Boneless, skinless chicken thighs are a source of protein and can be prepared in a variety of ways. IN chicken thighs the meat is generally less dry than breast meat. If you remove the skin, you're left with a thigh that contains about 130 calories and only 7 grams of fat. Removed skin and bones chicken thighs can be purchased at many grocery stores and supermarkets. There are various ways to prepare these thighs - they can be fried in a frying pan, grilled, or baked.

Steps

Roasting boneless, skinless chicken thighs

Preheat oven to 190°C. This temperature is ideal for baking chicken meat, with it it does not dry out and remains juicy. Remove any pans or pots you may be storing in the oven first. Also, wipe down the oven to remove any remaining food residue.

Beat the meat. Cover the chicken pieces cling film and gently beat them off with a small hammer (metal or plastic). As a result, all pieces should acquire approximately the same thickness - about 1.5–2 centimeters. This will not only make the meat softer and more tender, but will also bake more evenly in the oven.

Salt the thighs in brine. This will give the meat juiciness. Fill a medium bowl with warm (but not hot) water. Add a pinch of salt to the water and stir to dissolve it. Place pieces of meat in water for 15 minutes. At the same time, the previously beaten meat will absorb moisture.

Prepare a baking sheet. Take enough large baking tray so that all the pieces of meat that you plan to bake fit on its bottom. Add two tablespoons of vegetable or butter. Spread the oil evenly over the bottom of the pan to prevent the thighs from sticking to it while baking. As a result, the meat will be covered with a delicious golden brown crust.

Prepare the thighs for baking. Remove them from the brine and brush with vegetable or butter. This can be done with your hands, at the same time brushing the pieces with spices to your taste. A lemon-pepper mixture or others intended for chicken meat, as well as a garlic-based spice mixture, work well.

Complete your preparations. Place the pieces of meat on a baking sheet greased with vegetable or butter. If desired, sprinkle them with spices and place lemon slices on top - this will give the dish even more flavor.

Cover the pan with the meat. This can be done with two different ways. The first is to wrap the pan in baking foil. At the same time, make sure that the foil securely and tightly covers the edges of the baking sheet. The second way is to use parchment paper: Simply place a sheet of paper on top of the meat in the pan. After this, you can immediately place the pan in the oven or put it in the refrigerator to bake the meat later.

Bake the meat. Place the baking sheet in the preheated oven. After this, close the oven and set the timer for 20 minutes. After 20 minutes, remove the pan from the oven and brush the meat again with oil. If desired, you can also add spices. Place the pan with the meat in the oven again, this time letting it sit for 10-15 minutes.

Beat the meat. Cover the chicken pieces with cling film and gently pound them with a small mallet (metal or plastic). Beat the meat until the pieces are about 1.5 centimeters thick each. They should all have approximately the same thickness. As a result, the meat will be cooked evenly and will be easy to chew.

Salt the meat in brine. Pour warm (but not hot) water into a medium bowl. Add a pinch of salt to the water and stir to dissolve it. Place the pieces of meat in water for 15 minutes. The pounded meat will absorb moisture, making it more juicy and tender.

Add seasonings. Sprinkle the meat with salt and pepper. You can also add a little lemon zest and/or dry ground garlic according to your taste. When frying, moisture evaporates from the meat - spices will keep it juicier.

Prepare the egg mixture. Take a cup or bowl large enough to easily hold the meat and crack a few eggs into it. After this, dip each thigh in broken eggs. Moisten the pieces on both sides.

Dip meat into flour. The flour will coat the moist pieces, creating a crispy crust when frying. Place a little flour in a flat plate to cover the bottom. Dip each piece of meat into flour, first one side and then the other. Areas not covered with flour can then be sprinkled with it separately.

Place the pieces of meat in a heated frying pan. Before doing this, reduce the heat to medium. Add pieces to the pan, one at a time, until they fill the bottom of the pan. Set the timer for 1 minute. After one minute, turn the meat over to the other side. Set the timer for one more minute. The meat will begin to turn golden brown.

Fry the meat over low heat. After the second minute has passed, turn the meat over again. Cover the pan tightly with a lid, reduce heat to low and set the timer for 10 minutes. After ten minutes, turn off the heat. After this, leave the pan on the stove for another 10 minutes, without removing the lid.

Grilling Boneless, Skinless Chicken Thighs

Beat the meat. Cover the chicken pieces with cling film and gently pound them with a small mallet (metal or plastic). Each of them should become about 1.2 centimeters thick. As a result, the meat will be evenly cooked and tender.

Salt the meat in brine. Pour warm (but not hot) water into a medium bowl. Add a pinch of salt to the water and stir to dissolve it. Place the meat in water for 30 minutes. Pounded thighs will absorb moisture, making them juicier and more tender.

Make the marinade. While the meat is soaking in brine, prepare the marinade. Mixture works well olive oil, salt, pepper, spices, garlic and lemon zest. You can also use sesame or soy sauce, or barbecue sauce. When the meat has rested in the brine, transfer it to a plastic bag. Pour the marinade into this bag and seal it.

18.10.2018

Chicken meat has always been popular. Today, to prepare a delicious poultry dish, you don’t have to buy a whole bird. All you need to do is buy a boneless chicken thigh at your nearest supermarket. We discuss recipes for it in the oven in today’s article.

Boneless chicken thigh is considered juicy, not too high in calories and healthy. Each housewife chooses a recipe in the oven at her own discretion, relying solely on taste preferences. You can add various spices, marinades, vegetables, cereal crops. Each time the chicken meat will acquire a new taste.

On a note! It is better to choose a chilled chicken thigh for cooking. After heat treatment the fillet remains juicy. If you have frozen poultry, place it in the refrigerator to thaw for at least 12 hours.

Ingredients:

• fresh frozen boneless chicken thigh – 800 g;
• salt;
• sesame sauce;
• Russian cheese – 100 g;
• mixture of frozen vegetables – 800 g.

Preparation:

Prepare dinner in minutes

When, after a grueling day at work, you also have to cook something for dinner, you don’t have the energy to create gastronomic masterpieces. Fortunately, in practice there are many interesting recipes, how to cook chicken thigh fillets. The oven recipe is insanely simple. Do you have the opportunity to rest for an hour while the chicken meat is potato side dish baked.

On a note! Be sure to add to improve taste and aroma chicken thighs various dried herbs and spices. You can even use universal meat spice sets.

Ingredients:

• Fresh frozen boneless chicken thigh – 1 kg;
• greens – 1 bunch;
• mayonnaise – 150 ml;
• potato roots – 1 kg;
• salt;
• garlic cloves – 4 pieces;
• soy sauce – 30 ml;
• spices.

Preparation:

A dish worthy of a holiday table

On a quick fix You can bake chicken thigh fillet in the oven without adding marinade. Simply rub each piece of meat with spices and salt. But if you are used to constantly adding variety to home menu, pay attention to this recipe. Chicken meat baked under cheese crust with mushrooms, it will be worthy decoration festive table. Choose a side dish to suit your taste. Both vegetables and cereals are combined with poultry meat.

On a note! Before baking in the oven, it is fashionable to fry the mushrooms in a frying pan. And also mushroom filling used for stuffing thighs. It will also turn out original.

Ingredients:

• fresh champignons – 300-400 g;
• salt;
• refined sunflower seed oil;
• Russian cheese – 150 g;
• chilled boneless chicken thigh – 800-1000 g;
• onion – 2 heads;
• spices.

Preparation:

1. Remove the skin from chilled boneless chicken thighs.
2. We thoroughly wash each piece of fillet with running water and dry it.
3. Cover the fillet plastic film and beat it well with a hammer.
4. Rub chicken meat with salt coarse grind and spices. Transfer to a container for food products and leave for half an hour to marinate.
5. Peel the onions and cut into small cubes.
6. First wash the fresh champignons, dry them and cut them into slices.
7. Heat up the frying pan and pour in a large number of refined sunflower seed oil.
8. First, place the chopped onion in the pan and sauté until softened.
9. Then add the champignons, mix well and continue frying until the moisture evaporates from the mushrooms.
10. Cut Russian cheese into thin slices.
11. Grease the fireproof mold refined oil sunflower seeds.
12. Lay out the chicken thigh fillet, distribute the mushroom mixture and Russian cheese on top.
13. Cover the top of the form aluminum foil and put in the oven for 35-40 minutes. Will indicate the readiness of the meat clear juice, which is released when the pulp is pierced.

I wanted to cook chicken wings in sweet chili sauce, but, unfortunately, they were not available in the store. There were only chicken thighs left, so I decided to marinate and cook them. Without going into details, I put the package in the basket, and when I came home I discovered that they were pitted! This was especially not part of my plans, because these shapeless pieces of chicken were just asking to be stuffed with something. I had to figure it out on the fly and this is what I came up with.

You will need:

• chicken boneless thighs 1 kg
• sweet chili sauce 2-3 tbsp.
• vegetable oil 3 tbsp.
• garlic 3 cloves
• bell pepper 1 pc.

I marinated chicken thighs in sweet chili sauce. which can now be bought in many supermarkets. In my opinion, this is the perfect, balanced ready-made marinade for chicken. If it exists, there is no need to invent anything. Although I still had to invent, because when I saw the shapeless pieces of chicken, I immediately realized that they would have to be stuffed with something. And since I wasn’t ready for this, I stuffed it with what was in the refrigerator. In the refrigerator there was a red bell pepper, which I cut lengthwise, and slices of Mozzarella.

Step-by-step video recipe

Step-by-step photo recipe:

Wash the thighs, dry with a paper towel, place in a bowl, add salt, pour in the prepared marinade and vegetable oil, squeeze the garlic through a press. Mix everything well.

Cover with cling film and refrigerate for 30 minutes. While the thighs are marinating, peel and chop the bell peppers and cheese.

Lay your thighs out on the board. Top with cheese and pepper.

Wrap the filling into the thighs and secure with a toothpick. Place in a baking dish. I put a sprig of dried rosemary and 3 peas on top allspice. Bake the thighs in the oven at 200°C for 25-30 minutes

15 minutes after the start of baking, remove the pan and brush the thighs with the liquid and fat released so that they brown. Repeat this procedure 2-3 more times until the end of baking.

In 25-30 minutes stuffed thighs ready.

The only drawback that makes me not really like this part of the chicken is the large amount of fat. If you don't like fat either, skim it off with a spoon and throw it away. Pour the remaining liquid over the dish when serving. And don't forget to take out the toothpicks. which held the thighs together!

The thighs turned out very nice and juicy. Yes, not everything in life happens the way we plan, but that doesn’t mean it’s bad!

Stuffed chicken thighs. Brief recipe.

• boneless chicken thighs 1 kg
• sweet chili sauce 2-3 tbsp.
• vegetable oil 3 tbsp.
• garlic 3 cloves
• bell pepper 1 pc.

Marinate chicken thighs in sweet chili sauce, add salt, garlic and vegetable oil. Place in the refrigerator for 30 minutes. Wrap cheese slices and wedges in thighs bell pepper, securing with a toothpick, place in a mold and bake in the oven at 200°C for 25-30 minutes.

Chicken is an excellent dietary meat that is great for culinary experiments. It is quite inexpensive, so it is included in the diet of almost every family. But basically, only a few dishes are prepared from it - stewed, baked, fried. Although in fact, chicken can be used to create a significant number of delicious things. So, today we’ll talk about what to cook from boneless chicken thigh and make it delicious.

How to bake boneless chicken thighs deliciously?

For preparing delicious and very aromatic dish you will need four chicken thighs, ten grams of butter, one medium orange, seventy milliliters of soy sauce, ten grams of fresh thyme and a clove of garlic.

Rinse the meat and dry it paper towels. Wash the orange using a stiff brush. Take it off upper layer– zest – using a grater. Combine soy sauce with orange zest in a convenient container. Peel the garlic and pass through a garlic press, add to the sauce.

Mix the thighs well in the sauce, cover with a lid and leave on the table (when room temperature) for a quarter of an hour.

Place a frying pan with butter on the fire. Reheat well. On a fairly high heat, sear the thighs on each side.

Place the meat on a baking sheet and place in the oven, preheated to two hundred degrees. Cook for fifteen to twenty minutes.

Chicken thighs with cheese in the oven

For cooking chicken delicious dish mentioned above, you need to use six boneless and skinless chicken thighs, one hundred grams of mayonnaise, one hundred grams of sour cream, a large bunch of dill, two hundred and fifty grams of hard cheese. In addition, stock up on spices - black ground pepper and curry, salt, and vegetable oil.

Heat a frying pan with vegetable oil. Lay it out on her chicken thighs and fry on high power on both sides. You will need literally two minutes of time on each side.

Prepare the dressing. Wash and shake off the dill. Chop it smaller and combine with mayonnaise. Add sour cream and stir.

Place the prepared thighs in a baking dish with high enough sides so that they are quite close to each other. Place the dressing on top and spread it evenly with a spoon. Place the form with the meat in the oven, preheated to two hundred degrees, for a quarter of an hour.

Grate the cheese. Sprinkle the contents of the mold with it and cook for about fifteen minutes.

Stuffed boneless chicken thighs in the oven

It's amazingly tasty and interesting dish, which can be prepared in a regular kitchen. For him you need to stock up on seven chicken thighs without bone, three hundred grams of champignons, five strips raw smoked bacon and a small onion. Also, use some salt, black pepper and olive oil.

Clean the mushrooms if necessary. Grind them into small cubes. Place a dry frying pan on the fire and heat it thoroughly. Place the mushrooms in a frying pan and fry until the excess liquid.

During this time, chop the bacon into small cubes. Peel the onion and chop it smaller. Send these ingredients into the frying pan with the mushrooms after the latter have stopped stewing. Pour in a little olive oil, stir and fry for five to seven minutes, stirring occasionally, until nicely golden. Add a little salt (remember that bacon is already salty), sprinkle with ground pepper.

Cut the chicken thighs with a sharp knife so that you get a continuous layer of meat. Season the meat with salt and pepper, but be careful. Beat each piece a little and place a tablespoon of filling (or a little more) on top. Wrap the meat and secure the edges with regular toothpicks.

Place the meat rolls inside the baking dish, spraying a small amount vegetable oil. You can pour a little water into the bottom of the mold. Place the pan in the oven, preheated to two hundred and twenty degrees, and cook for thirty-five to forty minutes.

French chicken thighs in the oven

This recipe is a variation of the famous French meat. Chicken thighs with this cooking method turn out juicy and tasty. Ready dish will please all family members.

So, you will need boneless thighs, a few tomatoes, a medium onion, mayonnaise and hard cheese. Also, use salt and pepper, of course. All ingredients can be taken “by eye”, as in the end delicious thighs you will still succeed.

So, take the boneless thighs and beat them a little. Make several punctures in the skin. Dry with paper towels.

Grease a baking tray with oil. Place the thighs skin side down. Add salt and pepper, depending on your taste preferences.

Peel the onion and chop into rings. Also cut the tomatoes into rings.

Place the onion rings on top of the meat first, then the tomatoes. Lubricate with a mesh of mayonnaise. Grate the cheese on a medium grater and sprinkle the entire structure on top.

Place the baking sheet with chicken thighs in the oven, preheated to one hundred and eighty - two hundred degrees and cook for thirty to forty minutes.

Chicken thighs are often a much better find than chicken fillet. They are juicier and deserve to take their place in the holiday and everyday menu.

A classic dish in everyday life holiday menu- chicken meat. A variety of dietary chicken dishes are simple and quick to prepare. The texture of the meat is very tender and juicy.

There are many ways to serve chicken dishes. Remains unchanged basic recipe, in which only a few ingredients are changed depending on individual preferences. The most delicious and juicy part of the chicken is the thighs. Chicken thighs in the oven are a common cooking option.

Chicken thighs in the oven - basic recipe

The components are minimal, without any frills. Therefore, many people love it for its simplicity.

Products for the recipe:

• set of spices - table. l.;
• chicken thighs – 5 pcs.;
• sunflower oil;
• salt - to taste;
• garlic – 3 cloves.

Bake this way:

Wash the meat and dry it with a towel, rub with seasonings and salt. Peel the garlic, cut each clove lengthwise into two or three parts. Take a piece of chicken, carefully pierce it, and place a clove of garlic. Place portions on a greased baking sheet and pour oil on top. Cook for about 40 minutes at 200 degrees. It is advisable to pour the resulting juice several times during the process. Chicken thighs in the oven go well with absolutely any side dish or fresh vegetable salad.

Recipe for cooking in foil

The meat product in foil turns out juicy, tasty, and rosy. For this method, you need to choose large, fleshy thighs.

For the dish you will need the following ingredients:

• chicken thighs – 6 pcs.;
• sesame – 1 tbsp. l.;
• mustard sauce – 1.5-2 tbsp. l.;
• pepper - to taste;
• garlic – 6 cloves;
• sunflower oil – 4 tbsp. l.;
• salt - to taste;
• curry – 2 tsp.

Cooking method in foil:

We clean the chicken thighs of excess veins and rinse with running water. While the meat is drying, you can make the marinating sauce. In a small container, mix mustard, salt, pepper, curry, crushed garlic and vegetable oil. Garlic lovers can increase its amount.

After draining excess liquid from the workpiece, cover each part with cling film and beat off both sides.

Now let's start marinating: put all the ingredients in a large bowl, add a mixture of spices, mix, cover with cling film and leave to soak.

We lay out the foil in several layers crosswise, with the glossy side facing the meat, this will give a stronger heat flow. Grease the spread out foil with vegetable oil, lay out the portions, sealing them hermetically. Place on a baking sheet and pour a cup of water into it. Set the temperature to 180 degrees, cooking time 40-50 minutes. 15 minutes before the end, open the foil, which promotes the formation of golden brown crust, sprinkle with sesame seeds.