Stuffed chicken thighs can be a great surprise for guests and make them the main decoration of the table for a festive dinner. It will not be difficult to make such a dish, but you still have to allocate free time. The main task in this process is to remove the bone that is in the chicken's thigh joint, and then it is a matter of technology. So, for our hostesses, a delicious and satisfying dish for cooking in the oven is stuffed boneless chicken thighs. With a little effort, your guests or family members will love it!

How to stuff your thighs with mushrooms

For this recipe, you will need 1 kg of chicken thighs, usually about 6-7 pieces. For this amount, you need to take:

250 grams of champignons;

150 grams of hard cheese;
- green onions and other greens;
- sunflower oil.

The chicken must first be marinated, and before that, remove the bones from it. This can be done by carefully cutting it out with a sharp knife. After that, unfold the pulp, gently beat off with a hammer.

After that, we put the thighs in a container and marinate. Add to them a few chopped cloves of garlic, the juice of 1 half of a lemon or lime, half a pod of hot pepper (cut into rings). Pour 2 tablespoons of mustard over the chicken and salt to taste. Mix all components well and leave in the refrigerator for 30-40 minutes.

While you can do mushrooms. Cut the washed champignons into small pieces. Chop the onion, fry it together with the mushrooms in vegetable oil. Add chopped herbs and grated cheese to this part of the filling. Done! You can start stuffing. Spread the thighs on the table with the peel down, put the mushroom filling on the pulp and twist the rolls. To prevent them from falling apart, fasten the edges with toothpicks.

Place all thighs in a baking dish, greased with vegetable oil, pour over the remaining marinade. Place the thighs in the oven for 45 minutes. The surprisingly aromatic dish can be served with mashed potatoes, rice or buckwheat.

Thighs stuffed with rice with vegetables

This hearty and appetizing dish can be served with dinner, even without a side dish. Chicken thighs are boneless, because nothing prevents them from stuffing with rice, and for this we need:

1 kg of thighs;
- 300 grams of rice;
- 1 stalk of celery;
- 1-2 pieces of sweet pepper;
- 1 carrot;
- 2 teaspoons of paprika;
- 1 onion;
- garlic and salt to taste.

Fortunately, hips can be found in stores that have already been cleared of bone. But it will not be difficult to do this on your own if there is a sharp knife in the kitchen. We clean, and at this time we put the rice on the stove and boil until half cooked (this is about 8-10 minutes).

Rub the chicken with salt, paprika, chopped garlic. Leave for a few minutes to marinate.

Cut the pepper and onion into smaller cubes, grate the carrots. Chop the celery stalk and send all vegetables to the pan. When a golden crust appears on the vegetables, mix them with the rice. Simmer all ingredients together under a covered lid for 5-7 minutes.

You can stuff the legs with your hands or with a small spoon. Try to ram it as tightly as possible. Put all the thighs in a greased mold, sprinkle with paprika on top. Add a small amount of water to the bottom, put in the oven for 45 minutes. The dish turns out to be incredibly aromatic, and also very attractive in appearance. Enjoy your meal!

A simple recipe for cooking stuffed chicken thighs with cheese in the oven

This recipe contains the following products:

1 kg of thighs;
- spices to taste;
- a mixture of peppers;
- 100 grams of cheese;
- 3 cloves of garlic;
- salt to taste;
- mayonnaise.

Carefully release the thighs from the bone. To do this, carefully move the meat and skin away, make incisions around the bone and remove it. Grate cheese, add mayonnaise and chopped garlic. Instead of mayonnaise, you can use sour cream, as well as sour cream-mustard sauce. Stuff the salted and spiced thighs with the cheese filling, fold them into a mold.

Grease the meat with mayonnaise on top, send to the oven for 35-40 minutes. The dish goes well with potatoes, baked vegetables. Best served with herbs and hot. Enjoy your meal!

Boneless, skinless chicken thighs are a source of protein and can be prepared in a variety of ways. Chicken thighs tend to have less dry meat than breasts. If you remove the skin, you are left with a thigh, which contains approximately 130 calories and only 7 grams of fat. Skin and bone-free chicken thighs are available at many grocery stores and supermarkets. There are various ways to cook these thighs - they can be fried in a pan, grilled, and also baked.

Steps

Roasting boneless and skinless chicken thighs

Preheat oven to 190 ° C. This temperature is ideal for roasting chicken meat, it does not dry out and remains juicy. Remove any pans and pans you may have stored in the oven beforehand. Also, wipe the oven to remove any remnants of the old dish.

Beat off the meat. Cover the chicken pieces with cling film and gently beat them with a small hammer (metal or plastic). As a result, all the pieces should acquire approximately the same thickness - about 1.5–2 centimeters. From this, the meat will not only become softer and more tender, but also baked more evenly in the oven.

Salt your thighs in brine. This will add juiciness to the meat. Pour warm (not hot) water into a medium bowl. Add a pinch of salt to the water and stir to dissolve. Place the pieces of meat in the water for 15 minutes. In this case, the previously beaten meat will absorb moisture.

Prepare a baking sheet. Use a baking sheet large enough to hold all the pieces of meat you plan to bake on the bottom. Add two tablespoons of vegetable oil or butter. Spread the butter evenly over the bottom of the baking sheet to prevent the thighs from sticking to it when baking. As a result, the meat will be covered with a delicious golden brown crust.

Prepare your thighs for baking. Remove them from the brine and brush with vegetable or butter. You can do this with your hands, at the same time greasing the pieces with spices of your choice. Lemon pepper mixes or others made for chicken work well, as well as a garlic-based spice mix.

Complete the preparation. Place the pieces of meat on a baking sheet, greased with vegetable or butter. Sprinkle them with spices if desired and place lemon slices on top to add even more flavor to the dish.

Cover the meat pan. This can be done in two different ways. The first is to wrap the baking sheet in baking foil. When doing this, make sure that the foil is firmly and securely around the edges of the baking sheet. The second method is to use parchment paper: simply place a sheet of paper on top of the meat in a baking sheet. After that, you can immediately place the baking sheet in the oven or put it in the refrigerator to bake the meat later.

Bake the meat. Place the baking sheet in a preheated oven. Then close the oven and set the timer for 20 minutes. After 20 minutes, remove the baking sheet from the oven and brush the meat with oil again. You can also add spices if desired. Place the baking sheet with meat in the oven again, keeping it this time for 10-15 minutes.

Beat off the meat. Cover the chicken pieces with cling film and gently beat them with a small hammer (metal or plastic). Beat the meat until the pieces are about 1.5 centimeters thick each. They should all be approximately the same thickness. As a result, the meat is evenly fried and easy to chew.

Salt the meat in brine. Pour warm (not hot) water into a medium bowl. Add a pinch of salt to the water and stir to dissolve. Place the pieces of meat in the water for 15 minutes. The beaten meat will absorb moisture, making it more juicy and tender.

Add seasoning. Sprinkle the meat with salt and pepper. You can also add some lemon zest and / or dry ground garlic to your liking. When frying, moisture evaporates from the meat - spices will keep it juicier.

Prepare the egg mixture. Take a large enough cup or bowl for the meat and break a few eggs into it. Then dip each thigh in the broken eggs. Moisten the slices on both sides.

Dip the meat in flour. The flour will coat the damp pieces, and they will become crispy when fried. Pour some flour into a flat plate so that it covers the bottom. Dip each piece of meat into flour, first with one side and then with the other. Areas not covered with flour can then be sprinkled separately.

Place the pieces of meat in a preheated skillet. Reduce heat to medium before doing this. Place in the skillet, one piece at a time, until they fill the bottom. Set a timer for 1 minute. After one minute, turn the meat over to the other side. Set the timer for one more minute. The meat will begin to take on a golden brown hue.

Saute the meat over low heat. After the second minute, turn the meat over again. Cover the skillet tightly with a lid, reduce heat to low and set a timer for 10 minutes. Turn off the heat after ten minutes. After that, leave the pan on the stove for another 10 minutes, without removing the lid from it.

Grilling boneless and skinless chicken thighs

Beat off the meat. Cover the chicken pieces with cling film and gently beat them with a small hammer (metal or plastic). Each should be about 1.2 centimeters thick. As a result, the meat is evenly fried and tender.

Salt the meat in brine. Pour warm (not hot) water into a medium bowl. Add a pinch of salt to the water and stir to dissolve. Place the meat in water for 30 minutes. Broken thighs will absorb moisture, making them more juicy and tender.

Make a marinade. While the meat is soaking in the brine, prepare the marinade. A mixture of olive oil, salt, pepper, spices, garlic and lemon peel works well. You can also use sesame sauce, soy sauce, or barbecue sauce. When the meat is in the brine, transfer it to a plastic bag. Pour the marinade into this bag and seal it.

Chicken meat enjoys constant (and maybe ever increasing) popularity, as it cooks quickly and always turns out deliciously. In addition, this is an inexpensive option for the whole family, which, among other things, is also useful - chicken meat is easily digested and rich in protein.

In order not to bother with cooking a whole chicken carcass, many take thighs, from which you can make both a daily and a festive meal. There are many ways to cook them, but one of the most convenient and successful is baking them in the oven.

In fact, anyone can cook chicken thighs in the oven, it does not require any culinary skills. It is enough just to pickle them a little.

Ingredients:

Cooking time: 1 hour 40 minutes.

Caloric content: about 250 Kcal / 100 g.

Thawed or chilled chicken thighs should be placed in a deep bowl, where all the ingredients for the marinade are mixed - mayonnaise, lemon juice, garlic, salt and pepper. With this sauce, you need to coat the chicken pieces well on all sides and leave them for an hour at room temperature or, if the kitchen is too hot, put them in the refrigerator.

Then all that remains is to put the meat on a baking sheet (you do not need to grease it, since there is fat in the thighs, plus mayonnaise was used in the marinade) and put it in the oven at about 250 degrees for 40 minutes or until golden brown appears.

Chicken thighs in the oven with potatoes

Almost any side dish is suitable for chicken thighs, but most often they are cooked along with potatoes - this is one of everyone's favorite options. You can, of course, fill everything with mayonnaise and bake, or you can cook them according to a more interesting and healthy recipe.

Ingredients:

• 6 chicken thighs;
• 10 medium potatoes;
• a pinch of ground paprika;
• a pinch of dried aromatic herbs;
• salt and pepper to taste.

Cooking time: 1 hour 15 minutes.

Caloric content: about 200 Kcal / 100 g.

The potatoes should be cut into 4 pieces and spread on a baking sheet greased with vegetable oil. Dry the thighs with a napkin and rub with salt, pepper and spices, then place them on top of the potatoes. The baking sheet is placed in the oven for an hour, at a temperature of 200 degrees. The finished dish can be garnished with herbs and served with a vegetable salad.

Boneless chicken thigh with vegetables in the oven

You can get a delicious chicken fillet, which will not be dry, as is the case with the breast, by removing the bones from the chicken thighs, which is not at all difficult. And then you can bake them with vegetables - and the result is a juicy dish cooked in your own juice.

Ingredients:

• 1 kg chicken thighs (boneless);
• 0.5 kg of bell pepper;
• 0.5 kg of tomatoes;
• 0.3 kg of carrots;
• 0.3 kg of onions;
• 6 cloves of garlic;
• salt and pepper to taste.

Cooking time: 1.5 hours.

Caloric content: about 180 Kcal / 100 g.

Dry the thighs with napkins or paper towels and rub with salt and pepper, then leave in the refrigerator for 20 minutes. At this time, cut the tomatoes into slices, the bell peppers into strips, the carrots in medium pieces, the onions in half rings, and the garlic into thin slices.

Under each chicken thigh, you will need a piece of foil - first put the meat on it, then the onion, garlic and other vegetables (you can add some salt on top of the vegetables), and roll everything up in an envelope.

Put the thighs with vegetables on a baking sheet and bake them in the oven at 180 degrees for an hour. Serve while still hot with herbs.

Diet dish recipe

Those who follow their figure and try not to eat anything fatty should not give up chicken thighs - just cook them without skin.

Ingredients:

• 2 chicken thighs;
• 2 tbsp. tablespoons of vegetable oil;
• 2 cloves of garlic;
• 1 teaspoon of Provencal herbs;
• salt to taste.

Cooking time: 1 hour 10 minutes.

Caloric content: about 130 Kcal / 100 g.

Thanks to the Provencal herb sauce, such chicken thighs are very tender and tasty, not losing at all in taste to traditional recipes. To prepare them, you must first remove the skin from the thighs with a knife, and then make several cuts in the meat.

Next comes the preparation of the sauce - Provencal herbs are mixed with olive oil, chopped garlic and salt. The resulting sauce should be smeared with chicken thighs, trying to get it into the cuts, and leave them to marinate for half an hour at room temperature.

All that remains is to bake them in the oven for another half hour at 180 degrees. Finished thighs go well with greens.

Recipe for roasting thighs with cheese

And since everyone loves to bake something with cheese, you can use this in the case of chicken thighs. They turn out to be very aromatic, with an appetizing crust.

Ingredients:

• 2 chicken thighs;
• 100 g hard cheese;
• 2 tbsp. tablespoons of mayonnaise;
• 2 cloves of garlic;
• 0.5 bunch of dill;
• 2 tbsp. tablespoons of vegetable oil.

Cooking time: about 1 hour.

Caloric content: about 260 Kcal / 100 g.

First you need to prepare the sauce - put mayonnaise in a bowl and add finely chopped dill and chopped garlic to it. You can add a little more pepper if you like. The cheese needs to be cut into two equal slices that fit the size of the thighs and then try to put them under the chicken skin.

It remains to anoint a baking sheet or baking dish with vegetable oil, put the thighs with cheese there and pour over them with the sauce that has already been prepared. You need to bake them for 40 minutes at a temperature of 180 degrees.

What is the main charm of cooking chicken thighs is that they will turn out delicious anyway, even from the most novice cooks. It is quite difficult to spoil this dish, whatever the recipe is chosen, but at the same time you can make it even better, it is enough to use the time-tested cooking secrets:

Thus, it is easy to conclude that chicken thighs are truly a universal product that is suitable for a festive and everyday table, as well as for baby food. In addition, they fit into any budget and always succeed with a bang.

Another recipe for cooking chicken thighs in the oven is in the next video.

18.10.2018

Chicken meat has always been popular. Today, in order to prepare a delicious poultry dish, you do not have to buy a whole carcass. It is enough to buy a boneless chicken thigh in the nearest supermarket. We discuss his recipes in the oven in today's article.

A boneless chicken thigh is considered juicy, not too high in calories and healthy. Each hostess chooses a recipe in the oven at her discretion, relying solely on taste preferences. You can add a variety of spices, pickles, vegetables, cereals. Each time the chicken will taste differently.

On a note! It is better to choose a chilled chicken thigh for cooking. After heat treatment, the fillet remains juicy. If you have frozen poultry, move it to the refrigerator to thaw for at least 12 hours.

Ingredients:

• fresh frozen boneless chicken thigh - 800 g;
• salt;
• sesame sauce;
• russian cheese - 100 g;
• a mixture of frozen vegetables - 800 g

Preparation:

Cooking dinner in minutes

When, after a grueling working day, you still have to cook something for dinner, there is no energy to create gastronomic masterpieces. Fortunately, in practice, there are many interesting recipes for how to cook chicken thigh fillets. The recipe in the oven is insanely simple. And you have the opportunity to rest for an hour while the chicken meat with a potato side dish is baked.

On a note! Be sure to add various dried herbs and spices to enhance the flavor and aroma of chicken thighs. You can even use universal meat spice kits.

Ingredients:

• fresh frozen boneless chicken thigh - 1 kg;
• greens - 1 bunch;
• mayonnaise - 150 ml;
• potato roots - 1 kg;
• salt;
• garlic cloves - 4 pieces;
• soy sauce - 30 ml;
• spices.

Preparation:

A dish worthy of a festive table

You can whip up chicken thigh fillets in the oven without adding marinade. Simply rub each piece of meat with spices and salt. But if you are used to constantly adding variety to your home menu, check out this recipe. Chicken meat baked under a cheese crust with mushrooms will be a worthy decoration for a festive table. Choose a side dish to your taste. Both vegetables and cereals are combined with poultry meat.

On a note! Before baking in the oven, it is fashionable to fry the mushrooms in a pan. And the mushroom filling is also used for stuffing the thighs. It will also turn out original.

Ingredients:

• fresh champignons - 300-400 g;
• salt;
• refined sunflower seed oil;
• russian cheese - 150 g;
• chilled boneless chicken thigh - 800-1000 g;
• onion - 2 heads;
• spice.

Preparation:

1. Remove the skin from the chilled boneless chicken thighs.
2. Thoroughly rinse each piece of fillet with running water and dry.
3. Cover the fillet with plastic wrap and beat it well with a hammer.
4. Rub chicken meat with coarse salt and spices. Transfer to a food container and leave for half an hour to marinate.
5. Peel the onions and cut into small cubes.
6. Rinse fresh champignons, dry and cut into plates.
7. Preheat the pan and pour in a small amount of refined sunflower seed oil.
8. First, put the chopped onions in the pan and sauté until softened.
9. Then add the mushrooms, mix well and continue to fry until the moisture evaporates from the mushrooms.
10. Cut Russian cheese into thin slices.
11. Lubricate the refractory form with refined sunflower seed oil.
12. We spread the chicken thigh fillet, spread the mushroom mass and Russian cheese on top.
13. Cover the mold with aluminum foil on top and put in the oven for 35-40 minutes. The readiness of the meat will be evidenced by the clear juice that is released when the pulp is pierced.

I wanted to cook chicken wings in sweet chili sauce, but, unfortunately, they were not in the store. There were only chicken thighs left, I decided to pickle and cook them. Without going into details, I put the packaging in the basket, and when I came home I found out that they were boneless! All the more, this was not part of my plans, because these shapeless pieces of chicken asked to be stuffed with something. I had to get out on the go. and that's what I got.

You will need:

• boneless chicken thighs 1 kg
• sweet chili sauce 2-3 tbsp
• vegetable oil 3 tablespoons
• garlic 3 cloves
• bell pepper 1 pc.

I marinated chicken thighs in sweet chili sauce, which can now be bought in many supermarkets. In my opinion, this is the perfect, balanced ready-to-eat chicken marinade. If there is one, there is no need to invent anything. Although I still had to invent, after seeing the shapeless pieces of chicken, I immediately realized that they would have to be stuffed with something. And since I was not ready for this, I stuffed it with what was in the refrigerator. There was a red bell pepper in the fridge, which I cut lengthwise, and slices of Mozzarella.

Step-by-step photo recipe for making stuffed chicken thighs:

Wash the thighs, dry with a paper towel, put in a bowl, salt, pour in the prepared marinade and vegetable oil, squeeze the garlic through a press. Mix everything well.

Cover with cling film and refrigerate for 30 minutes. In the meantime, the thighs are pickled, peel and chop bell pepper and cheese.

Spread your hips out on the board. Top with cheese and pepper.

Roll the filling into your thighs and secure with a toothpick. Place in a baking dish. I put a sprig of dry rosemary and 3 allspice peas on top. Bake the thighs in the oven when t 200 ° C 25-30 minutes

.

15 minutes after starting to bake, remove the baking dish and grease your thighs liquid and grease so that they brown. Repeat this procedure 2-3 more times until the end of baking.

After 25-30 minutes, the stuffed thighs are ready.

The only downside that makes this part of the chicken a little less fond of is the sheer amount of fat. If you don't like fat either, scoop it off with a spoon and discard it. Pour the remaining liquid over the dish while serving. And don't forget pull out toothpickswith which the hips were fastened!