Chicken Thigh

Green curry with chicken and eggplant from Chef Hong Thaimee.

Seasoned with a spice mix of ground peanuts, cayenne, and ginger, these skewers are most often served with shaved onions and sliced tomato, here a tomato-cream dipping sauce quells the fiery heat.

This dish is made with an Indonesian chili paste for a deep, comforting, and rich curry.

This garlicky, gingery soup is a heartier take on classic chicken and rice, thanks to the addition of sweet potatoes.

Dijon mustard mixed with honey serves as a sweet-tart marinade for this chicken dinner, while the whole-grain mustard adds dynamic pops of flavor to the dressing.

This succulent chicken is spiced with ras el hanout, a North African spice mix.

No searing, no chopping, one baking dish.

Crosshatching and salting zucchini before cooking removes excess moisture, allowing them to sear instead of steam.

Finely grating the aromatics in this Vietnamese-leaning marinade unlocks their flavor without endless chopping.

Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer chicken sandwich.

Cooking boneless (but skin on!) chicken thighs underneath a heavy skillet renders extra-crispy skin on the outside and super-juicy meat on the inside.

Cooking chicken thighs skin-side down allows the skin to get extra crispy. But why stop the crunch factor there? Pair the chicken with fresh, crunchy summer vegetables.

Put the chicken in this lemony, garlic-loaded marinade now so you can make kebabs as soon as the weekend rolls around.

For adobo that’s sweet, salty, tangy, garlicky, and ready in a fraction of the time, don’t peel and slice each garlic clove: Just cut open a whole head and simmer it in the sauce.

Boneless chicken thighs marinate in a spicy-sweet mixture of ginger beer, rice vinegar, garlic, and fresh ginger before grilling. Tangy grilled radishes and greens turn this dish into a meal.

This recipe uses the fat that renders when chicken thighs are seared on the stove to soften thick rounds of leeks and spring peas for a built-in side dish.

A feel-good classic with a new lease on life, this sinus-clearing broth starts with ginger softened in savory caramel. Soy sauce, garlic, and chiles bring even more flavor and a little bit of heat.

A sweet and gingery soy sauce mixture is used to both braise and glaze skinless, boneless chicken thighs in this quick, kid-friendly dinner.

Cream of chicken soup bring this dish together fast and saves the extra step of making a sauce for this dish. Use the remaining chicken poaching liquid just like you would stock in any of your favorite dishes. Refrigerate for up to 3 days or freeze for up to a month until ready to use.

This hearty, meaty, sauerkraut-braised dinner takes only 25 minutes in the oven.