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(Deadspin)   Attention all leg men: Here are your best chicken thigh recipes   ( divider line
    More: Interesting, thighs, thigh recipes, legs  
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578 clicks; posted to FarkUs » on 05 Apr 2014 at 11:03 AM (4 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»

14 Comments     (+0 »)
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2014-04-05 10:10:45 AM  
I am just gonna pretend that I stopped reading the headline after "Attention all leg men".

thestranded.files.wordpress.comView Full Size
2014-04-05 10:30:51 AM  
Chicken thighs are so tasty and juicy, I'll never understand why some prefer the breast. So easy for the white meat to get dry and taste like you are eating cardboard.
2014-04-05 11:25:45 AM  

SecretAgentWoman: Chicken thighs are so tasty and juicy, I'll never understand why some prefer the breast. So easy for the white meat to get dry and taste like you are eating cardboard.

THIS.  Ohhhhhh so so this.

Thighs are versatile and delicious.  I keep boneless/skinless breasts on hand because it's easy to buy a bag of them and toss them in the freezer for a quickie go-to, or for cutting into chicken fingers and such.  But thighs, cooked on the bone, are the absolute best.

My recipe - Chicken Thighs Deluxe (this is an adaptation of duck leg confit):

1 1/2 cups kosher salt
1/4 cup sugar (yes, you can do this on low carb)
6 bone-in, skin-on chicken thighs
bacon grease, olive oil, schmatlz, duck fat, grapeseed oil... some kind of fat, and lots of it.  Don't use vegetable oil or Crisco for f*ck's sake.

Put the salt, sugar and chicken in a ziplock bag.  Seal, shake to coat, and put in the fridge overnight to cure.

Next morning, rinse the chicken and dry it well.  Heat a dutch oven on the stove until hot, place the thighs in skin side down, add fat almost to cover, put the lid on and turn the heat to med-low (setting 2 on my stove).  Cook for 3 hours, until it's falling apart.  Remove from the heat, take out the bones while it's still hot, and let cool in the oil.  When ready to eat, remove meat from the oil and re-heat in a nuclear hot frying pan until nice and brown, but not dry.

Drain.  Eat.  Roll eyes and moan, "Holy Schitt."

You can also do this in a crock pot - just brown the thighs and throw them in the crock, add the fat and turn it on low all day.  It's not quite as good, because it doesn't brown like on the stove, but it's still pretty damn good.
2014-04-05 11:27:00 AM  

SecretAgentWoman: Chicken thighs are so tasty and juicy, I'll never understand why some prefer the breast. So easy for the white meat to get dry and taste like you are eating cardboard.


Coq au vin, barbeque, any kind of Indian, etc.  Thighs are the way to go.

And you can buy boneless skinless thighs if you are too squeamish to deal with actual animal parts.
2014-04-05 01:31:16 PM  
The Wegman's near me has boneless skinless thighs for $1.99/lb all the time. It's my go-to meat.
2014-04-05 02:27:28 PM  
There is this seasoning only available in AL (or online at jacked up prices) called Southern Flavor. Some of this on the bird over an open flame is divine.
2014-04-05 03:56:10 PM  
A jar of this:
herdeztraditions.comView Full Size

and this recipe:

Things You'll Need
    1 chicken, cut into 8 pieces (or 8 chicken thighs)
    Paper towels
    2 tbsp. oil
    Large skillet
    1 (8.25-oz.) jar Dona Maria Mole
    4 cups chicken broth
    1/4 cup sesame seeds or peanut butter (optional)

Step 1
Rinse the chicken pieces under running water and pat them dry with paper towels. Season them generously with salt and pepper.
Step 2
Heat 2 tbsp. of oil in a large skillet over medium-high heat. Brown the chicken pieces on all sides. As they brown, remove them from the skillet to a plate.
Step 3
Pour off any excess fat, leaving about 1 tbsp. of fat in the frying pan. Add the mole sauce and stir it over medium heat for one to two minutes, until the mole begins to simmer.
Step 4
Stir in the chicken broth and keep stirring until the ingredients are well-combined. If you are using peanut butter, stir it in now.
Step 5
Put the browned chicken into the mole sauce, and bring the sauce to a boil.
Step 6
Reduce the heat to low, cover the skillet and simmer the chicken and sauce for about 20 minutes, until the chicken is done. Test by cutting into the largest piece of chicken to see whether all the pink color is gone.
Step 7
Serve the chicken with Mexican rice and beans. Use the mole sauce as a gravy. Garnish the chicken with sesame seeds, if you are using them.
2014-04-05 04:06:32 PM  
coat thighs with a little salt and pepper then some basil (be generous)
In a roasting pan put in one small onion (cut up)
pour about 1/4" of whiskey (cheap stuff) in the bottom of the pan

Cover and cook in the oven at 350 for 90 minutes
You can also do this in the slow cooker all day.
2014-04-05 11:59:43 PM  
Chicken thighs are for making matzo ball soup.

/It's that time of year again.
//No, you may not have Mom's recipe.
///Was afraid that this was going to be a Terri Hatcher thread.
2014-04-06 01:51:20 AM  

Hagbardr: The Wegman's near me has boneless skinless thighs for $1.99/lb all the time. It's my go-to meat.

Leg and thigh quarters were 99 cents a pound last week. 13.5 pounds for me. I brine them (salt and sugar in equal parts and few other things) for 4 hours then I either bake them or smoke them.

I brined and smoked a whole chicken last week and came nigh to crying it was so tasty and going-back-home-like.
2014-04-06 03:50:52 AM  
Q&D Chicken Thigh Soup

chicken thighs, skins removed seared in skillet beforehand

[yeah, plz save those skins in a baggie in the freezer, don't waste em]

chunked/thick sliced root veggies of your preference
salt, fresh-ground pepper to taste
water or chicken broth, sufficient

stuff all in crock pot on LOW overnight

taste in the morning and adjust how you like, turn it up to high for a couple hours or so

/srsly, fresh-grinding my pepper has spoilt me terribly for the already ground stuff
//even the cheap 89 cent bags of whole peppercorns in the Mexican section are better
2014-04-06 10:35:04 AM  
This is a complicated recipe and not for beginners:

Put chicken thighs and a bottle of BBQ sauce in a crock pot.  Turn it on.  Eat the chicken in 6 hours.
2014-04-06 11:45:09 AM  
For those of you who make your own sausage (as I do), I'll share this:

Buy bulk thighs with skin on. Remove thigh bone. Grind the whole thing, skin and all.
Perfect meat to fat ratio for sausages at a fraction of the cost of pork.
2014-04-06 03:49:27 PM  
I'm doing some cheap chicken leg quarters right now. Sprinkle with a spicy Cajun seasoning on both sides, lay them on a baking tray and put into the oven at about 325 for an hour or so, then drain the fat, flip them and back in for another hour. Drain fat again, then turn up the heat or broil for a few minutes, flipping to crisp both sides. If they're in the oven less than two hours, you're doing it wrong. I make this for my boys at least twice a week and they've never gotten tired of it.
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