The Thighs The Limit Recipes

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THE THIGH WHO LOVED ME



The Thigh Who Loved Me image

Another take on one of those great low fat recipes from the Podleski sisters. This one gives you extra-tasty oven barbecued chicken thighs.

Provided by HOUSEMANAGER Charle

Categories     Chicken Thigh & Leg

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

12 boneless skinless chicken thighs
3/4 cup ketchup
1/2 cup salsa
1/4 cup honey
1 tablespoon Dijon mustard
1 teaspoon chili powder
1/2 teaspoon ground cumin

Steps:

  • ARRANGE chicken thighs in a single layer in a 9 x 13 inch baking dish.
  • WHISK together in a separate bowl the ketchup, salsa, honey, dijon mustard, chili powder and cumin until well blended.
  • POUR sauce over chicken; Turn pieces to coat both sides with the sauce.
  • BAKE uncovered at 400F for 45 minutes.

Nutrition Facts : Calories 245.7, Fat 5.7, SaturatedFat 1.4, Cholesterol 114.5, Sodium 619, Carbohydrate 21, Fiber 0.7, Sugar 19.1, Protein 28.2

JUICY STOVE TOP CHICKEN THIGHS



Juicy Stove Top Chicken Thighs image

Perfectly golden, tender, and juicy skinless, boneless chicken thighs prepared on the stove top.

Provided by Katerina | Diethood

Categories     Dinner

Time 20m

Number Of Ingredients 10

1 1/2 tablespoons olive oil
1.5 pounds (about 6 chicken thighs) boneless skinless chicken thighs ((you can also use chicken breasts))
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
salt and fresh ground pepper, (to taste)
1 tablespoon butter
2 cloves garlic, (minced)
1/2 cup low sodium chicken broth ((you can also use wine or juice))
fresh chopped parsley (for garnish)

Steps:

  • Season chicken thighs with onion powder, garlic powder, chili powder, salt, and pepper.
  • Heat oil in a large skillet over medium heat.
  • Add seasoned chicken thighs to the skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6 to 7 more minutes, or until no longer pink.
  • Add butter and minced garlic; cook for about 30 seconds or until fragrant.
  • Add chicken broth and stir around to scrape up all the crispy bits on the bottom of the pan. Continue to cook for 1 minute.
  • Remove from heat. Garnish with fresh chopped parsley. Serve.

Nutrition Facts : ServingSize 4 ounces, Calories 283 kcal, Carbohydrate 1 g, Protein 33 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 169 mg, Sodium 190 mg

THE THIGH'S THE LIMIT



The Thigh's the Limit image

This is so easy and delicious and figure friendly too

Provided by Carla Weston

Categories     Chicken

Time 4h45m

Number Of Ingredients 9

12 12 skinless chicken thighs (about 3 ounces each)
3/4 c salsa
1/3 c honey
1/4 c reduced sodium soy sauce
1/4 c orange juice
2 Tbsp dijon mustard
2 tsp olive oil, extra virgin
1 1/2 Tbsp fresh grated ginger
1 Tbsp cornstarch

Steps:

  • 1. Arrange chicken thighs in a single layer in 13 x 9-inch baking dish. In a medium bowl, mix together salsa, honey, soy sauce, mustard, orange juice, olive oil, and ginger root. Pour over chicken thighs. Turn thighs to coat both sides with marinade. Cover and refrigerate for at least 4 hours or overnight.
  • 2. Bake chicken and sauce, covered, in a 400° oven for 40 minutes. Transfer chicken thighs to a serving platter and keepwarm. Carefully pour sauce into a small saucepan. Bring to a boil over medium-high heat. Mix cornstarch with 2 tablespoons water until smooth. Add to sauce and stir until mixture thickens, about 1 minute. Pour thickened sauce over chicken and serve immediately.

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