Bonnies Thai Thighs Recipes

THAI CHICKEN THIGHS

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the salsa, peanut butter, lemon juice, soy sauce, jalapeno, Thai chili sauce, garlic and ginger; pour over chicken. , Cover and cook on low until chicken is tender, 5-6 hours. Sprinkle with green onions and sesame seeds. Serve with rice if desired.

THAI CHICKEN THIGHS

Steps:

• Combine cilantro, Thai basil, fish sauce, green onions, lime juice, lime zest, brown sugar, ginger, kosher salt, and 3/4 teaspoon pepper in a medium-sized bowl.
• Combine chicken thighs and cilantro mixture in a gallon-sized zip-top bag. Marinate in the refrigerator 8 hours to overnight, turning occasionally.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Drain chicken thighs and discard marinade. Season with salt and pepper to taste.
• Add chicken to the preheated grill and cook until no longer pink in the centers, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). Serve immediately.

THAI CHICKEN THIGH BAKE

Steps:

• Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to envelop the chicken.
• Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.
• Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.

DUTCH OVEN MOROCCAN CHICKEN

Steps:

• 1. RUB THE THIGHS Trim the thighs of any excess fat. Combine 2 teaspoons salt, 2 teaspoons paprika, 1 1/2 teaspoons cinnamon, 1/2 teaspoon black pepper, 1 teaspoon red pepper flakes, 1 teaspoon dried ginger, and 1 teaspoon dried garlic. Rub into both sides of the chicken. Use all of the rub. In a large dutch oven, fry the chicken pieces in 2 tablespoons olive oil, searing the meat over medium heat until nice and brown, then remove the pieces to a plate and set aside. Don't let the oil smoke!
• 2. PREPARE THE VEGETABLES Make sure there is at least two tablespoons oil in the dutch oven. Slice the onions into 1/4 inch wedges. Wash and blot the carrots with paper towels, and add the onions and carrots to the dutch oven. Fry over medium heat until the onions start to brown, then add the 4 tablespoons minced garlic and stir, and then add the 1/2 cup chicken broth, 1/4 cup lemon juice and 2 tablespoons honey. Stir. Slice the bell pepper but set it aside.
• 3. ADD THE FRIED THIGHS Add the chicken thighs, pushing them down into the carrots and onions. Add sliced red bell pepper. Stir, cover, and simmer over low heat until chicken and vegetables are very tender. About 24 minutes to cook boneless thighs, and 40 to 45 minutes to cook bone-in thighs. Garnish immediately with cilantro, parsley and chopped green onions and serve. Enjoy!
• 4. SERVING SUGGESTIONS Serve with basmati rice cooked with 1 cup of golden raisins, or cooked buttered egg noodles or mashed potatoes. This is also good served with rice pilaf.
• 5. COOK'S TIP: You can change this up and make it your own. Oven cooking: Bake at 350 to 375 for 30 to 40 minutes depending on your oven

THAI CHICKEN THIGHS

Steps:

• CILANTRO MIXTURE: In a medium bowl, combine cilantro, basil, green onions, fish sauce, 2 tablespoons canola oil, lime juice, lime zest, brown sugar, ginger, salt and pepper. In a gallon size Ziploc bag or large bowl, combine chicken and CILANTRO MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium high heat. Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Serve immediately.

BONNIE'S THAI THIGHS

Steps:

• 1. Note: Do some of the prep work ahead and it goes so smoothly. I combine the ingredients for the sauce and the ingredients for the garnish, and refrigerate until I am ready to bake the chicken. Then all you have to do is to put the thighs in the baking dish, put the sauce on the chicken, and pop it in the oven.
• 2. Here is how to brine the chicken. It is very easy to do. All you need is water and kosher salt to make the brine (not table salt) I use a tall gallon sized plastic container big enough to hold all the pieces and one that will fit in my refrigerator. Place 1/2 cup KOSHER salt in the container and add the water, stir well, and then add the chicken pieces. Let it brine only a couple of hours, then rinse the chicken, discard the brine, and return the chicken to the refrigerator. This step is important for tender, juicy chicken!
• 3. TO MAKE THE SAUCE: In a small bowl, combine 1/4 cup of the green onions (reserve the rest set aside) add garlic, hoisin sauce, peanut butter, ginger root, soy sauce, sesame oil, lemon juice and hot pepper sauce.
• 4. TO MAKE THE CHICKEN: Place chicken thighs in a 9x13 baking dish sprayed with Pam. Preheat oven to 375 degrees.
• 5. Spoon the sauce over the chicken evenly. Bake for 45 to 50 minutes, basting periodically, until the chicken is brown and juices run clear.
• 6. TO MAKE THE GARNISH: Combine the reserved onions, coriander and parsley, and mix well.
• 7. Remove from oven and sprinkle with the garnish, and serve with rice or noodles. Enjoy!

BONELESS CHICKEN THIGH RECIPE (FAMILY FAVORITE)

Steps:

• Trim fat from chicken thighs. Place the thighs and the rest of the ingredients in a large bowl and mix thoroughly, making sure that chicken thighs are covered with oil and spices really well.
• Cover the bowl with a plastic wrap and refrigerate for at least 30 minutes. If you are in a rush, you may skip this step, but the chicken will be more flavorful if you let it marinate in oil and spices.
• Preheat a large skillet with a tablespoon of butter over medium-high heat. We find that a non-stick skillet works better if you are after a nice brown color but a cast iron or copper pan will work as well.
• Place the chicken thighs on the skillet, one at a time, making sure they are not folded and ensuring that they lay flat on the skillet. Sear chicken thighs for 1 minute or so per side, until nicely browned.
• Reduce heat to medium and continue cooking for another 4 minutes, flipping chicken thighs twice during the process.
• Reduce heat to medium-low, cover the skillet with a lid and continue cooking for another 3-4 minutes, until fully done (internal temperature 165 F).
• Serve with your favorite side dish. Sprinkle with chopped green onions and Italian parsley (optional).

THAI THIGHS

Steps:

• Place salsa, chili sauce, peanut sauce, juice, fish sauce, scallions and ginger in a bowl – mix thoroughly.
• Chill this mixture for 30 minutes, then taste and adjust spice/heat to taste.
• Place this mixture and the thighs in a gallon freezer bag or a covered plastic container.
• Shake well to thoroughly coat thighs and marinate overnight in fridge, turning once or twice.
• Dump the whole shootin’ match in ye olde crocke potte and cook on low setting for about 7 hours or till chicken is cooked thoroughly.
• Carefully remove chicken to a pre-warmed serving dish.
• Taste sauce again and adjust seasonings to taste.
• Place cashews in plastic baggie and bash ‘em with a kitchen hammer/mallet.
• Serve chicken with sauce poured over and garnish with bashed cashews and chopped cilantro/parsley.

STICKY ASIAN CHICKEN THIGHS

Steps:

• Preheat the oven to 400°F. Add oil to a large skillet and heat on high heat. Season the chicken thighs with salt and pepper.
• Once the pan is nice and hot add in the chicken skin side down. Cook until the outside is crisp and caramelized, 3-4 minutes on each side.
• Meanwhile whisk together, soy sauce, sweet chili sauce, Sriracha, ginger, brown sugar, vinegar and garlic.
• Add the sauce to the pan with the chicken and turn off the heat. Place in the oven and cook until the chicken reaches 165 degrees. This takes about 25-30 minutes.
• Serve while hot with sesame seeds and parsley for garnish, if desired.