BONELESS CHICKEN THIGHS AND POTATOES RECIPES

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AIR FRYER ASIAN-GLAZED BONELESS CHICKEN THIGHS - SKINNYTASTE



Air Fryer Asian-Glazed Boneless Chicken Thighs - Skinnytaste image

These Asian Glazed Chicken Thighs come out so juicy and delicious in the air fryer! Perfect with brown rice and steamed veggies on the side.

Provided by Gina

Categories     Dinner

Total Time 155 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 8

8 boneless, skinless chicken thighs, fat trimmed (32 oz total)
1/4 cup low sodium soy sauce
2 1/2 tablespoons balsamic vinegar
1 tablespoon honey
3 cloves garlic (crushed)
1 teaspoon Sriracha hot sauce
1 teaspoon fresh grated ginger
1 scallion (green only sliced for garnish)

Steps:

  • In a small bowl combine the balsamic, soy sauce, honey, garlic, sriracha and ginger and mix well.
  • Pour half of the marinade (1/4 cup) into a large bowl with the chicken, covering all the meat and marinate at least 2 hours, or as long as overnight.
  • Reserve the remaining sauce for later.
  • Preheat the air fryer to 400F.
  • Remove the chicken from the marinade and transfer to the air fryer basket.
  • Cook in batches 14 minutes, turning halfway until cooked through in the center.
  • Meanwhile, place the remaining sauce in a small pot and cook over medium-low heat until it reduces slightly and thickens, about 1 to 2 minutes.
  • To serve, drizzle the sauce over the chicken and top with scallions.

Nutrition Facts : ServingSize 2 thighs (8 oz), Calories 297 kcal, CarbohydrateContent 5 g, ProteinContent 45.5 g, FatContent 9.5 g, SaturatedFatContent 2.5 g, CholesterolContent 214 mg, SodiumContent 835 mg, FiberContent 0.5 g, SugarContent 2 g

CHICKEN THIGHS WITH CARROTS AND POTATOES RECIPE | SOUTHER…



Chicken Thighs With Carrots and Potatoes Recipe | Souther… image

If you have a slow cooker, 20 minutes, and a few pantry staples, this recipe is for you.

Provided by Southern Living

Total Time 6 hours 20 minutes

Yield Serves 6

Number Of Ingredients 11

1 medium onion
4 medium-size new potatoes (about 1 lb.)
2 cups baby carrots
¼ cup chicken broth
¼ cup dry white wine or chicken broth
1 teaspoon minced garlic
½ teaspoon dried thyme
1 ¼ teaspoons salt, divided
½ teaspoon pepper, divided
1 teaspoon paprika
6 skinned, bone-in chicken thighs

Steps:

  • Halve onion lengthwise, and cut into ¼-inch-thick slices. Cut potatoes into ¼-inch-thick slices. Place onion in a lightly greased 6-qt. slow cooker; top with potatoes and carrots.
  • Combine broth, next 3 ingredients, ¾ tsp. salt, and ¼ tsp. pepper. Pour over vegetables.
  • Combine paprika and remaining ½ tsp. salt and ¼ tsp. pepper; rub over chicken. Arrange chicken on top of vegetables.
  • Cover and cook on LOW 6 hours or until chicken is done and vegetables are tender.

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