I love experimenting with chicken thighs recipes and today I’m sharing a mix of flavors including smoky chipotle maple chicken thighs, miso-saffron infused, pomegranate pistachio glazed, yuzu honey mustard and tangy tamarind balsamic. I also enjoys Jamaican allspice ginger, rosemary lemon garlic, mango curry braised and many more unique tastes.
The 20 Best chicken thighs recipes
1. Smoky Chipotle Maple Chicken Thighs
I made smoky chipotle maple chicken thighs with bone-in chicken, chipotle peppers, maple syrup, garlic, olive oil and black pepper its smoky heat and sweetness makes it a quick satisfying dish.
Ingredients
- 6 bone-in chicken thighs, skin on
- 2 chipotle peppers in adobo sauce, chopped
- 3 tablespoons pure maple syrup
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
1. Preheat your oven to 425°F. In a bowl, mix the chopped chipotle peppers, maple syrup, minced garlic, olive oil, salt, and pepper.
2. Pat the chicken thighs dry and then rub the marinade all over them, making sure to get some under the skin too.
3. Place the chicken thighs, skin side up, in a baking pan and roast for about 30 to 35 minutes or until the internal temperature reads 165°F.
4. Let the chicken rest for 5 minutes before serving so the juices settle in, dont overthink it and enjoy!
2. Miso-Saffron Infused Chicken Thighs
I whipped up Miso-Saffron Infused Chicken Thighs using 4 bone-in thighs tossed in 2 tbsp white miso paste, saffron soaked in water, olive oil, minced garlic, lemon juice, salt and pepper. Its simple and satisfying.
Ingredients
- 4 bone-in chicken thighs
- 2 tbsp white miso paste
- A pinch of saffron threads soaked in 2 tbsp warm water
- 2 tbsp olive oil
- 4 garlic cloves minced
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
1. Preheat the oven to 400°F. In a bowl, mix the miso paste, soaked saffron, olive oil, minced garlic, lemon juice, salt and pepper.
2. Rub the mixture all over the chicken thighs and let them sit for at least 20 minutes to soak up all the flavors.
3. Place the thighs on a baking tray and bake for about 25 to 30 minutes, turning them over halfway through.
4. Let the chicken rest for a few minutes before serving so its juices settle and its extra tasty.
3. Pomegranate Pistachio Glazed Chicken Thighs
I recently made these Pomegranate Pistachio Glazed Chicken Thighs with chicken thighs, pomegranate molasses, garlic, honey, lemon juice and chopped pistachios. Its a simple dish with a sticky glaze thats easy to create.
Ingredients
- 6 Chicken Thighs, skin-on
- 3 tbsp Pomegranate Molasses
- 1/4 cup Chopped Pistachios
- 2 tbsp Olive Oil
- 3 Garlic Cloves, minced
- 1 tbsp Honey
- 1 tbsp Fresh Lemon Juice
Instructions
1. Preheat your oven to 400°F and season the chicken thighs with salt and pepper. Dont worry if its not perfect.
2. Heat olive oil in a large pan over medium-high heat and sear the chicken until its nicely browned on both sides.
3. In a bowl, mix the pomegranate molasses, honey, garlic and lemon juice. Make sure you stir it well cause this is the magic flavour.
4. Brush the glaze all over the chicken and sprinkle with chopped pistachios then transfer the pan to the oven. Bake for about 25 minutes until the chicken is cooked and the glaze is sticky. Enjoy it while its hot!
4. Yuzu Honey Mustard Chicken Thighs
I enjoy makin these yuzu honey mustard chicken thighs. I toss chicken thighs in yuzu juice, honey, Dijon mustard, olive oil, salt and pepper then bake them for a quick meal.
Ingredients
- 6 chicken thighs (bone-in or boneless, your call)
- 2 tablespoons yuzu juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
1. Preheat your oven to 400°F and get your pan ready.
2. In a bowl, mix the yuzu juice, honey, Dijon mustard, olive oil, salt, and pepper until well combined.
3. Toss the chicken thighs in the marinade, making sure every piece is covered, then let it sit for at least 30 minutes.
4. Place the thighs in your oven-safe pan with the skin side down if possible, and bake for about 25 minutes or until they are all cooked through and a bit golden. Enjoy!
5. Tangy Tamarind Balsamic Chicken Thighs
I discovered a tangy tamarind balsamic chicken thighs recipe using bone-in, skin-on chicken, tamarind paste, balsamic vinegar, honey and garlic its a messy process but the flavors pop with a crispy outside and tender inside.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons tamarind paste
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 3 minced garlic cloves
- Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F. In a bowl, combine tamarind paste, balsamic vinegar, honey, garlic, salt, and pepper to make the marinade.
2. Rub the marinade all over the chicken thighs, and let them sit for at least 30 minutes to absorb all the flavors.
3. Place the thighs in a baking dish and roast them in the oven for 35 to 40 minutes until they are cooked through and the skin gets crispy.
4. If you want a little extra char, pop them under the broiler for 2 minutes; just keep a close eye coz they can burn quickly.
6. Jamaican Allspice Ginger Chicken Thighs
I enjoy making Jamaican Allspice Ginger Chicken Thighs with 4 bone in, skin on chicken thighs marinated in Jamaican allspice, freshly grated ginger, minced garlic, lime juice, olive oil, salt and pepper. Its a simple dish.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 tsp Jamaican allspice
- 1 tbsp freshly grated ginger
- 3 garlic cloves, minced
- Juice of 1 lime
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
1. In a bowl, mix the allspice, ginger, garlic, lime juice, olive oil, salt and pepper. Make sure to coat the chicken thighs well then let it marinate for atleast an hour in the fridge.
2. Preheat your oven to 400°F and arrange the chicken thighs in a baking dish.
3. Bake for about 35 to 40 minutes until the chicken is cooked through and the skin is crispy.
4. Remove from the oven, let it rest a bit, then serve with your fav side dish. Enjoy!
7. Rosemary Lemon Garlic Chicken Thighs
I made Rosemary Lemon Garlic Chicken Thighs using bone-in, skin-on thighs, fresh rosemary, lemon juice, minced garlic, olive oil, salt and pepper. Its crispy outside and juicy inside and super easy too.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tbsp fresh rosemary, chopped
- Juice of 1 lemon
- 3 garlic cloves, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F.
2. In a bowl, mix the lemon juice, garlic, rosemary, olive oil, salt and pepper.
3. Rub the mixture all over the chicken thighs and let them marinade for 15 minutes if you have time.
4. Place the thighs on a greased baking pan and bake for 35-40 minutes until the skin is crispy and the chicken is fully cooked.
8. Mango Curry Braised Chicken Thighs
I love cook Mango Curry Braised Chicken Thighs. Seared chicken thighs simmer in mango puree, coconut milk, curry powder, garlic and ginger.
The dish comes out tender, full of spice and super simple to make.
Ingredients
- 6 chicken thighs, skin on
- 1 cup mango puree (or chunks)
- 2 tbsp curry powder
- 1 can coconut milk
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- Salt and pepper to taste
Instructions
1. First, season your chicken thighs well with salt, pepper, garlic and ginger then sear them in a pan till they’re browned on both sides.
2. Add in the mango puree, curry powder and coconut milk, then bring everything to a simmer and let it cook on low for about 30 minutes until the chicken is tender.
3. Taste it and adjust seasonings if needed, then serve warm with rice or your fav bread.
9. Persian Saffron Citrus Chicken Thighs
I whipped up Persian Saffron Citrus Chicken Thighs with 6 bone-in, skin-on chicken thighs, saffron threads in warm water, lemon and orange juice, 3 minced garlic cloves, olive oil, salt and pepper for extra flair.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1/2 teaspoon saffron threads steeped in 2 tablespoons warm water
- Juice of 1 large orange and 1 lemon
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
1. In a bowl, mix the saffron water, citrus juices, olive oil, garlic, salt and pepper then toss the chicken thighs in this marinade. Let it sit in the fridge for at least 1 hour so the flavors get in.
2. Preheat your oven or grill to 400°F and arrange the chicken on a baking sheet or grill rack, making sure not to overcrowd them.
3. Cook the chicken for about 35-40 minutes until the internal temp reaches 165°F. If you want extra crispy skin, broil for the last 5 minutes.
4. Let it rest for a few minutes before serving, then enjoy your meal!
10. Vietnamese Lemongrass Chili Chicken Thighs
I prepared Vietnamese Lemongrass Chili Chicken Thighs using 6 boneless thighs, 2 minced lemongrass stalks, 2 red chilies, 3 garlic cloves, fish sauce, soy sauce and brown sugar. The dish delivers a spicy citrus punch.
Ingredients
- 6 chicken thighs, boneless and skinless
- 2 stalks lemongrass, finely minced
- 2 red chilies, thinly sliced (remove seeds for less heat)
- 3 garlic cloves, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
Instructions
1. In a bowl, mix the minced lemongrass, chilies, garlic, fish sauce, soy sauce and brown sugar. Make sure you stir it well so all the flavours blend together.
2. Toss the chicken thighs into the marinade and let them sit for at least 30 minutes. If you can, marinate for up to 2 hrs coz thats when it picks up the best flavors.
3. Heat a grill pan or skillet on medium high heat and cook the chicken for about 5-6 minutes on each side till its nicely charred and fully cooked in the middle.
4. Let the chicken rest for a minute or two then serve it with rice or salad. Enjoy your meal even if it doesnt look perfect!
11. Moroccan Preserved Lemon Chicken Thighs
Im making Moroccan Preserved Lemon Chicken Thighs with 6 chicken thighs marinated in olive oil, garlic, cumin, smoked paprika and roughly chopped preserved lemon, then baked and topped off with cilantro. Its a simple quick dish.
Ingredients
- 6 chicken thighs, skin on
- 1 preserved lemon, rinsed and roughly chopped
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Fresh cilantro, chopped
Instructions
1. Preheat your oven to 375°F and season the chicken with salt and pepper.
2. In a bowl, mix the olive oil, garlic, cumin, and paprika with the preserved lemon. Toss the chicken in the marinade and let it sit for about 20-30 mins.
3. Put the chicken in a baking dish and pour the rest of the marinade over them then bake for 35-40 mins until its cooked through.
4. Sprinkle chopped cilantro on top and serve hot with your favorite side.
12. Thai Basil Coconut Chicken Thighs
I recently made these Thai Basil Coconut Chicken Thighs with 6 chicken thighs, 1 can coconut milk, Thai basil, garlic, ginger, red chili, and fish sauce. Its simple, hearty, and cooks in under 20 minutes.
Ingredients
- 6 chicken thighs (bone-in or boneless)
- 1 can coconut milk
- 1 cup Thai basil leaves
- 3 garlic cloves, minced
- 1 inch piece fresh ginger, grated
- 1 red chili, thinly sliced
- 2 tablespoons fish sauce (plus extra salt to taste)
Instructions
1. Season the chicken thighs lightly with salt and fish sauce. Heat a pan over medium high heat and cook the chicken until its golden on both sides.
2. Remove the chicken briefly and in the same pan, add garlic, ginger and red chili. Fry for about a minute until it smells great but dont let it burn.
3. Return the chicken to the pan and pour in the coconut milk. Bring it to a simmer and let it cook for 15-20 minutes until the chicken is tender and fully cooked.
4. Stir in the Thai basil leaves, let the flavors meld for a couple of minutes then serve hot.
13. Spiced Cumin Orange Chicken Thighs
I marinate chicken thighs in fresh orange juice, orange zest, cumin, garlic, olive oil, salt and pepper then bake ’em until they’re tender. Its a simple recipe that packs a bright citrus kick to dinner.
Ingredients
- 6 chicken thighs
- 1/4 cup fresh orange juice
- Zest of one orange
- 2 tablespoons ground cumin
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
1. In a bowl, mix the orange juice, orange zest, cumin, garlic, olive oil, salt and pepper then add the chicken thighs and marinate for at least 30 minutes.
2. Preheat your oven to 400°F and lightly sear the chicken in a skillet over medium heat to get a nice brown crust.
3. Transfer the chicken with any remaining marinade to a baking dish and bake for 20 to 25 minutes until its fully cooked.
4. Remove from the oven and let it rest for a few minutes before serving enjoy your meal!
14. Herbed Yogurt Marinated Chicken Thighs
Recently i tried herbed yogurt marinated chicken thighs that use bone in, skin on chicken with plain yogurt, minced garlic, lemon juice, olive oil and mixed herbs. Its easy to prep and full of flavor.
Ingredients
- 6 chicken thighs, bone-in and skin-on
- 1 cup plain yogurt
- 2 garlic cloves, minced
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 tbsp mixed fresh herbs (like rosemary, thyme, and parsley)
- Salt and pepper to taste
Instructions
1. Mix the yogurt, lemon juice, minced garlic, olive oil, and herbs together in a bowl along with salt and pepper. Add the chicken thighs and make sure they are well coated. Let it marinate in the fridge for at least 2 hours.
2. Preheat your oven to 400°F. Arrange the chicken thighs in a baking dish with the skin side up so they can brown nice and crisp.
3. Bake the chicken for about 35-40 minutes, or until the internal temperature hits 165°F.
4. If you want extra crispy skin, turn on the broiler for 2-3 minutes at the end but watch them closely so they don’t burn. Enjoy your tasty herbed yogurt marinated chicken!
15. Pineapple Rum Glazed Chicken Thighs
I tried makin Pineapple Rum Glazed Chicken Thighs using pineapple juice, dark rum, soy sauce, brown sugar, garlic and ginger. The recipe’s basic and marinade gives a tropical kick that makes the chicken juicy.
Ingredients
- Chicken Thighs (6 pieces)
- Pineapple Juice (1 cup)
- Dark Rum (2 tablespoons)
- Soy Sauce (1/4 cup)
- Brown Sugar (2 tablespoons)
- Minced Garlic (3 cloves)
- Fresh Ginger (1 teaspoon grated)
Instructions
1. In a bowl, mix the pineapple juice, dark rum, soy sauce, brown sugar, garlic, and ginger till the sugar kinda dissolves.
2. Put your chicken thighs into the mixture and let them marinate for at least 2 hours, but overnight is even better if you got the time.
3. Preheat your oven to 400°F and place the thighs in a baking dish; pour some of the marinade over them.
4. Bake for 35 to 40 minutes then during the last 10 minutes, baste the chicken with extra glaze for a richer flavour. Enjoy!
16. Sweet & Smoky Korean BBQ Chicken Thighs
I make Sweet & Smoky Korean BBQ Chicken Thighs with 8 bone-in chicken thighs marinated in low-sodium soy sauce, brown sugar, Korean gochujang, sesame oil, garlic and ginger. They comes out smoky and charred.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1/3 cup low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp Korean gochujang
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp freshly grated ginger
Instructions
1. In a bowl, mix the soy sauce, brown sugar, gochujang, sesame oil, garlic and ginger.
2. Put the chicken thighs in the bowl and marinate for at least 30 minutes, though 2 hours is even better if you got the time.
3. Preheat your grill or oven to 400°F and cook the chicken thighs for about 25 to 30 minutes until they are charred nicely and cooked through.
4. Let them rest for a few minutes before serving so the juices stay inside. Enjoy your sweet and smoky korean bbq chicken thighs!
17. Mediterranean Sun-Dried Tomato Chicken Thighs
I love making Mediterranean Sun-Dried Tomato Chicken Thighs. It features chicken thighs with sun-dried tomatoes, kalamata olives, garlic, lemon juice, olive oil, oregano, salt and pepper.
Its a simple dish thats ideal for dinner.
Ingredients
- Chicken thighs (4 to 6 pieces)
- Sun-dried tomatoes, chopped (1/2 cup)
- Kalamata olives, pitted and sliced (1/2 cup)
- Garlic cloves, minced (3 cloves)
- Fresh lemon juice (2 tbsp)
- Olive oil (2 tbsp)
- Dried oregano (1 tsp) and salt & pepper to taste
Instructions
1. Preheat your oven to 400°F and season the chicken thighs good with salt and pepper.
2. In a bowl, mix olive oil, lemon juice, garlic, and oregano then stir in the sun-dried tomatoes and olives.
3. Arrange the chicken thighs in a baking dish, pour the mixture over them, and roast for about 35-40 minutes until they’re nicely done.
4. Let it rest a few mins before serving so the juices settle; enjoy your meal!
18. Garlic Parmesan Crusted Chicken Thighs
I’m tryin out this Garlic Parmesan Crusted Chicken Thighs recipe. I used bone-in chicken thighs, minced garlic, grated Parmesan, bread crumbs and olive oil.
It’s seasoned with salt and pepper and comes out real crispy.
Ingredients
- Chicken thighs (bone-in, skin on)
- 2 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup bread crumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F. Pat the chicken dry and season pretty good with salt and pepper.
2. In a bowl, mix the minced garlic, grated Parmesan, bread crumbs and olive oil till it’s all combined.
3. Coat the chicken thighs with the mix and place them on a baking sheet with the skin side up.
4. Bake for 35 to 40 minutes until the chicken is cooked through and the crust comes out crispy. Enjoy your meal!
19. Chili Lime Cilantro Chicken Thighs
I made this Chili Lime Cilantro Chicken Thighs dish with chicken marinated in lime juice, olive oil, chili powder, garlic and cilantro. It turned out pretty awesome and its super easy to whip up.
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- Juice of 2 limes
- 2 tbsp olive oil
- 1 tbsp chili powder
- 3 garlic cloves, minced
- 1/2 cup chopped cilantro
- Salt and pepper to taste
Instructions
1. In a large bowl mix the chicken thighs with the lime juice, olive oil, chili powder, minced garlic, chopped cilantro, salt and pepper. Make sure its all well mixed and let it marinate for at least 30 minutes.
2. Preheat your grill or a skillet on medium high heat, then cook the marinated chicken for about 6-8 minutes on each side til its nicely charred and fully cooked.
3. Remove the chicken from heat and let it rest a few minutes, then serve with extra cilantro and lime wedges if you want, enjoy!
20. Curry Coconut Lemongrass Chicken Thighs
I love cookin this Curry Coconut Lemongrass Chicken Thighs dish because the red curry paste, coconut milk and lemongrass combine with the chicken to create a bold and quick meal that warms you up.
Ingredients
- 6 boneless chicken thighs
- 1 can coconut milk (14 oz)
- 2 stalks lemongrass, thinly sliced
- 2 tbsp red curry paste
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp fish sauce
Instructions
1. In a bowl, toss the chicken thighs with the red curry paste, garlic, ginger, lemongrass and fish sauce then let it marinate for at least 15 minutes.
2. Heat a large pan over medium heat, then add the coconut milk and the marinated chicken. Cook the chicken for about 6 to 7 minutes on each side until its nicely browned.
3. Reduce the heat to low and let the curry simmer for 15 minutes so the flavors can mix well and the chicken gets tender.
4. Taste the sauce and if needed, add a little extra fish sauce or salt, then serve hot with rice or your favorite side.
