Boneless chicken thigh: recipes and cooking tips. Stuffed chicken thighs

Recipe for cooking boneless, skinless chicken thighs in the oven

In my opinion, this is the most delicious and fastest option. I've been using it constantly for several years now. Thanks to the marinade, the meat is well soaked and becomes very juicy. And honey with soy sauce and garlic add piquancy to the dish.

Ingredients:

600 g chicken thighs;
100 ml soy sauce;
1 tbsp. honey;
3 cloves of garlic;
salt, pepper to taste.

How to cook deliciously:

Remove the skin from the thighs, trim off excess fat if necessary and place in a deep bowl.

Chop the garlic and add to the meat. Pour in soy sauce, add honey and pepper. If necessary, if the sauce is lightly salted, add more salt. Leave to marinate for at least 30 minutes, preferably overnight in the refrigerator.

Place the marinated meat in a baking dish and pour over the marinade. Preheat the oven to 180 degrees and bake for 30-35 minutes. Baste the meat with sauce from the bottom of the pan a couple of times.

Serve the finished dish hot with fresh vegetables and/or a side dish of cereals, pasta or potatoes.

According to the same recipe, when I want something fried, I cook the drumsticks in a frying pan. Honey-soy sauce gives the meat tenderness and sweetness. How to deliciously fry...

Recipe for chicken thighs with rice in the oven

Cooking time: 1:28-1:35. Calories (per 100 grams): 159-164 kcal. Number of servings: from 5 to 7. Kitchen utensils: kitchen scales and measuring cup, ceramic knife, spacious bowls of various sizes, wooden spatula with a thin edge, a paper towel, a cutting board, a colander, a frying pan, preferably with a non-stick coating, a rectangular baking dish.

Ingredients

chicken thighs	5 pieces.
crushed black pepper	to taste
long grain rice	260-280 g
hot water	580-610 ml
large onion	1 PC.
bell pepper	1 PC.
medium sized tomato	2 pcs.
salt	to taste
chicken seasoning	to taste
sunflower oil	34-40 ml

Step-by-step preparation

Wash five chicken thighs thoroughly under running water, then dry them with paper towels. If necessary, trim off excess fat and other unnecessary elements.
Place the prepared thighs in a deep bowl and sprinkle them with chicken seasoning, depending on personal taste preferences.
Using your hands, distribute the seasoning evenly over each piece of chicken and leave it like that for about half an hour.
Peel the onion and cut into small thin squares.
Place the frying pan on medium heat and pour 17-20 ml of sunflower oil into it. Pour the prepared onion into hot oil and fry until a light golden hue appears.
We clean the bell pepper from the seeds and cut out the stalk, then rinse it thoroughly with running water and cut it into medium-sized cubes.
Wash two tomatoes, remove the stem and cut into thin half rings.
We rinse 260-280 g of rice several times with cold water, then place it in a colander and allow the liquid to drain naturally.
Grease the baking dish thoroughly with 17-20 ml of sunflower oil.
Lay out the prepared rice and distribute it evenly over the entire surface of the pan.
Place fried onions on top of the rice and then make a layer of chopped tomatoes.
Sprinkle the tomatoes with chopped bell pepper.
Place soaked chicken thighs on top of the pepper.
Pour 580-610 ml of hot water into a separate bowl and add salt to it according to your taste preferences. Stir the liquid thoroughly until the salt crystals are completely dissolved.
Pour the prepared hot salted water over the laid out ingredients.
Place the product in an oven preheated to 180-190 degrees. Bake the meat with rice and vegetables for about an hour.
Place the dish on portioned plates and serve hot.

Video recipe for making baked chicken thighs with rice

The video below shows a detailed process of preparing and baking chicken thighs with rice and fresh vegetables.

https://www.youtube.com/watch?v=haSu0XJI9S8Video can't be loaded because JavaScript is disabled: Chicken thighs with rice and vegetables in the oven! Second courses! YUMMY (https://www.youtube.com/watch?v=haSu0XJI9S8)

Boneless chicken thighs in batter in a frying pan

The dish will appeal to lovers of tender fried chicken. The secret is in the unusual airy batter, which adds originality and juiciness to the meat. In comparison, the thighs turn out much softer and not dry.

For the recipe you will need:

700-800 g thigh fillet;
4 egg whites;
3 tbsp. premium flour;
2 tbsp. olive oil;

Cooking process:

Free the fillet from any remaining bones and excess fat. Lightly beat each piece to make it soft. Salt, pepper, season and leave to marinate for 20-30 minutes.

Separate the egg whites into a deep bowl. Add a pinch of salt and flour. Mix well until smooth. You can add 1/2 tsp. or a little more turmeric, this will give the dough a sunny color.

Heat olive or vegetable oil in a frying pan. Dip the pieces into the batter and place in the pan. Fry for 5 minutes on each side over medium heat. Then keep covered for another 5 minutes.

Have you tried oven-baked chicken chops? If not, be sure to try it. The dish is appropriate both on weekdays and on holidays. How to bake correctly

Flavorful boneless thighs in a steamer

This recipe can be used to cook boneless chicken thigh in a slow cooker or steamer. For three servings, take about six hundred grams of meat and two cloves of garlic. You will also need liquid smoke, salt and red pepper for cooking. In principle, you can take the quantity of products at your discretion.

Peel the garlic and cut into thin slices. Rinse the thighs and pat dry. Place them in a bowl, add salt and pepper. Stuff each piece of chicken with garlic slices. Sprinkle the meat with liquid smoke and leave to marinate for half an hour so that it is thoroughly saturated with spices. Place the chicken in a slow cooker (or steamer), cover with a lid and cook for forty to fifty minutes.

Now you know how to cook boneless chicken thighs. For stuffing, you can use a variety of fillings. For example, rice with dried fruits, mushrooms with cheese and garlic (or onions), apples with prunes and almonds, potatoes with vegetables, buckwheat porridge with chicken liver and much more. For a more pronounced taste, depending on the filling, the chicken can be coated with mayonnaise, tomato paste, mustard or honey. Choose a recipe and eat with pleasure!

I wanted to cook chicken wings in sweet chili sauce, but, unfortunately, there weren’t any in the store. There were only chicken thighs left, so I decided to marinate and cook them. Without going into details, I put the package in the basket, and when I came home I discovered that they were pitted! This was especially not part of my plans, because these shapeless pieces of chicken were just asking to be stuffed with something. I had to get out of it as I went. and this is what I got.

You will need:

boneless chicken thighs 1 kg
sweet chili sauce 2-3 tbsp.
vegetable oil 3 tbsp.
garlic 3 cloves
bell pepper 1 pc.

I marinated chicken thighs in sweet chili sauce

, which can now be bought in many supermarkets. In my opinion, this is the perfect, balanced ready-made marinade for chicken. If it exists, there is no need to invent anything. Although I still had to invent, because when I saw the shapeless pieces of chicken, I immediately realized that they would have to be stuffed with something. And since I wasn’t ready for this, I stuffed it with what was in the refrigerator. In the refrigerator there was a red bell pepper, which I cut lengthwise, and slices of Mozzarella.

How to cook boneless chicken thighs stuffed with cheese?

What could be tastier than the combination of tender meat and melted cheese? This recipe is a real gourmet find. But people watching their own weight should not get carried away with it, because its calorie content is 292 kcal.

To prepare, take:

9-10 boneless chicken thighs;
300-400 g cheese;
2 tbsp. mayonnaise;
3-4 tbsp. soy sauce;
3-4 cloves of garlic;
1 tbsp. starch;
salt, black and red ground pepper, seasonings to taste.

Cooking steps:

Place the thighs in a deep bowl. Add mayonnaise, soy sauce, starch, and finely grated garlic. Pepper to taste, add seasonings. Mix well and marinate in the refrigerator for 1 hour.

Divide the cheese into 2 equal parts. Cut the first one into bars for stuffing according to the number of thighs. Grate the second one on a coarse grater.

Wrap a block of cheese in each piece of meat. Secure the edges with toothpicks.

Line the bottom of the baking dish with parchment paper and place the meat on it, “fixing” it to the top so that the cheese does not spread. Cover the top with foil.

Preheat the oven to 200 degrees. Place the pan in it and bake for 40-45 minutes.

Remove the pan and remove the foil. Sprinkle the baked meat with grated cheese and place in the oven for another 5 minutes until melted.

Serve the stuffed thighs hot with rice and vegetables. And decorate with sprigs of greenery on top. The result will be a very festive and light dish!

How to cook stuffed chicken thighs?

Peculiarities
Recipes With prunes
With rice
With mushrooms
With cheese

Cooking options

In a frying pan

In a slow cooker

In the oven

Chicken meat is not only tasty and healthy, but also an easy product to prepare. Each part of the chicken has a different calorie content and taste. Breast fillet is drier and more dietary, wings, drumsticks and thighs are juicier, but they also contain more calories. Stuffed chicken thighs can be prepared with various fillings: mushrooms, cheese, prunes.

Peculiarities

Shoppers in the store are amazed by the variety of chicken products. Chicken meat is in extraordinary demand due to its taste and affordable price. Chicken thighs can be sold with or without bones. Fillet costs a little more, but it is also much more convenient to cook. Thighs prepared in any way are soft, juicy, and aromatic.

Before any cooking method, it is recommended to marinate the thighs. The best marinade for chicken is garlic, honey, or kefir. The latter will make the chicken meat even more tender and provide a beautifully browned crust.

If you prefer express cooking without pre-processing or preparation, you can simply rub the thighs with aromatic seasoning to taste. Among the seasonings, curry occupies a leading position. Mustard-colored powder gives meat an exquisite taste and an unforgettable aroma that whets your appetite.

The main thing is not to overdo it with seasoning.

For anyone who cares about their figure and prefers a healthy diet, chicken thighs are a very good food choice. 100 grams of the finished product without skin contains only 200 kilocalories. It is worth noting that chicken thigh meat is very healthy; it contains useful substances such as vitamins B, A, K, PP. Micronutrients are also present in thighs in the form of potassium, phosphorus, zinc and iron.

Recipes

With prunes

Prunes go well with meat. The dish immediately acquires a spicy taste. To prepare the filling with prunes, you will need high-quality dried fruits, which must be washed and soaked in advance. This will remove any excess sweetness from them and they will become softer. In addition to prunes, the filling will include finely chopped herbs and chopped meat, which you cut from the bone.

If you prefer to stuff boneless thighs straight away, you can use ham for the filling instead of meat.

All ingredients must be mixed together and spread in an even layer on the fillet. Roll the fillet and pin it with toothpicks or wrap it with thread. This dish also goes well with walnuts, so they can also be added to the filling.

With rice

The recipe for thighs with rice inside is a complete second course. It can be served either on its own or with a side dish. Rice must first be boiled until half cooked.

It is best to use steamed long-grain rice, so it sticks less, and after cooking it looks appetizing and crumbly.

Along with the rice, you can stuff the thighs with onions and carrots, previously sautéed. In this case, the dish turns out juicy, with a pleasant and delicate vegetable flavor.

With mushrooms

Chicken and mushrooms are a classic combination that appeals to many gourmets. Among the variety of mushrooms, it is best to choose small honey mushrooms or champignons. Don’t forget to boil honey mushrooms if you collected them yourself. Store-bought frozen samples are usually already boiled.

Before stuffing, you can fry the mushrooms with onions - this way the taste will be more pronounced, and the finished dish with mushrooms will be juicy.

With cheese

Cheese is one of those versatile foods that goes with many dishes. Cheese thighs are a great option for those who want to make a quick and delicious lunch.

Choose hard cheeses, such as Parmesan. It is easier to grate it.

Distribute the grated cheese on the cut thighs. The dish turns out very tasty, juicy and low in calories.

To keep the food low in calories, stewed zucchini, cut into cubes, can be served as a side dish for chicken with cheese. This dinner with zucchini will be to the liking of many, especially those who are watching their figure.

Cooking options

In a frying pan

Cooking stuffed thighs in a frying pan is considered one of the simplest. The rolls turn out juicy with a beautiful golden crust. But do not forget that the dish will be prepared using oil, so it will contain extra calories.

In a slow cooker

With the advent of multicookers, the life of many housewives has become much easier.

Chicken thighs cooked in a slow cooker will not only be tasty, but also as healthy as possible. They will fully retain their nutrients; you don’t have to use oil at all.

A multicooker is also convenient because you simply set the desired mode in its program, and it cooks for the required time.

Stewed chicken thighs with vegetables in a slow cooker

Using a multicooker greatly simplifies cooking - you don’t have to stand by the stove while the dish is stewing. And how tender and tasty it turns out, you should definitely try it! The dish can be served on its own or with a small amount of side dish.

You will need:

500 g boneless thighs;
1 onion;
3 medium apples;
1 zucchini;
100 ml water;
5 g dried basil;
5 g dried tarragon;
salt to taste.

Preparation procedure:

Remove skin and excess fat from thighs. Mix salt, basil and tarragon. Coat the meat and leave for 20 minutes.

Cut the onion, zucchini and apples into medium-sized cubes. Set the multicooker to “Frying” mode and place the onion in the bowl. Fry with the lid open for about 5 minutes, stirring constantly. Add half the apples and zucchini.

Place the prepared meat on top of the vegetable layer. Cover with remaining zucchini and apples and sprinkle with remaining spices. Fill with water, do not stir. Switch to the “Extinguishing” mode and set the timer for 30 minutes. Cook with the lid closed.

How to cook chicken thighs stuffed with rice

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This is one of the options for cooking chicken thighs stuffed with rice. Perhaps there are other options for preparing this dish on our website. You can find out about this in the block with similar recipes. This will also be useful if the topic is not covered.

The recipe for chicken thighs stuffed with rice was automatically added on September 21, 2011.
You can find it and 7555 more recipes in the main course recipes category. The cooking time is unknown. The list of ingredients is for 4 servings. This recipe belongs to Italian cuisine.

Ingredients

— boneless chicken thighs or legs 4 pcs.
- rice
- 2 swallow peppers
- 1 stalk of celery (optional)
- leek
- carrot
- paprika 2 tsp.
- dry garlic to taste
- salt pepper

How to cook

1 Boil the rice until al dente, I cooked for about 10-12 minutes. And left it under the closed lid.
2 Separate the legs or thighs from the bone, if you have not already separated them. Rub the outside and inside with salt, 1 tsp. paprika and dry garlic. And leave to marinate while we make the filling.
3 Cut the pepper and celery stalk into small cubes. It was not for nothing that I chose “swallow”; this pepper is very aromatic and gives an extraordinary taste to rice.
4 Also cut the carrots and onions into small cubes.
5 Fry all the chopped vegetables in vegetable oil until lightly browned and deliciously aroma.
6 Add rice, salt, pepper and 1 tsp to the vegetables. paprika.
7 Mix everything well, add a couple of tbsp. water and put on low heat for 5 minutes under the lid so that all the ingredients “get married”
8 Now we stuff the legs. You can do this with a spoon, but it works better with your hands. Compact it better, a lot will fit in there))
9 Place the stuffed thighs in the pan, I add 3-4 tbsp. water. I sprinkle a little more garlic and paprika on top. And put it in the oven at 220 degrees. for 30-40 minutes on the middle shelf of the oven. I use the “top-bottom” + “convention” mode, so the chicken always turns out golden brown.
10 Look how elegant she turns out. Rice is soaked in chicken juices and becomes a very tasty side dish. It’s also a huge plus that there are no bones, it’s very convenient to eat! Bon appetit!

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Boneless chicken thigh chops with tomatoes

In summer and autumn, you can experiment with different combinations of chicken and vegetables. The recipe with zucchini and tomatoes will appeal to many. The combination with Mozzarella cheese will give the taste light Italian notes. No culinary skills are required for cooking, and the result is always great!

Products for the recipe:

500 g thigh fillet;
2 zucchini;
3 medium tomatoes;
200 g mozzarella cheese;
1 bunch of greens;
salt and black pepper to taste

Cooking steps with photos:

Free the thighs from skin, remaining bones, and excess fat. Cut each into 3-4 pieces, beat lightly. Season with salt and pepper.

Cut the zucchini and tomatoes into thin slices. Grease a baking dish with vegetable oil. Place in a circle, overlapping, alternating zucchini mugs, chicken, and tomato rings.

Preheat the oven to 180 degrees and place the mold in it. Bake for 35-40 minutes. 5 minutes before the end of the process, remove the pan and sprinkle the vegetables and meat with grated cheese on top. Serve as a separate dish, sprinkled with herbs.

Chicken thighs with prunes

Another recipe with prunes and nuts.

Ingredients for four servings

4 chicken legs;
1 onion;
80-100 g prunes;
40 g walnuts;
40-60 g hard cheese;
2-3 cloves of garlic;
parsley;
2-4 tbsp. spoons of mayonnaise or sour cream;
50 g butter;
salt and pepper - to taste.

Stuffed thighs - preparation

Prepare the thighs as in the previous recipe.
Pass the garlic through a press into a shallow plate, add salt and pepper, add a little mayonnaise and stir.
Rub the skin of the thighs inside and out with this mixture and place them in the refrigerator.
Meanwhile, make the filling.
Place the prunes in a deep bowl and scald them with boiling water.
Let it steam for 10-15 minutes and drain the water. If there are seeds, remove them.
Finely chop the prunes.
Chop the walnuts or finely chop them into crumbs with a knife.
Chop the garlic.
Grate the cheese on a medium grater.
Finely chop the greens.
Chop the onion and fry in a mixture of butter and vegetable oil until golden brown.
Pass the chicken meat that has been separated from the bones through a meat grinder and add a little butter to the minced meat.
Mix minced meat with fried onions.
Add cheese, prunes, walnuts, chopped garlic and parsley.
Salt, pepper and stir well.
Stuff the legs with this minced meat, secure the free edge with a toothpick.
Lubricate the legs with mayonnaise or salted sour cream and place in a baking dish.
Bake for about half an hour in the oven at 180 degrees.
Can be served as a hot dish with any side dish or cold as an appetizer.

How to bake chicken thigh fillet in the oven with mushrooms?

Another traditional combination. Any mushrooms are suitable - both champignons and dried. The dish prepared according to this recipe is suitable for everyday lunches or holiday dinners.

To prepare, take:

400-500 g boneless thighs;
2-6 onions;
100 g cheese;
100-200 g champignons or dried mushrooms;
4-5 tsp sour cream or mayonnaise;
vegetable oil for frying;
salt, pepper, seasonings to taste.

How to bake:

Soak dried mushrooms in boiling water for 30 minutes; if using fresh ones, rinse thoroughly. Cut them into small cubes. Heat vegetable oil in a frying pan and fry until done.

Chop the onion into thin rings and grate the cheese on a fine grater.

Lightly pound the meat. Salt, pepper, season to taste.

Juicy chicken thighs with mushrooms

This is a dish for every day - you won’t get tired of it if you serve a variety of side dishes: boiled potatoes, cereals or legumes.

Cooking time: 1 hour.

Yield: 4 servings.

Ingredients:

chicken thighs – 4 pcs;
tomatoes – 2-3 pcs;
fresh mushrooms – 300-400 g;
onion – 1 piece;
bell pepper – 1 piece;
vegetable oil – 75 ml;
seasoning for chicken – 1-2 tbsp;
salt - to taste;
dill and basil - 2 sprigs each;

Cooking method:

Cut the thighs into portions, sprinkle with seasonings and salt.
Place chicken parts in a deep frying pan with sunflower oil, fry on all sides to an appetizing crust, stir several times.
Add the onion half rings to the frying pan and simmer a little. Add chopped sweet pepper, previously cleared of seeds and stems, to the total mass. Fry the thighs with vegetables for 5 minutes, pour in 1 glass of hot water, bring to a boil.
Place slices of mushrooms and then tomatoes into the roasting pan, salt the contents, cover with a lid and simmer over low heat until tender - 30 minutes. If the water boils, add until the food is 1/3 covered with liquid.
Distribute the finished dish into portioned plates and sprinkle with herbs.

How to deliciously grill a boneless chicken thigh shish kebab?

If you are going outdoors, chicken thighs can be a worthy alternative to traditional grilled meat options. The shish kebab will turn out very juicy. The original marinade will give the meat a unique taste, which will further emphasize the delicate sauce. Using the same recipe, you can cook delicious grilled chicken at home.

Open the lid, flip the thighs over and cook, turning every 20-30 seconds.

After 5-7 minutes, remove the meat from the grill. Serve with sauce. For decoration, add a sprig of thyme and an orange.

Do you know any recipes for chicken thighs? If not, then you are repeating a common mistake: underestimating this great product. I tried to make a selection of excellent recipes for all tastes and occasions. I hope my work will be useful to you and you will choose one or more options to your liking. Cook with pleasure! I look forward to meeting you again. Bye bye!

Boneless are very varied. The meat is fried, baked in the oven, or original dishes are prepared using a slow cooker.

Boneless Chicken Thighs: 9 Easy Recipes for Delicious Chicken Thighs

Hello my faithful readers! Boneless chicken thighs are a hearty and tasty product, popular in many national cuisines. In terms of taste, dishes prepared from them are in no way inferior to breast fillet. But they are much softer because they contain a little more fat. You can diversify the menu in various ways. Fry thighs in a frying pan, bake in the oven, cook shish kebab on the grill, make rolls or chops.

If you beat the fillet, first cover it with plastic wrap or a bag. This will prevent the juice from splashing and will make cleaning the kitchen hammer easier.

Chicken meat goes perfectly with mushrooms, potatoes and other vegetables. And if you bake it with vegetables, you get a delicious and completely low-calorie dinner, only 110 kcal. Any filling, such as mushrooms or cheese, is suitable for making rolls. And cereals and pasta are good as a side dish.

Boneless stuffed chicken thighs. Recipe

Unusual meat rolls are perfect not only for a family dinner, but also for a holiday table. Of course, you will have to put a little more effort into this dish, but the results are worth it.

Required ingredients:

Chicken thighs - six pieces.
200 g champignons.
100 g carrots.
100 g of onion.
150 g cheese.
70 g ketchup.
50 g mayonnaise.
Three cloves of garlic.
Three tablespoons of vegetable oil.
Half a teaspoon of salt.
Dry basil.
Black pepper.

We have posted the recipe for boneless chicken thighs in the oven with photos below:

Wash the champignons, remove the membranes and cut into thin slices. Fry the mushrooms in vegetable oil until golden brown and transfer to a plate.
Grate the peeled carrots and finely chop the onion.
Fry the prepared vegetables and then return the mushrooms to the pan. Cook the foods together for a few minutes and place them in a separate bowl.
Grate the cheese on a fine grater and mix half of it with the filling.
Wash and dry the chicken thighs. After this, carefully remove the bone.
Fill the thighs with the filling, securing the meat with toothpicks, and place them on the foil. Fold the edges over to create high sides.
After this, start preparing the sauce - mix mayonnaise, ketchup, grated cheese and chopped garlic.
Preheat the oven and place the foil basket on a baking sheet.
Brush the thighs with the sauce and bake the dish for about one hour.

The finished treat can be supplemented with vegetable salad or boiled rice.

Stuffed chicken thighs

Almost any addition can serve as a filler for them, but we will focus on the most popular ones: cheese, mushrooms and prunes.

Chicken thighs stuffed with mushrooms

Even other types of meat can be used as fillings for stuffed boneless chicken thighs. In this recipe we use ready-made natural sausages which we add mushrooms, cranberries and aromatic herbs.

Ingredients:

chicken thighs - 780 g;
olive oil - 35 ml;
onions - 75 g;
a handful of dried cranberries;
champignons - 165 g;
parmesan - 55 g;
a pinch of dried sage;
natural sausages - 220 g;
dry white wine - 115 ml;
bread crumbs - 55 g.

Preparation

Carefully remove the bone from the chicken thighs and lightly pound the meat. Chop the onion and saute it in a drop of olive oil

Add the mushrooms, wait until the moisture has completely evaporated, then add the sage and add the minced meat. Let the minced meat set with a blush, then pour in the wine and leave the liquid to evaporate. Season the finished filling and mix with bread crumbs, grated Parmesan and dried berries. Distribute the filling along one edge of the beaten meat, roll it into a roll and secure with thread. Brown the chicken thighs stuffed with mushrooms and cheese in a frying pan, and then cook until fully cooked in the oven for 35 minutes at 190 degrees.

Chicken thighs stuffed with prunes

Another recipe for stuffed chicken thighs combines seemingly incompatible flavors: sweetish prunes, salty feta cheese and crispy bacon, which in fact perfectly complement both each other and the bird itself.

Ingredients:

chicken thighs - 840 g;
dried garlic - 1 teaspoon;
a handful of prunes;
a handful of dried tomatoes;
bacon slices - 45 g;
feta cheese - 95 g;
spinach - 65 g.

Preparation

After removing the bone, beat the flesh of the thighs and, seasoning with salt and dried garlic, set aside. Sauté the spinach leaves until all the excess moisture is released. Mix the greens with prunes, chopped tomatoes and fried bacon bits. Add feta to the filling and place it on top of the thighs. Roll the meat into a roll, secure with thread and place on a baking sheet. Bake chicken thighs stuffed with cheese for half an hour at 220 degrees.

Baked chicken with champignons can claim the main place on the holiday table. Meat with mushrooms creates a harmonious tandem, has a delicate taste and unique aroma. Your guests will be happy to try this dish and will appreciate your culinary skills.

Thigh Recipe in a slow cooker

Experienced housewives know that modern kitchen appliances will help them out in any situation. So, if you are expecting guests, then prepare for them a tasty and satisfying dish according to our recipe.

Ingredients:

Chicken thighs - four pieces.
Soy sauce - a tablespoon.
Dijon mustard - teaspoon.
Honey - one teaspoon.
Vegetable oil - one tablespoon.
Salt and ground pepper - to taste.

The recipe for boneless chicken thighs will not cause you any serious difficulties:

Wash cooled chicken thighs and pat dry with paper towels. After this, make cuts and remove the bones through them.
Separately mix soy sauce, honey, seasonings and mustard.
Place the chicken fillet in the marinade and place it in the refrigerator for half an hour.
Turn on the device and grease the bowl with vegetable oil. Place the thighs on the bottom, skin side up.
Set the “Baking” mode and cook the dish for a quarter of an hour. After this, turn the pieces over and bake them for another 20 minutes.

Chicken thighs can be served with your favorite side dish. For example, with potatoes or stewed vegetables.

Boneless chicken thigh with vegetables in the oven

You can get tasty chicken fillet, which will not be dry, as is the case with the breast, by removing the bones from the chicken thighs, which is not at all difficult. And then you can bake them with vegetables - and the result will be a juicy dish cooked in its own juice.

Ingredients:

1 kg chicken thighs (boneless);
0.5 kg bell pepper;
0.5 kg of tomatoes;
0.3 kg carrots;
0.3 kg of onion;
6 cloves of garlic;
salt, pepper to taste.

Cooking time: 1.5 hours.

Calorie content: about 180 Kcal/100 g.

Dry the thighs with napkins or a paper towel and rub with salt and pepper, then leave in the refrigerator for 20 minutes. At this time, cut the tomatoes into slices, bell peppers into strips, carrots into medium pieces, onions into half rings, and garlic into thin slices.

Under each chicken thigh you will need a piece of foil - first put the meat on it, then onions, garlic and the rest of the vegetables (you can add a little salt to the vegetables on top), and roll everything up in an envelope.

Place the thighs with vegetables on a baking sheet and bake them in the oven at 180 degrees for an hour. Serve still hot with herbs.

Chicken thighs in the oven

Professional chefs and amateurs alike value chicken thighs for their juicy meat and excellent taste. This time we invite you to prepare an original dish for your everyday or holiday table.

Products:

One kilogram of chicken thighs.
150 g hard cheese.
Eight spoons of mayonnaise.
Three cloves of garlic.
Greenery.
Salt and spices.

Read the recipe for boneless chicken thighs in the oven here:

Cut the cheese into thick slices.
Carefully remove the cooled chicken thighs from the bones, being careful not to tear the skin or cut the top layer of meat.
Rub the preparations with salt and your favorite spices. After this, carefully place the cheese slices under the skin
Place the thighs in a baking dish.
Mix mayonnaise with chopped herbs and garlic passed through a press.
Lubricate the skin with the resulting sauce.

Bake chicken thighs in a preheated oven until cooked through.

Chicken thighs stuffed with mushrooms in the oven

It is better to buy chicken thighs for stuffing with the skin on, so they will turn out juicier. Carefully remove the bone from the thighs.

Beat the thighs a little, add salt and pepper.

Let's make the filling. Cut the onions and mushrooms into small cubes. In one tablespoon of vegetable oil, fry the onions and mushrooms until tender. Let's add a little salt.

Finely chop the parsley and grate the cheese on a medium grater.

Mix fried onions and mushrooms with cheese and parsley.

Place a heaping tablespoon of filling on one half of the beaten thigh.

Cover the thigh with the other half and secure the edge with a toothpick so that the filling does not fall out during frying.

Fry the thighs in a frying pan on both sides until light golden brown.

Transfer to a baking dish and cook in an oven preheated to 220 degrees for 30 minutes.

Chicken rolls with egg

Your guests will definitely appreciate the unusual design of this dish. This time we will need the following products:

Chicken thighs - by number of servings.
Boiled eggs - the same amount.
Vegetable oil.
Spices and salt to taste.

The recipe for boneless chicken thighs is quite simple:

wash, remove cartilage and bones.
Sprinkle the fillets and skin with salt and then rub with any seasonings.
Place the chicken egg on the edge of the workpiece and roll it up. After this, tie it with a thread so that the filling does not fall out. Do the same with the rest of the products.
Fry the rolls in vegetable oil until golden brown. Then transfer them to a baking sheet lined with parchment.

Bake the dish in a preheated oven until fully cooked. You can cut the rolls into rings before serving or serve them whole. Be sure to cut the strings from the rolls before they cool.

Cooking options

In a frying pan

In a slow cooker

With the advent of multicookers, the life of many housewives has become much easier.

Chicken thighs cooked in a slow cooker will not only be tasty, but also as healthy as possible. They will fully retain their nutrients; you don’t have to use oil at all.

A multicooker is also convenient because you simply set the desired mode in its program, and it cooks for the required time.

Grilled chicken thighs

This recipe will appeal to those who like to spend time in the country or go on picnics with friends. For this dish you will need:

Boneless chicken thighs - 100 g.
Olive oil - a quarter cup.

For the marinade take:

Natural yogurt is an incomplete glass.
Ginger root - five centimeters.
Garlic - four cloves.
Turmeric - a quarter teaspoon.
Chili powder - one teaspoon.
Lime juice - one tablespoon.
Salt to taste.

The recipe for grilled boneless chicken thighs is quite simple:

First, prepare the marinade. Place peeled and chopped ginger, garlic and a small amount of water into the bowl of a food processor. Grind the ingredients to a paste. After this, add spices, lime juice, yogurt and salt to them. Mix the ingredients again.
rinse well, remove the skin and make cuts in several places.
Place the fillets in a large bowl and pour over the marinade. Cover the bowl with cling film and then put it in the refrigerator for several hours or overnight.
Cook the meat on the grill until golden brown. After that, turn it over and brown the other side. During frying, you can grease the fillet with marinade and olive oil.

When the dish is ready, sprinkle it with chopped herbs, onion rings and garnish with lime wedges.

Cooking boneless, skinless chicken thighs

Essentially, this is a marinade for barbecue that is cooked in a frying pan. For this dish you will need:

300 g chicken thighs;
100 g bell pepper;
100 ml sparkling water;
a mixture of “5 peppers” (or just black pepper);
a little sweet paprika powder;
soy sauce;
vegetable oil;
salt;

For the sauce:

2 tangerines;
20 g starch;
a couple of tbsp. butter
water.

We thoroughly wash the bell pepper, remove seeds and cut into cubes. Then we place the workpiece in a bowl. We switch to meat - remove the bones, cartilage and skin, and cut the chicken itself into small pieces. We send the meat to the pepper and fill it all with soda. Add a little vegetable oil and soy sauce here. Salt and pepper the mixture, and also add paprika. Mix all this thoroughly and set aside. Let it marinate.

Soak the skewers in water for about 20 minutes, and then add pieces of chicken and pepper. Fry the chicken evenly on all sides in a preheated frying pan with vegetable oil. Then add butter to the pan for flavor. Then close the vessel with a lid and bring the kebab to readiness.

Prepare the sauce. To do this, cut the tangerines into 2 parts and squeeze out the juice. Pour it into a clean, heated frying pan (you need to evaporate it a little). Then add a couple of tablespoons of butter and diluted starch in cold water. Mix everything thoroughly. Cook, stirring with a spatula, until the sauce thickens.

Add the sauce to the kebabs and simmer a little. Serve this yummy with a side dish. Rice boiled with curry will look very beautiful.

The Kiev's cutlets

You can make juicy and very tasty cutlets from chicken thighs with herbs and butter. To create a wonderful dish for the whole family, take:

Four chicken thighs.
Soft butter - 150 g.
Dill greens.
Salt and ground pepper.
Eggs - two pieces.
Milk.
Flour.
Breadcrumbs.
Vegetable oil.

Without a bone? The recipe for Kiev cutlets can be easily found:

Let's start with the filling first. To do this, chop the greens and combine them with butter.
Cut off the skin and remove the pit.
Beat the fillet with a hammer, remembering to cover it with film first.
Salt the thigh on both sides, and then brush it with spices.
Place the filling on the edge of the workpiece and roll it up.
Place future cutlets in the refrigerator until the butter becomes solid.
Beat chicken eggs with milk.
After some time, remove the pieces from the refrigerator, roll them in flour, then dip them in beaten eggs and breadcrumbs.
Deep-fry the cutlets, and then place them on a napkin to remove excess fat.

Serve the dish with your favorite side dish.

Recipes

With prunes

If you prefer to stuff boneless thighs straight away, you can use ham for the filling instead of meat.

Chicken thighs with vegetables

A simple recipe will help you prepare a delicious dinner for the whole family or invited guests.

Required Products:

Four hips.
400 g green peas.
400 g carrots.
Two boiled eggs.
Three cloves of garlic.
One tablespoon of sour cream.
Salt.
Pepper to taste.

So, let's prepare boneless stuffed chicken thighs. The recipe is quite simple:

Cut the boiled carrots into cubes.
Skin the thighs and remove the bones. Chop the meat finely.
Combine chopped boiled eggs, carrots, peas, fillet, salt and spices.
Sew up the removed skin with cotton thread and then fill it with minced meat. After this, sew up the remaining holes.

Rub the pieces with garlic and bake in the air fryer for half an hour. Ten minutes before cooking, brush the skin with sour cream.