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Chicken thighs are juicier, more flavorful and more forgiving than breasts, and they shine in long-simmered dishes. These recipes use thighs for butter chicken, coq au vin, gumbo, jambalaya and crispy Korean fried chicken.
Thighs taste best cooked to 175 to 185 F, well above the 165 F minimum, when the meat turns tender.
Spiced yogurt-marinated chicken simmered in a velvety tomato, butter and cream sauce with garam masala and fenugreek. Serve with rice and naan. Serves 4 to 6.
Chicken thighs and drumsticks braised in red wine with bacon, mushrooms and pearl onions until tender, in a rich, glossy sauce. A Burgundy classic. Serves 6.
A deep, dark-roux Cajun gumbo of chicken thighs, smoked andouille and the holy trinity, simmered with thyme and cayenne and served over rice. Serves 8.
A one-pot New Orleans rice dish of andouille, chicken and shrimp cooked with tomatoes, the holy trinity and Creole spices. Serves 6 to 8.
Bite-size pieces of chicken thigh fried twice until shatteringly crisp, then tossed in a sticky gochujang, honey and garlic glaze and topped with chopped peanuts. Serves 4.
Bone-in, skin-on chicken thighs seasoned with garlic, paprika and thyme and air fried until the skin is crackling crisp. Serves 4.
Crisp-skinned chicken thighs roasted with lemony garlic potatoes and green beans on a single sheet pan. Serves 4.
Boneless chicken thighs slow cooked in a sticky honey, soy and garlic sauce, thickened at the end and served over rice. Serves 6.
Seasoned chicken thighs and long-grain rice cooked together in the Instant Pot with onion, garlic, broth and peas for a one-pot dinner. Serves 6.
Chicken thighs marinated in lemon, garlic and oregano roasted with peppers, red onion and olives, finished with feta. Serves 4.
Chicken thighs braised with tomatoes, peppers, mushrooms, onion, garlic and herbs until tender, Italian hunter style. Serves 6.
Yogurt-marinated chicken broiled until charred at the edges, then simmered in a creamy, spiced tomato sauce. Serves 4 with rice and naan.
Layers of spiced, yogurt-marinated chicken and fragrant basmati rice with fried onions, saffron and mint, baked together in one pot. Serves 6.
Chicken thighs braised in vinegar, soy sauce, garlic, bay leaves and black peppercorns until tender, then browned in the reduced sauce. The national dish of the Philippines; serves 4.
A gentle ginger chicken soup with green papaya or chayote and leafy greens. Light, warming and a Filipino sick-day favorite; serves 6.
Thin rice noodles stir-fried with chicken, cabbage, carrots, snow peas and soy sauce, finished with calamansi or lemon. A birthday and celebration staple; serves 6.
