1,784 thigh recipes

Perfect baked potatoes with crispy or soft skins, pricked and oven-baked directly on the rack. Topped with butter, salt, pepper, and paprika. A simple foundational recipe.

Pasta O'Doole is a three-ingredient pantry dinner: elbow macaroni tossed with great northern beans and tomato sauce. Cheap, filling, vegan, and ready in minutes from cans and a box.

Southern-style green beans simmered low with smoked turkey wing, onion, garlic, and red potatoes. Pork-free soul food classic with deep smoky flavor.

Try something new for lunch with this scrumptious dish that's so easy to make, a caveman can do it!

This simple but delicious chicken dish is the perfect dinner to warm up that cold winter night.

Singapore-style chicken satay marinated in curry, cumin, coriander, garlic, and lemon juice. Bamboo-skewered grilled chicken bites for parties, served with peanut sauce.

Quite easy to prepare, and the chicken tasted juicy and the skin was so crispy. Cooked some sliced carrots with the same seasoning and a drizzle of maple syrup as the side dish. Delicious.

Strawberry chicken baked in a sweet-tangy sauce of tomato, strawberry jam, red wine vinegar, chili powder, thyme, and ginger. Unexpected fruit-glazed weeknight main.

A scrumptious turkey dish made with enchilada sauce, plain yogurt and monterey jack cheese.

A succulent North Indian-style dish made with cumin, plain yogurt and garam marsala.

French stuffed duck legs and sliced breast with blueberry gastrique sauce. Duck thighs filled with a veal, pork, and giblet forcemeat, served with seared aiguillettes.

Step-by-step guide to boning whole pheasants for the Champagne Cabbage recipe, removing breasts and leg-thigh portions with clean knife work. A masterchef technique for preparing wild game birds.

Microwave glazed chicken legs over a bed of cornbread stuffing, brushed with a sweet currant jelly glaze. A complete chicken dinner ready in about 30 minutes.

A simple but succulent chicken dish that can be served with pasta, rice or a crusty bread.

Braised chicken legs in fresh tomatillo sauce with jalapeños, onion, garlic, and cilantro. A one-skillet Mexican green chicken dinner with a tangy, reduced salsa verde.

This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling. Thyme gives this marinade a flavor loved in France, but you can substitute oregano for an Italian or Greek accent, or mint or cilantro for a Lebanese touch.