Baked Chicken Thighs

For some reason, chicken thighs have gotten themselves a bad name. It is believed to have more fat content than the rest of the chicken. Although there is a fat and calorie difference between the chicken thigh and rest of it, how you cook it will make plenty of difference. Chicken thighs can be cooked easily, and marinated well in time will allow the juice to sink it while making your chicken thighs succulent and very, very yummy. Try some easy recipes mentioned below and enjoy them with your choice hot rice and bread.

Oven-baked Chicken Thighs

Ingredients:

• Chicken thighs, 6
• Fresh breadcrumbs, cup
• Prepared mustard, tsp
• Grated Parmesan cheese, cup
• Minced ginger, 1 tbsp
• Chopped parsley, 2 tbsp
• Minced basil, 1 tbsp
• Unsalted butter, 4 tbsp
• Salt and ground black pepper, to taste

In a bowl, mix together breadcrumbs, cheese, basil, ginger, parsley salt and pepper. In a skillet, over medium flame melt the butter. Remove skillet from flame and stir in the mixture. Dip chicken thighs in this butter mix from all sides and coat with bread crumbs mix. In an over proof dish, line chicken thighs, making sure they don't overlap each other. Bake in a preheated oven to 400F, until cooked and well browned.

BBQ Sauce Dipped Chicken Thighs

Ingredients:

• Chicken thighs, skin intact, 4
• BBQ sauce, 4 tbsp
• Soy sauce
• White pepper, 1 tbsp
• Salt, to taste
• Softened butter, 4 tbsp

Rinse chicken thigh under running water. Pat dry and make light incisions through the skin into the flesh. Rub in the white pepper and salt, and set aside in the refrigerator for 6-8 hours. Remove the chicken thighs and dip in the mix of BBQ and soy sauce for about ten minutes. Remove from the sauce mix and refrigerate for another hour. Place chicken thighs on the oven rack, place a tray beneath to catch the drippings and bake in a preheated oven to 350F. Flip thighs once and bake until the skin goes crisp.

Oven-baked Cutlets: Recipe 1

Ingredients:

• Chicken thighs, 6
• Crushed garlic, 6 cloves
• Onions, cut in quarters, 2
• Sliced lemon, 1
• Pitted olives, 6
• Chicken stock, cup
• White wine, cup
• Any chopped fresh herb, 2 tbsp
• Salt and pepper, to taste

In a baking dish, place chicken thighs ensuring that none of them overlap each other. Place the lemon slices and onion quarters around the chicken. Toss in the olives and garlic and sprinkle the herb over the chicken evenly. Pour in the chicken stock, just enough to submerge the chicken thighs half way, sprinkle salt and pepper. Cover dish with aluminum foil and bake in a preheated oven to 320F for half an hour. Pour in the white wine and bake uncovered at 300F for another half an hour. One can use the extra dripping as gravy poured over the chicken thighs, just thicken it before doing so.

Oven-baked Cutlets: Recipe 2

Ingredients:

• Chicken thighs, 4
• Tahini or homemade sesame paste, 3 tbsp
• Minced garlic, 3 cloves
• Brown sugar, 2 tbsp
• Coarsely grounded black peppercorn 1 tsp
• Lemon juice, 1 tbsp
• Water, 1/3 cup
• Dried rosemary, 1 tsp
• Red chill flakes, 1 tsp
• Salt, to taste

Mix together all ingredients except chicken thighs and water. Once the sauce is made, add water until a smooth paste is made. Marinate chicken pieces in this sauce and leave it overnight to refrigerate. Place chicken thighs along with marinade in a shallow casserole dish and bake at 300F until done.

To enjoy the health benefits of baked chicken, try baked chicken legs and oven-baked chicken breast.

Baked chicken thighs add to the nutritional value of the chicken unlike fried chicken does. Enjoy your chicken platter with you family and friends!