Tag: chicken thighs

Mustard and Herb Chicken Thighs

by Pam on May 21, 2014

I had some boneless skinless chicken thighs and decided to marinate them in an olive oil, red wine vinegar, mustard, basil, thyme, parsley, and garlic combination for 4 hours before cooking them in my grill pan. I served the chicken with lemon wedges and it was a huge hit with all of us. The marinade gave the chicken great flavor and it turned out juicy and tender. I served this chicken with the Roasted Corn on the Cob^[1] and the Berry Quinoa Spinach Salad with White Balsamic Basil Vinaigrette^[2] for a delicious and healthy meal.

Combine the olive oil, red wine vinegar, mustard, basil, thyme, parsley, and garlic together in a shallow bowl; whisk. Remove any excess fat from the chicken thighs then place them in the marinade and flip the chicken to coat the thighs evenly. Wrap in plastic wrap then place into the refrigerator for 4 hours.

Remove the chicken from the refrigerator 20 minutes prior to cooking. Heat a large grill pan over medium high heat then coat the pan with cooking spray. Season both sides of the chicken thighs well with sea salt and freshly cracked pepper, to taste. Place the chicken thighs into the HOT grill pan and cook for 5-6 minutes then flip and cook for an additional 3-4 minutes, or until cooked through. Remove from the grill pan and place on a serving tray with wedges of lemon. Enjoy.

Print^[3]

Save^[4]

Mustard and Herb Chicken Thighs

Yield: 4

Prep Time: 4 hours marinating time

Cook Time: 10 min.

Ingredients:

2 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
2 tsp fresh basil, chopped finely
2 tsp fresh parsley, chopped finely
1 tsp fresh thyme leaves, chopped finely
1 clove of garlic, minced finely
6 boneless skinless chicken thighs, trimmed of extra fat
Sea salt and freshly cracked pepper,to taste
Lemon wedges

Directions:

Combine the olive oil, red wine vinegar, mustard, basil, thyme, parsley, and garlic together in a shallow bowl; whisk. Remove any excess fat from the chicken thighs then place them in the marinade and flip the chicken to coat the thighs evenly. Wrap in plastic wrap then place into the refrigerator for 4 hours.

Remove the chicken from the refrigerator 20 minutes prior to cooking. Heat a large grill pan over medium high heat then coat the pan with cooking spray. Season both sides of the chicken thighs well with sea salt and freshly cracked pepper, to taste. Place the chicken thighs into the HOT grill pan and cook for 5-6 minutes then flip and cook for an additional 3-4 minutes, or until cooked through. Remove from the grill pan and place on a serving tray with wedges of lemon. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Roasted Corn on the Cob (www.gordon-ramsay-recipe.com)
^{^} Berry Quinoa Spinach Salad with White Balsamic Basil Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

Lemon Chicken Thighs

by Pam on May 6, 2014

I had some chicken thighs to use up so I went in search of a recipe. I found one on Simply Recipes^[1] that looked and sounded perfect. I adapted it to use what I had on hand and to suit our tastes. I wondered if marinated it in pure lemon juice without any olive oil would make the chicken too tart but it didn’t. It gave a nice lemon and herb flavor without being overpowering. The chicken was moist, tender, and delicious. We all loved it especially my husband. I served this chicken with the Roasted Cauliflower with Fresh Herbs, Parmesan, and Lemon^[2] and they paired very well together.

Place lemon juice, lemon zest, crushed garlic, thyme leaves, and parsley together in a zip lock bag; mix until well combined. Add the chicken thighs to the marinade. Rotate the bag so that all chicken pieces are coated evenly with the marinade. Seal the bag and place in the refrigerator to marinate for 2 hours.

Remove the chicken 20 minutes prior to baking to come to room temperature.

Preheat the oven to 425 degrees. Coat a baking pan with cooking spray.

Remove the chicken from the bag and place on a plate. Season both sides of the chicken evenly & well with sea salt and freshly cracked pepper. Place the chicken into the prepared baking dish then drizzle a touch of olive oil on each thigh, if desired. Place into the oven and bake for 40-45 minutes, or until the juices are running clear. Halfway through baking (around 20 minutes), baste with the remaining marinade. Remove from the oven and let it rest for 5 minutes prior to serving. Enjoy.

Print^[3]

Save^[4]

Lemon Chicken Thighs

Yield: 4

Prep Time: 2 hour marinating time

Cook Time: 40-45 minutes

Ingredients:

1/4 cup of lemon juice
1 tbsp lemon zest
2 cloves of garlic, crushed
3 tsp fresh thyme leaves
2 tsp fresh parsley, chopped
4 chicken thighs with bone & skin
Sea salt and freshly cracked pepper, to taste

Directions:

Place lemon juice, lemon zest, crushed garlic, thyme leaves, and parsley together in a zip lock bag; mix until well combined. Add the chicken thighs to the marinade. Rotate the bag so that all chicken pieces are coated evenly with the marinade. Seal the bag and place in the refrigerator to marinate for 2 hours.

Remove the chicken 20 minutes prior to baking to come to room temperature.

Preheat the oven to 425 degrees. Coat a baking pan with cooking spray.

Remove the chicken from the bag and place on a plate. Season both sides of the chicken evenly & well with sea salt and freshly cracked pepper. Place the chicken into the prepared baking dish then drizzle a touch of olive oil on each thigh, if desired. Place into the oven and bake for 40-45 minutes, or until the juices are running clear. Halfway through baking (around 20 minutes), baste with the remaining marinade. Remove from the oven and let it rest for 5 minutes prior to serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Simply Recipes

References

^{^} Simply Recipes (www.simplyrecipes.com)
^{^} Roasted Cauliflower with Fresh Herbs, Parmesan, and Lemon (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

Hawaiian Chicken Thighs

by Pam on July 24, 2013

I found this Cooking Light recipe on MyRecipes^[1] that looked delicious and I just happened to have all the ingredients on hand. I let the chicken thighs marinate all day long then cooked them in my grill pan. The chicken turned out moist, flavorful, and delicious – my whole family loved it. I served the chicken with some tasty green beans (recipe to post tomorrow) and Garlic Rice^[2] with cilantro. It was a delicious and healthy meal and we all cleaned our plates.

Combine the pineapple juice, soy sauce, ketchup, ginger, garlic, and crushed red pepper flakes together in a zip lock bag. Mix well. Add the boneless skinless chicken thighs to the marinade; seal and place into the refrigerator for at least 4 hours.

Remove the chicken from the refrigerator 20 minutes prior to cooking. Place the chicken on a plate then season both sides with sea salt and freshly cracked pepper, to taste. Heat a grill pan coated in cooking spray over medium heat. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes; flip then cook for an additional 4-5 minutes or until chicken is cooked through. Sprinkle the green onions over the cooked chicken and serve. Enjoy.

Print^[3]

Save^[4]

Hawaiian Chicken Thighs

Yield: 5

Prep Time: Marinate for 4 hours

Cook Time: 10 min.

Ingredients:

1/4 cup pineapple juice
2 tbsp soy sauce
2 tbsp ketchup
2 tsp ginger, minced
2 cloves of garlic, minced
Pinch of crushed red pepper flakes
6 boneless skinless chicken thighs
Sea salt and freshly cracked pepper, to taste
Green onions, chopped

Directions:

Combine the pineapple juice, soy sauce, ketchup, ginger, garlic, and crushed red pepper flakes together in a zip lock bag. Mix well. Add the boneless skinless chicken thighs to the marinade; seal and place into the refrigerator for at least 4 hours.

Remove the chicken from the refrigerator 20 minutes prior to cooking. Place the chicken on a plate then season both sides with sea salt and freshly cracked pepper, to taste. Heat a grill pan coated in cooking spray over medium heat. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes; flip then cook for an additional 4-5 minutes or until chicken is cooked through. Sprinkle the green onions over the cooked chicken and serve. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipes by MyRecipes – Cooking Light

References

^{^} MyRecipes (www.myrecipes.com)
^{^} Garlic Rice (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/hawaiian-chicken-thighs html