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Chicken Thigh Recipes

Chicken thighs are more succulent and flavorful than breasts. And they stand up to reheating without drying out, which makes them perfect.


 

Here is a chicken thigh recipe that I love to cook in my kitchen. My cousin asked me to find her the best chicken thigh recipes that are juicy and full of tasty greatness and some goodness. Also you should check out dinner ideas.












2 teaspoons garlic powder
2 teaspoons chili powder
3/4 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

1. Preheat broiler.
2. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
3. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.










3/4 cup honey
1/3 cup finely chopped shallots
1/4 cup fresh lemon juice (about 3 small lemons)
1 tablespoon grated lemon rind
2 tablespoons pomegranate molasses
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
6 garlic cloves, minced
16 chicken thighs (about 4 pounds), skinned
1 tablespoon cornstarch
1 tablespoon water
Cooking spray
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine first 9 ingredients in a large bowl; marinate in refrigerator 2 hours, stirring occasionally.
Preheat oven to 425°.
Remove chicken from bowl, reserving marinade. Combine cornstarch and water in a small bowl. Place the reserved marinade in a small saucepan; bring to a boil. Stir in cornstarch mixture, and cook for 3 minutes or until thickened, stirring frequently. Remove from heat. Place chicken on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425° for 30 minutes or until chicken is done, basting with reserved marinade every 10 minutes.












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