Chicken Thigh Recipes

Bowl of creamy butter chicken with a swirl of cream and cilantro, with rice and naan

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.

5 recipes

  • Butter Chicken (Murgh Makhani)2 hr total | 4 to 6 servings

    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.

  • Coq au Vin2 hr total | 6 servings

    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.

  • Chicken and Sausage Gumbo2 hr 25 min total | 8 servings

    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.

  • Creole Jambalaya1 hr 10 min total | 6 to 8 servings

    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.

  • Dakgangjeong (Sweet and Spicy Crispy Chicken)50 min total | 4 servings

    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.

Common questions

What temperature should chicken thighs be cooked to?
At least 165 F; 175 to 185 F gives the most tender thighs.
Can I use thighs instead of breasts?
Yes, in most recipes; cook them a few minutes longer.

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