bowl, stir together buttermilk, hot-pepper sauce, ¾ teaspoon salt, and ½ teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.

Bake until chicken is golden brown, about 35 minutes.

Ingredients

Vegetable oil, for baking sheet

8 slices white bread

1 cup buttermilk

1 teaspoon hot-pepper sauce

Salt and pepper

¾ cup grated Parmesan cheese (2 ½ ounces)

1 teaspoon dried thyme

4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry- keep the skin on

Answer 7

You can place the chicken thighs in a shallow pan for baking and lightly sprinkle any or all of the following on top & bake uncovered:

Celery Salt

Onion Powder

Poultry Seasoning

Paparika

Salt & Pepper

You only need a small sprinkle of these and to use all of them is best.  I have always baked my chicken, whether pieces or a whole one, in this manner and have had perfect results with crispy skin every time.