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 are left with a thigh containing approximately 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 with cling film and gently pound them with a small mallet (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. Pour into a bowl average size 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 a baking sheet large enough to fit all the pieces of meat you plan to bake on the 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 method 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 cook evenly and 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 suit 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 into the 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 sauce, 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.
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 your thighs and dry them paper towel, put 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 place 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 allspice peas on top. 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 downside that makes me not really like this part of the chicken is... a large number 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!
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 skin side down in it - this is a mandatory condition, since it is under the skin that there is 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 a bitter-sweet 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 a cold oven, metal or clay mold - in a preheated oven. Bake the dish for 35 minutes at 180 degrees, pouring the resulting juice over the chicken thighs from time to time.
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I wanted to cook chicken wings in sweet chili sauce, but, unfortunately, there weren’t any 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:
- boneless chicken 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:
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 allspice peas on top. 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.
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 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.
It's no secret that the most delicious part of a chicken is the thigh fillet. The meat in this part is soft and tender, and incredibly juicy. There are many ways in which you can cook chicken thigh fillet. Recipes with photos, as well as useful tips You will find instructions for preparation in this material.
Dishes in the oven
The easiest way is to bake chicken thigh fillet in the oven. Recipes for such dishes are quite simple to make, so even a novice housewife can handle them. In addition, the delicacies turn out incredibly delicious and can be served even to festive table. The recipe for chicken thigh fillet baked in a creamy sauce is especially popular among housewives. To prepare it you need the following set of products:
- fillet - 1 kg;
- 3-4 cloves of garlic;
- two tablespoons of butter;
- fresh champignons - 400 g;
- cream with fat content 25-30% - 6 tbsp. l.;
- pepper, salt to taste.
If desired, you can use your favorite spices and herbs.
Stages of cooking chicken with creamy sauce
According to this recipe, chicken thigh fillet is prepared in the following way:
- Melt the butter and brush each piece of chicken with it, as well as the baking sheet.
- Mix chopped garlic with pepper and salt and spread this paste over the meat.
- Place the fillets on a baking sheet, making sure there are no gaps between the pieces.
- Cover the meat with a layer of thinly sliced mushrooms.
- Bake the dish at 180 °C for approximately 35-45 minutes.
- Pour any liquid that appears during baking into a small saucepan. Add cream to it and simmer until the mixture thickens.
Divide the chicken among serving plates with the sauce. Rice is an ideal side dish for this delicacy. mashed potatoes or pasta.
French-baked fillet
This exquisite delicacy will not leave even the pickiest gourmet indifferent. At the same time, the cooking process is quite simple; even a child can cope with it. To prepare an exquisite delicacy, stock up on the following ingredients:
- chicken thigh fillet - 4 pcs.;
- one large onion;
- hard cheese - 150 g;
- mayonnaise - 100 g;
- oil for lubricating the mold;
- salt, spices to taste.
Cooking instructions:
- Cut the onion into thin half rings and grate the cheese on a fine grater.
- Cut the fillet into 1 cm thick slices.
- Cover the meat with cling film and pound lightly.
- Salt and pepper the pieces on both sides and let them sit for 10 minutes.
- Place a layer of onion on the bottom of a greased baking sheet, and pieces of meat on top of it.
- Brush the fillet with mayonnaise and sprinkle with cheese.
- Cook at 180°C for 35-40 minutes.
Decorate the finished delicacy with sprigs of greenery.
Chicken fillet with soy sauce
If you are already tired of standard dishes, and you really want to please your household with an unusual delicacy, try cooking poultry according to this recipe. Chicken thigh fillet with soy-honey sauce turns out especially tasty and piquant with a beautiful crispy crust. Required kit products:
- 6 large thigh fillets;
- 3 tablespoons of soy sauce;
- 3 teaspoons mustard;
- 3 teaspoons of liquid honey;
- 3 tablespoons olive oil.
By original recipe Only ground black pepper is added to this delicacy. But if you wish, you can use any spices and herbs to your liking. Soy sauce itself is quite salty. Therefore, it is better to add salt to an already prepared dish. Otherwise, you risk ruining the taste of the treat.
How to cook spicy chicken
To prepare the treat, use the following instructions:
- Mix mustard, honey, spices and soy sauce until smooth.
- Place the washed and dried fillets in a bowl and pour over the resulting mixture.
- Keep the meat on the middle shelf of the refrigerator for 1-2 hours, then transfer it to a greased baking sheet.
- Bake the chicken for 30 minutes. Next, turn the pieces over and cook for another half hour.
Place the finished delicacy on serving plates. Can be used for garnish vegetable salad or boiled rice.
Fillet baked in foil
This dish is ideal for a romantic dinner for two. To prepare it you will need the following products:
- two boneless chicken thighs;
- 3-4 medium potatoes;
- one large onion;
- one medium carrot;
- spices to taste;
- a few spoons of soy sauce.
This amount of food is enough for two servings. But the dish turns out to be very refined and extremely tasty. Therefore, we recommend making extra treats. Moreover, the recipe chicken fillet Thigh baked in foil is pretty simple.
Step-by-step instruction:
- Pour over the meat soy sauce and refrigerate for 60 minutes.
- Peel the potatoes and cut them into slices.
- For each piece of meat, prepare a square of foil measuring 35-40 cm.
- Place a layer of chopped onion in the middle of the workpiece, cover it with potatoes and grated carrots. Place a piece of meat on top.
- Wrap the foil and place it on a baking sheet.
- Bake the fillet at 200 °C for 40-45 minutes.
At the end, carefully unwrap the foil and place the vegetables and meat into portioned plates.
Frying pan recipes: chicken thigh fillet in batter
Thanks to the breading, the meat retains its juiciness, while the dish itself has a delicious crispy crust.
List of required products:
- half a kilo of chicken fillet;
- two large eggs;
- 100 g wheat flour;
- 100 g hard cheese;
- 2 tablespoons of mayonnaise;
- seasoning and salt to taste;
- sunflower oil for frying.
Cooking steps:
- Cut the fillet into half-centimeter-thick slices.
- Beat each piece and wipe with salt and seasonings.
- Beat the eggs and add mayonnaise, flour and cheese.
- Pour oil into a deep frying pan in a 5 mm layer.
- Dip each piece in batter and fry until cooked on both sides.
This delicacy cannot be called particularly healthy, because fried fat contains many harmful carcinogens. If you want to pamper yourself healthy dish with a crispy crust, then try the recipe for chicken thigh fillet cooked on a grill pan. You will find it in the next block.
Chicken on a grill pan
Thanks to this cooking method, the dish is no less tasty, but at the same time, practically no oil is used in the process, and the fillet is cooked in its own juice. This makes the treat more healthy and even dietary. To prepare it you will need the following:
- thigh fillet - 0.5 kg;
- olive oil - 1 tbsp. l.;
- salt and spices.
Cooking instructions:
- Cut the washed and dried meat lengthwise into portions.
- Rub with a mixture of salt and seasonings and let sit for 10-15 minutes.
- Heat the pan well and add the meat.
- Fry the pieces on both sides for about 5 minutes.
An excellent addition to this dish would be rice or vegetables baked in the same grill pan.
Slow cooker recipes: chicken thigh fillet with creamy tomato sauce
Multicookers have long earned the reputation of being the best housewife's assistants. Thanks to these devices, you can prepare an incredible amount of delicious dishes, and the cooking process does not take much time. One of these culinary masterpieces is a recipe for delicious chicken thigh fillet stewed in creamy tomato sauce. To prepare the delicacy you will need the following set of products:
- boneless chicken thigh - 6 pcs;
- tomato sauce or ketchup - 100 ml;
- fat sour cream - 100 g;
- spices and salt to taste.
Preparing the delicacy is incredibly simple and consists of the following steps:
- Place the fillets in the bottom of the bowl.
- Add to sour cream tomato sauce, spices, salt and stir the mixture well.
- Pour the resulting mixture over the meat and mix everything well.
- Cook the dish in the “Baking” mode for 60 minutes.
The ideal side dish for this delicacy is steamed vegetables. But you can also use boiled rice as an addition.
Juicy pieces with cheese
The recipe for chicken thigh fillet baked in foil will be appreciated by any gourmet. Thanks to the cooking method, the meat retains all its tenderness and juiciness. In addition, the dish is prepared without oil, which makes it very healthy. Required Products:
- 6 chicken thighs pitted;
- 100 g cheese;
- 1 teaspoon paprika;
- salt to taste.
Cooking steps:
- Carefully remove the bones from the thighs, then rinse and dry the meat.
- Make shallow cuts in each piece and place a slab of cheese into them.
- Make envelopes of the appropriate size from foil and place the chicken in them.
- Salt and pepper the meat, then wrap the envelopes and place them in the slow cooker.
- Cook the treat in the “Baking” mode for 2 hours.
Chicken thigh fillet with potatoes in a slow cooker
This dish will be ideal for those housewives who never have enough time to prepare culinary masterpieces. To prepare the treat, stock up on the following products:
- three boneless thighs;
- two large tomatoes;
- 3-4 cloves of garlic;
- one bell pepper;
- six medium potatoes;
- water - 50 ml;
- mayonnaise - 50 g;
- hard cheese - 70 g;
- 2 tablespoons vegetable oil;
- herbs, salt and seasonings to taste.
Step-by-step instruction:
- Rinse the meat and remove the skin and fat.
- Place the pieces in the multicooker bowl and turn on the “Baking” mode for 15 minutes.
- Peel the potatoes and tomatoes, core the peppers, and cut the vegetables into small cubes.
- Add the vegetable mixture, chopped garlic, grated cheese to the meat and mix the ingredients well.
- Pour in hot water, salt and season the dish to taste.
- Close the lid and cook in the “Stew” mode for approximately 40 minutes.
If you don’t know how to surprise your guests or please your household, then prepare dishes from chicken thigh fillet. The recipes given in this material are simple, and even a novice housewife can use them. The main thing is to follow the cooking instructions and then you will get amazingly tasty and delicious delicacies.