(about 2 1/2 pounds) kosher salt black pepper Preheat the oven to 400°F. In a small bowl, whisk together the honey, soy sauce ...

If you want crispy skin, you’ll need to use a bone-in chicken thigh. This recipe is still delicious and flavorful with ...

While butter adds great flavor, it can burn easily in the pan. Since this recipe uses bone-in, skin-on chicken thighs, the fat from the skin will render in the pan, so you won’t need any extra ...

In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces. Toss chicken in gochujang marinade to coat. Chill at least 4 hours ...

Dubbed a "weeknight obsession" by home cooks on social media and praised across cooking blogs, this recipe from ... Ina Garten's creamy chicken thighsCourtesy of Jessica Wrubel To make this, you’ll ...

The thighs are sold prepared in a variety of ways: whole; on the bone with the skin on; off the bone with the skin on; or boneless and skinless (called thigh fillets). The latter is the most ...

Tender, aromatic and nicely seasoned Mediterranean-style chicken is braised with wedges of artichokes, whole olives, garlic ...

Heat oil in a large heavy skillet over medium-high heat. Add chicken, skin-side down, and brown until skin is crisp and fat renders, 5 minutes. Flip and cook 1 minute more. Transfer to a plate and ...

Anna Theoktisto soaks bone-in, skin-on chicken thighs with hot sauce and buttermilk, then coats the chicken with a well-seasoned flour mixture. Next comes a dip in beaten eggs, then back into the ...