There’s a reason we consider chicken a winner dinner. It’s an affordable, filling option with tons of variety. And if you’re going to break it down by cost, there’s a cut we’re flocking to: those thighs.
The average price of a pound of chicken thighs is about $1.20. But cheap doesn’t mean boring. Chicken thighs shine in all sorts of dishes, from roasting and grilling to braises and sheet pans. Sure, they have bones, but they’re easy to eat around and add tons of flavor. (Plus, I sincerely hope you keep that crispy, tasty skin!)
Looking for ways to dress up a thigh dinner? We’ve grabbed some of the most-loved recipes from our site. You’re sure to find a winner below:
A quick-as-can-be lemon rosemary brine not only adds flavor, it also keeps the thighs moist before they get a thick (crispy, crackly!) buttermilk crust. There’s no way you can mess this up. Get the recipe here.
Easy enough to be your weeknight go-to, this braise makes use of canned tomatoes and a healthy dose of garlic.
“Vinegar and soy sauce work together in harmony to bring out the best in garlic and soften whole black peppercorns just enough to where when you bite down on one, it yields easily, filling your mouth with a welcome cheek-numbing spice that cuts through vinegar's tang,” says recipe developer Jackie Varriano. If that doesn’t have you salivating, I don’t know what will.
Thighs can be tender, too! With a soak in Chinese wine-flavored marinade and a coat of Szechuan-seasoned sauce, this gong bao chicken can’t be beat.
One-pot roasted chicken is great. But one-pot roasted chicken with crispy chickpeas and soft, marinade-soaked potatoes? Heaven.
Please tell everyone you love about this insane technique from our Genius guru: “You don’t sear, and you don’t roast, and you don’t grill—you don’t do any of the things we’re taught to do to chicken. Instead, you lay the chicken, skin side down, in a barely hot pan. Then you leave it mostly alone for about 30 minutes, flipping only once. The skin becomes impossibly crisp, enough so to satisfy your darkest fried chicken cravings.”
What's your favorite way to cook chicken thighs? Any recipes on our site you love?
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now