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Chicken thigh fillet recipes. Chicken thighs in the oven: recipe with photo

Chicken thigh dishes are perfect for daily consumption and can diversify the menu of the festive table with dignity. The poultry can be fried, baked with vegetables, mushrooms, cereals, or stewed in aromatic sauce with the addition of cheese or tomato. To feed the family with a hot, healthy lunch will help simple recipes that will tell you what to cook from chicken thighs, spending a minimum of time and effort in your kitchen.

Pan-fried poultry thighs - very simple, budget and amazing delicious treat with a seductive aroma and appetizing appearance. For its preparation, it is better to use a large saucepan with non-stick coating, fresh poultry and lots of aromatic spices.

Required components:

  • chicken thighs - 1.2 kg;
  • mayonnaise (olive) - 55 g;
  • three garlic cloves;
  • hot ketchup - 13 g;
  • cheese (Dutch) - 95 g;
  • seasonings for poultry, sea salt - at your discretion.
  1. Wash chicken meat with running water, then blot excess moisture with kitchen napkins.
  2. Peel the garlic cloves, crush them with a press.
  3. Put the ketchup in a bowl, combine with half the minced garlic, season with salt, add suitable spices and mix well.
  4. Before frying chicken thighs in a pan, you need to marinate them. To do this, grate the meat generously with a mixture of ketchup, garlic, spices, then place it in a plastic bag and send it to the refrigerator for two hours. During this time, shake the bag of chicken every 30 minutes so that it is better saturated with the marinade.
  5. Using a grater, turn the cheese into fine chips, then combine it with the remaining garlic, add mayonnaise, stir.
  6. Place the legs on a hot skillet and fry until brown on both sides.
  7. After that, sprinkle the chicken with cheese mass, close the container, cook on low heat for another eight minutes.

Home-style pot roast

Chicken meat stewed with vegetables in ceramic pots is an excellent solution for delicious dinner... The dish turns out to be incredibly fragrant, juicy, beautiful, so everyone at the common table will certainly like it.

Required components:

  • potatoes - 0.3 kg;
  • cherry tomatoes - 5 pcs.;
  • hips - 3-4 pcs.;
  • two garlic cloves;
  • one carrot;
  • prunes (dried) - 4 pcs.;
  • laurel leaves - how much it will take;
  • leek - 1 pc .;
  • coarse salt, ground pepper - 5 g each;
  • water - 250 g.
  1. For such a treat, you need to use boneless meat, so first you need to cut the fillets from the chicken thighs, remove all the skin and rinse the bird thoroughly.
  2. Peel the vegetables, then chop the carrots into strips, chop the garlic into small cubes, arrange the potatoes in halves, the leeks into rings.
  3. Rinse the prunes with hot water, cut into four parts.
  4. Cut the cherry tomatoes in half.
  5. Distribute potato slices, onion rings, chicken pieces, carrots, garlic evenly in the pots. Then put in containers one bay leaf and 3-4 prune wedges.
  6. Pour water into pots, add your favorite seasonings, salt, place in the oven. Bake for about 50 minutes at 180 degrees.

Leave the finished roast in the turned off warm oven for a quarter of an hour, then serve with sliced ​​vegetables and fresh bread.

Cooking with cheese

Chicken thighs baked under cheese crust, have a soft delicate texture and pleasant creamy taste... The dish is given a special aroma Forest mushrooms that harmonize well with the rest of the ingredients.

Required components:

  • bird hips - 1.35 kg;
  • porcini mushrooms (or champignons) - 250 g;
  • bow - head;
  • cheese (Russian) - 110 g;
  • carrots - 75 g;
  • garlic cloves - 3 pcs.;
  • ketchup (barbecue) - 80 g;
  • oregano, sea salt, basil, herbs - as needed.
  1. Cut off the husk from the onion and chop it into half rings. Grate the carrots on a grater with large holes. Chop the garlic with a special device.
  2. Place the chopped food in a saucepan, then fry until golden brown.
  3. Peel and wash mushrooms, cut into slices, add to vegetables, simmer until tender.
  4. Salt the contents of the saucepan, combine with half of the pre-chopped cheese, mix.
  5. Grate the prepared thighs with dry seasonings combined with table salt. After that, make cuts on the meat for the filling.
  6. Fill the hollow areas with a mass of vegetables and cheese, put the chicken thighs on a baking sheet.
  7. Now you need to make the sauce. To do this, combine the rest of the cheese with mayonnaise, add ketchup, chopped herbs, mix everything.
  8. Cover the meat generously with the sauce, place in the cold oven.
  9. Cook the treat for one hour, at a temperature of 195 degrees.

Chicken thighs baked with cheese and mushrooms will go well with airy mashed potatoes and sour cream sauce.

Chicken skewers in the oven

Oven-fried chicken thigh shashlik is an incredibly tasty dish that will be appreciated by all households and guests invited to a festive dinner. For a treat to have a delicious aroma and look especially appetizing, it is necessary to thoroughly marinate the meat before cooking.

Required components:

  • seven chicken thighs;
  • sour cream (25%) - 60 g;
  • mustard "Russian" - 23 g;
  • Provencal herbs, marjoram, paprika, hops-suneli, salt - 4 g each;
  • soy sauce - 20 g;
  • vinegar (wine) - 18 ml;
  • olive oil - 25 g.
  1. Combine olive oil, mustard, sour cream in a volumetric glass bowl. Add soy sauce, pour in wine vinegar. After that, put Provencal herbs, salt, dry seasonings and stir thoroughly.
  2. Rinse the thighs of the bird, pat dry with a paper towel, then cut into two pieces.
  3. Place the meat in a bowl of marinade and leave in a cool place for three hours. It is worth considering that the longer it stays in a fragrant sauce, the tastier it will be after frying.
  4. Hold wooden skewers in warm water fifteen minutes, then dry and string the pickled thighs on them.
  5. Cover a baking sheet with foil, put kebabs on it, put in a hot oven.
  6. Bake the meat for thirty-five minutes at 185 degrees, then turn on the grill mode, cook for about half an hour until a brown crust appears.

Place hot chicken kebabs on a large tray, offer to try it with a salad of ripe vegetables and homemade adjika.

How to cook chakhokhbili

National Georgian dish chakhokhbili will be appreciated by fans of original savory treats... It is a chicken thigh stew stewed with vegetables in tomato sauce. Thanks to the use of spices and fresh herbs, the meat has a bright, rich and unique taste.

Required components:

  • poultry thighs - 0.85 kg;
  • two medium onions;
  • carrot;
  • tomato paste - 45 g;
  • mayonnaise - 27 g;
  • rosemary, salt, marjoram, pepper, turmeric - 3 g each;
  • vegetable oil - 52 ml;
  • parsley (or cilantro) - 7 branches.
  1. Rinse the thighs with running water, dry with a towel.
  2. Place the meat in a container of a suitable size, treat with pepper, salt, sprinkle, stir.
  3. Peel the onions and cut into thin rings. Peel the carrots, chop with a grater.
  4. Put vegetable slices in a saucepan with butter, stirring occasionally, fry until soft.
  5. After that, place chicken thighs in a saucepan, simmer together with vegetables for eight minutes.
  6. To make the sauce, you need to slightly dilute the tomato paste with water (25 ml), combine with mayonnaise, mix and add to the meat.
  7. Simmer the thighs, closed, with a low boil for forty minutes. During the process, the chicken pieces should be turned over several times.

Sprinkle the finished chakhokhbili with finely chopped parsley, arrange on serving plates, treat family and friends.

Fillet baked in a slow cooker

For busy housewives, there is a recipe for a great treat from chicken thigh fillets, which can be obtained quickly and tasty in an electrical appliance. A dish prepared in this way is low in calories, so it is recommended to be consumed by people on a diet.

Required components:

  • chicken thighs - 1.65 kg;
  • white onion head;
  • tomato sauce(medium pungency) - 40 ml;
  • two garlic cloves;
  • table salt to taste.
  1. Wash the thighs of the bird, then carefully separate the loin from the bones.
  2. Cut the peeled onion into cubes, place in a multicooker bowl, fry in the "Baking" mode for six minutes.
  3. Chop the garlic into small cubes, add to the onion and cook until a distinct garlic smell appears.
  4. After that, put poultry meat in a bowl, pour in tomato sauce, salt, add water (100 ml).
  5. Select the "Extinguishing" function, cover the electric oven, cook for seventy minutes.

After the sound notification of the end of the process, leave the chicken thighs in the multicooker for a quarter of an hour, then place on plates and serve.

Chicken thighs in batter

Poultry, fried in batter, has a crispy golden crust on the outside, it turns out juicy and tender on the inside. The treat has an excellent taste, divine aroma and goes well with any side dish.

Required components:

  • ten chicken thighs;
  • milk (whole) - 120 ml;
  • wheat flour - 145 g;
  • two eggs;
  • black pepper, fine salt, aromatic spices - as needed.
  1. Break eggs into a deep container, then shake vigorously with a whisk.
  2. Pour milk into the resulting mass, add salt, season with spices, stir.
  3. Pour flour into a large, flat bowl.
  4. Wash the thighs of the poultry, wipe it off with a kitchen towel, then carefully salt and seasoning for the chicken.
  5. Soak each piece of meat in batter, sprinkle with flour and place in a hot frying pan with sunflower oil.
  6. Fry the thighs, turning occasionally until they form golden brown.

Put the finished chicken on a dish covered with paper (so that it absorbs excess fat), then serve warm.

Chicken potato casserole

Oven baked chicken thighs with potatoes are a great option for a family dinner. Delicious and nutritious dish will replenish the supply of necessary energy, give good mood during a family meal.

Required components:

  • thighs - 1.5 kg;
  • paprika (sweet), mustard (spicy) - 10 g each;
  • two garlic cloves;
  • potatoes - 0.85 kg;
  • kefir (3%) - 220 ml;
  • Provencal herbs, coarse salt - to taste;
  • five sprigs of dill.
  1. Wash the chicken with running water, then dry it with napkins.
  2. Peel, chop, combine garlic with Provencal herbs and salt, rub the meat with the resulting mixture.
  3. Add mustard, chopped dill to kefir, stir well.
  4. Place the thighs in a large bowl, pour them with kefir marinade, then send the meat to the refrigerator for four hours.
  5. After this time, peel the potato tubers, wash and cut into circles.
  6. Spread the potatoes on a baking sheet, sprinkle with paprika, salt, sprinkle with olive oil, and place the pickled carcass on top.
  7. Cook chicken thighs with potatoes in the oven for fifty minutes at a temperature of 200 degrees.

When the treat is covered with a golden brown crust, remove it from the oven and serve in portions with pickled cucumbers or sauerkraut.

Hearty rice dish

Another interesting recipe for making chicken thighs that can be baked with rice in the oven. It is better to choose a long steamed grain for the dish. The food will turn out to be amazingly tender, it will have an excellent taste.

Required components:

  • six chicken thighs;
  • broth (chicken or vegetable) - 0.45 l;
  • rice - 200 g;
  • large onion;
  • pepper (black, white), sea salt - how much will take;
  • basil (fresh) - 5-7 branches.
  1. Chop the peeled onion into cubes. Then fry in a saucepan in vegetable oil until translucent.
  2. Sort out the grain, remove all debris, rinse well under the tap.
  3. Put the rice in an even layer on a baking sheet, place the onion fry on top.
  4. Wash the chicken thighs, rub with salt, sprinkle with pepper and put on the grits.
  5. Pour the food with warm broth, cover the baking sheet with foil, then put in the oven, heated to 180 degrees.
  6. Bake the treat for one hour, then remove the foil and cook for another fifteen minutes open.

Put the cooked chicken thighs on a large tray, place allspice rice around, garnish with basil sprigs and taste.

With mayonnaise and soy sauce

Baked poultry thighs soaked in soy sauce, savory spices and olive mayonnaise marinade have amazing taste and great aroma. You don't need to use salt here, as mayonnaise contains enough salt, otherwise the dish will turn out to be too salty.

Required components:

  • bird hips - 4 pcs.;
  • soy sauce - 35 ml;
  • one garlic clove;
  • paprika, oregano, curry, marjoram - according to your tastes;
  • mayonnaise (olive) - 120 g;
  • greens (any) - for serving.
  1. Rinse chicken thighs, then remove excess moisture from them with a dry cloth.
  2. Cut the meat pieces in half, fold into a deep bowl.
  3. Then combine finely chopped garlic with soy sauce, dry seasonings and mayonnaise, mix well.
  4. Rub the marinade vigorously into the surface of the meat pieces, then pour the rest of the fragrant mixture, keep in the cold for six hours to soak.
  5. Cover the heat-resistant form with foil, place chicken portions on it.
  6. Put the meat in the oven, cook for about forty-five minutes, at 195 degrees.

Transfer hot thighs to a serving dish, cover with chopped herbs. It is recommended to serve the treat with your favorite side dish and white wine. Bon Appetit!

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Fillet of thighs is an inexpensive but tasty part of chicken. From the specified product, various dishes are obtained that can be served for both lunch and dinner. Of course, the best taste qualities chicken thighs open up provided they are cooked correctly. Today we will find out what characteristics this product differs in and what methods of its preparation exist.

How to separate the pulp from the skin and bones?

From chicken thigh, there is an opportunity to cook excellent and hearty meals, which are appreciated by both adults and children. Get interesting and hearty treat possibly as many different ways... There are both simple and rather complex recipes for preparing these parts of chickens. But in any case, before starting direct cooking, you will need to cut the meat - to separate the pulp from the skin and bones. This is done as follows.

  • First you need to separate the lower leg from the thigh, if it is attached to it. To do this, a well-sharpened knife must be inserted into the connecting gap at the junction of the articular parts, and then cut the indicated parts. Remove the rest of the meat that is nearby, so that you can separate the drumstick from the thigh completely, without residue.

  • Next, you will need to bend the leg in order to find the joint located in the space between the lower leg and the thigh itself. Try to bend the specified part in several sections until you succeed. The place where the chicken leg bends is the joint.
  • Now place the chicken thigh, skin side down. Make a small incision on the joint to the end, so that you can divide this element into two separate parts.
  • If you accidentally hit the bone when you are separating the thigh from the lower leg, then you will need to carefully move the knife until you stumble upon the place you need, in which it will be as easy as possible to separate these components.
  • These procedures must be carried out exclusively on a clean cutting board. Only with such kitchen appliances will you reduce to zero the risk of germs from the table or other surface getting into the product. Plus, with a cutting board, you minimize the chance of damaging the tabletop with a sharp knife blade.

There are a number of cutting attachments that are best suited for the operations described earlier. Some people think that knives with an elongated and narrow blade, like knives for fillets, are perfect here. Others believe that clean kitchen scissors or regular scissors will work better. Of course, you can easily use a regular vegetable or boning knife.

  • Cut off the skin when cutting the thigh. Of course, there are recipes that do not require pitting and peeling. If you need to remove these components, then it is worth cutting off the membranes between the muscle and the skin in order to remove the latter. Gently bend the skin with your fingers to remove the thin membrane.
  • It should also be borne in mind that it is possible to remove the skin after deboning, and if necessary, trim the thigh. Some kitchen masters turn to such procedures in advance, while others start them after. There is no specific time frame here. It all depends only on the personal preferences of the cook.

  • Now you need to shorten the bone. Working on the bottom half of the chicken thigh, make an incision from the top end down to the base, while moving as close as possible to the bone itself.
  • The half on which there was or is the skin should "look" down.
  • Note that the incision must be made fairly deep so that you can remove most of the bone. Be careful not to accidentally cut the other side of your thigh.
  • Next, cut out along both sides of the chicken bone to get more of this detail.
  • You will need to rid the meat of the cartilage located at the top or bottom of the bone. Use a well-sharpened knife to cut the hardest piece of cartilage by pressing the bone against the meat from above or below the cut.

  • Next, you need to cut the meat under the bone. In this case, the knife should be moved from one end of the bone to the other, dissecting the connective membrane, which attaches the pulp to the bone.
  • If you are using scissors, you just need to cut through the membrane and muscle. If a knife is used, it will be better to file it slightly.
  • Keep the knife as close to the bone as possible so as not to lose extra pieces of meat.
  • Never cut this section towards your fingers, or you may accidentally cut yourself.
  • Pick up the bone and pull it up and away from the thigh meat as you cut.
  • It may take several approaches before you can completely remove the bones from the chicken thigh.
  • Make short peeling cuts to completely separate the bone from the meat.
  • After removing the skin and bone, the fat pockets on the product should be inspected. Remove them using a knife.

Calorie content and nutritional value

Chicken thigh is the most juicy, dense and tasty meat with a characteristic dark shade. The calorie content of this popular product is about 185 Kcal per 100 g. Such chicken fillet cannot be called dietary, but this does not make it less useful. This product contains such components as vitamins A, B1, B2, B6, B9, B12, C, E, PP. In addition, chicken thigh fillet has:

  • potassium;
  • zinc;
  • iron;
  • phosphorus;
  • sodium;
  • amino acids;
  • protein.

If we consider the BJU of this product in more detail, then:

  • easily digestible proteins in chicken thighs are present 21.3 g;
  • fats account for 11 g;
  • for carbohydrates - 0.1 g.

On KBZHU of this popular and delicious product its weight affects. So, in different dishes oh, this figure may also vary. It is unlikely that an ideal light and dietary treat from chicken thigh fillet will work, but it cannot be called harmful either.

This product may not be suitable only for those people who are allergic to it. First of all, this applies to dishes in which the thigh is cooked with the skin.

Recipes

You can cook a wide variety of dishes from chicken thigh fillet, from simple to exotic. This product is quite simple and not capricious to prepare. It can be combined with a wide variety of add-ons. For example, a very popular rich-tasting dish cooked in creamy sauce... Such a chicken acquires a juicy and aromatic taste. Also, many hostesses cook chicken thigh in batter, cream and sour cream. A variety of marinades are suitable for the specified meat.

Due to its versatility, chicken thigh fillet is a popular product that many housewives choose to create their culinary masterpieces. Let's consider in detail several interesting ways to cook such meat.

Chops

Fillet of chicken thighs makes excellent chops that can make both adults and children fall in love with their taste. There are many options for preparing this rich dish. Consider step by step instructions for cooking the most popular and aromatic ones. Chicken chops in bread crumbs and with a chicken egg have a wonderful taste. To prepare this treat, you will need to stock up on the following components:

  • 4 chicken thighs;
  • 50 g breading;
  • salt to taste (preferably a pinch of 4 - this will be enough);
  • refined sunflower oil - 30 ml;
  • ground black pepper;
  • 1 chicken egg.

You can proceed to the direct preparation of a hearty meal.

  • First, prepare your thighs properly for cooking. Be sure to remove the skin from them and rinse these products thoroughly.
  • Remove bones from all thighs.
  • The next step is to beat off the chicken meat. Next, roll each thigh in breadcrumbs.
  • Shake the chicken egg thoroughly, dip the breaded thighs into the resulting mass.
  • Pour sunflower oil into a preheated skillet. Place the thighs in breadcrumbs on such a base.
  • Fry the meat on both sides until a delicious brownish crust appears.
  • After that, the dish can be served.

Such chops will be especially successfully combined with vegetables, various buckwheat pickles or mashed potatoes.

Thigh chops cooked in tandem with mayonnaise or mayonnaise sauce have no less bright taste. Such a treat turns out to be juicy if you prepare it correctly and strictly follow the recipe. So, let's take a look at what components are needed to create this culinary masterpiece:

  • 3 pcs. chicken thigh fillet;
  • 3 tablespoons of mayonnaise (if not, it is permissible to use kefir);
  • 3 cloves of garlic;
  • salt and pepper if desired;
  • bread crumbs - 80 g;
  • vegetable oil for frying.

Let's take a look at all the steps for cooking chicken thighs with mayonnaise.

  • Prepare the fillets. Rinse and remove the skin. There should be no bones in the chops either. After preparation, the fillets should be laid out in two layers of cling film and beaten off on both sides (but only slightly, no extra effort is needed).

  • Now the chops need to be sprinkled with salt and pepper, spread on the meat with garlic, passed through a special press.
  • Next, each piece of beaten meat will need to be smeared with 1 tablespoon of mayonnaise. The resulting blanks should be put in piles and left in the marinade for 1 hour. Fillets should be marinated in the refrigerator.
  • Now you need to heat a frying pan with vegetable oil. Roll pieces of meat on all sides in croutons.
  • After that, the meat should be sent to fry. Fry fillets over low heat until a golden brown crust forms on each piece.

Serve this juicy dish with expressive taste can be in a variety of combinations, however, the tandem of such chops with vegetables will be the most successful. In search of an interesting and memorable taste, you can turn to the preparation of aromatic fillet of chicken thighs in batter with Provencal herbs and soy sauce. This dish will surely amaze even a capricious gourmet with its unique aroma. Let's look at what ingredients will be useful for you to create this dish:

  • 8 pcs. chicken thighs;
  • 2 chicken eggs;
  • 3 tablespoons flour;
  • 4 tablespoons bread crumbs
  • salt and black pepper to taste;
  • Provencal herbs optional;
  • 1 tablespoon of soy sauce
  • simple mustard - 1 tablespoon;
  • vegetable oil.

Now on to the tutorial on how to make these juicy chops.

  • First, prepare the meat - rinse and remove any excess. Beat your thighs lightly, then sprinkle salt and pepper on them. Brush the chicken with the soy sauce, mustard, salt, pepper, herbs and garlic.
  • Next, beat the chicken eggs thoroughly, add a little milk there and salt a little. Pour flour and breading into a separate bowl. First, dip the chops into a beaten egg, then into the flour, then back into the egg, then bread with croutons.
  • Before frying the thigh fillets, you should thoroughly warm up the skillet with vegetable oil. Spread the meat and grill on both sides until you see a crust formed.

Such ready-made chops can be safely served with absolutely any side dish.

Rolls

Many housewives consider their signature dish chicken thigh roll. Treats like these have an interesting and versatile taste if prepared correctly. Of course, making rolls is a little more difficult than simple chicken chops. Let's figure out how to cook such culinary masterpieces to impress with the wonderful taste of all household members or guests visiting you. Wonderful chicken rolls with bell pepper.To prepare them, you need to stock up on products such as:

  • boneless chicken thighs- 3 pcs.;
  • Bulgarian Green pepper- 1 PC.;
  • Bulgarian red pepper - 1 pc.;
  • onions - 1 pc.;
  • olive oil - 20 ml;
  • salt and pepper if desired;
  • special seasonings for chicken.

Now we will consider step by step how to make delicious rolls from all of the listed ingredients.

  • As with other recipes, the thighs must first be prepared for subsequent cooking. Then the meat should be grated with chicken spices, slightly beaten off to make it easier to wrap and coat inside and outside with olive oil.
  • Next, you should proceed to the preparation of all the ingredients necessary for cooking the filling. Rinse the peppers well, then cut them into thin strips. Peel the onion and cut into thin slices.

  • Place the chicken thigh skin side down and spread the chopped peppers and onions on top of the meat, alternating between the last ingredients. Now you can gently roll the chicken thighs into small rolls. Secure them with toothpicks so they don't accidentally turn around.
  • Now chicken rolls you can safely send to fry in a simple frying pan or grill. This should be done until a golden crust forms on the meat. Flip the thighs frequently so they cook evenly.
  • When the frying process is complete, you will need to get the toothpicks out of the rolls, because the latter will already hold the correct shape if cooked correctly.

Chicken thigh rolls cooked in tandem with mushrooms also have a fabulous taste. To create this tender and juicy treat, you will need the following components:

  • 6 chicken thighs;
  • 1 onion;
  • fresh champignons - 300 g;
  • 20 g of honey;
  • 30 g mustard;
  • 60 g mayonnaise;
  • a couple of cloves of garlic;
  • 1 tsp paprika;
  • pepper and salt if desired;
  • vegetable oil.

Now let's take a look at all the stages of making mushroom rolls.

  • Peel the onion and cut it into thin half rings.

  • Rinse the mushrooms thoroughly in running water, then carefully cut into small slices. There is no need to chop the mushrooms into cubes, since it will be much more difficult to twist chicken rolls with such elements, and they most likely will not keep their shape.
  • Pour unscented oil into the skillet. Place the chopped onion in it and fry, stirring occasionally, until golden brown. Next, you need to add mushrooms to the onion and fry further until the mushrooms are ready (become soft).
  • Add chopped garlic, salt and pepper to the ingredients. The prepared mushroom filling should be transferred to a separate bowl, leaving excess oil and juice in the pan.
  • While the mushrooms will gradually cool down, you need to properly prepare the chicken thighs. In this case, only the bone should be removed, and the skin should be left with the meat for further cooking.

  • Next, cover the meat with a special cling film and beat it off, but only from the side of the pulp, not the skin.
  • Sprinkle salt and pepper over the pulp. Next, you need to stuff the chicken with the prepared ingredients - put the filling of fried mushrooms on the narrow edge of the chicken blanks, and then we twist them. Note that the skin should cover the resulting roll.
  • Put the rolls in a special form, greased in advance with oil. The workpieces should lie as close to each other as possible. After that, you need to mix honey, mustard and mayonnaise, and then dilute it all with paprika, salt and black pepper. Mix everything well, and then apply the resulting mixture generously to the chicken rolls.
  • Such an interesting dish should be baked in the oven at 190 degrees for about an hour.
  • The readiness of the mushroom rolls can be determined by the degree of their ruddy. As soon as the blanks appear appetizing crust, they can be taken out and served.

Other popular foods such as hard cheese and tomatoes can be used as filling in chicken rolls. These ingredients get amazing taste when combined with aromatic sweet peppers. Consider below a list of all the ingredients required to prepare such an interesting treat:

  • 4 chicken thighs;
  • 4 sweet canned peppers;
  • 4 slices of good hard cheese;
  • 1 tomato;
  • soy sauce to taste;
  • salt and ground black pepper are also to taste;
  • ground red pepper if desired;
  • 50 g bread crumbs;
  • 5 tablespoons vegetable oil.

Such rolls should be prepared as follows.

  • Remove all excess from the thighs and lightly beat them, then put in a separate bowl. Next, drip soy sauce on the beaten meat, but keep in mind that there is no need to wet the chicken too much.
  • While the thighs are soaking in the marinade, cut the cheese into small cubes.
  • Salt the thighs a little, sprinkle with red and black pepper. In each piece, place a piece of sliced ​​cheese and pepper. Roll up the edges of the meat and secure them using toothpicks.

  • Next, you need to thoroughly roll your thighs in croutons and spread them in a preheated frying pan with already poured butter.
  • Fry the chicken rolls on both sides.
  • Cut the tomato into cubes and place in an empty space in the skillet.
  • Then the meat should be covered and cooked for 10-15 minutes.

Rolls filled with cheese and ham are very tasty and juicy. To prepare this dish you need:

  • 5-6 boneless chicken thighs;
  • 100 g ham;
  • 100 g of good hard cheese;
  • 2 tablespoons of canned green peas
  • 3-5 cloves of garlic;
  • 3 tablespoons of mayonnaise or sour cream;
  • 1 tablespoon mustard
  • salt and spices to taste.

Let's consider step by step how to make delicious rolls from the listed products.

  • Chop cheese and ham into small cubes. Add garlic and peas to these ingredients. Sprinkle pepper on the listed ingredients, season them with half the sour cream.
  • Next, you need to turn the thighs so that their skin "looks" down. Rub the meat with salt and spices.
  • Put a little filling on the wider part, and then roll the thigh into a fairly tight roll.
  • The resulting blanks must be laid out as tightly as possible to each other in an already prepared baking dish. On top, the meat must be slightly salted again.
  • Coat the chicken rolls with the remaining mustard sour cream and move the dish to the oven. There, it should be cooked at a temperature of 200-210 degrees for 20 minutes.

What to serve with?

Chicken thigh - universal product... It can be boiled, and stewed, and fried, and started with different products, and then baked. The imagination of the cook here is practically unlimited. It is worth noting the fact that chicken thighs can be served in tandem with a wide variety of side dishes. The most successful and common options are hips with:

  • mashed potatoes;
  • buckwheat porridge;
  • stewed vegetables;
  • light salad;
  • rice;
  • pasta.

Take advantage of the advice of culinary experts and experienced housewives.

  • Only cook fresh chicken fillet... Choose it carefully, paying attention to appearance product and its smell. You should not take meat of an unhealthy color with an unpleasant aroma - delicious lunch or dinner will not come out of it.
  • Beat the meat lightly before cooking. Don't overdo it with extra effort.
  • Always rinse the meat thoroughly before further cooking, even if it seems completely clean to you. Do not neglect this rule.
  • Experienced cooks do not recommend buying boneless chicken meat in the store, because usually the "cleaning" of such products is not carried out very carefully - excess pieces of meat are cut off. It is better to remove the excess yourself.

  • Fillet of thighs without the addition of hot spices and herbs can be eaten by pregnant and lactating women. In addition, you can safely turn to such dishes for additional recuperation.
  • Remove the bones and skin the thighs gently. Avoid pointing the knife or scissors towards your fingers - there is a high risk of serious injury. Proceed as carefully as possible.
  • Chicken thigh fillet can be cooked not only in the oven or in a frying pan, but also in a regular slow cooker. Using this kitchen technique, you can make many different dishes, from simple to very original.
  • If you are making chicken rolls, then the filling for them should not be cut into large slices or cubes. It is advisable to cut these elements into neat plates, otherwise it will be difficult to roll the rolls, and they will look less appetizing.

Don't go overboard with spices, salt and pepper. Too many of these additives can ruin the taste of your lunch or dinner.

  • It is recommended to store chicken thigh fillets in the coldest part of the freezer. Experienced chefs advise cooking something from frozen meat for 9 months. Do not leave these foods in the freezer for too long, as this will negatively affect the dishes that will be cooked from them later.
  • Before sending the chicken fillet to the freezer for storage, it is recommended to carefully pack it in a special freezing film, thick paper or the same thick aluminum foil. Place your thighs in sealed plastic containers or special bags. Vacuum bags of different sizes can also be used.

For information on how to cook thigh fillets, see the next video.

All hostesses and cooks cook boneless chicken thighs differently. Everyone has their own recipe. The article will provide recommendations for cooking and several options for simple but delicious dishes.

Why are boneless chicken thighs good?

Chicken thighs are a real source of protein. They tend to be juicier than breasts. If all bones and skin are removed from a chicken thigh, then meat is left, which contains only 130 calories and 7 grams of fat. Moreover, they are versatile in preparation. Therefore, they provide an excellent opportunity to experiment with new tastes and dishes. You can roast meat, bake, steam, and fancy stuffing boneless chicken thighs. This can be mushrooms, cheese, rice, any vegetables, or your favorite foods.

If you are going to beat the fillet, then first cover it with plastic wrap or a bag. This will prevent the juice splashing out, making it easier to clean the hammer.

Use a kitchen thermometer to determine if it's done correctly. For chicken thighs, it is 74 degrees Celsius (or 160 Fahrenheit). If there is no such device, then pierce the meat with a toothpick. If it is ready, then the flowing juice will be transparent.

Do not rush to cut hot meat when you take it out of the oven, from the frying pan, and so on. Let it cool for five to ten minutes. If you do not wait, the juice will immediately flow out of the dish.

Several recipes for boneless chicken thigh will be presented to your attention. You will learn how to cook such meat in a frying pan, in an oven, an air grill, a multicooker or a double boiler, as well as stuffing for stuffing.

Boneless Fried Pickled Thighs

To prepare three servings of this fragrant dish, you will need six hundred grams of boneless chicken thighs, two hundred grams of sour cream, four cloves of garlic, vegetable oil, salt and seasonings to taste.

Rinse the meat first and dry thoroughly. To make it juicy, it is better to marinate it. Peel the garlic and chop it. Add sour cream, salt and spices to it (for example, for grilling). Pour the marinade over the chicken thighs and leave for a few hours.

Now heat the skillet well with vegetable oil. Gently place the pieces of meat in it and fry on both sides over medium heat. The emergence golden crust will talk about the readiness of the dish.

As you can see, it is very easy to cook boneless chicken thighs in a skillet. Serve with potatoes or your favorite side dish.

French thighs in a frying pan

For this recipe, take a pound of pitted chicken thighs, four large onions, two hundred grams of hard cheese, and vegetable oil for frying. Choose salt and spices to taste.

Do the meat first. Wash it, dry it and beat off a little on the inside. Rub with salt and your favorite seasonings.

On thick-walled skillet heat the vegetable oil. Line your thighs, skin side up. Sprinkle the onions in between the chicken immediately and stir frequently. It may not be possible to remove all the thighs in the pan, so you will have to cook in several passes.

When the meat is browned underneath, turn it over to the other side. Lay the onion on top with a slide, and then sprinkle it with grated cheese and cover with a lid. How much to fry boneless chicken thighs this way? In total, the meat should be kept on the stove for about twenty minutes. That is, fry each side for about ten minutes. When the cheese is melted, the dish is ready.

Chicken chops in a pan

You will need skinless and boneless chicken thighs, eggs, flour, bread crumbs, vegetable oil, ground black pepper, marjoram, thyme, rosemary and salt. Each housewife uses a different amount of food, it also depends on the number of servings. For example, three chops will take about one egg, two tablespoons of flour, and a glass of breadcrumbs. Add salt and seasonings to taste.

The cooking process seems complicated at first glance. But in fact, it's only a long time to describe. Such a dish is made very easily and quickly.

Chops Cooking

Wash the chicken, dry it and beat it with a hammer. Then salt, pepper and rub with spices. If desired, you can soak the meat in milk with spices for about one and a half to two hours. The dish will turn out to be soft and aromatic, but without this item it will be very tasty.

Break eggs into a plate. Season with salt, pepper and whisk in homogeneous mass... Dip the chicken in flour, in an egg, and then in breadcrumbs. After that, fry the chicken thighs in a pan with the addition of vegetable and butter... It is best to use pans with thick sides and bottom. Cook each side of the meat for about seven minutes.

Put the finished dish on a paper towel so that it absorbs excess fat. After that, it can be served. These patties go well with any side dish and creamy bacon sauce.

Thighs with mushrooms in the oven

If you are looking for a more interesting dish, then you will definitely like this recipe. The chicken is stuffed with mushrooms and sprinkled with cheese, so it just melts in your mouth. It will take time to cook, but it will be worth it.

So, take according to the recipe boneless chicken thighs (about six to eight pieces). Also prepare three hundred grams of fresh champignons, one medium onion, one hundred grams of hard cheese, fifty grams of vegetable oil, spices and salt to taste.

Cooking thighs in the oven

First, peel the onion and chop it. Cut the champignons into thin slices. Preheat a frying pan, pour in vegetable oil. Add onion and fry until golden brown. Add the mushrooms and cook for another five minutes, stirring occasionally. Add black pepper and salt in the process.

While the mushrooms are cooling, turn to the chicken. Place your thighs skin side down on a cutting board. Beat a little for softness, rub with black pepper, salt and curry (if you like this seasoning). Put mushrooms and onions on the meat and wrap in rolls. To prevent them from falling apart, hold together with toothpicks.

Now it's time to cook boneless chicken thighs in the oven. Place the meat on a dry baking sheet (you can cover it baking paper). You do not need to lubricate with oil, otherwise the dish will be too greasy. The chicken will not burn thanks to the juice released when frying the mushrooms and onions.

Cut the cheese into thin slices and place it over the skin of the thighs. If you still have food (for example, champignons), then just send them to bake with the thighs. Preheat the oven to 180 degrees and cook the dish for half an hour.

Rolls with beans and tomatoes in the oven

This is a great way to cook boneless and skinless chicken thighs. This recipe demonstrates that fillet can be stuffed with any product. So, you need the following products.

  • Four thigh fillets.
  • One hundred grams of green beans.
  • Ten pieces of cherry tomatoes.
  • One bunch of lettuce.
  • Three cloves of garlic.
  • Half a bunch of parsley.
  • Two tablespoons of mayonnaise.
  • Salt and spices to taste.

Cooking rolls

First, you should do the pre-processing of products. Rinse the chicken and pat dry. Peel and chop the garlic. Also rinse the tomatoes and herbs. Boil the beans until half cooked in salted water and discard in a colander.

Beat the thigh fillets a little with a hammer, rub with spices and salt. Put some garlic and beans in the middle of each piece, and brush with mayonnaise on top. If necessary, fasten the resulting rolls with toothpicks. Grease a baking sheet with vegetable oil and transfer the meat to it. According to the recipe, boneless chicken thighs should be sent to an oven preheated to 180 degrees for about an hour.

Place lettuce leaves beautifully on a dry plate, and then rolls. Cover them with tomatoes and parsley sprigs. Now the dish is completely ready and can be eaten without a side dish.

Airfryer stuffed boneless thighs

To make about eight servings, you will need a kilogram of boneless chicken thighs, one hundred grams of rice, two hundred grams of cheese, three tablespoons of mayonnaise, salt and spices to taste.

Boil the rice while rinsing and drying the meat. Rub the rolls with salt, spices, brush with mayonnaise. Place rice and some cheese inside. Wrap the thighs in foil and send to the airfryer. You need to cook at a temperature of 200 degrees for about thirty minutes. Open the foil and bake the chicken some more for a golden crust. This usually takes no more than ten minutes.

Fragrant Boneless Thighs in a Steamer

This recipe can be used to cook boneless chicken thigh in a slow cooker or double boiler. For three servings, take about six hundred grams of meat and two cloves of garlic. You will also need liquid smoke, salt and red pepper for cooking. In principle, you can take the number of products at your discretion.

Peel the garlic and cut into thin wedges. Rinse your thighs and pat dry. Put them in a bowl, add salt and pepper. Sprinkle each piece of chicken with slices of garlic. Sprinkle the meat with liquid smoke and leave to marinate for half an hour so that it is thoroughly saturated with spices. Place the chicken in a multicooker (or double boiler), cover, and cook for forty to fifty minutes.

Now you know how to cook boneless chicken thighs. For stuffing, you can take a variety of fillings. For example, rice with dried fruits, mushrooms with cheese and garlic (or onions), apples with prunes and almonds, potatoes with vegetables, buckwheat porridge with chicken liver and much more. For a more pronounced taste, depending on the filling, the chicken can be coated with mayonnaise, tomato paste, mustard or honey. Choose a recipe and enjoy!


Calorie content: Not specified
Cooking time: 35 mins

I suggest you cook very simple and delicious chicken thighs without bone and skin, a recipe with a photo of which will allow you to serve a tender and juicy chicken steak very quickly. Unlike white chicken meat, the meat from the thighs is more juicy, it needs to be cooked a little longer than the chop from chicken breast, but only for a few minutes. Be sure to add a small handful of frozen or blanched green peas at the very end of cooking, it will absorb the meat juice and become very tasty. I also advise you to find out.
It will take 35 minutes to cook, from the indicated ingredients you will get 2 servings.

Ingredients:

- chicken thighs - 2 pcs.;
- onion - 1 pc .;
- garlic - 2 teeth;
- chili pepper - 1 pc.;
- olive oil - 25 ml.;
- green peas - 150 gr.;
- salt, thyme.

Recipe with photo step by step:




Rinse the thighs cold water, blot with a napkin to remove excess moisture.




We take a well-sharpened knife for peeling vegetables, trim the skin, and gently pull it off the thigh. Then we cut out the bone, keep the knife as close to the bone as possible.




We unfold the fillet cut from the bones, in the places where the tendons were attached to the joint, seals may remain - carefully cut out, trying not to violate the integrity of the piece.




Cover the fillet with cling film, gently beat off with a rolling pin or a smooth hammer so as not to damage the meat fibers.






Small head onions cut into several parts. Cut a pod of red chili into rings. Chop the garlic cloves coarsely. Add a teaspoon of coarse table salt to garlic, chili and onions, grind the ingredients in a blender or grind in a mortar until smooth.




Rub the thighs with seasonings, rubbed with salt, add about one tablespoon olive oil... We put it in the refrigerator for 15 minutes on the lower shelf.




Sprinkle a cast-iron pan with olive oil, heat it up strongly, put the chicken thighs and fry over medium heat until golden brown, first on one side.




Turn the meat over, fry for 2-3 minutes, add green pea and cook everything together for a few more minutes. Sprinkle the chicken with thyme before serving.






Bon Appetit!

Chicken dishes are loved by most fans. home cooking, however, more often than not, each of us prefers dishes prepared from some special, the most delicious, in our opinion, part of a chicken carcass. Today our story will focus on the most tender, juicy and soft part of a chicken - chicken thighs. Of course, dishes made from thighs can hardly be called dietary, but the tenderness of the taste, the special juiciness and pliability of the meat, coupled with the extraordinary ease of preparation, easily atone for this small drawback. Today we invite you to learn and remember with us how to cook chicken thighs.

The simplicity of cooking the thighs has largely contributed to the emergence of the widest variety of recipes from this tender part of the chicken carcass. Chicken thighs are boiled and fried, baked and stewed. Grilled and grilled thighs are deliciously tasty, and a light marinade gives them additional softness and a special charm of aroma. Add to this the excellent combination of thighs with both delicate creamy and sour cream, and with spicy tomato and spicy spicy sauces and chutneys. Do not forget to add a little spicy vegetables and herbs, add a pinch of aromatic spices and seasonings, and you yourself will be surprised at how splendor of new tastes and aromas the simplest dish made from chicken thighs can play.

And yet, even such an easy-to-cook part of a chicken carcass, like thighs, requires some experience and knowledge of small culinary subtleties and secrets. Indeed, in the hands of a still completely inept cook, even chicken thighs from a juicy, tender, aromatic product can easily turn into a tough, tasteless dish. But do not be afraid, our advice and our support will always come to your aid.

Today the site "Culinary Eden" has prepared for you the most important culinary tips and secrets, coupled with the most interesting recipes for delicious dishes, which will surely tell even completely inexperienced housewives how to cook chicken thighs.

1. The taste, juiciness and tenderness of your finished dish will largely depend on how carefully you approached the choice of chicken thighs. When buying thighs, pay close attention to their color and smell. Good fresh chicken thighs will delight your eye with smooth, thin, uniform skin without visible damage, blemishes or bruises. Skin color should be light pink, let's say a slight bluish tint. Make sure the cuts on both sides of the thigh are fresh, clean, and free from crusts and wind. Be sure to sniff your thighs before purchasing. Fresh, good chicken has a light, pleasant, slightly sweet smell. Any unpleasant smells of mustiness, ammonia, decay will tell you that the thighs offered to you have long lost their freshness. Needless to say that delicious dish from such thighs will not work.

2. Magnificent warm salad from chicken thighs will serve as an excellent appetizer that can easily decorate both your daily menu and festive table... Remove the skin and cut the fillets from 500 gr. chicken thighs. Cut the fillets into thin strips, place in a pickling bowl and top with 30 ml of marinade. soy sauce, 30 ml. white wine vinegar, a pinch of black pepper and a pinch of dried thyme. Leave to marinate for 20 minutes. In the meantime, prepare the salad. Put 200 gr. On the bottom of the salad bowl. lettuce greens torn by hands. Place a dozen halved cherry tomatoes on top of the edge of the salad bowl. In the center, place one red onion, cut into half rings. Pour the salad with the sauce of 100 gr. yogurt mixed with two crushed garlic cloves, salt and black pepper to taste. In a wide skillet, heat two tablespoons of olive oil, add the unmarinated chicken thighs and fry over high heat for 5 to 7 minutes, stirring frequently. Place the finished fillet in the center of your salad on top of the onion, sprinkle with chopped parsley and thyme, drizzle with lemon juice and serve immediately.

3. Snack rolls from chicken thighs and mushrooms are also very tasty and appetizing. Rinse thoroughly and cut into 300 g thin slices. fresh champignons. Chop one medium onion finely. Heat 2 tablespoons in a skillet. tablespoons butter, add onion and simmer until soft, then add mushrooms and sauté everything together for 10 minutes over medium heat, stirring frequently. Remove from heat, salt to taste and cool slightly. Rinse six chicken thighs thoroughly, make a lateral incision on each to the bone, carefully cut out the bone, and open the fillet in the form of a book, laying the skin down, and beat off slightly. Sprinkle the thigh fillets with lemon juice and season with salt and pepper to taste. Place a couple of tablespoons of fried mushrooms in the center of each piece and roll the fillets into a roll, securing them with wooden skewers or toothpicks. Place the prepared rolls in a greased baking dish. Brush the rolls with melted butter and bake in an oven preheated to 200⁰ for 40 minutes. Serve warm or chilled. Garnish with herbs and fresh vegetables.

4. Chicken thighs stuffed with prunes can be served as an appetizer or main course, accompanied by a side dish of boiled rice and fresh vegetables. Soak one glass of pitted prunes in cool water for 20 minutes, dry slightly and chop coarsely. Gently peel off six chicken thighs. Cut the fillet from the bone, chop coarsely, salt and pepper to taste. Heat 2 tablespoons in a skillet. tablespoons of olive oil and sauté the fillet pieces over high heat for 5 minutes, stirring frequently. Combine the fillets with prunes and fill the skin removed from the thighs with this mixture. It is not necessary to tie it, just lay out enough minced meat so that it does not get enough sleep. Grease a deep saucepan with a thick bottom with vegetable oil, put one sour apple on the bottom, peeled and seeds, and cut into small cubes. Lay the stuffed thighs on top of the apples, pour everything with one glass of low-fat sour cream and simmer over medium heat, covered for half an hour.

5. It is not at all difficult to cook flavored chicken thighs in lemon marinade. Gently remove and grind the zest from one lemon, and then squeeze the juice. Mix lemon juice, zest, 1 tbsp. a spoonful of sugar, salt and white pepper to taste. Pour the resulting marinade over five chicken thighs, stir and leave to marinate for 30 minutes. Place the marinated thighs in a greased baking dish and bake in an oven preheated to 200⁰ for 30 minutes. Pour the remaining marinade into a saucepan, add 300 ml. chicken broth and 250 ml. heavy cream. Bring the sauce to a boil, season with salt and pepper to taste, and cook over the lowest heat, stirring constantly, for 15 minutes. Put the finished thighs in a deep preheated dish, pour over the lemon-cream sauce and garnish with herbs.

6. No less tasty and aromatic are baked chicken thighs with bacon, orange juice and pine nuts... Use a sharp knife to free the four chicken thighs from the bones. Beat each thigh lightly, rub with salt and pepper and wrap with a thin strip of uncooked smoked bacon. Place the prepared thighs in a greased baking dish and bake in an oven preheated to 200⁰ for 20 minutes. Remove the zest and juice one orange. In a deep skillet, heat 2 tbsp. tablespoons of olive oil, add one chopped clove of garlic and orange zest, fry for one minute. Then add 200 gr. spinach leaves and simmer, stirring occasionally, until the leaves fall off. Place baked chicken thighs on top of the spinach, sprinkle with orange juice and sprinkle with 2 tbsp. spoons of pine nut kernels. Bring the juice to a boil, reduce the heat to medium, cover the skillet with a lid, and simmer everything together for another 10 minutes. Remove skillet from heat and let stand warm for 5 to 10 minutes.

7. Chicken thighs fried in a crispy breading turn out to be unusually appetizing. Rinse six thighs thoroughly and dry with paper towels. In a wide bowl, mix one glass bread crumbs, 2 teaspoons of ground dry garlic, 1 teaspoon of black pepper and 1 teaspoon of salt. Whisk three chicken eggs in a deep bowl using a fork or whisk. Dip each thigh in eggs and roll in breadcrumbs. Heat 100 ml in a deep skillet over high heat. vegetable oil and fry the breaded thighs for five minutes on each side until golden brown. Transfer the seared thighs to a greased baking dish. Place a small slice of butter on top of your thighs. Sprinkle on the thighs with a small amount of finely chopped fresh or dried basil. Bake in an oven preheated to 200⁰ for 30 minutes. Serve with fresh vegetables and hot sauce.

8. Juicy and very aromatic spicy chicken thighs with quince and grapes are obtained. Using a blender or mortar, grind together 1 teaspoon of cumin seeds, 2 teaspoons of black peppercorns, 2 teaspoons of dried tomatoes and 1 teaspoon of coarse sea ​​salt... Grate six chicken thighs with the resulting spice mixture and leave at room temperature for 15 - 20 minutes. Meanwhile, peel and cut two ripe quinces into thick slices. Fry the quince slices until golden brown in a hot skillet with one tablespoon of olive oil. Transfer the quince to a separate bowl and fry one onion, cut into half rings, in the remaining oil. Transfer the onion to the quince, and put the chicken thighs in the pan and quickly fry them on both sides until golden brown. Remove from heat. Transfer the thighs to an oiled baking dish, place the fried quince and onions between them, add a handful of seedless white grapes, fill everything with the mixture of 100 ml. chicken broth and 100 ml. dry white wine, sprinkle with a pinch of salt and black pepper to taste, cover the dish with foil and bake in an oven preheated to 180⁰ for 40 minutes. Then remove the foil, pour the juice over the thighs and brown in the oven for 15 minutes.

9. Barbecue lovers will surely appreciate the garlic-mustard chicken thighs. Peel and chop eight garlic cloves into thin slices. Rinse six chicken thighs thoroughly, drain and stuff with garlic, helping yourself with a sharp knife with a thin blade. Mix 2 tbsp. tablespoons of mustard, 1 tbsp. a spoonful of red wine vinegar, 1 tbsp. spoon of olive oil, 1 teaspoon of salt and 1 teaspoon of black pepper. Rub the thighs on all sides with the resulting mixture and place them in a pickling bowl. Press down firmly on the thighs with a plate and set the weight. Leave to marinate in a cool place for 12 hours. Grill the thighs marinated in this way on a barbecue grill for 7 - 10 minutes on each side.

10. Extremely delicate, soft and very delicious grilled thighs in yogurt marinade. Rinse under cold running water 50 gr. basil, remove the tough twigs and chop the leaves finely. Peel one small green chili and cut into rings. Chop four garlic cloves. Mix one liter of yogurt with three tablespoons of olive oil, garlic, chili, basil, 1 teaspoon of suneli hops and 1 teaspoon of salt. Place 15 chicken thighs in a marinating bowl, fill with the resulting marinade and leave to marinate in a cool place for 12 hours. Fry the thighs marinated in this way on a wire rack over the coals, turning frequently and brushing with the marinade.

And on the pages of the site you can always find even more important tips and proven recipes that will definitely tell you how to cook chicken thighs.