More Chicken Thigh Recipes
THE THIGH WHO LOVED ME
3 pounds boneless, skinless chicken thighs (about 12 pieces)
3/4 cup ketchup
1/2 cup salsa
1/4 cup honey
1 tbsp Dijon mustard
1 tsp chili powder
1/2 tsp ground cumin
1 tbsp cornstarch
Trim off any visible fat from chicken. Arrange thighs in a single layer in a 9x13-inch baking dish. Set aside.
In a medium bowl, whisk together ketchup, salsa, honey, Dijon mustard, chili powder, and cumin until well blended. Pour sauce over chicken. Turn pieces to coat both sides with sauce.
Bake, uncovered, at 400 degrees for 45 minutes. When chicken is done, arrange thighs on a serving platter and keep warm. Pour sauce into a small saucepan, skimming off as much fat as possible. In a small bowl, mix cornstarch with 1 tablespoon water until smooth. Add to sauce. Bring to a boil, and cook until sauce thickens, stirring constantly. Pour extra sauce over chicken or serve it on the side as a dipping sauce.
MISS AMERICAN THIGH
1 cup grape jelly
1/2 cup minced onions
2 tablespoons white vinegar
1 teaspoon dry mustard
3 pounds chicken thighs, skin removed
Preheat oven to 350 degrees.
In a small saucepan, stir together grape jelly, ketchup, onions, vinegar, and dry mustard. Heat over medium-high heat until mixture comes to a boil and jelly is melted. Remove from heat.
Arrange chicken pieces in a 13x9-inch baking dish. Pour sauce evenly over chicken and turn pieces to coat both sides. Bake uncovered for 1 hour, until chicken is very tender.
THE THIGH'S THE LIMIT
12 skinless chicken thighs (about 3 ounces each)
3/4 cup salsa (mild, medium, or hot)
1/3 cup honey
1/4 cup each reduced-sodium soy sauce and orange juice
2 tablespoons Dijon mustard
2 teaspoons olive oil
1-1/2 tablespoons grated ginger root
1 tablespoon cornstarch
Arrange chicken thighs in a single layer in 13x9-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.
Bake chicken and sauce, covered, in a 400 degree oven for 40 minutes. Transfer chicken thighs to a serving platter and keep warm. 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 chicken sauce over chicken and serve immediately.