Use tasty, economical chicken thighs in classic recipes that are perfect for weeknight dinners and for company.
Grilled Chicken Thighs with Ginger SauceFlavorful chicken thighs might just be our favorite cut. Here we dress them up with a simple ginger-scallion sauce.
Quick Chicken Piccata
Chicken piccata is typically made with sliced chicken breasts, but we find chicken "thighcatta" to be even more flavorful.
Spiced Grilled Chicken Thighs with Creamy Chile-Herb Sauce
We love the contrast of the bright, herbaceous sauce with the smoky grilled chicken thighs.
Glazed Chicken ThighsAt under 300 calories, this chicken dish is fresh and light, and only needs seven ingredients.
Harissa-Roasted Chicken with ChickpeasTangy yogurt meets bold harissa in the topping for this gutsy chicken dish. Fletcher adapted the recipe from one by her friend Ed Blonz, author of the syndicated column On Nutrition.
Chicken with Potatoes and CarrotsThe trick to extra-savory veggies is cooking the chicken atop the potatoes and carrots.
Chicken Thighs Piccata-StyleTraditional chicken piccata usually features boneless chicken breasts, but in this version, chicken thighs are lightly breaded and cooked in a mixture of lemon juice, broth, and capers.
Sweet Mustard Chicken ThighsThese Carolina-style barbecue chicken thighs are smothered with a tangy-sweet sauce that will please the whole family.
Moroccan-Spiced Chicken ThighsChicken thighs cooked in a smoky, acidic tomato sauce combine seamlessly with a sweet, nutty couscous to create a hearty North African—inspired meal.
Asian-Glazed Chicken ThighsThe tasty Asian-inspired glaze gives these chicken thighs a mahogany sheen. Rich thigh meat is higher in fat than lean white meat, so the thighs stay moist even when they're roasted without skin.
Honey-Apricot-Glazed ChickenThis vibrant chicken dish gets a sweetened upgrade from a honey and apricot glaze.
Superfast Crispy Chicken ThighsThis crispy chicken can be on your table in less than 30 minutes! Pro tip: flip the thighs during the last few minutes in the oven. Hot air will wash over the skins, crisping them to perfection.
Chicken Cacciatore "Pronto"Classic Chicken Cacciatore is usually made with pieces from a whole chicken but this shortcut version features only the thighs. Canned tomatoes and porcini mushrooms add rich flavor in just a few minutes.
Grilled Chicken Thighs with Ancho-Tequila GlazeThe intense smoky-sweet flavor of these grilled chicken thighs comes from a glaze of agave syrup, lime juice, tequila and hot sauce.
Chicken with Dates, Olives, and CinnamonThis Moroccan-inspired chicken dish features chicken thighs simmered in a mixture of onion, olives, dates, cinnamon and ginger.
Apricot-Ginger Chicken ThighsThe combination of ingredients such as chili powder, ground ginger, barbecue sauce, apricot preserves and lime juice creates a perfect sweet-and-savory flavor for these baked chicken thighs.
Spicy Honey-Brushed Chicken ThighsOne of the most popular Cooking Light chicken recipes, these sweet and spicy grilled chicken thighs are flavored with chili powder, cumin, garlic and cider vinegar.
Chicken with Preserved Meyer Lemon and OlivesThis bright and earthy braise, adapted from Paula Wolfert's The Food of Morocco (Ecco, 2011; $45), is a regular on the cafe menu at Chez Panisse, in Berkeley. The restaurant cures its lemons the traditional way; for our shortcut, see "Speedy Preserved Meyer Lemons."
Roasted Chicken Thighs ProvençalAromatic rosemary and thyme transport your tastebuds straight to the hills of Provence, France in this succulent, one-pan chicken recipe. To shorten cooking time, cook chicken and vegetables at the same time in separate pans. Remove vegetables after 30 minutes and keep warm. Cook the chicken five minutes longer and serve.
Seoul-ful Chicken with Minted CucumbersFresh, minted cucumbers paired with spicy Serrano chiles showcase Korean flavors in this sweet and spicy chicken dish. Marinating chicken thighs overnight intensifies flavor and lets you do some of the preparation ahead of time.
Quick Coq au VinThe French traditionally whip up this rustic classic using a rooster as the main ingredient. However, we've found that a combination of juicy chicken thighs, cremini mushrooms, carrots and bacon, cooked in a rich red wine sauce provides unbeatable flavor in half the time. Have fresh bread on hand to soak up the delicious sauce.
Chicken Tagine with Pine-nut CouscousBold, aromatic spices including cinnamon, tumeric, and coriander bring life to this Moroccan-inspired chicken dish. Whip up a simple side of couscous in just 5 minutes for a rich, filling meal.
Honey-Pecan Chicken ThighsCrispy, crunchy chicken drizzled with a spicy honey mustard sauce is soon to become a favorite chicken dish. Baking the chicken provides a satisfying crunch without the added fat from frying.
Osso Buco-Style Chicken ThighsSavor the flavors of Italy in this easy chicken dish packed with onions, carrots, white wine, and tomatoes. Serve over creamy polenta and top with gremolata for a zesty finishing touch.
Chicken Thighs PeperonataRoasting the chicken and vegetables in the same pot makes for a rich, sweet-tart dish. Serve with crusty bread to sop up the juices.
Chicken Paprikash-Topped PotatoesA favorite dish in Hungary for decades, this easy chicken dish is packed with flavor from brilliant red, peppery paprika. Finishing the dish with sour cream makes a thick, flavorful sauce that melds perfectly with the piping hot potatoes.
Crispy Salt-and-Pepper Grilled Chicken ThighsThese simple chicken thighs are delicious and perfect for any Summer cookout spread.
Braised Chicken Thighs with Wild Rice PilafBrowning the meat in the pan first adds all that roasted chicken flavor to the pilaf. The Brussels sprouts and chicken thighs slowly braise as the rice cooks--a protein, vegetable side, and starch all in one pan. Sweet golden raisins and cider vinegar balance out the other hearty, earthy flavors in the dish.
Grilled Thai Chicken Thighs with Spicy Broccoli SlawIf you can't find packaged broccoli slaw, whirl broccoli stems in a food processor, using the grater attachment. Throw in a carrot and some red cabbage if you like.
Braised Chicken Thighs with Chicken Skin GremolataYou can roast the chicken skin till it's crisp, rendering out much of the fat and capturing lots of chickeny goodness for a wintry braised main dish. Start checking the skins after 30 minutes in 5-minute intervals; they can quickly go from perfectly crisp to burned.
Spiced Chicken ThighsThis spicy chicken dish is popular with online reviewers as a satisfying last-minute meal on busy weeknights. Serve over quick-cooking brown rice and with a steamed green veggie.
Spicy Chicken Thighs with Summer SquashA metal cooling rack set in a rimmed baking sheet makes bi-level cooking possible--squash below, chicken above--so the meat's glaze stays nicely charred, while the juices drip into and moisten the squash.
Superfast Crispy Chicken ThighsThe skin is a treat. There are four steps to making it crispy. When it's finished on the stove, you'll pop the skillet into the oven where it finishes the crisping process.
Sesame-Chicken Thigh Paillard with Peanut SaucePaillard is a French cooking term used to describe a thinly pounded piece of meat that cooks quickly. This recipe gives you a flavorful weeknight meal that's on the table in less than 45 minutes.
Chicken and Roasted FigsFigs get a nice jammy texture as they cook with chicken in the garlic-honey sauce. For crisp chicken skin, resist the urge to spoon sauce over it during baking.
Citrus-Braised Chicken ThighsBraising gives you tender, tasty results and a pan sauce to boot.
Honey-Pomegranate Chicken ThighsOnline reviewers offer this easy cleanup tip: line your broiler pan with foil to keep the sugary sauce from sticking to the pan.
Garlic-Yogurt-Marinated Chicken ThighsTangy yogurt tenderizes the meat and balances the heat from the jalapeño peppers. Grill indoors on a grill pan, or rev up the outdoor grill. Steamed sugar snap peas round out the meal.
Roasted Chicken Thighs with Herb ButterRoasting chicken is a great weeknight technique because it's hands-free and hard to mess up. Let the cooked chicken stand for about 10 minutes before serving so the meat has time to relax and soak up any cooking juices.