What are some Cheap Chicken Recipes using Thighs?

ThanksWhat are some Cheap Chicken Recipes using Thighs?
Teriyaki Chicken Thighs











1/4 cup low-sodium soy sauce


2 tablespoons brown sugar


2 tablespoons dry sherry


2 tablespoons rice vinegar


2 garlic cloves, crushed with a garlic press or minced


1 teaspoon finely grated fresh ginger


1/4 teaspoon red pepper flakes


2 pounds skinless chicken thighs


2 teaspoons sesame seeds








Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.


Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.








i know there's a dry sherry in this recipe but you can omit that. i tried this and it still taste awesome!





happy eating...What are some Cheap Chicken Recipes using Thighs?
Clean and season meat flour and brown on both sides. Drain on paper towels, in saute pan add minced garlic onions and sliced peppers with a little olive oil, saute for2 to 3 min, than add chicken back to pan pour 1 can tomato sauce and 1/2 chicken broth over chicken and simmer for 15 minutes, serve over buttered noodles
Boil them up till almost cooked through....Then dust them in flour, salt %26amp;Pepper, garlic and cajun spices IF you have them. Fry in a skillet till the skin is crispy and done.....take a can or two of Campbells cream of mushroom soup and cover them with it, put the lid on the skillet and cook till gravy is bubbling. Its very easy, very cheap...and very tasty...
This is so simple. All you need to do is pre-heat your oven to 350. Then spred a thin layer of barbeque sauce or italian salad dressing and bake them in the oven for 45 minutes. Serve it with potatoes and a vegtable.
Season with your favorite seasonings and then on a low setting cook until done in the middle then brown both sides. Add a little cream of mushroom or cream of chicken soup and serve over brown rice or white rice...(brown is healthier)
I like to just roast them, or put them under the grill.


Thighs and drums have far more flavour than breast, and I switched years ago.


They are usually 1/2 - 3/4 the cost of breast.
Try adding some rosemary and cooking in the oven.
yup...luv mus gave a good answer...not that the 1st reply wasn't good too!
Wrap them in bacon and bake!
fried
Southern Fried Chicken





Salt and pepper, for seasoning chicken


1 (2 1/2 pound) chicken, cut into pieces


Peanut oil, for frying


3 eggs


1/3 cup water


2 cups self-rising flour


1 teaspoon black pepper








Season the chicken pieces well with salt and pepper and place in the refrigerator for at least 2 hours, up to overnight.


Heat peanut oil in a cast iron skillet to 350 degrees F.





Beat eggs and water in a small bowl. In a shallow bowl, season flour with pepper. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to oil, in batches if necessary, place lid on top of skillet, and fry until brown and crisp. Remember that dark meat requires a longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.)


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Crispy Rosemary Chicken and Fries





8 chicken thighs


6 small red potatoes, quartered


1/2 cup extra-virgin olive oil, or as needed


1 tablespoon chopped fresh rosemary


1 1/2 teaspoons chopped fresh oregano


1 1/2 teaspoons garlic powder


salt and pepper to taste





Preheat the oven to 375 degrees F (190 degrees C).


Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.


Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.


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Creole Chicken II





4 pounds chicken legs


1/4 cup brown sugar


1 tablespoon olive oil


4 onions, chopped


2 cloves garlic, minced


3 green bell peppers, diced


8 ounces tomato paste


1 cup raisins


1 tablespoon curry powder


2 cups chicken stock


1 bay leaf


salt and pepper to taste


1 tablespoon chopped fresh parsley





Preheat oven to 350 degrees F (175 degrees C).


Rinse and pat dry the chicken pieces and rub them with brown sugar. In a large skillet, fry the chicken QUICKLY in hot oil (the sugar must not burn). When browned, remove to a 10x15 inch baking dish.


Saute the onions and garlic in oil until soft. Add the sweet peppers, tomato paste, raisins, curry powder, chicken stock, bay leaf, salt, black pepper and parsley. Simmer for about 5 minutes.


Pour the sauce mixture over the chicken, cover and bake in the preheated oven for 45 minutes. Remove cover and bake for another 30 minutes or until tender.


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Spanish-Style Chicken Stew





2 tablespoons olive oil


3 red onions, cut into 1-inch cubes


3 cloves garlic, coarsely chopped


1 (28 ounce) can Italian plum tomatoes


1 (15 ounce) can garbanzo beans


2 cups water


2 teaspoons paprika


1 teaspoon crushed red pepper flakes


salt and pepper to taste


2 carrots, cut into chunks


1 potato, cubed


4 chicken thighs


4 ounces Spanish chorizo sausage, casing removed, sliced 1/4-inch thick (see note)





Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent. Pour in tomatoes, garbanzo beans, and water; season with paprika, red pepper flakes, salt, and pepper. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.


Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken is tender, about 25 minutes.


Preheat oven to 400 degrees F (200 degrees C).


Remove chicken from the stew and set aside. Stir in the chorizo slices, then pour the stew into a glass baking dish. Place the chicken thighs on top, skin-side up.


Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.


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Chicken and Mushroom Bake with Rice





6 chicken thighs


1 c. water


1 can cream of mushroom or


cream of celery soup


1/2 c. rice


2 medium carrots, sliced (I sometimes omit)


celery salt, for seasoning


paprika, for seasoning


1/4 tsp. salt, as needed





Place rice in bottom of a baking dish. Pour 1/2 c. water over rice. Add 1/2 can mushroom soup. Stir to mix with rice. Place chicken thighs, salted and peppered, on top of rice mix. Sprinkle with celery salt. Add carrots. Add remaining 1/2 c. water to mushroom soup in can. Stir until well blended. Pour over chicken, carrots and rice. Sprinkle paprika on top, sometimes I add a little parsley (nice pretty effect). Cover tightly with foil. Bake at 325' for 1 hour.


You can also cook this without the rice and carrots.


It makes a nice gravy to pour over cooked rice or noodles.


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