Skinless chicken thighs

Log in / Sign Up

List of Forums + New Post Recipe Box Usergroups Following My Posts Bookmarks

Private Messages Advanced Search Rules New User Guide FAQ Advertise Contact Us

Forum -> Household Management -> Kosher Kitchen

1 2 Next

View latest: 24h 48h 72h

amother

Coral

Tue, Apr 05 2016, 11:53 am

Whats your best recipe for skinless chicken ?

mha3484

Tue, Apr 05 2016, 11:55 am

On or off the bone?

Amarante

Tue, Apr 05 2016, 1:07 pm

Skinless thighs work well in a braise because they stand up to cooking without drying out.

One of my favorites is a braise with barley so it is really a one pot meal with a side of green salad. And it freezes well.

Boneless thighs are nice in a saute.

If you cut in pieces and marinate in an Asian flavored, they make a delicious teriyaki style grill. You can skewer. Also you can do Chinese style as they make a go sub for pork.

amother

Coral

Tue, Apr 05 2016, 1:15 pm

mha3484 wrote:

On or off the bone?

Thank you
On the bone

thunderstorm

Tue, Apr 05 2016, 1:22 pm

amother wrote:

Whats your best recipe for skinless chicken ?

Shake n bake or something like that....I like to mix mayo, ketchup and mustard, lightly smear each piece with that mixture, dunk it into a bag filled with seasoned cornflakes crumbs put it in a disposable baking pan and bake covered for an hour and a half and uncovered another half hour.

mha3484

Tue, Apr 05 2016, 1:22 pm

http://damndelicious.net/2015/.....coli/
http://www.budgetbytes.com/201.....icks/
http://www.budgetbytes.com/201.....ighs/

thunderstorm

Tue, Apr 05 2016, 1:22 pm

Bizzydizzymommy wrote:

I wasnt clear, put the crumbs coated chicken pieces in the baking pan NOT the bag of crumbs.

jade

Tue, Apr 05 2016, 1:45 pm

Indian chicken recipes typically use skinless chicken; it is also really good in curries and stir-fries.

amother

Coral

Tue, Apr 05 2016, 3:57 pm

[quote="mha3484"]http://damndelicious.net/2015/10/27/slow-cooker-maple-dijon-chicken-and-broccoli/
http://www.budgetbytes.com/201.....icks/
http://www.budgetbytes.com/201.....quote

these look good
Have you tried them?

amother

Coral

Tue, Apr 05 2016, 3:58 pm

jade wrote:

Indian chicken recipes typically use skinless chicken; it is also really good in curries and stir-fries.

Do you have a recipe that you tried?

mha3484

Tue, Apr 05 2016, 3:59 pm

I like them all. I have more but those are just some recent things I tried If you like more exotic flavors, I make recipes that are Indian, Asian, middle eastern. My main sources for ideas are BudgetBytes and Smitten Kitchen.

amother

Coral

Tue, Apr 05 2016, 4:12 pm

Ok thank you

Amarante

Tue, Apr 05 2016, 4:30 pm

This is an excellent recipe and everyone loves it. The leftovers reheat very well. I sometimes use boneless thighs because it makes it easier to eat.

Definitely remove the skin and any big pockets of fat on the thigh before cooking.

Smothered Barley with Chicken
--------------------------------------------------------------------------------

Recipe By: Cooking Light
Serving Size: 4

Ingredients:

1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon dried mint flakes
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
6 (4-ounce) chicken thighs, skinned
1/2 teaspoon vegetable oil
Cooking spray
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 tablespoon low-sodium soy sauce
3 1/2 cups low-salt chicken broth
1 1/4 cups uncooked pearl barley
1 can (14.5-ounce) diced tomatoes, drained
6 tablespoons chopped green onions

Directions:

Combine the first 7 ingredients in a small bowl, and rub chicken with
half of spice mixture.

Heat oil in a large nonstick skillet coated with cooking spray over
medium-high heat. Add chicken; cook 1 minute on each side or until
chicken is browned. Remove the chicken from the skillet.

Recoat skillet with cooking spray; add chopped onion, bell pepper, and
soy sauce. Cook over medium-high heat 3 minutes or until vegetables are
lightly browned. Add broth, barley, tomatoes, and remaining spice
mixture, and stir well. Add chicken to skillet, nestling into vegetable
mixture. Bring to a boil; cover, reduce heat, and simmer 55 minutes or
until chicken is done. Let stand 15 minutes. Sprinkle with green
onions.

Faigy86

Tue, Apr 05 2016, 4:41 pm

Amarante wrote:

This looks very good. Would you make it in a crockpot?

Amarante

Tue, Apr 05 2016, 4:46 pm

I don't think you would save much effort because you do need to saute the ingredients before you braise so you would have to do that and then transfer to the crockpot. I wouldn't put raw ingredients in without sauteing.

I think liquid would have to be adjusted but I am not sure.

ra_mom

Tue, Apr 05 2016, 5:11 pm

Faigy86 wrote:

This looks very good. Would you make it in a crockpot?

I think it can work in the crockpot with chicken thighs that have skin intact and if you layer the raw veg on bottom, barley next, then seasoning and broth, topped with skin on thighs. The skin would need paprika for color.

jade

Tue, Apr 05 2016, 5:45 pm

Bombay-style chicken with lentils:

1.25 cups lentils
1 medium onion, chopped
1 small green chilli (I used a jalapeno), finely sliced
2 tsp ground cumin
0.5 tsp turmeric
0.5 tsp fresh minced ginger
6.3 cups water

Combine the above in a large heavy pot, bring to simmer, cook on low for about 20 mins

3 lb skinned chicken parts (I just used thighs), bone in
2.25 tsp salt

Add to pot, mix, bring to boil. Cover and simmer for about 30 mins.

Heat 2 tbsp veg oil in a small frying pan. Add 1 tsp whole cumin seeds (whole is better, but its ok to use ground); after a couple of seconds, add 0.5 tsp fresh minced ginger and 4 minced cloves garlic. Stir fry until garlic begins to brown. Add 0.25 tsp cayenne, stir once, then scrape everything from the pan into the pot with the chicken and lentils. Add 2 tbsp lemon juice, 0.5 tsp sugar, 0.25 tsp garam masala (Indian spice mix); stir and cook for another 5 minutes.

This is from Madhur Jaffrey's cookbook; I find her recipes are easy to follow and turn out well.

ETA: this serves 6-8

Last edited by jade on Tue, Apr 05 2016, 5:50 pm; edited 1 time in total

Amarante

Tue, Apr 05 2016, 5:48 pm

ra_mom wrote:

This would be a significantly different dish since sauteing adds to the flavors and cooking with the skin would make the dish much greaser and unhealthy. Even if skimmed the barley would have absorbed a lot of fat from the chicken skin.

Thighs are very fatty and there is no point in cooking with skin in a crockpot.

TeachersNotebook

Wed, Apr 06 2016, 12:36 am

Just made this for dinner tonight:

One Pan Chicken and Rice

Ingredients:
1 cup uncooked brown rice
2 cups water
1 or 2 packages of chicken thighs, skin removed
garlic powder
onion powder
lawrys
cumin
a few teaspoons of mayo

Directions:
Put rice in the bottom of a pan (You can also use white rice or whatever type you like). You can add anything you want to it- sauteed onions, mushrooms, chick peas, broccoli, whatever- or leave it plain. Sprinkle liberally with spices (again, you can use whatever spices you generally like) and put a few pats of mayo around the pan.

Place chicken on top of rice. Pour in the two cups of water. Sprinkle the chicken liberally with all spices, and smear on a little mayo.

Bake at 350F covered for around 1.5 hours, uncovered for around 1/2 hour.

Amarante

Wed, Apr 06 2016, 11:37 am

Here are some crockpot recipes for skinless chicken thighs.

Moroccan Chicken (crockpot)
--------------------------------------------------------------------------------

Recipe By:
Serving Size: 6

Summary:

"This was published in a women's magazine over 10 years ago and has been one of my stand-by favorites of all time! Served over couscous completes this delicious meal. *I have best success using low heat, all day cooking with this."

Ingredients:

1 1/2 lbs. eggplants ( peeled, cut into 1-inch cubes)
1 yellow pepper, diced
3/4 lbs. Roma tomatoes ( cut into 1/2-inch chunks)
1/3 cup raisins
1/3 cup red onions
8 sun-dried tomatoes packed in oil, cut into strips
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
3 large garlic cloves, crushed
1 teaspoon turmeric
2 teaspoons salt
1/4 teaspoon hot red pepper flakes
8 chicken thighs, skin and visible fat removed
1 (15 ounce) cans chickpeas, rinsed and drained
2 tablespoons smooth peanut butter

Directions:

n 5 or 6-qt slow cooker, combine eggplant, tomatoes, bell pepper, raisins, onion, sun-dried tomatoes, tomato paste, vinegar, garlic, turmeric, 1 tsp of the salt and the pepper flakes.

Toss with large spoon to blend.

Place chicken thighs on top, boneside up.

Cover; cook on low for 7-8 hours or high for 2 1/2 - 3 hours, until chicken and vegetables are tender. Remove chicken from cooker and debone, return to cooker.

Stir in chickpeas, peanut butter and remaining salt. Reheat to simmer. Serve over couscous.

Nutritional Information:

Amount Per Serving% Daily ValueCalories 475.2 Calories from Fat 21344%Amount Per Serving% Daily ValueTotal Fat 23.6g36%Saturated Fat 6.1g30%Cholesterol 105.2mg35%Sugars 11.2 gSodium 1168.4mg48%Total Carbohydrate 38.6g12%Dietary Fiber 9.2g37%Sugars 11.2 g45%Protein 29.4g58%

Page 1 of 2

1 2 Next