One Skillet Sesame Chicken Thighs Recipes
ONE-SKILLET SESAME CHICKEN THIGHS
This is a very good recipe for sesame chicken thighs. Serve with rice and a green vegetable.
Provided by JOSIE
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Mix chicken broth, soy sauce, vinegar, honey, sugar, garlic, ginger, sesame oil, and red pepper flakes together in a large skillet over medium heat. When mixture starts to sizzle, add chicken and bring to a boil.
- Turn down the heat and let simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a serving platter, leaving remaining sauce in the skillet.
- Turn heat to high and cook until sauce becomes a thick glaze. Remove from heat and pour over chicken. Sprinkle with green onions and sesame seeds.
Nutrition Facts : Calories 265 calories, Carbohydrate 14.2 g, Cholesterol 87.2 mg, Fat 11.7 g, Fiber 0.6 g, Protein 25.2 g, SaturatedFat 3 g, Sodium 1031.5 mg, Sugar 12 g
ONE-PAN HONEY GARLIC CHICKEN RECIPE BY TASTY
Here's what you need: bone-in, skin-on chicken thighs, salt, pepper, unsalted butter, garlic, brown sugar, honey, dried thyme, dried oregano, green beans
Provided by Robin Broadfoot
Categories Dinner
Time 52m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400˚F (200˚C)
- Season chicken thighs with salt and pepper.
- Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.)
- Remove chicken thighs and set aside. Pour out any excess fat, but leave some in for the sauce.
- Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low.
- Return chicken to the skillet. Coat the chicken in the sauce.
- Add green beans to skillet.
- Bake for 25 minutes or until chicken is cooked through.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 33 grams, Fat 12 grams, Fiber 3 grams, Protein 49 grams, Sugar 28 grams
SKILLET SESAME CHICKEN
Steps:
- Enjoy.
Nutrition Facts : Calories 261 kcal, Carbohydrate 19 g, Cholesterol 72 mg, Fiber 2 g, Protein 14 g, SaturatedFat 2 g, Sodium 921 mg, Sugar 11 g, Fat 14 g, ServingSize 4 servings, UnsaturatedFat 0 g
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Estimated Reading Time 3 mins
- Combine ingredients for the marinade in a large mixing bowl and whisk well. Add chicken thighs and mix them into marinade. Let the chicken marinade for 15-20 minutes.
- Preheat oven to 375. Heat up a well-seasoned cast iron skillet (or another oven-safe skillet, greased) on stove-top, over medium-high heat.
- Add chicken thighs to the hot skillet and sear on each side until you get a nice golden sear, 2-3 minutes. Add about half of the marinade to the skillet and transfer it to the oven.
- Roast chicken in the oven for about 20-30 minutes (depending on the thickness of the chicken thighs). You can cut into the thickest one to check and make sure it's cooked through or use an instant read thermometer to check if internal temperature reached 165°.
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- Preheat oven to 425 degrees. Heat a large dry skillet, preferably cast iron, over medium-low heat. Pat chicken dry with paper towels and season all over with salt.
- Transfer thighs, skin-side down, to skillet and cook until enough fat is rendered to cover bottom of skillet, about 5 minutes. Once skin starts to brown, increase heat to medium.
- Cook thighs until meat is opaque all around the edges and skin is deep golden brown, 10 to 12 minutes total. Transfer, skin-side up, to a plate.
- Pour off all but 1 tablespoon fat from skillet (you want just enough fat to form a thin layer on the bottom). Add carrots side by side in a single layer, if possible.
- While carrots are roasting, stir soy sauce, sriracha, rice vinegar, honey and the remaining 1 tablespoon of sesame oil in a small bowl. Scrape peel off of ginger root with a spoon; discard peel.
- Carefully remove skillet from oven (don’t forget, the handle will be hot) and place on stove. Arrange thighs over carrots and drizzle sauce over. Return to oven and roast until thighs are cooked through, 165 degrees in the thickest part, juices run clear, sauce is caramelized on chicken skin and carrots are tender all the way through, 12 to 18 minutes.
- While chicken is resting, thinly slice the green onions. Transfer chicken and carrots to a platter and drizzle with the pan juices. Top with green onions and sesame seeds.
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5/5 (1)Category DinnerCuisine HawaiianTotal Time 30 mins
- In a medium mixing bowl, combine all ingredients, except chicken thighs, sesame oil, and cornstarch. Mix well and set aside
- Heat sesame oil in an instant pot turned to the browning functions. Add chicken thighs and brown, turning occasionally, just until it turns golden brown.
- Add the sauce to browned meat and stir well to coat. Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.
- Open the pressure cooker, using the Quick Release method. Using tongs, remove cooked chicken from the pot and set aside. Cover with aluminum foil and keep warm.
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Estimated Reading Time 6 mins
- Put the flour in a plastic bag. Drop the chicken pieces into the bag and shake until the thighs are coated. Shake off excess.
- Place the chicken in a skillet and cook for 2 - 3 minutes until golden. Turn and cook the other side for 1 minute more.
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Estimated Reading Time 3 mins
- Pat 6 chicken thighs dry with paper towels and season all over with salt. Rub only skin side of thighs with 1 Tbsp. oil.
- Transfer thighs skin side down to skillet and cook until enough fat is rendered to cover bottom of skillet, about 5 minutes. Once skin starts to brown, increase heat to medium.
- Cook thighs until meat is opaque all around the edges and skin is deep golden brown, 10–12 minutes total. Transfer skin side up to a plate.
- Pour off all but about 2 Tbsp. fat from skillet (you just want enough left to form a thin layer) and heat over medium-high. Add carrots and try to arrange so all are side by side in a single layer in direct contact with skillet.
- Cook carrots on opposite side until lightly charred, about 2 minutes. Turn off stove and transfer skillet to oven. Roast until a toothpick, skewer, or cake tester easily pierces surface of carrot but encounters resistance in the center, 8–10 minutes.
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