GRILLING CHICKEN THIGHS BONELESS 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

HOW TO COOK BONELESS, SKINLESS CHICKEN THIGHS IN THE OVEN



How To Cook Boneless, Skinless Chicken Thighs in the Oven image

Provided by Faith Durand

Categories     Main dish    Dinner    Poultry dish

Total Time 0S

Yield 3

Number Of Ingredients 10

1 pound boneless, skinless chicken thighs
Salt
Freshly ground black pepper
Olive oil
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon packed brown sugar
4 cloves garlic, minced
Pinch red pepper flakes

Steps:

  • Heat the oven and season the chicken. Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a bowl and season with salt and pepper. The most basic seasoning that this meat really needs is salt and pepper. At this point, if I'm not adding another sauce, I drizzle a little bit of olive oil over the meat too, to help it brown well in the oven.
  • Make a sauce (optional). Whisk all the sauce ingredients together in a medium bowl.
  • Toss the chicken with the sauce. Pour the sauce over the chicken and toss to combine.
  • Transfer the chicken to a baking dish. Place the chicken in a single layer in an 8- or 9-inch baking dish. No need to grease the dish, just lay the chicken inside.
  • Roast the chicken. Boneless, skinless thighs cook quickly. Roast until the chicken has an internal temperature of 165°F, about 20 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes.
  • Rest the chicken. Remove the baking dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes. This will help it be more tender. Eat and enjoy!

Nutrition Facts : SaturatedFatContent 3.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 4.4 g, SugarContent 2.4 g, ServingSize Serves 3, ProteinContent 30.3 g, FatContent 17.9 g, Calories 304 cal, SodiumContent 416.6 mg, FiberContent 0.5 g, CholesterolContent 0 mg

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