Chicken Thigh Recipes

Having some friends over for dinner and need a few chicken thigh recipes to please the crowd? With these tasty chicken thigh recipes, even the most picky eaters will want to come back to your house for dinner again and again. Keep reading to learn two yummy chicken thigh recipes that are quick and easy to make.

Salt and Vinegar Chicken Thighs

To make salt and vinegar chicken thighs you’ll need:

  • 4 boneless chicken thighs, with skin
  • 1 cup cider vinegar
  • ½ cup canola oil
  • 1 large egg, lightly beaten
  • 1 and 1/2 tsp salt
  • 1/2 tsp. dried rosemary
  • Glass baking dish
  • 1 large mixing bowl with cover
  • Paper towel
  • White rice (optional)
  1. Make the marinade. In a large mixing bowl, combine the vinegar, canola oil, egg, salt and rosemary. If you don’t have rosemary on hand you could use another of your favorite chicken seasonings.
  2. Prepare the chicken. Wash each of your chicken thighs well and pat them dry with a paper towel. Place all of the thighs in the bowl with the marinade and spoon the marinade over the thighs. Cover the bowl and let the chicken thighs marinate at least three hours, or overnight.
  3. Cook and serve. Preheat your oven to 350 degrees Fahrenheit and place the chicken thighs with marinade in your baking dish. Cook for thirty to forty minutes, or until the chicken’s skin is crispy and the meat is cooked throughout. Serve over a bed of white rice.

Barbeque Chicken Thighs

To make barbeque chicken thighs you’ll need:

  • 4 chicken thighs, with skin
  • 1 cup of your favorite barbeque sauce
  • ¼ cup steak sauce
  • Salt
  • Pepper
  • Glass baking dish
  • 1 large mixing bowl with cover
  • Paper towel
  • Potato salad and corn (optional)
  1. Make the marinade. In a large mixing bowl, combine the barbeque sauce, and steak sauce. The steak sauce will tenderize your chicken thighs and give them a bold, zesty flavor. Use whichever combination of sauces you like. If you like sweet barbeque chicken thighs add more barbeque sauce and less steak sauce. 
  2. Prepare the thighs. Wash each of your chicken thighs well and pat them dry with a paper towel. Place all of the thighs in the bowl with the marinade and spoon the marinade over the thighs. Cover the bowl and let the chicken thighs marinate at least two hours. If you prefer you can leave the chicken thighs in the refrigerator to marinate overnight.
  3. Cook and serve. Preheat your oven to 325 degrees Fahrenheit and place the chicken thighs in your baking dish. Sprinkle the thighs with salt and pepper if desired. Cook the barbeque chicken thighs for thirty to forty minutes. Slice into one of the thighs to test if it’s done. The chicken juice should run clear when the thighs are done cooking. Serve with potato salad and a fresh ear of cooked corn for a tasty barbeque meal.    
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