Top 10 Delicious Chicken Thigh Recipes for Every Occasion

Baked Chicken Thighs

This simple and versatile oven-baked chicken thigh recipe delivers consistently juicy and flavorful results every time. Perfect for weeknight dinners or meal prep!

Ingredients:

• 6-8 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Prepare the chicken: Pat chicken thighs dry with paper towels. This helps achieve crispy skin.
3. Make the seasoning blend: In a small bowl, combine garlic powder, onion powder, thyme, rosemary, paprika, salt, pepper, oregano, and cayenne pepper if using.
4. Season the chicken: Drizzle olive oil over chicken thighs and rub all over. Generously season both sides with the herb and spice mixture, making sure to get under the skin where possible.
5. Arrange on baking sheet: Place seasoned chicken thighs skin-side up on a rimmed baking sheet lined with parchment paper. Leave space between each piece for even cooking.
6. Bake: Bake for 35-45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
7. Rest and serve: Let chicken rest for 5 minutes before serving. This allows juices to redistribute for maximum tenderness.

Tips:

• For extra crispy skin, place under broiler for 2-3 minutes at the end of cooking
• Add lemon slices or fresh herbs to the baking sheet for extra flavor
• These thighs pair perfectly with roasted vegetables or rice
• Store leftovers in refrigerator for up to 3 days

Honey Garlic Chicken Thighs

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 1/3 cup honey
• 1/4 cup soy sauce
• 6 cloves garlic, minced
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons vegetable oil
• Salt and black pepper to taste
• 2 green onions, chopped (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Instructions:

1. Prepare the chicken: Pat chicken thighs dry with paper towels. Season both sides generously with salt and pepper. Let sit at room temperature for 15 minutes.
2. Make the sauce: In a small bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, sesame oil, grated ginger, and red pepper flakes. Set aside.
3. Sear the chicken: Heat vegetable oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and cook for 5-6 minutes until skin is golden brown and crispy. Flip and cook for another 3-4 minutes.
4. Add the glaze: Pour the honey garlic sauce over the chicken thighs, making sure to coat each piece evenly. The sauce should sizzle and bubble around the chicken.
5. Bake: Transfer the skillet to a preheated 425°F (220°C) oven. Bake for 20-25 minutes, or until internal temperature reaches 165°F (74°C). Baste with pan juices halfway through cooking.
6. Finish and serve: Remove from oven and let rest for 5 minutes. The sauce should be sticky and caramelized. Garnish with chopped green onions and sesame seeds before serving.

Serving suggestion: Serve over steamed rice or with roasted vegetables for a complete meal. The sticky glaze pairs perfectly with the crispy skin for an irresistible combination of sweet and savory flavors.

Grilled Chicken Thighs

This grilled chicken thigh recipe delivers perfectly juicy meat with crispy, smoky skin that’s ideal for summer barbecues and outdoor gatherings.

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional)
• 2 tablespoons fresh lemon juice

Instructions:

1. Prepare the marinade: In a large bowl, mix olive oil, garlic powder, paprika, onion powder, thyme, salt, black pepper, and cayenne pepper. Add lemon juice and whisk until well combined.
2. Marinate the chicken: Pat chicken thighs dry with paper towels. Add chicken to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Prepare the grill: Preheat your grill to medium-high heat (around 400°F/200°C). Clean and oil the grates to prevent sticking.
4. Start grilling: Remove chicken from marinade and let excess drip off. Place chicken thighs skin-side down on the grill. Cook for 6-8 minutes without moving to achieve crispy skin.
5. Flip and continue cooking: Turn chicken thighs over and grill for another 6-8 minutes. The internal temperature should reach 165°F/74°C when measured with a meat thermometer.
6. Rest and serve: Remove from grill and let rest for 5 minutes before serving. This allows juices to redistribute for maximum tenderness.

Pro Tips:

• Don’t move the chicken too early – let the skin develop a proper sear for maximum crispiness
• Use a meat thermometer to ensure doneness without overcooking
• Let the chicken come to room temperature before grilling for even cooking
• Save some marinade separately before adding raw chicken to use as a serving sauce

Chicken Thigh Curry

Ingredients:

• 2 lbs bone-in chicken thighs, skin removed
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• Cooked rice for serving

Instructions:

1. Prepare the chicken: Pat chicken thighs dry and season with salt and pepper on both sides.
2. Heat the oil: In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat.
3. Brown the chicken: Add chicken thighs and cook for 4-5 minutes per side until golden brown. Remove chicken and set aside.
4. Cook aromatics: In the same pot, add diced onion and cook for 5 minutes until softened. Add minced garlic and grated ginger, cook for another minute until fragrant.
5. Add spices: Stir in curry powder, cumin, and turmeric. Cook for 30 seconds until spices are fragrant.
6. Add liquids: Pour in coconut milk, diced tomatoes, and chicken broth. Stir well to combine.
7. Return chicken: Add the browned chicken thighs back to the pot along with bay leaves. Bring to a boil, then reduce heat to low.
8. Simmer: Cover and simmer for 45-60 minutes, stirring occasionally, until chicken is tender and easily falls off the bone.
9. Final seasoning: Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves.
10. Serve: Garnish with fresh cilantro and serve over steamed rice.

Cooking Tips:

• For extra flavor, marinate chicken thighs in yogurt and spices for 2-4 hours before cooking
• You can substitute chicken thighs with chicken breasts, but reduce cooking time to 25-30 minutes
• Add vegetables like potatoes, carrots, or bell peppers during the last 20 minutes of cooking
• For a spicier curry, add 1-2 chopped jalapeños or a pinch of cayenne pepper

Braised Chicken Thighs

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, cut into chunks
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 1 cup chicken broth
• 1/2 cup white wine (optional)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• 2 tablespoons tomato paste
• Fresh parsley for garnish

Instructions:

1. Prepare the chicken: Pat chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
2. Sear the chicken: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown chicken thighs skin-side down for 5-6 minutes until golden and crispy. Flip and brown the other side for 3-4 minutes. Remove chicken and set aside.
3. Sauté vegetables: In the same pot, add diced onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften. Add minced garlic and cook for another minute until fragrant.
4. Add liquids and seasonings: Stir in tomato paste and cook for 1 minute. Pour in white wine (if using) and scrape up any browned bits from the bottom of the pot. Add chicken broth, bay leaves, thyme, and rosemary.
5. Braise the chicken: Return chicken thighs to the pot, skin-side up. The liquid should come about halfway up the sides of the chicken. Bring to a simmer, then reduce heat to low.
6. Slow cook: Cover the pot and simmer gently for 45-60 minutes, or until chicken is fall-off-the-bone tender and easily shreds with a fork. Check occasionally and add more broth if needed.
7. Final touches: Remove bay leaves. Taste and adjust seasoning with salt and pepper. Garnish with fresh chopped parsley.
8. Serve: Serve hot with the braising liquid spooned over the chicken, alongside mashed potatoes, rice, or crusty bread.

Tips: For extra flavor, marinate chicken thighs in herbs and spices for 2-4 hours before cooking. The braising liquid can be strained and reduced to make a rich gravy.

Chicken Adobo

Ingredients:

• 2 lbs chicken thighs, bone-in and skin-on
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 6 cloves garlic, minced
• 2 bay leaves
• 1 tsp black peppercorns
• 1 medium onion, sliced
• 2 tbsp vegetable oil
• 1 tsp brown sugar (optional)
• 2-3 dried chilies (optional)

Instructions:

1. Marinate the chicken: In a large bowl, combine chicken thighs with soy sauce, vinegar, minced garlic, bay leaves, and peppercorns. Let marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
2. Sear the chicken: Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Remove chicken from marinade (reserve the marinade) and sear skin-side down for 4-5 minutes until golden brown. Flip and sear the other side for 3-4 minutes.
3. Add aromatics: Add sliced onions to the pot and cook for 2-3 minutes until softened.
4. Braise the chicken: Pour the reserved marinade back into the pot. Add brown sugar and dried chilies if using. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes.
5. Reduce the sauce: Remove the lid and increase heat to medium. Cook for an additional 10-15 minutes, turning chicken occasionally, until the sauce has thickened and reduced by half.
6. Rest and serve: Remove bay leaves and let the dish rest for 5 minutes. Serve hot with steamed rice and enjoy the tender, tangy-savory flavors of this classic Filipino dish.

Tips: The longer you marinate, the more flavorful the chicken will be. Don’t skip the searing step as it adds depth to the final dish.

Mediterranean Chicken Thighs

This Mediterranean Chicken Thighs recipe brings together the vibrant flavors of the Mediterranean with tender, juicy chicken thighs, olives, tomatoes, herbs, and bright lemon. Perfect for a healthy and flavorful weeknight dinner.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 cup Kalamata olives, pitted
• 1/2 cup green olives, pitted
• 1 lemon (juiced and zested)
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and black pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Prepare the chicken: Pat chicken thighs dry and season generously with salt and pepper on both sides.
2. Sear the chicken: Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken thighs skin-side down and cook for 5-6 minutes until golden brown. Flip and cook another 3-4 minutes. Remove and set aside.
3. Cook the aromatics: In the same pan, add sliced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
4. Add tomatoes and herbs: Stir in diced tomatoes, oregano, thyme, and rosemary. Season with salt and pepper. Let simmer for 3-4 minutes.
5. Add olives and lemon: Stir in both types of olives, lemon juice, and lemon zest. Mix well to combine.
6. Return chicken: Nestle the chicken thighs back into the pan, skin-side up. Spoon some of the tomato mixture over the chicken.
7. Bake: Transfer to preheated 375°F (190°C) oven and bake for 25-30 minutes until chicken is cooked through (internal temperature of 165°F/74°C).
8. Finish and serve: Remove from oven, sprinkle with fresh parsley and feta cheese if using. Serve immediately with rice, pasta, or crusty bread.

Tips:

• For extra flavor, marinate chicken thighs in lemon juice and herbs for 30 minutes before cooking
• Don’t overcrowd the pan when searing chicken for best browning
• This dish tastes even better the next day as flavors meld together

Coq au Vin

This classic French dish transforms humble chicken thighs into an elegant meal through the magic of red wine braising. Here’s how to create this sophisticated comfort food:

Ingredients:

• 6 chicken thighs (bone-in, skin-on)
• 4 strips bacon, chopped
• 1 large onion, sliced
• 2 carrots, sliced
• 8 oz mushrooms, quartered
• 3 cloves garlic, minced
• 3 cups dry red wine (Burgundy preferred)
• 2 cups chicken broth
• 2 bay leaves
• 3 sprigs fresh thyme
• 2 tbsp tomato paste
• 2 tbsp flour
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the chicken: Pat chicken thighs dry and season generously with salt and pepper. Let them come to room temperature for 30 minutes.
2. Cook the bacon: In a large Dutch oven or heavy-bottomed pot, cook chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pot.
3. Brown the chicken: Increase heat to medium-high and brown chicken thighs skin-side down for 5-6 minutes until golden. Flip and brown the other side for 3-4 minutes. Remove chicken and set aside.
4. Sauté vegetables: In the same pot, add onions and carrots. Cook for 5 minutes until softened. Add mushrooms and cook for another 3 minutes. Add garlic and cook for 1 minute until fragrant.
5. Add wine and herbs: Sprinkle flour over vegetables and stir to coat. Add tomato paste and cook for 1 minute. Slowly pour in red wine, scraping up any browned bits from the bottom of the pot. Add chicken broth, bay leaves, and thyme.
6. Braise the chicken: Return chicken and bacon to the pot. Bring to a simmer, then reduce heat to low. Cover and cook for 45-60 minutes until chicken is tender and easily pulls apart.
7. Final touches: Remove bay leaves and thyme stems. Taste and adjust seasoning with salt and pepper. The sauce should be rich and glossy.
8. Serve: Garnish with fresh chopped parsley and serve hot with crusty bread, mashed potatoes, or egg noodles.

Chef’s Tips: Use a good quality red wine that you would drink, as it significantly impacts the flavor. The dish tastes even better the next day as flavors meld together.

Chicken Thigh Stir Fry

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 bell pepper, sliced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 green onions, chopped

For the Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1 teaspoon brown sugar
• 1/4 cup chicken broth
• 1/2 teaspoon red pepper flakes (optional)

Instructions:

1. Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, sesame oil, brown sugar, chicken broth, and red pepper flakes until smooth. Set aside.
2. Heat the pan: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
3. Cook the chicken: Add chicken thigh pieces to the hot pan and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken and set aside.
4. Stir-fry vegetables: Add remaining oil to the same pan. Add onion and bell pepper, stir-fry for 2-3 minutes until slightly softened.
5. Add aromatics: Add garlic and ginger, stir-fry for 30 seconds until fragrant.
6. Add remaining vegetables: Add broccoli and carrot, stir-fry for 2-3 minutes until tender-crisp.
7. Combine and finish: Return chicken to the pan, pour sauce over everything, and toss to coat. Cook for 1-2 minutes until sauce thickens and everything is well combined.
8. Serve: Garnish with chopped green onions and serve immediately over steamed rice or noodles.

Prep Time: 15 minutes | Cook Time: 12 minutes | Serves: 4

Buffalo Chicken Thighs

Buffalo Chicken Thighs are a delicious twist on the classic buffalo wing, offering more meat and incredible flavor. This recipe creates crispy, spicy chicken thighs coated in tangy buffalo sauce that’s perfect for any occasion.

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1/2 cup buffalo sauce (like Frank’s RedHot)
• 4 tablespoons butter, melted
• 2 tablespoons honey
• 1 tablespoon white vinegar
• Celery sticks and blue cheese dressing for serving

Instructions:

1. Preheat the oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Prepare the coating: In a large bowl, mix flour, garlic powder, onion powder, paprika, salt, and black pepper.
3. Season the chicken: Pat chicken thighs dry with paper towels. Dredge each thigh in the flour mixture, coating both sides evenly.
4. Arrange on baking sheet: Place the coated chicken thighs skin-side up on the prepared baking sheet, ensuring they don’t touch each other.
5. First bake: Bake for 35-40 minutes until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
6. Make buffalo sauce: While chicken bakes, whisk together buffalo sauce, melted butter, honey, and vinegar in a small bowl.
7. Coat with sauce: Remove chicken from oven and brush generously with buffalo sauce mixture on both sides.
8. Final bake: Return to oven for 5-7 minutes until the sauce is slightly caramelized and sticky.
9. Rest and serve: Let chicken rest for 5 minutes before serving. Serve with celery sticks and blue cheese dressing.

Tips: For extra crispy skin, place chicken on a wire rack over the baking sheet. You can adjust the spice level by adding more or less buffalo sauce. These thighs are perfect for game day parties or casual family dinners.

These 10 incredible chicken thigh recipes prove that this humble cut of meat deserves a starring role in your kitchen. From the simplicity of perfectly baked thighs to the complex flavors of international cuisines, each recipe offers something unique and delicious. The beauty of chicken thigh recipes lies in their forgiving nature – they’re hard to overcook and always deliver maximum flavor. So grab your apron, pick your favorite recipe from this collection, and get ready to create memorable meals that will have everyone asking for seconds. Your culinary adventure with chicken thighs starts now!