Let’s talk thighs…
Welcome to the first Manic Monday of this quarter! I’m so excited that you are here, so let’s not waste any time.
Chicken… It’s easy, most everyone will eat it (even the kiddos) and you have a variety of choices for how you want to prepare it. Chicken nuggets, tenders, breast, drumsticks… breaded or grilled, fried or baked- really the possibilities are endless.
But today, we are going to look at a piece of the chicken that I feel does not get enough attention, the chicken thigh. I love using thighs, not only because they are a cheaper cut of meat (who doesn’t want to save a little in their wallet these days!), but also they are VERY forgiving during the cooking process. The white meat of breasts and tenders are great, but they can quickly go from undercooked to overcooked in just a few minutes and no one likes dry chicken! Thighs; however, have dark meat, so they will stay tender and juicy more easily in the oven or skillet during preparation. They also have a richer taste than the breast, which is an added bonus. So grab a pack of chicken thighs and let’s jump in!
Pre-heat your oven to 375° while you prep your meat.
I prefer to use boneless, skinless thighs for my meals, but I have used bone in on occasion. Start by patting your chicken dry to remove all the extra juices that collect during factory processing.
Next take a fork or knife and poke holes all over your thighs. This will allow whatever sauce you are using to soak into the meat and aid in even cooking. Place your thighs in a baking dish that will comfortably fit the amount of chicken you bought. Add salt and pepper to taste.
Now apply your sauce. On this particular evening, I chose to use Parmesan Garlic wing sauce, but this is where you can customize based on your taste and family preference. I have used BBQ, Teriyaki, and Buffalo in the past, and don’t forget about those dry rubs like “Dirty Bird” as well. All excellent choices!
Once your thighs are throughly coated, cover with aluminum foil, slide your baking dish in the oven and bake for 35-40 mins or until the thickest part of the meat reaches an internal temperature of 165°.
While those are nice and cozy in their own personal sauna, start your sides. Busy week? Select ones that are quick and easy. I paired my main dish with stuffing (yes, easy from the box kind), peas and carrots and Hawaiian dinner rolls. Have extra time? Whip up more complicated options like squash casserole and fresh mashed potatoes. It’s really up to you and the amount of time in your schedule.
*Pro tip #1: Cook with broths
Using broth in place of water is a great way to add flavor to your foods. I cook all my veggies in either chicken or beef broth, depending on the flavor I wish to achieve. Chicken will give you a milder taste, while beef will be much stronger. (*Love beef broth with green beans!)
Using chicken broth is also a great way to dress-up that box stuffing. Replace the amount of water called for in the directions with broth instead. This simple addition does make a difference to the final taste.
*Pro tip #2: While thighs are baking and veggies are simmering, tidy your dishes and countertops
Clean as you go while cooking. This is something I learned from my mom, not my dad. (Love you dad! 🙂) Both love to cook, but the kitchen looks very different depending on who is creating the meal. My mother remains fairly neat throughout the process by using as little bowls and utensils as possible, wiping countertops often and dropping dirty dishes in the sink as she goes, while my dad’s work station looks like a mad scientist invaded and took their kitchen hostage.
In reality, you know you are going to have to clean-up the kitchen at some point. When you hit a few seconds of down time, throw a couple of dishes in the dishwasher, wipe up any spills that may have occurred during the prep and put away the spices and items no longer in use. This will make the final clean-up after the meal much smoother and faster.
In about 40 mins time, you can have a wonderful, nutritious meal on the table for your family. It doesn’t have to be complicated. Adjust my ideas to fit your family’s needs.
Anyone else love cooking with chicken thighs? Drop a comment below and tell us your favorite way to prepare this delicious, often overlooked part of the chicken.
Have you signed up to receive email alerts? If so, on Wednesday I will be sending out a bonus one skillet dinner recipe using chicken thighs that is not only quick, but delicious! If you haven’t signed up, jump back over to my home page and complete that today so you don’t miss out!
Also, don’t forget, “When Roots Run Deep-part 2” will be released for my normal Wednesday post, so if you haven’t read part 1, click the link at the bottom of the screen.
My goal is to change “Manic” to “Marvelous” one step at a time! Let’s do this together. Have a wonderful day dear friends!