Crispy Baked Chicken Thighs

By: Nichole on The Salty Marshmallow 

Ingredients:

• 3 Pounds Chicken thighs, About 6-8
• 2 Tablespoons Olive Oil
• 2 Teaspoons Salt
• 2 Teaspoons Garlic Powder
• 2 Teaspoon Onion Powder
• 2 Teaspoons Italian Seasoning
• 1 Teaspoon Black Pepper
• 1 Teaspoon Paprika

Directions:

1. Preheat oven to 400 degrees. Line a large baking sheet with foil for easy cleanup and set aside.
2. Remove the chicken thighs from their packaging and pat them dry with paper towels. Arrange the chicken thighs on prepared baking sheet and drizzle with the olive oil rubbing the oil into the chicken to coat.
3. In a small bowl mix together the salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika.  Sprinkle the spices over the chicken evenly. 
4. Bake chicken in preheated oven for 35-45 minutes.*

Notes

*Chicken should reach an internal temperature of 165 degrees before consuming.

Roasted Chicken Legs With Potatoes And Kale

By: Grace Parisi on Food and Wine

Ingredients:

• 1 1/2 pounds tender, young kale, stems and inner ribs removed
• 1 1/2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick
• 1 medium onion, thinly sliced
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 8 whole chicken legs (about 10 ounces each)
• 1 teaspoon paprika
• Lemon wedges, for serving

Directions:

1. Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes, and onion with the olive oil. Season with salt and pepper and spread in an even layer.
2. Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika, and set on top of the vegetables.
3. Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender.
4. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.

Grilled Chicken Legs

By: Robyn Stone on Add A Pinch

Ingredients:

• 12 Chicken Legs
• Chicken Marinade

Directions:

1. Place chicken legs into a large zip-top bag.
2. Pour the chicken marinade over the chicken legs in the zip-top bag. Remove as much air as possible from the bag and seal. Turn the bag from side to side to make sure all chicken has been coated with the marinade.
3. Place the bag flat on a small, rimmed kitchen sheet pan and into the refrigerator. Allow to sit up to 1 hour or overnight for best results, turning the bag over every few hours to keep the chicken coated.

To Grill Legs:

1. Brush the grill grate with olive oil to coat. Heat the grill to about 350º F. Place chicken onto the grill and cook, turning as needed to cook both sides, until the internal temperature registers 165º F when checked with an instant-read thermometer.
2. Remove chicken to a serving platter and allow to rest 3-5 minutes before serving.

Ingredients For Marinade:

• Olive oil
• salt
• pepper
• Cumin
• paprika
• cayenne
• garlic
• onion
• fresh parsley
• beer, ginger ale, apple cider (not apple cider vinegar), or apple juice

Directions For Marinade:

1. Stir. Stir together all of the ingredients in a medium mixing bowl.
2. Pour. Then pour the marinade over the chicken in a large zip-top or another airtight container. If using a zip-top bag, press as much air as possible out of the bag as you seal.
3. Chill. Make sure that all of the chicken is well coated with the marinade. Arrange in the refrigerator and chill for at least an hour.

Grilled Lemon Ginger Boneless Skin-On Chicken Legs

By:  Bell and Evans’ Executive Chef, Fred Sechrest on Bell and Evans

Ingredients:

• 4 Boneless Skin-On Chicken Legs
• 2 T grated fresh ginger
• 2 cloves garlic, crushed
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• Juice of 1 lemon
• 1 T olive oil
• 1/3 cup mango chutney, sieved
• 1 tsp grainy mustard
• 1½ T mustard seeds
• Salt, to taste

Directions:

1. For the marinade, in a small bowl, combine ginger, garlic, paprika, cayenne, lemon juice, and olive oil. Pour marinade over chicken and toss to coat evenly. Cover and refrigerate for 30 minutes, or up to 4 hours.
2. For the glaze, in a separate small bowl, combine the chutney and mustard seeds. Set aside.
3. Grill chicken on a hot grill or grill pan, turning every 3 minutes, brushing with the glaze throughout. Grill until the meat is no longer pink, approximately 12-15 minutes. Use a meat thermometer to ensure that the internal temperature of the meat is 165°F.
4. Place chicken legs on a serving dish, sprinkle with salt, and serve hot, accompanied by grilled zucchini and lemon wedges.

To Serve:

• 4 small zucchini, sliced lengthwise into 1/2" slices
• 1 T olive oil
• Salt and pepper, to taste
• Lemon wedges

Juicy Stove Top Chicken Thighs

By: Katerina on Diethood

Ingredients:

• 1 1/2 tablespoons olive oil
• 1.5 pounds (about 6 chicken thighs) boneless skinless chicken thighs (you can also use chicken breasts)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• salt and fresh ground pepper, to taste
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup low sodium chicken broth (you can also use wine or juice)
• fresh chopped parsley for garnish

Directions:

1. Heat oil in a large skillet over medium heat.
2. Season chicken thighs with onion powder, garlic powder, chili powder, salt, and pepper.
3. Add seasoned chicken thighs to the skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken.
4. Flip and continue to cook for 6 to 7 more minutes, or until no longer pink.
5. Add butter and minced garlic; cook for about 30 seconds or until fragrant.
6. Add chicken broth and stir around to scrape up all the crispy bits on the bottom of the pan.
7. Continue to cook for 1 minute.
8. Remove from heat.
9. Garnish with fresh chopped parsley.
10. Serve.

Skillet Garlic Parmesan Chicken Thighs

By: Krista on Joyful Healthy Eats

Ingredients:

• 2 lbs. Boneless Skinless Chicken Thighs
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil

Parmesan Sauce Sauce Ingredients:

• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 3 tablespoons of grated parmesan + 1 tablespoon to garnish
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• 1 tablespoon chopped chives

Directions:

1. In a small bowl, add garlic powder, ground cumin, salt, 1/2 teaspoon smoked paprika, and black pepper. Mix the spices together. Set aside.
2. Pat the chicken thighs dry.
3. Sprinkle chicken thighs with the prepared spice blend mixture. Gently rub the mixture into the thighs.
4. Heat a large cast-iron skillet to medium-high heat. Add 1 tablespoon of olive oil to the pan and then place chicken thighs into the pan. (you want to hear the sizzle)
5. Saute on the first side for 5-6 minutes. Flip the chicken, turn the heat down to medium and cook the chicken for 8-10 minutes. Until you don’t see any pink.
6. Remove the chicken from the pan and set it on a plate.
7. Turn the heat down to low. To the skillet add butter, 2 tablespoons of olive oil, and minced garlic. Using a spoon or a whisk, scrape all the goodies (the brown bits) off the bottom of the pan. Stir until garlic is fragrant and butter is melted.
8. Add in parmesan cheese, smoked paprika, and red pepper flakes. Whisk to stir everything together. Place the chicken back in the skillet and let cook for 1-2 minutes. Remove from heat.
9. Using a spoon, pour some of that delicious sauce over each chicken thigh.
10. Garnish with 1 tablespoon of parmesan cheese and chopped chives.

Honey Soy Baked Chicken Thighs

By: Karina on Cafe Delites

Ingredients:

• 1/3 cup honey
• 1/4 cup low sodium soy sauce
• 1/4 cup finely chopped green onions
• 2 tablespoons cooking oil vegetable oil or canola oil
• 1 1/2 tablespoons garlic minced (or 4 large cloves garlic, minced)
• 1 tablespoon white vinegar (apple cider or rice wine vinegar -- OPTIONAL)
• 1 teaspoon sesame oil OPTIONAL
• 3/4 teaspoon fresh minced ginger
• 2 1/2 pounds (1.2 kg) chicken thighs (skinless, boneless)
• Salt and pepper to season
• Fresh chopped parsley to garnish

Directions:

1. In a shallow bowl, combine honey, soy sauce, green onions, cooking oil, garlic, vinegar, sesame oil, and ginger. Mix well and set aside.
2. Pat chicken dry with a paper towel. Trim off any excess fat. Season with salt and pepper then transfer chicken to the bowl with the marinade. Cover and marinate chicken for at least 30 minutes if time allows (or overnight).
3. Preheat the oven to 425°F (220°C).
4. Transfer chicken along with the marinade to a cast-iron skillet or baking dish. Bake for 20-25 minutes, flipping twice while baking to ensure the chicken doesn't dry out on top.
5. Broil for 5 minutes at high heat until golden browned and slightly charred on the edges. The chicken should have an internal temp of 165°F (or 70°C).
6. Garnish with parsley and optional sesame seeds.
7. Serve chicken with pan juices over steamed rice, cauliflower rice, zucchini noodles, regular noodles, or mashed potatoes.