Chicken Thigh

A tangy cilantro-lime yogurt dipping sauce and a pretty carrot- and mango-ribbon slaw add a refreshing twist to this crowd-pleasing dinner.

Roasting the chicken and making the peanut sauce ahead of time gets dinner on the table even faster.

This recipe harnesses the goodness of schmaltz while adding great flavor to the vegetables. Plus, it cooks quite quickly compared to roasting a whole chicken.

This panfried version of this classic sweet-and-tangy Chinese-American dish can be cooked in 22 minutes or less.

Everything for this simple, Spanish-inspired dish gets tossed in the same lemon, garlic, and smoked paprika marinade, then cooked in a grill basket for an easier, faster way to grill dinner.

A creamy Italian vinaigrette acts as both the marinade and the dressing for this super-easy grilled chicken and tomato number.

In this easy grilled dinner, store-bought pesto works as both a simple marinade for the chicken and a finishing sauce.

Yes, you’ll need a lot of spices, but it’s not much work from there. Let the chicken marinate for 12 hours to get the most impact. This recipe is from Gunpowder, an Indian restaurant in London.

Served with a side of plain jasmine rice, chicken kebat is Burmese home cooking at its simplest.

In this spicy version of Korean fried chicken, juicy, boneless chicken thighs are dipped in a light batter to form an extra-crispy crust, then lacquered with a gingery hot sauce.

A crisp cucumber-and-herb salad makes a light, vibrant topping for this fragrant rice pilaf and golden sauté of chicken, onions, and garlic.

Serve with some crusty bread.

Freeze small portions of this versatile, flavorful chicken to make easy work of tacos, salads, and sandwiches.

The rich flavors of crispy, tender chicken and smoky bacon balance the slightly bitter notes of frisée and shaved fennel in this hearty dinner salad.

The rich and zesty pan sauce is what makes this simple, seasonal supper something you’ll want to eat again and again.

Orzo is cooked in the drippings from roasted chicken thighs in a comforting and impressive one-skillet dish that will start the week off right.

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.

Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.

Our fried chicken thighs begin with a brown-sugar brine, make a pit stop in buttermilk marinade, and end their journey garnished with honey and sea salt.

This simplified version of the traditional savory rice porridge uses boneless, skinless chicken thighs cooked with rice in a slow-cooker. Dress it with avocado, limes, peanuts, chile oil—and as many toppings as you like.