Broiledchickenthighsinyogurt Recipes

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BAKED CHICKEN THIGHS



Baked Chicken Thighs image

The best Baked Chicken Thighs! They bake up juicy and tender with the most delicious seasonings and crispy skin. This easy chicken recipe is a favorite, loved by adults and kids alike.

Provided by Kristine Rosenblatt

Categories     Main Course

Time 45m

Number Of Ingredients 9

1 tablespoon Italian seasoning (or dried oregano)
2 teaspoons brown sugar
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon coarse Kosher salt (or ½ teaspoon table salt)
½ teaspoon black pepper
3 pounds skin-on bone-in chicken thighs (8 bone-in thighs, see note below about boneless)
2 tablespoons olive oil

Steps:

  • Preheat oven to 400° F. Set out a 13x9-inch or similar baking dish or line a rimmed baking sheet with foil or parchment paper.
  • In a small bowl, whisk together the seasonings until well combined.
  • Pat the chicken thighs dry with paper towels and place them in the baking dish.
  • Rub both sides of the chicken with olive oil. Sprinkle the seasoning mixture over the chicken, rubbing it on both sides of the chicken thighs. Try to rub some of the rub underneath the skin as well as on top of the skin for the most flavorful chicken. Arrange the chicken thighs skin side up on the pan.
  • Bake in the preheated oven, without moving or turning, until the internal temperature of the thickest part of the chicken (not touching the bone) reaches at least 165° F. This will take about 30-40 minutes, depending on the size of your chicken thighs.
  • If desired, you can broil the chicken for a few minutes to get the skin extra crispy. Be sure to use a broiler-safe baking dish/pan and do not put parchment paper under the broiler.

Nutrition Facts : Calories 355 kcal, Carbohydrate 2 g, Protein 24 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 142 mg, Sodium 403 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRISPY AND TENDER BAKED CHICKEN THIGHS



Crispy and Tender Baked Chicken Thighs image

A simple spice blend gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious (and budget-friendly!) main dish.

Provided by Nicole Burdett

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h10m

Yield 8

Number Of Ingredients 8

cooking spray
8 bone-in chicken thighs with skin
¼ teaspoon garlic salt
¼ teaspoon onion salt
¼ teaspoon dried oregano
¼ teaspoon ground thyme
¼ teaspoon paprika
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Arrange chicken thighs on prepared baking sheet.
  • Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken thighs.
  • Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 189.8 calories, Carbohydrate 0.2 g, Cholesterol 71 mg, Fat 11.9 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 177.5 mg

BROILED YOGURT-MARINATED CHICKEN AND CHICKPEAS



Broiled Yogurt-Marinated Chicken and Chickpeas image

In this easy weeknight dinner, chicken thighs get a kick from a quick yogurt-lime marinade before being nestled on a baking sheet with spiced carrots and chickpeas and broiled to perfection.

Provided by Greg Lofts

Time 50m

Number Of Ingredients 10

1/2 cup plain Greek yogurt, plus more for serving
2 teaspoons grated lime zest, plus 1/4 cup fresh juice, divided
1 tablespoon ras el hanout, such as McCormick, divided
Kosher salt and freshly ground pepper
4 boneless, skinless chicken thighs (about 1 pound total)
4 carrots, peeled and cut into 1/2-inch-thick matchsticks
1/4 cup extra-virgin olive oil, divided, plus more for drizzling
1 can (15.5 ounces) chickpeas, drained and rinsed
1 small red onion, halved and thinly sliced
Cooked couscous and chopped cilantro, for serving

Steps:

  • Preheat broiler on high with a rack 8 inches below element. Stir together yogurt, lime zest, 2 tablespoons lime juice, and 2 teaspoons ras el hanout; season with salt and pepper. Season chicken; add to yogurt mixture. Let stand 20 minutes. On a rimmed baking sheet, toss carrots with 2 tablespoons oil; season. Broil 5 minutes. Toss chickpeas with 1 tablespoon oil and remaining 1 teaspoon ras el hanout; season. Add to sheet along with chicken.
  • Broil, flipping chicken once, until just cooked through and carrots are tender, 8 to 10 minutes a side. Toss onion with remaining 2 tablespoons lime juice and 1 tablespoon oil; season. Stir a handful of cilantro into couscous. Serve chicken, chickpeas, and carrots over couscous with pickled onion, yogurt, more cilantro, and a drizzle of oil.

CRISPY GARLIC-BROILED CHICKEN THIGHS



Crispy Garlic-Broiled Chicken Thighs image

These garlicky chicken thighs are also great on the grill. -Kelley French, Colchester, Vermont

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1/3 cup butter, melted
1/4 cup reduced-sodium soy sauce
7 garlic cloves, minced
1/2 teaspoon pepper
8 bone-in chicken thighs (about 3 pounds)

Steps:

  • In a large bowl, mix the butter, soy sauce, garlic and pepper. Reserve 1/4 cup soy mixture for basting. Add chicken to remaining soy mixture; turn to coat., Place chicken on a broiler pan, skin side down. Broil 4-6 in. from the heat for 10-15 minutes on each side or until a thermometer reads 170°-175°. Brush occasionally with reserved soy mixture during the last 10 minutes of cooking.

Nutrition Facts : Calories 598 calories, Fat 44g fat (18g saturated fat), Cholesterol 201mg cholesterol, Sodium 833mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 46g protein.

BROILED CHICKEN THIGHS IN YOGURT



Broiled Chicken Thighs in Yogurt image

In this Middle Eastern-style recipe, plain yogurt plays a double role: First it tenderizes the chicken, then it helps thicken and enrich the sauce. During the summer months, stoke up your barbecue and grill the chicken outdoors. The chicken thighs and coriander sauce can be served hot or at room temperature. The sauce can be made up to 24 hours ahead of time, kept covered in the fridge, but reheat it gently so it doesn't boil and separate. The chicken can marinate up to 24 hours, but broil it at the last minute. Time does not include marination.

Provided by Sandi From CA

Categories     Chicken Thigh & Leg

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 1/2 lbs chicken thighs (8)
1 cup plain yogurt
salt and pepper
vegetable oil, for the broiler rack
1 medium onion
2 garlic cloves
2 tablespoons vegetable oil
2 tablespoons ground coriander
1 cup plain yogurt
3 -5 sprigs fresh coriander (cilantro)
1/2 cup sour cream

Steps:

  • PREPARE THE CHICKEN: Put the chicken thighs in a large bowl and pour the plain yogurt over the top. Season the yogurt with salt and pepper.
  • Turn the chicken thighs with your hands until the chicken is well coated with yogurt, then cover the bowl tightly and set aside to marinate in the refrigerator 3-4 hours.
  • Heat the broiler. Brush the rack in the broiler pan with oil. Lift the pieces of chicken out of the bowl and with metal spatula, scrape off the yogurt, discarding it.
  • Dry the chicken pieces with paper towels and arrange them on the broiler rack.
  • Broil the thighs 3-4 inches from the heat until the tops are very brown, about 8-10 minutes. Turn the pieces over.
  • Continue broiling until the pieces are very brown and no pink juice runs out when they are pierced with a 2-pronged fork, 7-10 minutes longer. While the chicken is cooking, make the sauce.
  • CORIANDER SAUCE: Chop the onion and finely chop the garlic. Heat the oil in a saucepan and sauté the onion until soft and starting to brown. Add the ground coriander and garlic and continue cooking over low heat for 2-3 minutes, stirring constantly. Puree the onion mixture with yogurt in a food processor. Add the fresh coriander (cilantro) and puree just until it is chopped.
  • Return to the saucepan. Pour in the sour cream, then season with salt and pepper. Heat the sauce, stirring constantly. Taste for seasoning and keep warm. (When heating a sauce that contains sour cream or yogurt, do not let it boil or it will separate.).
  • To serve, arrange 2 chicken thighs on each warmed plate and spoon the sauce around them. A nice tabouleh salad would go perfectly with this dish and I recommend Tabouleh Recipe #91403.

Nutrition Facts : Calories 818.4, Fat 60.7, SaturatedFat 19.7, Cholesterol 267.4, Sodium 290.4, Carbohydrate 11.8, Fiber 1.6, Sugar 7, Protein 55

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