TravelTalkOnline Forums People Talk Recipes boneless skinless chicken thighs

I basically never buy dark meat chicken, but they were on sale, so I thought, what the heck, take a chance, as everyone says they are more flavorful than white meat. What's your favorite recipe for boneless skinless chicken thighs??

Marinate them in terriyaki sauce and cook on the grill, serve with rice. Take leftovers and make chicken fried rice. Or just BBQ them with your favorite sauce. Checken thighs have been very inexpensive here lately so we have been eating quite a few of them.

Thanks. I do a lot of BBQing, was kind of hoping for something a bit more elaborate..

This a baked recipe however very delicious and easy

Mix together 1 small package of dry onion soup mix, 1 cup of ketchup, 1/2 cup brown sugar.

Pour mixture over chicken thighs, cover with tin foil and and bake at 350 degrees for an hour
Serve on top of rice

I suppose you could put it on the grill in a covered baking dish although I haven't tried it
Mary

Cheap Chicken Cordon Bleu.

Where the bone came out is a convenient space you can stuff with your favorite sliced deli-ham and whatever you like or have on hand for cheese ( ummm Edam/Gouda from STM??)

Wrap a chuck of cheese with the sliced ham and snug that into the cavity where the bone is missing.


Roll it up tight and coat with flour, then dip in egg wash, then into either Panko or Cornflake Crumbs ( season crumbs if and how you wish).

Bake at 375, probably 30 minutes. I'm sure you could do in with indirect heat in a gas grill, too. Sides of choice.

Breeze

Ooh, that sounds GREAT! So far, that definitely sounds like a winner!

Breeze,
I make the same thing, but I pound the thighs to about 1/4"-1/3" thick...
and prefer Gruyere Cheese, I also use Proscutto instead of ham...
(I like Gouda or Swiss also, but the Gruyere melts better for this dish goes really well with the proscutto)...
I also hold them together with toothpicks...
and then put two-three into a mini-loaf pan to cook, so the cheese doesn't run out the ends...
Not packed too tight, but so there's a little space between each...

Don't have any gruyere cheese (got plenty of gouda! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />), but think maybe I will pick up some and make it this week sometime.. They were frozen when I bought them, so just put them in the freezer for now.

Carol,
it's a great Chix Cordon Bleu! Easy to make, and very tasty!
and much moister with the thighs, as opposed to breasts...
I also sometimes will mix the cornflake crumbs with a little cayenne... for a warmer coating...
I have not tried panko yet... that would be really good too! a lot lighter than CF crumbs...
a lot of times, depending on what is in the cupboard, I'll use plain or Itallian bread crumbs...
BUT always do the flour/eggwash/crumb combination... makes the crumbs stick reall well...
remember to put a light coat of flour, and kind of tap off the excess, before you do the egg wash...

They also freeze well, after cooking, and also do well in the nuke as leftovers...
they will last, cooked and wrapped individually in plastic wrap, about three-four days in the fridge...

another favorite of ours for boneless skinless thighs...

Cut into strips...
marinade about an hour in teriyaki... no longer or it overpowers the dish...
and sauté them with Green/Red/Yellow bell peppers... onions... garlic... and frozen baby peas... a little white wine... S&P to taste...
serve over rice of your choice (we like brown or white rice mixed with wild rice)... yummmmm!

That sounds good too! I think we will go with the cordon bleu to begin with..

The Cordon Bleu is our favorite!

Once you use Panko crumbs, you will never use that other stuff again!

Whatever you decide to do, cook extra thighs for chicken salad.

Indirect grilling to shred for chicken tacos.

Depending on how good a job the preparers did there can be some tendon left behind the thighs. I make sure the thighs are completely defrosted so I can cut it out; some people don't mind it.

Thanks for those additional tips!

not sure how you feel about exotic flavors, but this m.stewart recipe for indian-spiced chicken burgers is really good.

http://gottalittlespacetofill.blogspot.com/2010/04/indian-spiced-chicken-burgers-with.html

Sorry, the spice isn't what turned me off, it's the thought of a chicken burger, to begin with. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Sick.gif" alt="" />

We use Panko all the time... mostly for fish dishes...
I have never tried them on Chicken Cordon Bleu though for fear of them burning before the chicken is done...
I was told many years ago by a chef friend of mine to only use Panko on quick cooking dishes... like fish or fried veggies...
Panko are so light and airy they will burn quickly...
and CCB takes an hour or so in the oven @ 350F...

My Chicken Cacciatore recipe would work with boneless, skinless thighs. Just shorten the cooking time. The bone-in thighs are more flavorful, but boneless would be good too.

Georgia--Thanks for another option. You know me, I love the crock pot! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> I was looking at that recipe, and I guess the reason why you don't unthaw the chicken is because it would get too done??? I put the chicken thighs in the fridge to unthaw last night, as I planned on making them tomorrow night. If I decided to do yours instead, and put it in the crock pot tomorrow morning, it will probably be half unthawed, so it would get too done. My other option would be to wait until I got home tomorrow and put it in the crock pot on high for something like 2 hours. Thoughts?

unthaw = freeze
thaw = defrost

*grin*

D*mn, I did that before, and didn't learn! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

I'm so glad someone else pointed that out <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

The reason I put them in frozen is just because it's easier. If they were thawed, I'd cook them on low for around 4-6 hours; or half that long on high.

OK, thanks. Guess it depends on how lazy I am tomorrow, whether I do the crockpot thing, or the cordon bleu!

It is hot as hades here today, and in fact our a/c went out in the office <img src="http://www.traveltalkonline.com/forums/images/graemlins/Shocked.gif" alt="" />, so we came home early and will be doing the crockpot thing, as I can't face putting anything in the oven. Will let everyone know how it came out..

It was excellent, actually. I do agree that the dark meat definitely gave it more flavor than white meat would have. I made the recipe exactly as stated, except I didn't have any capers, so just left them out, and I like more spice, so I added some basil and some crushed red pepper. My criticism would be that it was too soupy. I actually don't think that I would have enjoyed it as much made with thighs with the skin on, as I think it would have been too greasy for me, and kind of a PITA to bone and skin the chicken prior to eating. I would definitely make it again, but again, with boneless, skinless thighs, and would add some hot sauce and/or some jalapenos, and possibly less tomatoes.

The only time I leave the skin on chicken is if i can make it crispy...
I hate soggy chicken skin! and in a crockpot, thigh skin would produce a sickening amount of fat...

one thing I do love is capers in just about any potted chicken dish... we even put them in chicken salad...

I never enjoyed the flavor of capers, maybe just never put them in the right dish..

Capers go great in Chicken, Egg and Tuna Salads!
also in chicken (or veal) marsalla or francaise...

Capers have a kind of salty, vinegary, green olive taste... but not a strong taste... kind of mild... unless you use too much...
most dishes only need a tablespoon or two...

Carol, I'm glad you liked it. I served mine over brown rice to sop up the sauce. The skin on the chicken really doesn't put off a lot of fat, and it's pretty easy to skim off, but I'm glad to know that it worked with the boneless, skinless thighs as well.

I served mine over brown rice, yes, but not a huge amount, as I'm still trying to watch my carbs some. I think next time I will just use slightly less tomatoes. I think that the boneless, skinless thighs work a lot better for me personally, as I hate having to paw through my food after it's cooked, taking out the bones, and the skin.

I made this, finally, Friday night. It was very good, but not perfect, by a long stretch! I used gouda in the center. I wasn't happy with the chicken thighs, as they were very raggedy where they had been de-boned and it made it very difficult to roll them up. I used seasoned bread crumbs with some of Emeril's Essence that I had made, stirred in, for the outside crust. I did not put enough cheese inside and some of it leaked out. I think I will make it again, but I will make it with chicken breast, as those seem to be a lot more even and regular than the thighs, so should make the rolling easier.

yeah... chicken breasts are a lot easier for sure!
once pounded out to abouut 1/4" thick, they hold together much better, and roll realy well...
I make them in foil meat loaf pans, and place them so the ends are against the walls of the pan...
which prevents all the cheese from running out!

I thought you said that you normally made your chicken cordon bleu with thighs though?? I will make it again, but with breast next time.