24 Delicious Low Calorie Chicken Thigh Recipes Healthy

Ready to shake up your weeknight routine with some seriously tasty and healthy chicken thigh recipes? Look no further! We’ve rounded up 24 mouth-watering low-calorie chicken thigh recipes that are perfect for busy home cooks in North America. From easy oven-baked dishes to slow-cooker favorites, these delicious ideas will keep your taste buds happy and your diet on track.

Garlic Herb Baked Chicken Thighs

Bringing the magic of a perfectly seasoned dish to your dinner table is what it’s all about for me. I’ve been experimenting with various flavor combinations in my kitchen lately, and today I’m excited to share one that has become an instant favorite Garlic Herb Baked Chicken Thighs. This recipe is inspired by the simplicity of Mediterranean cuisine, where fresh herbs and a hint of garlic elevate humble ingredients into something truly special.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (I prefer this cut for its rich flavor and tender texture)
• 4 cloves of garlic, minced (use the good stuff fresh garlic is a game-changer here)
• 1/4 cup olive oil (yes, I said it’s my go-to; trust me on this one)
• 2 tbsp chopped fresh rosemary (dried just won’t do in this case)
• 2 tbsp chopped fresh thyme (again, fresh is a must for that bright flavor)
• Salt and pepper to taste (I like to use coarse black peppercorns for added texture)

Instructions

1. Preheat your oven to 425F (220C). While it’s heating up, prepare the chicken by patting it dry with paper towels this helps the seasonings adhere.
2. In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, and thyme. I like to let the mixture sit for about 10 minutes to allow the flavors to meld but don’t worry if you’re short on time; it’ll still be delicious!
3. Season the chicken thighs with salt and pepper (remember, use coarse black peppercorns for that extra kick). Place them in a large bowl or ziplock bag, pour the garlic herb mixture over them, and toss to coat evenly. If using a bag, massage those lovely flavors into the meat yes, it sounds weird, but trust me, it works.
4. Line a baking sheet with aluminum foil (to make cleanup a breeze) or parchment paper, and arrange the chicken thighs in a single layer, leaving some space between each piece. Bake for 25-30 minutes or until the internal temperature reaches 165F (74C). The skin should be golden brown and crispy your kitchen will smell amazing by now!
5. After removing the chicken from the oven, let it rest for about 5 minutes before serving. This allows the juices to redistribute, making each bite tender and juicy.

The result is fall-off-the-bone tenderness with a rich, aromatic flavor that’s perfect for any night of the week. Serve with roasted vegetables or your favorite side dish I like to pair it with a simple green salad for a light and refreshing meal.

Lemon Pepper Grilled Chicken Thighs

Cooking up a storm in my backyard on a lazy summer afternoon is one of my favorite things to do. The smell of grilled chicken always transports me back to family barbecues and laughter-filled nights with loved ones.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
• 2 lemons, juiced
• 2 tbsp black pepper, freshly ground
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt, to taste

Instructions

1. Preheat grill to medium-high heat (375F). While waiting for the grill to heat up, prepare the marinade. In a large bowl, whisk together lemon juice, black pepper, olive oil, garlic, and oregano.
2. Add the chicken thighs to the marinade, making sure they’re fully coated. Let it sit at room temperature for at least 15 minutes, flipping halfway through. This step is crucial; I like to think of it as giving the chicken a little “vacation” before grilling.
3. Remove the chicken from the marinade, letting any excess liquid drip off. Season with salt on both sides don’t be shy here! You want that flavor to pop.
4. Place the chicken thighs on the grill, skin side up (if they have skin). Close the lid and cook for 5-7 minutes or until the skin is crispy and golden brown. Flip them over and cook for an additional 5-7 minutes or until the internal temperature reaches 165F.
5. Once cooked through, transfer the chicken to a plate and let it rest for a few minutes before serving. I like to serve this with a side of roasted vegetables or a simple green salad it’s all about balance!

The result is tender, juicy chicken thighs with a delightful citrus kick that’s sure to become a staple in your household. One tip: be mindful of the internal temperature; you want to ensure the chicken is cooked through without overcooking it.

Spicy Sriracha Chicken Thighs

Yesterday was one of those days where I came home from grocery shopping and couldn’t wait to get cooking. The sun was setting over the backyard, casting a warm glow through my kitchen window as I started rummaging through my fridge for inspiration. That’s when I saw it a jar of sriracha sauce staring back at me, begging to be used in something delicious. And that’s how these Spicy Sriracha Chicken Thighs came into existence.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp sriracha sauce
• 1 tsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika (optional)
• Salt and pepper, to taste
• Chopped green onions and fresh cilantro, for garnish

Instructions

1. Preheat your oven to 425F (220C). Line a baking sheet with aluminum foil or parchment paper, leaving some overhang on the sides for easy cleanup. This trick always makes me happy no more scrubbing away at burnt-on food!
2. In a small bowl, whisk together sriracha sauce, olive oil, cumin, smoked paprika (if using), salt, and pepper until smooth. I love making my own spice blends from scratch; it’s amazing how much flavor you can coax out of just a few simple ingredients.
3. Place the chicken thighs on the prepared baking sheet in a single layer, leaving about an inch of space between each piece. Brush the sriracha mixture evenly over both sides of the chicken don’t be shy; this is where the magic happens!
4. Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165F (74C). I like to check on it after 20 minutes and give it a quick spin in the oven. This ensures even cooking, especially when working with thicker pieces.
5. Remove from the oven and let rest for 5-7 minutes before serving. The longer you wait, the more flavorful it becomes trust me, this is where patience pays off!

The result is tender, juicy chicken smothered in a spicy, slightly sweet sriracha sauce that’s just begging to be devoured. I love serving these thighs with a side of steamed veggies or a simple salad for a well-rounded meal. To take it up a notch, try garnishing with some chopped green onions and fresh cilantro the freshness adds a whole new dimension to this spicy dish.

Honey Mustard Glazed Chicken Thighs

Glancing at my calendar for the week, I noticed that I had a few spare hours on Monday evening to dedicate to cooking dinner. That’s when I decided to whip up some Honey Mustard Glazed Chicken Thighs one of my go-to comfort foods. It’s a dish that never fails to impress and is incredibly easy to make.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/2 cup honey
• 1/4 cup whole-grain Dijon mustard
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400F (200C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
2. In a small saucepan, combine honey, Dijon mustard, and thyme. Heat over medium heat, whisking constantly, until the mixture is smooth and slightly thickened about 5 minutes. Remove from heat and set aside.
3. Season the chicken thighs with salt and pepper on both sides. In a large bowl, toss the chicken with olive oil to coat evenly.
4. Transfer the chicken to the prepared baking sheet in a single layer. Brush the honey-mustard glaze over each thigh, making sure they’re fully coated.
5. Bake for 25-30 minutes or until the chicken is cooked through and the skin is crispy I like to check for doneness by inserting an instant-read thermometer into the thickest part of a thigh. If it reaches 165F (74C), you know it’s done!

A couple of tips that make all the difference: Firstly, don’t skip basting the chicken with the honey-mustard glaze it’s what gives this dish its signature flavor and shine. Secondly, if you’re short on time, you can prepare the glaze ahead and store it in an airtight container in the fridge for up to 24 hours.

When you take these Honey Mustard Glazed Chicken Thighs out of the oven, they’ll be incredibly tender with a sticky, caramelized exterior that’s simply irresistible. Serve them hot, garnished with fresh herbs if desired I like to pair mine with a side of roasted vegetables or creamy mashed potatoes.

Balsamic Vinegar Chicken Thighs

Life has a way of throwing us curveballs in the kitchen, and I’m no exception. Last week, I was hosting a dinner party for some friends, and at the last minute, I realized I had no idea what to serve. That’s when I turned to my trusty pantry staples, including a bottle of good-quality balsamic vinegar that’s been sitting there for far too long.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions

1. In a small bowl, whisk together balsamic vinegar, olive oil, garlic, and thyme. Season with salt and pepper.
2. Preheat the oven to 400F (200C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
3. Rinse the chicken thighs under cold water, pat them dry with paper towels, and place them on the prepared baking sheet. Brush the balsamic glaze all over the chicken, making sure they’re evenly coated.
4. Roast in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165F (74C). Baste with pan juices every 10 minutes to keep the meat moist and promote even browning.
5. Once cooked, remove from the oven and let rest for 5-7 minutes before serving. Garnish with chopped parsley if desired.

As I took my first bite of these Balsamic Vinegar Chicken Thighs, I was transported back to a summer evening spent dining al fresco in Italy the tangy sweetness of the balsamic glaze perfectly balancing the richness of the chicken. The best part? This recipe is incredibly easy to make and requires minimal cleanup, making it perfect for a weeknight dinner or a casual gathering with friends.

The combination of tender, fall-off-the-bone chicken and that unmistakable balsamic flavor will leave you wanting more. Try serving these thighs over a bed of creamy polenta or roasted vegetables for a truly show-stopping dish.

You can also get creative by using this same glaze on pork chops or even as a marinade for your favorite summer salads the possibilities are endless!

Cajun Spiced Chicken Thighs

Hey there, fellow foodies! I’m so excited to share with you one of my favorite recipes that’s perfect for a quick and delicious dinner – Cajun Spiced Chicken Thighs. I first tried making these on a lazy Sunday afternoon when my husband was working from home, and they quickly became a staple in our household.

Ingredients

• 4 bone-in chicken thighs
• 2 tbsp Cajun seasoning blend (I like Tony Chachere’s)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional, for some heat)
• 1/4 cup buttermilk
• 2 tbsp olive oil

Instructions

1. Mix together the Cajun seasoning blend, paprika, garlic powder, onion powder, and cayenne pepper (if using) in a small bowl.
2. Place the chicken thighs in a large bowl or zip-top bag. Pour the buttermilk over the chicken, making sure they’re fully submerged. Cover the bowl with plastic wrap or seal the bag. Refrigerate for at least 2 hours or overnight – this step is crucial to tenderize those beautiful thighs!
3. Preheat your oven to 400F (200C). Line a baking sheet with aluminum foil or parchment paper, and spray with cooking spray for easy cleanup.
4. Remove the chicken from the buttermilk, letting any excess liquid drip off. Sprinkle both sides of each thigh evenly with the Cajun spice blend mixture, making sure to get some on all surfaces – don’t be shy!
5. Drizzle the olive oil over the seasoned chicken, then place them on the prepared baking sheet in a single layer, leaving about 1 inch of space between each thigh.
6. Bake for 25-30 minutes or until the internal temperature reaches 165F (74C). I like to check for doneness by inserting an instant-read thermometer into the thickest part of the thigh – it should read around 160-162F (71-72C) at this point.
7. Remove the chicken from the oven and let them rest on the baking sheet for 5 minutes. During this time, the juices will redistribute, making them even more tender and juicy!

When you take a bite of these Cajun Spiced Chicken Thighs, the crispy exterior gives way to juicy, fall-off-the-bone meat infused with the perfect balance of spices. I love serving them with a side of creamy coleslaw or roasted vegetables for a well-rounded meal that’s sure to please even the pickiest eaters! Whether you’re in the mood for something spicy or just want a comforting, satisfying dinner, these chicken thighs are a must-try.

Asian Glazed Chicken Thighs

Finding myself in a culinary rut, I turned to my trusty recipe book for inspiration. Today’s recipe is an Asian Glazed Chicken Thighs that has been a game-changer for me – the perfect blend of sweet and savory flavors that never fails to impress! I first made this dish during a busy weeknight dinner, and it’s since become a staple in my household.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 1/4 cup soy sauce (I like to use low-sodium for this recipe)
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 tbsp Gochujang (Korean chili paste)
• 2 cloves garlic, minced
• 1 tsp grated ginger
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
2. Rinse the chicken thighs under cold water, then pat them dry with paper towels. This helps create a crispy exterior – a tip I learned from my favorite food blog.
3. In a small saucepan, combine soy sauce, honey, rice vinegar, Gochujang, garlic, and ginger. Whisk until smooth, bringing the mixture to a simmer over medium heat. Cook for about 5-7 minutes or until it thickens slightly – this is where magic happens!
4. While the glaze is cooking, season the chicken thighs with salt and pepper on both sides.
5. Place the chicken on the prepared baking sheet in a single layer. Brush the Asian Glazed sauce all over the chicken, making sure they’re evenly coated.
6. Bake for 25-30 minutes or until the chicken is cooked through (internal temperature reaches 165F/74C). Flip the chicken halfway through cooking to ensure even browning – another crucial tip for achieving that perfect glaze!
7. Remove from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in incredibly tender meat.

The result is nothing short of amazing: sticky, caramelized skin with juicy, flavorful meat on the inside. I love pairing these Asian Glazed Chicken Thighs with steamed vegetables or stir-fried noodles for a quick and satisfying meal.

Mediterranean Style Chicken Thighs

Branching out into new flavors is one of my favorite things about cooking. Lately, I’ve been obsessed with Mediterranean cuisine the combination of bright herbs, tangy lemon, and rich olive oil is just irresistible to me.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 2 tablespoons freshly chopped oregano
• 1 tablespoon freshly chopped thyme
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1/4 cup crumbled feta cheese (optional)
• 1 lemon, cut into wedges (for serving)

Instructions

1. Preheat the oven to 425F (220C). While that’s heating up, prep your chicken by seasoning both sides with salt and pepper.
2. In a small bowl, whisk together olive oil, garlic, oregano, thyme, and paprika. Yes, it looks like a lot of herbs but trust me, the flavor is worth it!
3. Line a baking sheet with aluminum foil or parchment paper, making sure to leave some overhang for easy cleanup (tip: this will also help prevent the chicken from sticking).
4. Add the chicken thighs to the prepared baking sheet and brush them all over with the herb-oil mixture.
5. Roast in the preheated oven for exactly 25 minutes, or until the chicken is cooked through and nicely browned. Remove it from the oven and sprinkle with feta cheese (if using).
6. Let the chicken rest for a few minutes before serving this allows the juices to redistribute and makes it even more tender.

The finished Mediterranean Style Chicken Thighs are absolute perfection: juicy, aromatic, and just slightly charred from the high heat of the oven. I love serving them with a squeeze of fresh lemon juice and a side of creamy hummus or roasted vegetables for a well-rounded meal. And if you’re feeling extra fancy, try adding some artfully arranged pita bread or olives to the plate it’s the perfect touch!

Pesto Chicken Thighs with Cherry Tomatoes

Oh, the joys of summer cooking! There’s something about the warmth and long days that makes me crave lighter, fresher meals. Today, I’m excited to share one of my favorite recipes for a quick and delicious dinner: pesto chicken thighs with cherry tomatoes.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/2 cup freshly made basil pesto (see note)
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Mix pesto, garlic, and a pinch of salt in a small bowl. Set aside.
2. Preheat oven to 400F (200C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
3. Rinse the chicken thighs and pat them dry with paper towels. This helps the seasonings stick better, trust me!
4. Place the chicken on the prepared baking sheet and brush both sides with olive oil. I like to use a pastry brush for this job it’s so much easier than trying to drizzle oil with a spoon.
5. Sprinkle the chicken with salt, pepper, and a pinch of basil pesto (don’t overdo it, or it’ll be too overpowering). Toss to coat evenly.
6. Roast in the preheated oven for 20-22 minutes, or until the chicken reaches an internal temperature of 165F (74C). You can check this by inserting a meat thermometer into the thickest part of the thigh be careful not to touch any bones!
7. While the chicken is cooking, toss the cherry tomatoes with a pinch of salt and pepper. After the chicken has been in the oven for about 15 minutes, add the cherry tomatoes to the baking sheet and continue roasting until both are cooked through.
8. Remove from the oven and sprinkle with Parmesan cheese. Let it sit for 2-3 minutes before serving this allows the cheese to melt slightly and the flavors to meld together.

This dish is a perfect example of how a few simple ingredients can come together to create something truly special. The pesto adds a rich, herby flavor to the chicken, while the cherry tomatoes provide a burst of juicy sweetness. Serve with some crusty bread or over pasta for a quick and satisfying meal.

Chicken Thighs with Mushroom Sauce

Summer’s been lingering on in my neck of the woods, and I’ve found myself craving hearty comfort foods that transport me back to cozy family dinners. Last weekend, I stumbled upon a recipe for Chicken Thighs with Mushroom Sauce that hit all the right notes rich, satisfying, and ridiculously easy to make.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces mixed mushrooms (such as button, cremini, and shiitake), sliced
• 1 cup all-purpose flour
• 2 cups chicken broth, warmed
• 1/4 cup dry white wine (optional)
• Salt and freshly ground black pepper, to taste
• Fresh thyme leaves, chopped (for garnish)

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
2. Rinse the chicken thighs and pat them dry with paper towels. Season both sides with salt, pepper, and a sprinkle of thyme.
3. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken thighs until golden brown on both sides, about 5-6 minutes per side. Transfer the skillet to the preheated oven and cook for 15-20 minutes or until cooked through.
4. While the chicken cooks, melt 2 tablespoons of butter in a large saucepan over medium heat. Add the chopped onion and saut until translucent, about 5-7 minutes. Then add the minced garlic and cook for another minute.
5. Add the sliced mushrooms to the saucepan and cook, stirring occasionally, until they release their moisture and start browning about 8-10 minutes. This step is crucial: don’t rush it; let those mushrooms develop that deep flavor!
6. Remove the skillet from the oven and carefully transfer the chicken thighs to a plate or cutting board. Tent them with foil to keep warm.
7. In the same saucepan, sprinkle in the flour and whisk to combine with the mushroom mixture. Cook for 1-2 minutes, allowing the flour to absorb the liquid and create a smooth paste.
8. Pour in the warmed chicken broth and white wine (if using), whisking continuously to avoid lumps. Bring the sauce to a simmer and cook for about 5 minutes or until thickened to your liking I like mine coating the back of a spoon.
9. Return the chicken thighs to the skillet, spoon some of that glorious mushroom sauce over each piece, and cover with foil to let everything meld together. Let it rest for a few minutes before serving.

The first bite transports me straight to a cozy dinner table tender chicken, rich mushroom sauce, and a hint of thyme wafting through the air. I love serving this dish over egg noodles or creamy mashed potatoes for a satisfying, comforting meal that’s sure to become a staple in your household too.

Low Calorie BBQ Chicken Thighs

Blazing hot summer days are the perfect excuse to fire up the grill and indulge in some delicious BBQ chicken. I’ve been experimenting with different marinades and seasoning combinations to create a low-calorie version that’s just as flavorful as its high-calorie counterparts.

Ingredients

• 4 bone-in, skinless chicken thighs (6 oz each)
• 1/4 cup plain Greek yogurt
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper, to taste
• 4 oz mixed bell peppers (any color)
• 4 oz red onion, sliced
• 4 sprigs of fresh rosemary, chopped (optional)

Instructions

1. Preheat your grill to medium-high heat (400F). While that’s heating up, mix together the yogurt, honey, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper in a large bowl. Add the chicken thighs and toss to coat evenly.
2. Let the chicken marinate for at least 30 minutes, flipping halfway through. I like to do this while I prep the veggies it’s a great time to slice up some bell peppers and onions!

Tip: Make sure to pat the chicken dry with paper towels before grilling to prevent sticking.

3. Remove the chicken from the marinade, letting any excess liquid drip off. Grill for 5-6 minutes per side, or until the internal temperature reaches 165F. I like to use a meat thermometer to ensure food safety.
4. Add the sliced bell peppers and onions to the grill during the last 3-4 minutes of cooking time. This way, everything gets nicely charred and caramelized together!

Tip: Don’t overcrowd the grill cook in batches if necessary. You want to give each piece some room to breathe.

5. Once the chicken is cooked through, transfer it to a serving platter and garnish with chopped rosemary, if using. Serve immediately, garnished with extra veggies and a side of your favorite summer salad or corn on the cob.

The result? Tender, juicy chicken thighs with a sweet and tangy BBQ glaze that’s remarkably low in calories (just 350 per serving!). I like to serve it with a side of roasted vegetables for a well-rounded and satisfying meal. Try experimenting with different marinade combinations or adding some heat with red pepper flakes the possibilities are endless!

Chicken Thighs with Spinach and Feta

Mornings in our household are always chaotic, but on a typical Sunday, my family gathers around the kitchen island to make breakfast together. It’s during these moments that I love experimenting with new recipes and flavors to share with them. Today, I’m excited to introduce you to one of our favorite weeknight dinner ideas: Chicken Thighs with Spinach and Feta a classic Greek-inspired dish that never fails to please!

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
• 1 package frozen chopped spinach, thawed and drained
• 1/2 cup crumbled feta cheese (don’t overdo it we like a moderate tang)
• 2 cloves garlic, minced (yes, 2 trust me on this one!)
• 2 tablespoons olive oil (use the good stuff)
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400F (200C). This is crucial, so make sure you don’t skip it!
2. In a small bowl, whisk together olive oil, minced garlic, dried oregano, salt, and pepper. Yes, get in there with that whisk we want that mixture well combined.
3. Place the chicken thighs on a large baking sheet lined with parchment paper (you don’t want them sticking). Brush both sides of each thigh with the garlicky goodness from step 2.
4. Bake those lovely chicken pieces in the preheated oven for about 20-25 minutes, or until they reach an internal temperature of 165F (74C). I like to check on them after 15 minutes if you’re not sure when they’re done, just gently press the thickest part with a fork. If it slides right in, they’re good to go!
5. While the chicken is baking, heat a tablespoon of olive oil in a large skillet over medium-high heat. Yes, use that nice, smoky oil it adds depth to our dish.
6. Once the chicken is done, transfer it to a plate and cover with foil to keep warm (we don’t want it getting cold!). In the same skillet from step 5, add the remaining tablespoon of olive oil. Now it’s time for our spinach let it cook for about 2-3 minutes or until slightly wilted.
7. Stir in crumbled feta cheese and cook for an additional minute. I like to think this is where the magic happens that tangy feta brings everything together!
8. To assemble, place a baked chicken thigh on each plate, then spoon some of that spinach-feta mixture alongside (don’t be shy!). You can serve with a side salad or your favorite roasted vegetables for a well-rounded meal.

This Chicken Thighs with Spinach and Feta dish is an absolute crowd-pleaser. The combination of crispy chicken, wilted spinach, and creamy feta will transport you straight to the Mediterranean! When I serve it at home, my family loves using their favorite toppings crushed red pepper flakes for some heat, chopped fresh parsley or dill for freshness, or even a dollop of tzatziki sauce (a game-changer, trust me!). It’s also an excellent choice when entertaining guests; just be sure to have plenty on hand because they’ll want seconds (guaranteed).

Curry Spiced Chicken Thighs

Today I’m excited to share one of my go-to weeknight dinner recipes that’s not only easy to make but also packed with flavor. As a busy food blogger, I’m always on the lookout for dishes that can be whipped up in under 30 minutes, and this Curry Spiced Chicken Thighs recipe fits the bill perfectly.

Ingredients

• 1 1/2 pounds bone-in, skin-on chicken thighs
• 2 tablespoons ghee or vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red pepper flakes (optional, for some heat)
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 1 tablespoon freshly squeezed lime juice
• Chopped fresh cilantro, for garnish (optional)

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
2. In a small bowl, whisk together the cumin, curry powder, turmeric powder, and red pepper flakes (if using). Set aside.
3. Rinse the chicken thighs and pat them dry with paper towels. Season with salt and pepper on both sides.
4. In a large skillet or Dutch oven, heat 1 tablespoon of ghee or oil over medium-high heat. Add the chicken thighs, skin side up (if they have skin). Cook for 5-6 minutes or until the skin is crispy and golden brown. Flip the chicken over and cook for an additional 2-3 minutes.
5. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165F (74C).
6. After the chicken has baked for 15-20 minutes, remove it from the oven and brush the curry spice blend all over the thighs. Return to the oven for an additional 2-3 minutes to allow the spices to meld with the chicken.
7. Remove the chicken from the oven and let it rest for a few minutes before serving. Garnish with chopped cilantro, if desired.

When you take your first bite of these Curry Spiced Chicken Thighs, you’ll be greeted by tender, juicy meat infused with a rich and aromatic blend of Indian-inspired spices. The cumin and curry powder add a warm, earthy flavor that pairs perfectly with the sweetness of the chicken. To make this dish even more special, try serving it with a side of basmati rice or naan bread to mop up all those delicious juices.

Chicken Thighs with Lemon and Olives

Navigating the world of weeknight dinners can be a daunting task, but one recipe that never fails to hit the spot is my go-to Chicken Thighs with Lemon and Olives. I’ve made it countless times for family gatherings, potlucks, and even solo nights in it’s just that versatile! The combination of tangy lemon, salty olives, and rich chicken thighs is a match made in heaven.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
• 2 lemons, juiced (about 1/4 cup)
• 1/4 cup pitted and sliced green olives (such as Cerignola or Castelvetrano)
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

1. Preheat your oven to 425F (220C). Yes, it’s a bit high, but trust me the skin will crisp up beautifully!
2. Rinse the chicken thighs and pat them dry with paper towels. This is crucial for even browning.
3. In a small bowl, whisk together lemon juice, olive oil, garlic, oregano, paprika, salt, and pepper. Pour this mixture over the chicken thighs, making sure each piece is coated.
4. Place the chicken on a baking sheet lined with parchment paper or aluminum foil (for easy cleanup). Arrange the sliced olives on top of each thigh, leaving a small border around the edges. Don’t overcrowd you want some space for the flavors to meld.
5. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the skin is golden brown. Use a meat thermometer to ensure it reaches an internal temperature of 165F (74C).
6. While the chicken cooks, prep your garnish: chop some fresh parsley and set aside.

The result? Tender, juicy chicken thighs smothered in a zesty lemon-herb sauce, infused with salty olives. I love serving this dish with a side of roasted vegetables or creamy mashed potatoes to soak up all that goodness. And don’t even get me started on the leftovers just reheat and enjoy another night!

Rosemary and Thyme Chicken Thighs

Usually on Sundays, I spend my afternoon cooking up a storm in the kitchen. It’s become a tradition to cook something new and exciting every week for my family and friends. This past weekend, I discovered a winning combination – Rosemary and Thyme Chicken Thighs that had everyone asking for more.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary, chopped (about 2 tablespoons)
• 2 sprigs fresh thyme, chopped (about 1 tablespoon)
• Salt and pepper, to taste
• 1/4 cup chicken broth

Instructions

1. Preheat the oven to 425F (220C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
2. Rinse the chicken thighs and pat them dry with paper towels. Season both sides with salt and pepper.
3. In a small bowl, mix together minced garlic, chopped rosemary, and chopped thyme. Set aside.
4. Heat the olive oil in a large skillet over medium-high heat (about 4-5 minutes). Sear the chicken thighs until browned on both sides, about 2-3 minutes per side. Remove the chicken from the skillet and transfer it to the prepared baking sheet.
5. Baste the chicken with 1/4 cup of chicken broth and sprinkle the garlic-herb mixture evenly over each thigh. Tuck a few sprigs of rosemary and thyme under the skin for extra flavor.
6. Roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 165F (74C) and the skin is crispy and golden brown.

The result was nothing short of amazing. The chicken thighs were tender, juicy, and full of aromatic flavors from the rosemary and thyme. I loved how easy it was to make and how quickly everyone devoured them. One tip: be sure to not overcrowd the baking sheet, as this will help the chicken cook evenly and prevent steaming instead of roasting.

I like serving these Rosemary and Thyme Chicken Thighs with a side of roasted vegetables or a simple green salad for a well-rounded meal. The leftover herbs can also be stored in an airtight container for up to 2 days, perfect for adding some extra flavor to future meals.

Chicken Thighs with Sweet Potato Mash

Vacation mode is over, and I’m back in the kitchen, whipping up some comfort food to get my family through the week. Today’s recipe is a classic: Chicken Thighs with Sweet Potato Mash. My kids love when I make sweet potatoes, and this dish is an easy way to sneak in some veggies.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup unsalted butter
• 1/2 cup milk
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat the oven to 400F (200C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potatoes with 2 tbsp olive oil, salt, and thyme until they’re evenly coated. Spread them on the prepared baking sheet and roast for 20 minutes or until tender.
3. While the sweet potatoes are roasting, heat the remaining 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin side up, and sear for 5-6 minutes on each side, or until golden brown.
4. Transfer the chicken to a plate and cover with foil to keep warm.
5. In the same skillet, add the minced garlic and cook for 1 minute, stirring constantly to prevent burning. Then, pour in the milk and bring to a simmer.
6. Add the cubed butter to the skillet and stir until melted and smooth. Season with salt and pepper to taste.
7. Stir in the roasted sweet potatoes into the garlic-butter mixture and cook for an additional 2-3 minutes or until heated through.
8. Return the chicken to the skillet and spoon some of the sweet potato mash over the top of each thigh. Serve immediately.

This dish is a staple in our household because it’s easy, comforting, and packed with nutrients. The sweet potatoes add a lovely sweetness that balances out the savory flavor of the chicken. I like to serve this with a side salad or steamed broccoli for a well-rounded meal.

Chicken Thighs and Broccoli Stir Fry

Mornings like any other can be a challenge to come up with something exciting for lunch, but I found myself in front of the fridge thinking about what could be made quickly and deliciously. That’s when I spotted some chicken thighs and broccoli that needed to be used before they went bad. This recipe turned out to be a game-changer for my busy weeknights.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 head of broccoli, florets only
• 2 cloves of garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon soy sauce
• 1/4 cup chicken broth (use low-sodium broth for a healthier option)
• Salt and pepper to taste
• Optional: sesame seeds, chopped green onions for garnish

Instructions

1. Begin by preparing the ingredients. Cut the broccoli into florets and set aside.
2. Season the chicken thighs with salt and pepper on both sides. I like to use a mixture of salt, black pepper, and a pinch of paprika for added depth.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat (around 400F). Once hot, add the chicken thighs and cook until browned on both sides, about 5-6 minutes. Remove from the skillet and set aside.
4. In the same skillet, add another tablespoon of vegetable oil if needed, then saut the minced garlic for 1 minute until fragrant. Be careful not to burn it!
5. Add the broccoli florets to the skillet with the garlic and cook for about 3-4 minutes or until they start to soften.
6. Return the chicken thighs to the skillet, then pour in the soy sauce and chicken broth. Stir everything together to combine.
7. Reduce heat to medium-low (around 300F) and simmer, covered, for about 10-12 minutes or until the chicken is cooked through and the broccoli reaches your desired level of tenderness. I like mine slightly tender but still crisp.
8. Garnish with sesame seeds and chopped green onions if using. Serve hot over rice or noodles for a filling meal.

The resulting stir-fry had an amazing balance of flavors, with the savory soy sauce complementing the slightly sweet broccoli. The chicken thighs were cooked to perfection, tender but not too soft. I opted to serve it with steamed jasmine rice, which soaked up all the delicious sauce without overpowering the dish.

Soy Ginger Chicken Thighs

Savoring the flavors of Asia has been a passion project for me in the kitchen. I recently experimented with a new recipe that combines the savory taste of soy sauce and the subtle warmth of ginger to create the perfect balance of flavors. Today, I’m excited to share my take on this classic dish.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs
• 2 tbsp grated fresh ginger
• 2 tbsp soy sauce (I prefer low-sodium)
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp sesame oil
• Salt and pepper to taste
• Cooking spray or oil for baking sheet

Instructions

1. Preheat your oven to 425F (220C). While it’s warming up, prepare the chicken by rinsing and pat-drying it with paper towels. I like to use bone-in thighs because they stay juicy and flavorful.
2. In a small bowl, whisk together soy sauce, brown sugar, grated ginger, garlic, sesame oil, salt, and pepper until well combined. This marinade is the key to bringing out those Asian flavors!
3. Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the chicken thighs on the prepared baking sheet in a single layer. Brush the soy-ginger mixture evenly over both sides of each thigh, making sure they’re fully coated.
4. Spray the top of the chicken with cooking spray or lightly brush with oil to prevent drying out during baking. This is an important tip: don’t skip this step! The extra moisture will help keep your chicken thighs tender and juicy.
5. Pop the baking sheet into the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 165F (74C). I like to check on them around the 20-minute mark to ensure they’re not overcooking. If you prefer a crisper exterior, broil for an additional 2-3 minutes just keep an eye on them!

The result is fall-off-the-bone tender chicken thighs with a sticky, sweet glaze that’s impossible to resist. I often serve these with steamed vegetables or a side of stir-fried noodles to soak up the sauce. The best part? This recipe makes for an amazing dinner and leftover lunch just reheat and enjoy!

Chicken Thighs with Ratatouille

Bringing a taste of the south of France to my kitchen has always been a dream of mine. I’ve experimented with various recipes over the years, but today’s dish is one that never fails to impress both me and my family.

Ingredients

• 4 bone-in chicken thighs (about 1 1/2 pounds)
• 2 tablespoons olive oil
• 1 large onion, chopped (about 2 cups)
• 3 cloves garlic, minced (about 1 tablespoon)
• 2 medium zucchinis, sliced (about 2 cups)
• 2 medium bell peppers, sliced (about 2 cups)
• 2 large tomatoes, diced (about 2 cups)
• 1 cup chopped fresh basil
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon tomato paste

Instructions

1. Preheat your oven to 400F (200C). Rinse the chicken thighs and pat them dry with paper towels. Season both sides of each thigh with salt, black pepper, and thyme.
2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the chicken thighs until browned on both sides, about 5-6 minutes per side. Remove the chicken from the pot and set it aside.
3. Reduce heat to medium and add more oil if necessary. Add the chopped onion and cook until translucent, about 8-10 minutes. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
4. Add the sliced zucchinis, bell peppers, and diced tomatoes to the pot. Cook, stirring occasionally, until they start to soften, about 5-7 minutes.
5. Stir in the chopped fresh basil, tomato paste, and a pinch of salt. Cook for another minute, allowing the flavors to meld together.
6. Add the browned chicken thighs back into the pot, spooning some of the ratatouille mixture over them. Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
7. Bake for 25-30 minutes or until the chicken is cooked through and the internal temperature reaches 165F (74C). Remove the pot from the oven and let it rest for a few minutes before serving.

The result is a dish that’s both hearty and flavorful, with the tender chicken thighs smothered in a rich and vibrant ratatouille. I love to serve this over crusty bread or with a side of garlic mashed potatoes to soak up all the juices. Today’s dinner was a true delight, and I’m sure you’ll enjoy it just as much.

Low Calorie Chicken Thigh Tacos

Zest for life is what I always say, and when it comes to my favorite dishes, that’s exactly what they give me. Today, I’m excited to share with you one of my latest obsessions – a low-calorie twist on traditional tacos that packs just as much flavor without the guilt. These chicken thigh tacos have become a staple in our household, and I know they’ll be a hit with your family too!

Ingredients

• 4 boneless, skinless chicken thighs (6 oz each)
• 1/2 cup lime juice
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 8 corn tortillas
• Chopped fresh cilantro, for garnish
• Avocado slices or diced tomatoes, for topping (optional)

Instructions

1. In a large ziplock bag, combine lime juice, olive oil, garlic, oregano, cumin, and cayenne pepper (if using). Seal the bag and massage the mixture to combine.
2. Add the chicken thighs to the marinade and coat evenly. Seal the bag again and refrigerate for at least 2 hours or overnight, flipping the chicken halfway through.
3. Preheat a grill or grill pan to medium-high heat (400F). Remove the chicken from the marinade, letting any excess liquid drip off. Grill the chicken for 5-6 minutes per side, or until it reaches an internal temperature of 165F. Transfer the chicken to a plate and let it rest for 5 minutes before slicing.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Slice the grilled chicken into thin strips and assemble the tacos with your desired toppings, such as diced avocado or tomatoes, cilantro, and a squeeze of lime juice.

Tips: For an added crunch, top your tacos with some crispy tortilla strips or toasted pumpkin seeds! When cooking the chicken, make sure to not overcook it – you want it to retain its juicy texture. Also, don’t be shy with that cayenne pepper if you like a little heat in your life.

These low-calorie chicken thigh tacos are a game-changer for anyone looking for a healthier taco option without sacrificing flavor. The combination of lime juice, garlic, and spices gives the chicken an incredible depth of flavor, while the crunchy tortillas add just the right amount of texture. I love serving them with a side of Mexican street corn or black beans for a well-rounded meal.

Chicken Thighs with Quinoa and Kale

Lately, I’ve been on a mission to create healthier, yet flavorful meals that can be prepared in no time. As a busy food blogger and mom of two, I’m always looking for recipes that are quick, easy, and delicious without sacrificing nutrition. Today, I’m excited to share with you one of my favorite go-to dishes: Chicken Thighs with Quinoa and Kale.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 1 cup quinoa, rinsed and drained
• 2 cups water or low-sodium chicken broth, divided
• 2 tbsp olive oil
• 1 large onion, chopped (about 2 cups)
• 3 cloves garlic, minced (about 1 tbsp)
• 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions

1. In a medium saucepan, bring the quinoa and 2 cups of water or broth to a boil. Reduce heat to low, cover, and simmer for about 15-20 minutes, or until the water is absorbed and the quinoa is tender.
2. While the quinoa cooks, prepare the chicken thighs by seasoning them with salt, pepper, and cumin. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat (around 400F). Add the chicken thighs and cook for about 5-6 minutes per side, or until they reach an internal temperature of 165F.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat (around 350F). Add the chopped onion and cook for about 5 minutes, or until it’s translucent and slightly caramelized.
4. Add the minced garlic to the skillet and cook for another minute, stirring constantly to prevent burning. Then, add the chopped kale to the skillet and cook for about 2-3 minutes, or until it wilts and becomes tender.
5. Fluff the cooked quinoa with a fork and divide it among four plates. Top each plate with a chicken thigh, then spoon the onion-kale mixture over the top.

I love serving this dish as is, but feel free to get creative try adding some diced bell peppers or cherry tomatoes for extra flavor and texture! The quinoa provides a nice crunch, while the kale adds a burst of freshness. And don’t even get me started on the chicken thighs they’re so tender and juicy!

Chicken Thighs with Zucchini Noodles

August has finally arrived, and you know what that means – summer is in full swing! I’m excited to share one of my favorite go-to recipes for the season: Chicken Thighs with Zucchini Noodles. This dish is a staple in our household during these hot months, as it’s light, refreshing, and packs just the right amount of protein to keep us energized throughout the day.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
• 2 medium zucchinis
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Grated Parmesan cheese (optional)

Instructions

1. Rinse the chicken thighs under cold water, pat them dry with paper towels, and season with salt and pepper. Set aside.
2. Using a spiralizer or a vegetable peeler, create zucchini noodles from the medium zucchinis. Place them in a colander over a bowl, sprinkling both sides with a pinch of salt to draw out excess moisture. Let it sit for about 10-12 minutes, allowing the zucchinis to release their water.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat (around 400F). Once hot, add the chicken thighs and sear for about 5-6 minutes on each side or until they reach an internal temperature of 165F. Transfer the cooked chicken to a plate and set aside.
4. In the same skillet, add the remaining 2 tablespoons of olive oil. Add minced garlic and saut for about 1 minute, until fragrant. Be careful not to burn it – that’s a bitter taste we all know and love (just kidding!)!
5. Add the zucchini noodles to the skillet with the garlic and saut for about 3-4 minutes or until they start to soften but still retain some crunch. Remove from heat and stir in dried basil, lemon juice, salt, and pepper.
6. To serve, place cooked chicken thighs on top of the zucchini noodles and sprinkle with grated Parmesan cheese (if using). It’s best served immediately, while both the chicken and zucchini are still warm.

This dish is incredibly easy to make and is a great way to incorporate more vegetables into your diet. I love how versatile it is – you can serve it as a main course or as a light lunch with some crusty bread on the side. The best part? It’s ready in under 30 minutes, making it perfect for those busy weeknights when you need something quick yet satisfying.

Paprika Spiced Chicken Thighs

Lazily browsing through my pantry one afternoon, I stumbled upon a packet of smoked paprika that had been sitting there for ages. It was a reminder that I still hadn’t explored the full potential of this versatile spice in my cooking. As it often does, the idea for today’s recipe struck me like a bolt of lightning Paprika Spiced Chicken Thighs!

Ingredients

• 4 bone-in, skin-on chicken thighs (1 1/2 pounds)
• 2 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp brown sugar
• 1 tsp salt
• 1/4 cup olive oil
• 2 cloves garlic, minced (about 1 tbsp)

Instructions

1. Mix the smoked paprika, cumin, brown sugar, and salt in a small bowl to create the spice blend. Set aside.
2. In a large ziplock bag or a shallow dish, combine the olive oil and minced garlic. Add the chicken thighs, turning them to coat evenly with the marinade. Seal the bag or cover the dish with plastic wrap.
3. Refrigerate for at least 2 hours or overnight (8-12 hours). This step is crucial in allowing the flavors to penetrate the meat and ensuring tender, fall-off-the-bone chicken.
4. Precisely 1 hour before cooking, remove the chicken from the marinade, letting any excess liquid drip off. Transfer the chicken to a wire rack set over a rimmed baking sheet or broiler pan. This step allows air circulation and prevents the skin from steaming instead of crisping.
5. Brush both sides of each thigh with the reserved spice blend (about 2 tbsp). I like to use a light hand when applying the spices, so they don’t overpower the natural flavor of the chicken.
6. Roast in a preheated oven at 425F (220C) for exactly 25-30 minutes or until the skin is golden brown and crispy. The internal temperature should reach a safe 165F (74C). For perfectly cooked thighs, I recommend checking the temperature with an instant-read thermometer.

The result is a dish that’s both comforting and aromatic the smokiness of the paprika balanced by the richness of the chicken skin. These Paprika Spiced Chicken Thighs are perfect for a weeknight dinner or as a centerpiece for a special occasion. Try serving them with a side of roasted vegetables or a simple green salad to soak up all that delicious sauce.

Chicken Thighs with Avocado Salsa

Oftentimes, I find myself in a culinary rut, craving the same old familiar flavors. But today was different the sun was shining bright, and I had a fresh batch of avocados on hand, begging to be transformed into something new and exciting.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
• 1 ripe avocado, diced
• 1 red onion, diced
• 1 jalapeo pepper, seeded and finely chopped
• 1 lime, juiced
• 2 cloves of garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Cilantro, chopped (optional)

Instructions

1. In a large bowl, whisk together lime juice, garlic, salt, and pepper. Add the diced avocado and toss to coat.
2. Heat the olive oil in a large skillet over medium-high heat (around 400F). Sear the chicken thighs for about 5-6 minutes on each side, or until they develop a nice brown crust. Transfer the chicken to a plate and set aside.
3. In the same skillet, reduce the heat to medium (about 300F) and add the diced red onion. Cook for about 4-5 minutes, stirring occasionally, until the onion is translucent and slightly caramelized.
4. Add the chopped jalapeo pepper to the skillet and cook for an additional minute, stirring constantly to prevent burning.
5. Return the chicken thighs to the skillet and spoon some of the onion-jalapeo mixture over each piece. Cook for an additional 2-3 minutes on each side, or until the chicken is cooked through and the internal temperature reaches 165F.
6. Remove the chicken from the skillet and let it rest for a few minutes before serving. Spoon some of the avocado salsa alongside each piece I like to use this as an opportunity to get creative with my garnishes, so feel free to add some chopped cilantro or a squeeze of lime juice on top!

When served together, the creamy avocado salsa pairs perfectly with the smoky chicken thighs. The textures are a match made in heaven the tender, juicy chicken is balanced by the refreshing crunch of the onions and the smoothness of the avocado. I love serving this dish at outdoor gatherings or picnics, as it’s easy to transport and can be devoured with your hands (no utensils required!).

Conclusion

Usher in a healthier kitchen with our collection of 24 scrumptious low-calorie chicken thigh recipes! From spicy BBQ to creamy curries, we’ve got you covered. Try one tonight and let us know your favorite! Leave a comment below or share on Pinterest so we can see which ones become staples in your home. Happy cooking!

Bella Bacinos