The expansive universe of chicken thigh recipes fills me with joy. I am over the moon to present a handful of my favorites here today.

There’s the sweet and savory Baked Honey Garlic Chicken Thighs. Then there’s the caffeine-fueled, spicy Baked Thai Basil Chicken Thighs.

These two recipes, and a few other I’ll share, barely scratch the surface of the delicious chicken thigh flavor you can find in the world.

The 12 Best chicken thigh recipes

1. Baked Honey Garlic Chicken Thighs

Baked Honey Garlic Chicken Thighs
the dish features the succulent chicken thighs that are marinated in a blend of honey, soy sauce, and minced garlic. Enhanced by smoked paprika, the oven-baked dish achieves crispy and caramelized perfection.

Ingredients

4-6 chicken thighs, bone-in, skin-on
1/4 cup honey
3 tablespoons soy sauce
4 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon smoked paprika

Instructions

1. Set your oven to 400°F (200°C) to preheat.

2. In a small bowl, mix the honey, soy sauce, chopped garlic, olive oil, smoked paprika, salt, and pepper.

3. Put the chicken thighs in a baking dish. Pour the honey garlic mixture over the chicken thighs. Turn the chicken thighs to coat them evenly in the honey garlic mixture.

4. In the preheated oven, bake for 35-40 minutes, until the chicken is cooked through and the skin is caramelized and crispy. Halfway through cooking, baste the chicken with the sauce.

2. Grilled Lemon Herb Chicken Thighs

Grilled Lemon Herb Chicken Thighs
includes juicy bone-in, skin-on thighs marinated in a blend of olive oil, lemon juice, garlic, oregano, and thyme. They are and offer an aromatic and zesty delight.

They are seasoned to perfection become the senates top layer and part of our super-classic.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. In a big bowl, whisk together the olive oil, the lemon juice, the garlic, the oregano, the thyme, the salt, and the pepper.

2. Incorporate chicken thighs into the marinade, making sure they are generously slathered. Seal it up and set it in the fridge for a minimum of 1 hour (though 4-6 hours is even better) to maximize flavor potential.

3. Set your grill to medium-high heat. Chicken thighs take about 6-7 minutes per side on the grill to get to a safe temperature of 165°F (75°C). If they don’t seem to be cooking quickly enough, you can always switch to direct heat over the flames.

4. Take off the grill, allow to stand for 5 minutes, and serve.

3. Slow Cooker Chicken Thighs

A Simple Dish Featuring Chicken Thighs
Slow Cooker Chicken Thighs is a straightforward recipe that calls for bone-in, skinless chicken thighs. The chicken simmers in a savory broth made from chicken stock, soy sauce, honey, garlic, and ginger.

Serves 6

Ingredients

6 to 8 bone-in, skinless chicken thighs
1 cup chicken broth
1/4 cup soy sauce
2 tablespoons honey
4 cloves garlic, minced
1 teaspoon ground ginger
Salt and pepper to taste

Instructions

1. In the slow cooker, place the chicken thighs and season with salt and pepper.

2. In a small bowl, combine chicken broth, soy sauce, honey, minced garlic, and ground ginger. Whisk together until well blended.

3. Pour the slow cooker sauce over the chicken. …DON’T PANIC! …Slow cooker chicken thighs are Tuned In And Ready to Roll!

4. Put the lid on and cook on low for 5 to 6 hours or until the chicken is tender and cooked through. Take the chicken thighs out of the pot, and serve.

4. Creamy Garlic Mushroom Chicken Thighs

Creamy Garlic Mushroom Chicken Thighs
consists of chicken thighs that are still on the bone and have the skin left on. These are seared in olive oil and combined with mushrooms, which are anything but mild and delicate since they are heavily seasoned with garlic and a truly creamy combination of heavy cream and chicken broth.

Salt and pepper bring it all together.

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• Salt and pepper, to taste

Instructions

1. Sprinkle salt and pepper on the chicken thighs to taste. In a large skillet, pour enough olive oil to coat the pan and heat over medium-high heat. When the oil is hot, add the chicken thighs, skin-side down, to the pan. Sear the thighs until golden brown, about 5-7 minutes. Turn the thighs over and sear the other side for the same amount of time. After searing both sides, remove the thighs from the pan and set aside.

2. In the same skillet, add the sliced mushrooms and cook until they are browned, about 5 minutes. Add the minced garlic, and sauté for 1-2 minutes until it is fragrant.

3. Add the chicken stock, using a stiff rubber spatula to scrape up any browned bits on the bottom of the pan. Stir in the cream and eliminate any lumps. The sauce is going to be thick, and that’s a good thing, so don’t worry. You’re not looking for a brothy dish. Return the thighs to the pan, skin-side up, and let the whole thing simmer gently for another 20 to 25 minutes. Adjust the seasoning before serving.

5. Teriyaki Chicken Thighs

Chicken thighs marinated in soy sauce, mirin, sugar, sake, garlic, and ginger make up a dish called Teriyaki Chicken Thighs. This offers a flavorful and almost effortless Japanese-inspired meal.

Ingredients

Skinless, boneless chicken thighs (about

1.5 pounds)
1/4 cup soy sauce
1/4 cup mirin
2 tablespoons sugar
2 tablespoons sake
1 clove garlic, minced
1 teaspoon grated ginger

Instructions

1. Combine the soy sauce, mirin, sugar, sake, garlic, and ginger in a bowl. These ingredients create the teriyaki marinade.

2. Put the chicken thighs in a shallow dish or a resealable plastic bag and pour the marinade over them. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor.

3. Heat a grill or skillet to medium temperature. Take the chicken from the marinade (set aside the marinade) and place it onto the grill or skillet. Cook the chicken for about 6-8 minutes on each side. Ensure that the chicken is fully cooked. Serve.

4. When the chicken is in the process of cooking, take the reserved marinade and pour it into a small saucepan. Bring it to a boil. Turn the heat down and let it simmer until it reduces slightly and thickens a bit. Teriyaki chicken is great served up drizzled with this sauce.

6. Spicy Thai Basil Chicken Thighs

Savory Boneless Chicken Thighs with Thai Basil features skinless, boneless chicken thighs cooked alongside:
– fresh Thai basil leaves
– minced garlic
– Thai bird’s eye chilies

The dish is seasoned with soy sauce, fish sauce, and a bit of sugar, which makes it not only savory but also deliciously sweet—and dangerously addictive. 

Ingredients

Chicken thighs, boneless and skinless
Fresh Thai basil leaves
Garlic, minced
Thai bird’s eye chilies, sliced
Soy sauce
Fish sauce
Vegetable oil

Instructions

1. In a large pan, heat some vegetable oil over medium-high heat. Stir in minced garlic and sliced Thai bird’s eye chilies. Sauté until fragrant.

2. Place the chicken thighs in the pan and cook until they’re browned and cooked through.

3. Whisk together soy sauce and fish sauce. Mix well to ensure the chicken is completely and thoroughly coated.

4. Incorporate the fresh Thai basil leaves; stir-fry for one more minute or until the basil is wilted. Serve hot.

7. Honey Mustard Chicken Thighs

Chicken Thighs with Honey Mustard are tender, juicy, and full of flavor. You start with bone-in, skin-on chicken thighs.

After searing them in olive oil, you coat the chicken in Dijon mustard mixed with honey and apple cider vinegar. Then, you sprinkle in a nice amount of garlic and season with salt and pepper.

The result is creamy, zesty, and sweet all at the same time.

Ingredients

6 to 8 chicken thighs, bone-in and skin-on
1/3 cup Dijon mustard
1/4 cup honey
2 tablespoons olive oil
1 tablespoon apple cider vinegar
3 cloves garlic, minced
Salt and pepper to taste

Instructions

1. Set the oven to 400°F (200°C).

2. In a small bowl, combine Dijon mustard, honey, olive oil, apple cider vinegar, minced garlic, salt, and pepper. Whisk together these ingredients to form a honey mustard sauce.

3. Arrange the chicken thighs in a baking dish, then cover them with the honey mustard sauce. Ensure that each thigh is well-coated with this sumptuous sauce!

4. Cook in the preheated oven for 35 to 40 minutes, or until the chicken is done and the skin is a bubbly, golden brown and crispy. Serve hot.

8. Korean Gochujang Chicken Thighs

Chicken Thighs with Gochujang from Korea takes juicy chicken and gives it a spicy-sweet marinade—a delicious meld of gochujang, soy sauce, sesame oil, honey, and garlic—that makes for a brilliant and satisfying meal. It is so dense with flavor and so interesting in taste and texture that if you were served it at a restaurant, you would for sure think it was one of the more chef-y items on the menu.

Ingredients

6 boneless, skinless chicken thighs
3 tablespoons gochujang (Korean red pepper paste)
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons honey
3 cloves garlic, minced

Instructions

1. Combine the gochujang, soy sauce, sesame oil, honey, and minced garlic in a bowl to make the marinade.

2. Put the chicken thighs in a large resealable plastic bag or a shallow dish, and pour the marinade on top. Ensure that the marinade is all over the chicken. Then let the chicken sit in the marinade in the refrigerator for at least 30 minutes, or up to 4 hours, if you want a more pronounced flavor.

3. Get your grill or pan nice and hot over a medium flame. Place the marinated chicken thighs in the pan or on the grill and resist the urge to flip them around. Let them cook for about 6-7 minutes (there’s an alarm that goes off in my head after 7 minutes) on one side; you could sprinkle more salt on that side right before flipping and cooking them for about the same amount of time on the other side.

4. Serve steaming along with the choice of sides or rice.

9. Balsamic Glazed Chicken Thighs

Balsamic Glazed Chicken Thighs is a flavorful dish featuring chicken thighs with bones and skin that are seared and roasted to perfection with a tangy blend of balsamic vinegar, honey, and garlic, all cooked in olive oil.

Ingredients
6 bone-in, skin-on chicken thighs
1/2 cup balsamic vinegar
2 tablespoons honey
2 tablespoons olive oil
3 cloves garlic, minced
Salt and black pepper to taste

Instructions

1. Set the temperature of your oven to 400°F (200°C) in order to heat it ahead of time.

2. In a small bowl, whisk together balsamic vinegar, honey, minced garlic, salt, and pepper.

3. In a large ovenproof skillet, heat olive oil over medium heat. When hot, add the chicken thighs, skin side down. Sear until golden brown, about 5 minutes. Flip the thighs so they are skin side up, then transfer the skillet to the oven.

4. Place the chicken in the skillet and pour the balsamic mixture over it. Then, move the skillet to the oven and roast the chicken for 20-25 minutes, until it’s cooked through and glazed with balsamic sauce. Serve warm.

10. Chipotle Lime Chicken Thighs

Zesty and spicy Chipotle Lime Chicken Thighs feature bone-in, skin-on chicken that is marinated in a flavorful mix of chipotle peppers, fresh lime juice, olive oil, garlic, and cumin. These herbs and spices lend a bold taste to a meal that is far too easy to prepare.

The hard part is waiting while the chicken marinates for an hour in what can only be described as liquid gold.

Ingredients

• 6 chicken thighs, bone-in, skin-on
• 2 tablespoons chipotle peppers in adobo sauce, minced
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. In a big bowl, mix together the chipotle peppers, lime juice, olive oil, garlic, cumin, salt, and pepper. Blend well to create the marinade.

2. Place the chicken thighs in the bowl and add the marinade. Make sure the marinade is coating the chicken thighs well.

1. Cover the bowl.

2. Put in the refrigerator to marinate.

3. Minimum time: 30 minutes.

4. Maximum time: 4 hours.

3. Warm your grill or a big skillet to medium-high heat. Place the chicken thighs on the grill and cook for approximately 5-7 minutes on one side, then flip them and cook for another 5-7 minutes on the other side. For maximum char, preheat the grill first.

4. Take off the heat and allow to rest for a few moments prior to serving. Relish your Chipotle Lime Chicken Thighs alongside any number of side dishes.

11. Pineapple Sriracha Chicken Thighs

Chicken thighs are marinated in a mixture of pineapple juice, Sriracha sauce, soy sauce, honey, and garlic. They are then grilled and basted with the marinade that reduces to a delicious sauce while the chicken cooks.

The sweet and spicy pineapple and Sriracha sauce blend makes this chicken dish outstanding!

Ingredients

• 6 chicken thighs, skin-on and bone-in
• 1 cup pineapple juice
• 3 tablespoons Sriracha sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 3 cloves garlic, minced
• 1 tablespoon olive oil

Instructions

1. In a large bowl, combine the pineapple juice, Sriracha sauce, soy sauce, honey, and minced garlic, and whisk them together to form a marinade.

2. Introduce the marinated chicken thighs to the mixture, making sure they are fully enshrouded by the marinade. Cap the container and place it in the cold storage of the refrigerator for a minimum of 2 hours, but more effectively overnight, to allow for maximum flavor penetration.

3. Set your oven to 400°F (200°C) to warm up. Pour olive oil into a large oven-safe skillet, and heat it at medium-high until the oil is shimmering. Carefully lay the chicken thighs skin-side down into the skillet, and sear for about 5 minutes, until the skin is golden brown.

4. Turn the chicken thighs over so they are skin side up, and then place the skillet in the oven. Roast the chicken for 25 to 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C). Serve immediately.

12. Moroccan Spiced Chicken Thighs

Moroccan Spiced Chicken Thighs feature a rich blend of cumin, coriander, paprika, cinnamon, and cayenne, creating a fragrant and savory dish. Chicken thighs, bone-in and skin-on, are covered in a delicious spice rub made with olive oil and other good things.

Ingredients

6 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste

Instructions

1. Set your oven to an initial temperature of 400°F (200°C).

2. In a tiny basin, blend together the olive oil with the cumin, coriander, paprika, cinnamon, cayenne pepper, salt, and pepper to make a paste.

3. Generously apply the spice paste to the chicken thighs, making sure they are well coated.

4. Lay out the chicken thighs on a baking sheet and place it in the preheated oven. Roast for 35-40 minutes, or until the internal temperature of the meat reaches 165°F (75°C) and the skin is nice and crispy.