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#chicken thighs
daily-deliciousness · 25 days
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Hot honey chicken thighs
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Cilantro Lime Grilled Chicken Thighs
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heatherannchristie · 1 year
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I'm gonna start my own version of Glam Kitchen called Hillbilly Garage Fridge. First I gotta get a garage fridge. Then I need potatoes and milk.
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eat-love-eat · 1 year
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Roasted Lemon Pepper Chicken Thighs with Potatoes
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uncensoredcooking · 1 year
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sarahs-delights · 22 days
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One-pan honey balsamic chicken thighs with peaches
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therealcoolfooddude · 6 months
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(via Bone-in Chicken Thighs with Tangy Mustard Pan Sauce) The creamy goodness of cream cheese, the kick of Dijon, and the spinach's pop of color make this dish a showstopper. Don't forget the white wine for a touch of elegance! 
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certifiedceliac · 8 months
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Filipino Adobo Chicken (via Dinner then Dessert)
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desertmystic · 1 year
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quo-usque-tandem · 2 months
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Spice-rubbed chicken thighs
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slowlycooking · 8 months
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daily-deliciousness · 4 months
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Honey lime chicken thighs
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crispy chicken thighs with creamy mushroom sauce
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awesome-recipes101 · 11 months
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Orange Chicken
2-4 servings
This orange chicken dish has a crunchy coating on tender chicken pieces in an orange sauce.
Ingredients:
1 pound boneless, skinless chicken thighs
1 ¼ cups tempura flour
Vegetable oil for frying the chicken
Orange Sauce:
½ cup orange juice
¼ cup sugar
1 tablespoon rice vinegar (or white vinegar)
1 tablespoon soy sauce
1/8 teaspoon ginger powder
1/8 teaspoon garlic powder
Zest from ½ orange
To thicken sauce:
½ tablespoon cornstarch plus 1 tablespoon of water
Directions:
Heat the oil to 375°in a deep pot or Dutch oven or a fryer.  Use a deep-fry thermometer to make sure that the oil heats to the right temperature.
To make the sauce combine the ingredients in a saucepan except for the cornstarch and the water.  Cook the sauce for a few minutes.  In a small bowl mix the cornstarch and the water.  Add it to the sauce and cook for about 10 minutes while whisking to make sure the sauce is smooth.
Rinse the chicken and pat dry with a paper towel.  Cut the chicken into bite-size pieces.  Put them in a bowl and dust them with ½ cup of tempura flour.  Use a spoon to make sure all the pieces are coated.  Shake off the excess.
In another bowl mix the rest of the tempura flour, which should be about ¾ cups, with ¾ cups of water.  The mixture should look like pancake batter. Dip the chicken pieces in and make sure they are covered in the batter.  Fry a batch in the prepared oil until golden brown which should take about 10 minutes or less..  Use a spider spoon or tongs to remove them from the oil.  Place them on a paper towel to drain.  Put another batch in the oil.
When done frying all the chicken pieces put them in another bowl and pour the sauce over them.  Stir with a spoon to make sure all the chicken pieces are coated.  Then serve.  
Note:
A nice side dish could be rice.
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foodweate · 2 months
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@인왕별장
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uncensoredcooking · 1 year
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