18.10.2018

Chicken meat has always been popular. Today to cook delicious dish from poultry, it is not necessary to buy a whole carcass. 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 a frying pan and pour in a small amount 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 refractory 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.

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. Skinless, boneless 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 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.

Stuffed chicken thighs you can really surprise your guests and make them the main decoration of the table for festive lunch. Making such a dish will not be difficult, but you will still have to allocate some free time. The main task in this process is to remove the bone that is in the chicken’s thigh joint, and then it’s a matter of technique. So, for our hostesses it’s delicious and hearty dish for cooking in the oven - stuffed boneless chicken thighs. With a little effort, your guests or family will be delighted!

How to stuff thighs with mushrooms

For this recipe you will need 1 kg of chicken thighs, usually about 6-7 pieces. For this quantity you need to take:

250 grams of champignons;

150 grams of hard cheese;
- green onions and other greens;
- sunflower oil.

The chicken must first be marinated, and before that, remove the bones from it. This can be done by carefully cutting it out with a sharp knife. After this, unfold the pulp and carefully beat it with a hammer.

After this, place the thighs in a container and marinate. Add to them several chopped cloves of garlic, the juice of 1 half lemon or lime, half a pod hot pepper(cut into rings). Pour 2 tablespoons of mustard over the chicken meat and add salt to taste. Mix all ingredients well and leave for 30-40 minutes in the refrigerator.

For now you can do the mushrooms. Cut the washed champignons small pieces. Chop the onion and fry it together with the mushrooms for vegetable oil. To this part of the filling add chopped herbs and grated cheese. Ready! You can start stuffing. Place the thighs on the table, skin side down, place the mushroom filling on the flesh and roll into rolls. To prevent them from falling apart, secure the edges with toothpicks.

Place all the thighs in a baking dish, greased with vegetable oil, pour the remaining marinade on top. Place the thighs in the oven for 45 minutes. Marvelous aromatic dish can be served with mashed potatoes, rice or buckwheat.

Thighs stuffed with rice and vegetables

It's hearty and delicious dish can be served for dinner even without a side dish. Chicken thighs are boneless, so nothing prevents you from stuffing them with rice, and for this we need:

1 kg thighs;
- 300 grams of rice;
- 1 stalk of celery;
- 1-2 pieces of sweet pepper;
- 1 carrot;
- 2 teaspoons of paprika;
- 1 onion;
- garlic and salt to taste.

Fortunately, you can find thighs in stores that are already boned. But it won’t be difficult to do it yourself if you have a sharp knife in the kitchen. We clean it, and at this time we put the rice on the stove and boil until half cooked (this is about 8-10 minutes).

Rub the chicken with salt, paprika, and chopped garlic. Leave for a few minutes to marinate.

Cut the pepper and onion into smaller cubes, grate the carrots. Cut the celery stalk and add all the vegetables to the pan. When will it appear on vegetables? golden crust, mix them with rice. Simmer all components together under the lid for 5-7 minutes.

You can stuff the legs with your hands or a small spoon. Try to compact it as tightly as possible. Place all the thighs in a greased form, sprinkle paprika on top. Add a small amount of water to the bottom and place in the oven for 45 minutes. The dish turns out incredibly aromatic and also very attractive to look at. Bon appetit!

A simple recipe for cooking chicken in the oven stuffed thighs with cheese

This recipe contains the following products:

1 kg thighs;
- spices to taste;
- a mixture of peppers;
- 100 grams of cheese;
- 3 cloves of garlic;
- salt to taste;
- mayonnaise.

Carefully remove the thighs from the bone. To do this, carefully push back the meat with the skin, make cuts around the bone and remove it. Grate the cheese, add mayonnaise and chopped garlic. Instead of mayonnaise, you can use sour cream, as well sour cream mustard sauce. Cheese filling Stuff the thighs, salted and seasoned with spices, and place them in a mold.

Coat the meat with mayonnaise on top and place in the oven for 35-40 minutes. The dish goes well with potatoes and baked vegetables. Best served with herbs and hot. Bon appetit!

Boneless chicken thighs can turn out incredibly tasty if you bake them with oranges and spices in the oven. This dish will appeal not only to adults, but also to children. It is preferable to use broiler thighs as they are meatier and cook faster than Domestic bird. Removing the bone from such parts of the carcass is as easy as shelling pears! Oranges can be replaced with tangerines or grapefruit.

Ingredients

• 2–3 chicken thighs
• 1–2 oranges
• 15 ml vegetable oil
• salt and pepper to taste

Preparation

1. Wash the chicken thighs thoroughly. Without cutting the skin, we remove the films and veins, if any, cut the flesh along the bone and remove the bone itself. If necessary, we will cut the meat from it. Let's wash it again.

2. Grease a baking dish with odorless vegetable oil, place the meat in it skin side down - this is a mandatory condition, since it is under the skin that the chicken fat, which will melt during the cooking process and prevent the meat itself from burning. Instead of vegetable oil, you can use melted pork lard or butter.

3. Add salt and pepper to the meat. You can also use ground dried garlic, ground paprika, red hot pepper, if you like bittersweet taste.

4. Cut a large orange or two small ones in half, separate them into slices and fillet the pulp, removing the skin and the white layer, which imparts bitterness. Salt the released juice directly into the pan onto the chicken meat. Add the orange pulp evenly there.

5. Place the mold in the oven: glass or porcelain - in cold oven, metal or clay form - into a preheated oven. Bake the dish for 35 minutes at 180 degrees, pouring the resulting juice over the chicken thighs from time to time.

And it’s a pity that people deliberately refuse the opportunities that a regular frying pan provides. For example, today I want to show you several recipes for fried chicken thighs, from simple and quick to beautiful and delicious, which you won’t be ashamed to prepare for the holiday table.

Well, for those who avoid fried foods, I suggest you read the article about thighs.

How to Fry Chicken Thighs with a Crispy Skin

Let's start with a very simple but very tasty chicken recipe with a golden crispy crust. Despite its simplicity, the meat turns out amazing, the resulting crust does not release meat juice and it remains soft and tender inside.

We don't even need a list of ingredients. All you need is the thighs themselves, starch and salt and pepper

Preparation:

1. We wash the thighs, cut off everything unnecessary and ugly and dry them thoroughly paper towel.

Drying- important stage so that the starch does not subsequently become soggy and turn into lumps.

2. Place the meat on a plate, salt and pepper on both sides.

3. Then sprinkle it with starch, making sure that it covers the thighs with a thin layer over the entire surface.

It is too important point. How better pieces breaded, the more reliably they retain the juice inside, which gives an additional advantage in the absence of splashing during frying.

4. Now heat up the vegetable oil in a frying pan, poured 1 cm thick and put the meat in it so that the pieces do not touch each other. Fry over medium heat for 6 minutes on each side and place on a plate. Then we put in a new batch.

5. And now one small but very important point. After frying the second batch, return the first batch to the pan and fry the thighs until a firm golden crust forms. This will require another 5 minutes of frying on each side.

You can check the readiness of the crust by tapping it with a fork.

Bon appetit!

How to deliciously cook poultry in a simple marinade in a frying pan

Another simple, but quite long recipe due to marinating. But he's worth it.

Ingredients:

• Hips - 5-6 pieces
• Water - 1 liter
• Salt - 2 tbsp.
• Sugar - tbsp.
• Sulfur peppercorns - 8-12 pcs.
• Rosemary - 1 tsp.
• Ground garlic - to taste

Preparation:

1. Pour water into a saucepan and bring to a boil. After this, add salt, sugar and spices (except garlic). Stir, wait until the water boils again and remove the pan from the heat. We wait until it cools down room temperature and pour it over the meat so that the water covers it completely.

Cover the bowl with meat with cling film and put it in the refrigerator to marinate for 1 hour.

2. After an hour, transfer the thighs to a colander to drain the brine, dry them with paper towels and sprinkle with ground garlic on both sides.

3. Well, all that remains is to place the chicken in a heated frying pan with vegetable oil and fry it on both sides over medium heat until cooked. About 10 minutes on each side, turning occasionally.

Bon appetit!

The most delicious recipe in teriyaki sauce

I don’t know about you, dear readers, but I really love dishes cooked in teriyaki sauce. And in my opinion, this sauce goes best with chicken.

Ingredients:

• Chicken thighs – 5 pcs.
• Honey - 1 tbsp
• Dry ginger root - 5-6 thin rings
• Garlic - 2 cloves
• Sugar - 1/3 cup (glass - 200 ml)
• Soy sauce - 0.5 cups
• White vinegar- 1 tbsp.
• 1 slice grapefruit or lemon
• Starch - 2 tbsp.

Preparation:

1. Prepare the sauce. Combine honey, ginger, chopped garlic, sugar, soy sauce, bite and grapefruit (in general, everything except starch and meat) in one small saucepan.

Place the pan on medium heat and, stirring, bring to a boil. Then reduce the heat to low and leave the sauce to simmer for 5 minutes.

2. Now you need to prepare a thickener for the sauce. For this you need 2 tbsp. Stir starch in 50 ml of water.

3. Remove the pan from the heat, strain the sauce through a sieve, add starch to it and mix well. Place the sauce on low heat again for 3-5 minutes until it thickens enough.

4. Remove the finished teriyaki from the heat and, while it cools, prepare the thighs: wash, dry and cut off all excess. Then put them in a bowl, pour the sauce and mix. Then cover the bowl with cling film and leave the meat to soak for 2 hours.

Do not use all the sauce for the marinade; leave a couple of spoons to serve separately.

5. Well, now all that remains is to fry the meat in a heated frying pan with vegetable oil for 5-7 minutes on each side over medium heat.

The sauce contains a lot of sugar, which turns black when fried. To reduce the effect, turn the meat often while frying.

Ready. Bon appetit!

Video on how to cook unusual chicken (in beer sauce)

And this is perhaps the most unusual recipe who I met. Sure, light aroma The hops in the meat will not leave anyone indifferent.

Fried thighs with sour cream, onion and garlic

This recipe can be called a classic thanks to simple dialing products and invariably great taste. The peculiarity of the recipe is that the thighs are not prepared as a whole, but cut into small pieces. That's why ideal option will be used boneless meat. This is not difficult to find in most supermarkets today.

Ingredients:

• Boneless chicken thighs – 4 pcs.
• 1 medium onion
• Garlic - 6-8 cloves
• Sour cream – 250 ml
• Salt - to taste
• Greenery

Preparation:

1. Wash the thighs, cut off the excess and chop in large pieces(3-4 centimeters). Then we place them in a heated frying pan with vegetable oil and fry for 10 minutes over medium heat until golden brown.

2. Cut the onion into half rings and the garlic into thin slices. We send it to the meat. We add only half of the prepared garlic. Fry for 5 minutes until the onion softens.

3. Now add salt, add sour cream and stir. Cook for another 10 minutes, stirring occasionally, until most of the liquid has evaporated.

4. After 10 minutes, add the remaining garlic, wait another 5 minutes for it to release its aroma, remove from heat and sprinkle with finely chopped herbs.

Ready. Bon appetit!

Pan stew recipe with gravy

Ingredients:

• Chicken thighs
• Onion - 1 piece medium
• Carrots - 1 medium
• Salt, pepper - to taste

Preparation:

1. Wash the thighs and dry them with a paper towel, cut the onion into small cubes, and grate the carrots on a coarse or medium grater.

2. Fry carrots and onions in vegetable oil until soft for 8-10 minutes.

3. While the frying is being prepared, salt and pepper the meat and roll in flour.

4. Fry the chicken on both sides until golden brown in vegetable oil over medium heat.

5. Then add the roast to the meat, add 1 glass of water (preferably just boiled), cover the pan with a lid, reduce the heat to low and leave to simmer for 20 minutes.

Ready. Bon appetit!

Unusual preparation of thighs with potatoes

How do you usually stew chicken and potatoes? Do you fill it with water and cover it with a lid? But my children love exactly this method of cooking. Its unusual feature is that the potatoes are not immediately stewed, but are first fried and turn out golden on the outside and baked on the inside.

Looks very tasty" village potatoes» from fast food restaurants.

Ingredients:

• Chicken thighs – 6 pcs.
• Potatoes - 4 pcs.
• Salt - 1 tbsp. spoon
• Curry - 1 tbsp. spoon
• Turmeric, red hot pepper, ground black pepper - to taste

Preparation:

1. Wash the meat, dry it and put it in a deep bowl. Add salt and spices and rub the meat thoroughly with them. Then we leave it to marinate in the refrigerator for 30-40 minutes.

2. Peel the potatoes, cut them into slices and also rub them with spices.

3. Place the potatoes and marinated meat in a heated frying pan with a small amount vegetable oil.

4. Fry over medium heat until a golden crust appears on the chicken. After that, turn it over and fry on the other side.

You also need to remember to turn the potatoes.

5. Well, then cover the frying pan with a lid, reduce the heat to minimum and simmer under the lid for another 15 minutes.

Ready. Bon appetit!

How to properly grill chicken

Well, the last recipe for today is interesting because following it, you can cook meat both on the grill and in a grill pan. A big plus of this method is the absence of frying oil, which is important for people watching their figure.

I counted 8 recipes. I am sure that you saw the one you were looking for and will definitely cook it in the near future.

That's all for today, thank you for your attention.