Three Ingredient Chicken Thighs Recipes

3-INGREDIENT CURRIED CHICKEN THIGHS

Steps:

• Season chicken with 1 tsp. salt. Whisk oil, curry powder, and 1/2 cup yogurt in a large bowl. Add chicken and toss to coat. Transfer to a resealable plastic bag and chill at least 3 hours.
• Position a rack in upper third of oven; preheat to 425°F. Transfer chicken, skin side up, and marinade to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted near bone registers 165°F, 30-35 minutes.
• Transfer chicken to a serving platter, reserving pan juices. Skim off excess fat from juices with a spoon, then transfer 1/4 cup juices to a small bowl. Whisk in remaining 1/2 cup yogurt; season with remaining 1/2 tsp. salt. Serve alongside chicken.
• Do Ahead
• Chicken can be marinated 1 day ahead; keep chilled.

THREE-INGREDIENT STICKY BAKED CHICKEN

Steps:

• Preheat oven to 400°F Line a pan with foil for easy clean-up. Arrange the chicken in the pan.
• Whisk ketchup, soy and syrup together in a small bowl. Pour sauce over chicken and turn thighs to coat completely
• Bake 25 minutes or until the juices from the chicken run clear. Serve chicken with extra sauce from the pan.

3-INGREDIENT TERIYAKI CHICKEN RECIPE BY TASTY

Steps:

• Sear the chicken thighs evenly in a pan, then flip.
• Add the soy sauce and brown sugar, stirring and bringing to a boil.
• Stir until the sauce has reduced and evenly glazes the chicken.
• Serve with rice, if desired!
• Enjoy!

THREE INGREDIENT CHICKEN THIGHS

Steps:

• 1. Preheat oven to 375 and spray baking pan and rack with Pam or any kind of vegetable oil spray. ( I do this for easier cleanup)
• 2. In large bowl, combine dressing mix and brown sugar.
• 3. A few pieces at a time, moisten chicken and place in bowl. Stir until coated.
• 4. Place coated chicken on rack in baking pan. Bake for 1 hour. (If using boneless chicken reduce cooking time by 15-20 minutes.) Done!