Chicken meat enjoys constant (and perhaps increasing) popularity, as it is quick to prepare and always turns out delicious. In addition, this is an inexpensive option for the whole family, which, among other things, is also healthy - chicken meat is easily digestible and rich in protein.

In order not to bother with preparing a whole chicken carcass, many people take thighs, which can be used for both everyday and holiday meals. There are many ways to cook them, but one of the most convenient and successful is baking in the oven.

Actually cook chicken thighs Anyone can use the oven; it does not require any culinary skills. You just need to marinate them a little.

Ingredients:

Cooking time: 1 hour 40 minutes.

Calorie content: about 250 Kcal/100 g.

Thawed or refrigerated chicken thighs you need to put it in a deep bowl, where all the ingredients for the marinade are mixed - mayonnaise, lemon juice, garlic, salt and pepper. Coat the chicken pieces well on all sides with this sauce and leave them for an hour at room temperature or, if the kitchen is too hot, put it in the refrigerator.

Then all that remains is to place the meat on a baking sheet (there is no need to grease it, since the thighs have their own fat, plus mayonnaise was used in the marinade) and put it in the oven at about 250 degrees for 40 minutes or until golden brown.

Chicken thighs in the oven with potatoes

Almost any side dish goes with chicken thighs, but most often they are cooked with potatoes - this is one of everyone’s favorite options. You can, of course, cover everything with mayonnaise and bake it, or you can cook them according to a more interesting and healthy recipe.

Ingredients:

• 6 chicken thighs;
• 10 medium potatoes;
• a pinch of ground paprika;
• a pinch of dried aromatic herbs;
• salt and pepper to taste.

Cooking time: 1 hour 15 minutes.

Calorie content: about 200 Kcal/100 g.

The potatoes need to be cut into 4 parts and placed on a baking sheet greased with vegetable oil. Dry the thighs with a napkin and rub with salt, pepper and spices, then place them on top of the potatoes. Place the baking sheet in the oven for an hour at a temperature of 200 degrees. Ready dish You can garnish with herbs and serve with a vegetable salad.

Boneless chicken thigh with vegetables in the oven

Get delicious chicken fillet, which will not be dry, as is the case with the breast, can be done by removing the bones from the chicken thighs, which is not at all difficult. And then you can bake them with vegetables - and the result will be juicy dish, cooked in its own juice.

Ingredients:

• 1 kg chicken thighs (boneless);
• 0.5 kg bell pepper;
• 0.5 kg of tomatoes;
• 0.3 kg carrots;
• 0.3 kg of onion;
• 6 cloves of garlic;
• salt, pepper to taste.

Cooking time: 1.5 hours.

Calorie content: about 180 Kcal/100 g.

Dry the thighs with napkins or a paper towel and rub with salt and pepper, then leave in the refrigerator for 20 minutes. At this time, cut the tomatoes into slices, bell pepper strips, carrots in medium pieces, onions in half rings, and garlic in thin slices.

Under each chicken thigh you will need a piece of foil - first put the meat on it, then onions, garlic and the rest of the vegetables (you can add a little salt to the vegetables on top), and roll everything up in an envelope.

Place the thighs with vegetables on a baking sheet and bake them in the oven at 180 degrees for an hour. Serve still hot with herbs.

Diet recipe

Those who are watching their figure and trying not to eat anything fatty should not give up chicken thighs - just cook them without the skin.

Ingredients:

• 2 chicken thighs;
• 2 tbsp. spoons vegetable oil;
• 2 cloves of garlic;
• 1 teaspoon of Provençal herbs;
• salt to taste.

Cooking time: 1 hour 10 minutes.

Calorie content: about 130 Kcal/100 g.

Thanks to the sauce made from Provençal herbs, these chicken thighs turn out very tender and tasty, without losing at all in taste. taste qualities traditional recipes. To prepare them, you first need to remove the skin from the thighs using a knife, and then make several cuts in the meat.

Next comes the preparation of the sauce - Provencal herbs mixed with olive oil, chopped garlic and salt. Lubricate the chicken thighs with the resulting sauce, making sure that it gets into the cuts, and leave them to marinate for half an hour at room temperature.

All that remains is to bake them in the oven for another half hour at 180 degrees. Ready thighs go well with greens.

Recipe for baking thighs with cheese

And since everyone loves to bake something with cheese, you can use this in the case of chicken thighs. They turn out very fragrant, with an appetizing crust.

Ingredients:

• 2 chicken thighs;
• 100 gr. hard cheese;
• 2 tbsp. spoons of mayonnaise;
• 2 cloves of garlic;
• 0.5 bunch of dill;
• 2 tbsp. spoons of vegetable oil.

Cooking time: approximately 1 hour.

Calorie content: about 260 Kcal/100 g.

First you need to prepare the sauce - put mayonnaise in a bowl and add finely chopped dill and chopped garlic to it. If desired, you can add a little more pepper. The cheese needs to be cut into two identical slices, suitable for the size of the thighs, and then try to put them under the chicken skin.

All that remains is to grease a baking sheet or baking dish with vegetable oil, place the thighs with cheese there and pour over them with the sauce that has already been prepared. You need to bake them for 40 minutes at a temperature of 180 degrees.

The main beauty of cooking chicken thighs is that they will turn out delicious no matter what, even for the most novice cooks. It is quite difficult to spoil this dish, no matter what recipe you choose, but you can make it even better by just using time-tested cooking secrets:

Thus, it is easy to conclude that chicken thighs are truly universal product, which is suitable for both festive and everyday table, and also for baby food. In addition, they fit into any budget and are always a great success.

Another recipe for cooking chicken thighs in the oven is in the next video.

This dish has always been and remains to this day a real lifesaver for every housewife for all occasions.

If you don’t yet know how to deliciously fry chicken thighs and drumsticks in a frying pan, then we will tell you all the secrets of preparing this dish and give you three step by step recipe for every taste. This dish is made very quickly and simply, and the various culinary experiments allow you to create something original, signature, worthy of a festive table.

The Secrets to Delicious Fried Chicken Thighs

It would seem, well, what could be so difficult about frying chicken drumsticks or thighs in a frying pan? All you need is to rub the meat with salt, pepper and other favorite spices to taste, and place them in a well-heated frying pan with the addition of vegetable oil.

However, this is only classic version preparing fried chicken legs. And even in this classic you can add a whole bunch of innovative ideas.

Here are just a few of them:

• Add chopped garlic or finely chopped herbs to the aromatic rub.
• Use soy sauce to salt and give the poultry a traditional Asian flavor.
• Before frying, marinate the drumsticks and thighs in a marinade of mayonnaise, garlic, herbs and black pepper.
• Take advantage ready-made seasoning for grilled chicken.
• Use breading to give the chicken a crispy crust. As a breading you can use crackers, flour, semolina with spices or cornflakes, crushed into crumbs.
• You can cook original full meal fried chicken with additional ingredients, for example, in sauce, with vegetables, rice, mushrooms, cheese, and so on.

As you can see, there are really a lot of interesting options for how to deliciously cook chicken thighs or drumsticks. But now let's look at how this is done according to all the rules.

How long should you fry chicken thighs and drumsticks?

Everyone knows the fact that chicken meat cooks quite quickly, and the main thing here is not to miss the moment when the already fried fillet begins to dry out. This is why you should keep track of time when cooking chicken legs.

The timer for frying the drumstick and thigh may differ, because there is less meat in the lower part of the leg than in the thigh.

So it will take about 40 minutes to cook the thigh.

• First, fry the meat pieces on both sides in oil over medium or slightly higher heat, 10 minutes on each side, so that the fillet is covered with a thick golden brown crust.
• At this time, do not cover the pan with a lid. And only then reduce the flame by 1-2 notches, pour 1 glass of water into the pan, cover the container with a lid and simmer the thighs for another 15 minutes until the liquid evaporates.
• Next, turn up the heat again, remove the lid and brown the pieces again on both sides.

It will take 2 times less time to fry the drumsticks.

• Fry the legs in oil for 10 minutes over medium heat until golden brown, then cook over low heat under the lid for another 10-15 minutes, constantly turning the pieces.

Ingredients

• - 1 kg + -
• - 4 tbsp. + -
• - 4 cloves + -
• Tomato paste - 1 tbsp. + -
• Hard cheese - 100 g + -
• - taste + -
• — 50-80 ml + -

How to fry chicken thighs in a frying pan

First you need to thoroughly rinse the thighs under running water and then dry them with paper towels.

Now let's prepare the marinade

• Mix tomato paste with salt, pepper and two chopped cloves of garlic.
• Rub the resulting mixture into the meat pieces and place them in a plastic bag, tie it, letting out excess air, and put the bag in the refrigerator for 2 hours so that the chicken is well marinated.

During the marinating process, the chicken will release its juice, so once every 15 minutes you need to shake the bag to aromatic mixture distributed evenly over all thighs.

While the chicken is marinating, we will prepare another sauce

• We grate the cheese finely, and then mix it with the remaining cloves of garlic, pre-chopped, and with mayonnaise.

Two hours have passed and we can start frying the chicken. Place a frying pan on the stove, set the heat to high, add oil and wait for it to heat up.

1. Place the marinated chicken in a hot frying pan and fry the pieces until golden brown and crusty on both sides.
2. After this, reduce the flame and, without covering the pan with a lid, bring the thighs to readiness (15-20 minutes).
3. After 20 minutes, cover the surface of the thighs with cheese and mayonnaise sauce, cover the pan with a lid, turn up the heat and cook the dish for another 5 minutes until the cheese has melted.

TO this dish Baked potatoes are the perfect side dish.

Easy Fried Chicken Drumsticks Recipe

This option for frying chicken drumsticks is the most banal, but the dish turns out very tasty. It should be noted that for cooking you need to take only chilled legs, not frozen ones.

Ingredients

• Chicken drumstick – 0.6 kg;
• Garlic – ½ head;
• Refined oil – 1-2 tbsp;
• Ground paprika – 1 tsp. with a slide;
• Ground hot red pepper – ½ tsp;
• Ground black pepper – ½ tsp;
• Coarse salt - to taste;
• Filtered water – 50-80 ml.

How to fry chicken drumstick in a frying pan

1. We will fry the chicken in aromatic oil, which is very simple to prepare. Pour oil into the frying pan, heat it, and then put the garlic cloves cut into two parts into the container. Over medium heat, fry the garlic until golden brown and then throw it into a bucket. The oil has absorbed the aromatic smell and is ready for further manipulation.
2. Now place the chicken drumsticks in hot and deliciously smelling oil, tightly next to each other, so that they fit in one row, and over medium heat, fry them for 7-10 minutes on each side until a bronze crust forms.
3. Meanwhile, mix all the spices and salt in a cup, and sprinkle the chicken with the resulting seasoning, then pour water into the container, cover it with a lid and bring the dish to readiness in 5 minutes.

Classic recipe for pan-fried thighs

Crispy, delicious pieces of chicken on the bone are... excellent dish for receiving guests. You need to prepare such a delicacy on an old one, proven over the years and in practice. cast iron frying pan, since we cannot achieve an excellent crust in Teflon pans.

Ingredients

• Chicken thighs – 1.2 kg;
• Milk 3.2% - 1.5 tbsp.;
• Premium white flour – 110 g;
• Peasant butter 82% - 40 g;
• Salt - to taste;
• Vegetable oil for frying – 80 ml;
• Pepper mixture – ½ tsp.

How to fry chicken thighs in a frying pan

1. Prepare the breading mass. Mix flour (2/3 of the total volume) with pepper and salt in a common bowl, then roll the chicken thighs in breading and place in a heated frying pan with oil poured into it. Place the pieces skin side down.
2. On high fire fry the chicken for 2-3 minutes until it is browned, and then turn it over to the other side and cook until it is crispy (10 minutes).
3. After the chicken thighs acquire the desired color, reduce the heat to medium, cover the pan with a lid and simmer the meat for 3-5 minutes. Then remove the lid and fry the pieces again on both sides until crispy, 3-5 minutes on each side. That's it, the chicken is ready and can be removed to a dish.
4. Now drain the excess oil and fat from the emptied frying pan (leave no more than 1 tbsp) and again put the container on less than medium heat. Add to the bowl butter, wait until it melts, and add flour and the remaining breading to it, mix everything vigorously and in the end we should get a thick mass without lumps.
5. Now pour the milk into the pan, while simultaneously mixing the flour paste with the liquid with a whisk. When you achieve homogeneity of the sauce, you can salt and season the entire composition to taste. Cook the sauce for about 5 minutes.

After we've finished frying the chicken thighs in a frying pan, we place the crispy pieces of poultry on serving plates and pour over the Bechamel sauce. The perfect complement this dish will be stewed or steamed vegetables: cauliflower, green beans, asparagus or spinach.

You can really surprise your guests with stuffed chicken thighs and make them the main decoration of your table. 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 in vegetable oil. To this part of the filling add chopped herbs and grated cheese. Ready! You can start stuffing. Lay the thighs on the table, skin side down, place on the flesh mushroom filling and roll the 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 and sprinkle paprika on top. Add to the bottom Not a large number of water, put 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!

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 get out of it as I went. and this is what I got.

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 photo recipe for preparing stuffed chicken thighs:

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 cling film and put it in the refrigerator for 30 minutes. While the thighs are marinating, peel and cut bell pepper 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 t 200°С 25-30 minutes

.

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

After 25-30 minutes, the stuffed thighs are 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 pull out the toothpicks, which held the hips together!

I don’t know about you, but sometimes a real crisis of the genre happens in my kitchen. It seems that everything has been tried for a long time and has become boring. The simple question of how to cook chicken thighs can baffle me. Therefore, I decided to collect my favorite recipes and methods in this article, in case they give someone a little inspiration. The selection includes 3 recipes with photos for different kitchen utensils and several more marinade options. This will allow you to diversify your menu without spending extra money. All the ingredients can be found in nearby stores, and they don’t cost very much.

How to cook chicken thighs in the oven?

Most often I cook chicken thighs in the oven. This recipe is extremely simple, takes minimal time and requires nothing except the thighs themselves and spices. First of all, they need to be washed and dried very thoroughly. paper towels. This is the most main secret crispy crust. All loose skin and excess fat It is better to cut it so that there is no smoke during baking.

Heat the oven to 220 degrees in convection mode. Large baking tray Cover it with foil (this will make it easier to clean later) and place a wire rack on top. Lubricate it with vegetable oil using a brush or spray (if available). Rub chicken thighs on both sides with salt, pepper, dried garlic and place on the grill, skin side up.

Bake in the preheated oven until cooked through, about 30 minutes. The skin should be golden and crispy and the juices in the thickest part of the thigh should be light in color. Remove the baked chicken thighs from the oven, cover with foil and let rest for 5 minutes. This will help all the juices to distribute properly. They are best served with mashed potatoes, which you will have time to make while the thighs are baking.

How long to cook chicken thighs?

Unfortunately, not everyone can eat fried and baked food. Therefore, the question of how long to cook chicken thighs also has a right to life. It all depends very much on size. Aim for 20-30 minutes. After this time, simply pierce the thigh with a knife and look at the juice. Don't forget to add enough salt to the water. It is better not to remove the finished chicken thighs from the water immediately, but to let them lie in the broth for 5-10 minutes. This will make them juicier. It is better to remove the skin before serving; in my opinion, it is not very tasty in this form.

How to fry chicken thighs in a frying pan?

Some of my friends are categorically not friends with the oven. I have some in stock for this occasion. wonderful recipe chicken thighs in a frying pan. In addition to previous recipe we will also need lemon and various herbs to suit your taste (I take paprika, basil and oregano). We start cooking in the same way: wash the chicken thighs and dry them thoroughly. A good frying pan With non-stick coating(you can use cast iron) set to heat over medium-high heat.

In a small bowl, mix a teaspoon each of sweet paprika, basil and oregano, add half a teaspoon each of salt and dried garlic and a quarter teaspoon of black pepper. Mix it all and rub the chicken thighs. Pour two tablespoons of vegetable oil into a heated frying pan (you can use half and half with butter) and wait until it sizzles. Fry chicken thighs until beautiful crust(a couple of minutes on each side). After that, place them skin side down, reduce the heat, cover with a lid and cook for another 10 minutes.

Turn over and cook until done (another 10-15 minutes). At the end, you can fry the crust again over high heat (literally for a minute). Add lemon slices and finely chopped parsley to the finished chicken thighs, cover it all with a lid and let it brew for 5 minutes. Very tasty, and what a aroma! Enjoy.

How to cook chicken thighs in a tasty and unusual way?

We've covered the basic cooking methods, but sometimes you want something tasty and unusual. I have a recipe specially for this occasion. chicken legs in a sauce of mushrooms, cream and bacon. Amazingly flavorful dish!

First of all, heat the oven to 180 degrees. Wash the chicken thighs, dry them and rub with salt, pepper and Italian herbs(this is a seasoning made from a mixture of various herbs). Heat a frying pan with a tablespoon of oil over medium-high heat and fry the chicken thighs, skin side down, until nicely browned. Suitable dish cover with foil and place the thighs there, skin side up. Place in preheated oven until done (about 20 minutes).

Meanwhile, take five slices of bacon, cut into small pieces and fry in a pan. Transfer to a separate bowl. Fry 200 grams of thinly sliced ​​champignons in the fat that remains from the bacon. All moisture must be evaporated from them and brought to golden color. Return the bacon to the pan and pour in the glass heavy cream, add seasonings to taste and cook over low heat for a couple more minutes until the sauce thickens. Place the finished chicken thighs in a frying pan, cover with a lid and let stand for about five minutes. Best served with spaghetti.

Marinade for chicken thighs

To make chicken thighs even juicier, you can marinate them before cooking. It is better to keep them in the marinade overnight, covering the bowl with a lid and putting it in the refrigerator. There are many marinade options. I offer you my favorites:

1. The simplest one is salt + pepper. The main thing is to grate generously, sparing no seasonings.
2. Very interesting option: two tablespoons olive oil + 1 tablespoon balsamic vinegar+ 1 teaspoon fine brown sugar+ 1 tablespoon Dijon mustard + 4 cloves minced garlic.
3. Lemon marinade: juice and zest from one lemon + olive oil(to taste, about the same amount as juice) + 4-5 cloves of chopped garlic + salt + pepper.

That's probably all. My short story about what can be cooked from chicken thighs has come to an end. Of course, these are not all the recipes I use. The rest can be viewed in this section. How do you cook chicken thighs? Share your favorite recipes in the comments!