BONELESS SKINLESS TURKEY THIGHS 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

ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES RECIPE: HO…



Roasted Chicken Thighs with Peppers & Potatoes Recipe: Ho… image

My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. —Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories     Dinner

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 10

2 pounds red potatoes (about 6 medium)
2 large sweet red peppers
2 large green peppers
2 medium onions
2 tablespoons olive oil, divided
4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme, divided
3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
8 boneless skinless chicken thighs (about 2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.

Nutrition Facts : Calories 308 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 221mg sodium, CarbohydrateContent 25g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

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