30 Delicious Chicken Thigh Recipes for Satisfying Dinners

Kitchen heroes, rejoice! Chicken thighs are the unsung stars of satisfying dinners—juicy, flavorful, and forgiving to cook. Whether you’re craving quick weeknight meals, cozy comfort food, or something new to spice up your routine, this roundup has you covered. Dive into 30 delicious recipes that promise to make your evenings easier and tastier. Let’s get cooking!

Garlic Butter Baked Chicken Thighs

Let’s be real—some nights you just need a dinner that feels fancy but comes together with minimal effort. Garlic Butter Baked Chicken Thighs are exactly that kind of magic. You get juicy, flavorful chicken with a crispy skin, and your kitchen will smell incredible.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 3 lbs) – I find the bone-in ones stay extra juicy.
• 4 tbsp unsalted butter, softened – Room temp butter blends so much easier with the garlic.
• 4 large garlic cloves, minced – Freshly minced garlic gives the best punch of flavor.
• 1 tsp kosher salt – I prefer kosher salt for its clean taste and even distribution.
• 1/2 tsp freshly ground black pepper – Freshly cracked pepper makes all the difference.
• 1 tbsp chopped fresh parsley – For a bright, fresh finish right at the end.

Instructions

1. Preheat your oven to 400°F (200°C) and position a rack in the middle.
2. Pat the chicken thighs completely dry with paper towels – this is my top tip for getting that skin super crispy.
3. In a small bowl, mix the softened butter, minced garlic, kosher salt, and black pepper until well combined.
4. Gently loosen the skin on each chicken thigh by sliding your fingers underneath it, being careful not to tear it.
5. Spread about half of the garlic butter mixture evenly under the skin of each thigh.
6. Rub the remaining garlic butter mixture all over the outside of the chicken skin.
7. Arrange the thighs skin-side up in a single layer in a 9×13-inch baking dish.
8. Bake for 35-40 minutes, until the skin is golden brown and crispy, and a meat thermometer inserted into the thickest part reads 165°F.
9. Sprinkle the chopped fresh parsley over the hot chicken right after it comes out of the oven.
10. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Every bite delivers that perfect crunch from the golden skin followed by incredibly tender, garlic-infused meat. Enjoy it straight from the pan with roasted veggies, or slice it over a bed of creamy mashed potatoes to soak up all those delicious pan juices.

Honey Soy Glazed Chicken Thighs

Keeping weeknight dinners exciting doesn’t have to be complicated—this honey soy glazed chicken is proof. You’ll love how the sweet and savory glaze caramelizes into a sticky, finger-licking-good coating. It’s one of those recipes that feels fancy but comes together with minimal effort.

Ingredients

– 2 lbs bone-in, skin-on chicken thighs (the skin gets wonderfully crispy)
– 1/3 cup honey (I like using local raw honey for deeper flavor)
– 1/4 cup soy sauce (low-sodium works great if you’re watching salt)
– 3 cloves garlic, minced (fresh is best here—the flavor really shines through)
– 1 tbsp grated fresh ginger (I keep peeled ginger in my freezer for easy grating)
– 1 tbsp rice vinegar (this little splash balances the sweetness perfectly)
– 1 tsp sesame oil (just a touch for that nutty aroma)
– 1/2 tsp black pepper (freshly cracked adds nice warmth)
– 2 tbsp vegetable oil (for that perfect sear)
– 2 tbsp sliced green onions (for finishing—they make everything prettier)

Instructions

1. Pat the chicken thighs completely dry with paper towels—this is key for getting that crispy skin.
2. Season both sides of the chicken thighs evenly with the black pepper.
3. Heat vegetable oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place chicken thighs skin-side down in the hot skillet, being careful not to overcrowd the pan.
5. Cook for 6-8 minutes without moving until the skin is golden brown and crispy.
6. Flip the chicken thighs and cook for another 3 minutes to brown the other side.
7. While the chicken cooks, whisk together honey, soy sauce, minced garlic, grated ginger, rice vinegar, and sesame oil in a small bowl.
8. Remove the skillet from heat and carefully pour off any excess fat.
9. Pour the honey-soy mixture over the chicken thighs, making sure each piece gets coated.
10. Transfer the skillet to a preheated 400°F oven and bake for 15 minutes.
11. Remove the skillet from the oven and baste the chicken with the pan sauce.
12. Return to the oven and bake for another 10 minutes until the internal temperature reaches 165°F.
13. Let the chicken rest in the skillet for 5 minutes—this allows the juices to redistribute.
14. Sprinkle with sliced green onions before serving.

Looking at that glossy, caramelized glaze, you know you’re in for something special. The chicken stays incredibly juicy while the edges get slightly sticky and sweet. Serve it over steamed rice to soak up every last drop of that amazing sauce, or chop it up for the most epic chicken bowls.

Creamy Mushroom Chicken Thighs

Hearty comfort food doesn’t get much better than this creamy mushroom chicken. You’ll love how the rich sauce coats every bite, and it all comes together in one pan for easy cleanup. Perfect for busy weeknights when you want something satisfying without the fuss.

Ingredients

• 1.5 lbs chicken thighs (bone-in, skin-on for maximum flavor)
• 2 tbsp olive oil (extra virgin is my go-to for better flavor)
• 8 oz cremini mushrooms, sliced (I like the earthy flavor better than white mushrooms)
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced (fresh is always better than jarred here)
• 1 cup heavy cream (don’t skimp – this makes the sauce luxurious)
• 1/2 cup chicken broth (low sodium lets you control the salt)
• 1 tsp dried thyme (rubbed between your fingers to release the oils)
• 1/2 tsp paprika (smoked paprika adds nice depth)
• Salt and black pepper (I’m generous with both)
• 2 tbsp fresh parsley, chopped (for that bright finish)

Instructions

1. Pat chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken thighs skin-side down in the hot skillet and cook undisturbed for 6-8 minutes until golden brown and crispy.
4. Flip chicken and cook for another 4-5 minutes until browned on the second side, then transfer to a plate.
5. Add sliced mushrooms to the same skillet and cook for 5-6 minutes until they release their liquid and start to brown.
6. Stir in chopped onion and cook for 3-4 minutes until softened and translucent.
7. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Sprinkle in dried thyme and paprika, stirring constantly for 30 seconds to toast the spices.
9. Pour in chicken broth, scraping up all the browned bits from the bottom of the pan with a wooden spoon.
10. Return chicken thighs to the skillet, nestling them into the mushroom mixture.
11. Reduce heat to medium-low and pour heavy cream evenly over everything.
12. Simmer gently for 15-18 minutes until chicken reaches 165°F internally and sauce has thickened slightly.
13. Sprinkle with fresh parsley and serve immediately.

Final result gives you tender chicken with crispy skin swimming in that velvety mushroom sauce. The cream mellows the earthy mushrooms while the thyme adds herby notes throughout. Fantastic served over mashed potatoes to soak up every drop of that incredible sauce, or with crusty bread for dipping.

Spicy Cajun Chicken Thighs

Kicking off this recipe with some serious flavor—these spicy Cajun chicken thighs are about to become your new weeknight hero. They’re juicy, packed with heat, and come together with minimal fuss. You’ll love how the crispy skin gives way to tender, perfectly seasoned meat.

Ingredients

– 8 bone-in, skin-on chicken thighs (trust me, the bone keeps them extra juicy)
– 2 tbsp olive oil (I always use extra virgin for that fruity kick)
– 2 tbsp Cajun seasoning (go for your favorite brand—I like the ones with extra paprika)
– 1 tsp garlic powder (fresh minced works too, but powder distributes better)
– 1 tsp smoked paprika (this adds that deep, smoky backbone)
– 1/2 tsp cayenne pepper (adjust if you’re heat-sensitive)
– 1/2 tsp salt (I use kosher for even seasoning)
– 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with foil for easy cleanup.
2. Pat the chicken thighs completely dry with paper towels—this is my secret for super crispy skin.
3. In a small bowl, mix together the Cajun seasoning, garlic powder, smoked paprika, cayenne, salt, and black pepper.
4. Drizzle the olive oil over the chicken thighs and rub it evenly over both sides.
5. Sprinkle the seasoning mix generously over all sides of the chicken, pressing gently to help it adhere.
6. Arrange the thighs skin-side up on the prepared baking sheet, leaving space between each piece for even cooking.
7. Bake at 400°F for 35-40 minutes until the internal temperature reaches 165°F and the skin is crispy and golden brown.
8. Let the chicken rest for 5 minutes before serving—this allows the juices to redistribute throughout the meat.

Nothing beats that first bite where the crackling skin gives way to juicy, perfectly spiced meat. Serve these over creamy grits for a Southern comfort meal, or slice them up for killer tacos—either way, they disappear fast.

Lemon Herb Grilled Chicken Thighs

Let’s be real—sometimes you just need a dinner that feels fancy but comes together with minimal effort. Lemon Herb Grilled Chicken Thighs are exactly that: juicy, flavorful, and perfect for a weeknight win or a weekend grill session. You’re going to love how the bright lemon and fresh herbs make this simple chicken something special.

Ingredients

– 2 lbs bone-in, skin-on chicken thighs (trust me, the skin keeps them so moist)
– 1/4 cup extra virgin olive oil (my go-to for marinades)
– 3 tbsp fresh lemon juice (about 1 large lemon, squeezed right before using)
– 2 cloves garlic, minced (fresh is best here for that punchy flavor)
– 1 tbsp fresh rosemary, chopped (I love the woodsy note it adds)
– 1 tsp kosher salt (it sticks to the chicken better than table salt)
– 1/2 tsp black pepper, freshly ground

Instructions

1. Pat the chicken thighs completely dry with paper towels—this helps the skin get extra crispy on the grill.
2. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, kosher salt, and black pepper.
3. Place the chicken thighs in a large resealable bag and pour the marinade over them, making sure each piece is coated evenly.
4. Seal the bag, removing as much air as possible, and refrigerate for at least 30 minutes or up to 4 hours (marinating longer than that can make the texture mushy from the acid).
5. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
6. Remove the chicken from the marinade, letting any excess drip off, and discard the leftover marinade.
7. Place the chicken thighs skin-side down on the grill and cook for 6–8 minutes, until the skin is golden brown and has clear grill marks.
8. Flip the chicken and cook for another 6–8 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer in the thickest part.
9. Transfer the chicken to a clean plate and let it rest for 5 minutes before serving—this keeps all those juices locked in. You’ll end up with tender, herb-infused chicken that’s crispy on the outside and bursting with lemon freshness. Try serving it over a simple arugula salad or with grilled veggies for a complete meal that feels effortlessly delicious.

Balsamic Roasted Chicken Thighs

Alright, let’s get into one of my favorite weeknight dinners that always feels fancy but is seriously simple. Balsamic roasted chicken thighs are that perfect balance of sweet, tangy, and savory—plus they make your kitchen smell incredible while they cook.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 2 pounds) – trust me, the bone and skin keep them juicy
• 1/4 cup extra virgin olive oil – my go-to for roasting
• 1/4 cup balsamic vinegar – a good, aged one adds depth
• 2 tbsp honey – for that caramelized sweetness
• 4 cloves garlic, minced – fresh is best here
• 1 tsp dried thyme – or a tablespoon of fresh if you have it
• 1 tsp kosher salt – I prefer it for even seasoning
• 1/2 tsp black pepper – freshly cracked if possible

Instructions

1. Preheat your oven to 400°F – this high heat helps crisp the skin.
2. Pat the chicken thighs completely dry with paper towels – this is key for crispy skin, don’t skip it.
3. In a medium bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, dried thyme, kosher salt, and black pepper until well combined.
4. Place the chicken thighs in a large baking dish or rimmed sheet pan, skin-side up.
5. Pour the balsamic mixture evenly over the chicken, making sure each thigh is coated.
6. Roast in the preheated oven for 35–40 minutes – the internal temperature should reach 165°F when checked with a meat thermometer.
7. If you want extra caramelization, broil for 2–3 minutes at the end, watching closely to prevent burning.
8. Let the chicken rest for 5 minutes before serving – this keeps all those juices locked in.

Zesty and rich, these thighs come out with sticky-glazed skin and tender, falling-off-the-bone meat. The balsamic reduces into a gorgeous glaze that’s both sweet and tangy—perfect drizzled over mashed potatoes or with a simple arugula salad to balance the richness.

Sticky Thai Chicken Thighs

Craving something that’s both sweet and savory with a kick? These sticky Thai chicken thighs are your new weeknight hero—they come together fast and pack a punch of flavor that’ll have you licking your fingers. Trust me, once you try them, you’ll be making this on repeat.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (I find these stay juicier than breasts)
• 1/4 cup soy sauce (low-sodium is my go-to so you can control the salt)
• 3 tbsp honey (local if you have it—adds a lovely floral note)
• 2 tbsp rice vinegar
• 1 tbsp sesame oil (toasted kind for that nutty aroma)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp grated ginger (keep your ginger in the freezer—it grates so easily!)
• 1/2 tsp red pepper flakes (adjust if you like it milder)
• 1 tbsp cornstarch
• 2 tbsp water
• 2 tbsp chopped cilantro (for garnish, but don’t skip it—adds freshness)
• 1 tbsp sesame seeds (toasted, for that final crunch)

Instructions

1. Pat the chicken thighs completely dry with paper towels—this helps them sear nicely instead of steaming.
2. Whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes in a medium bowl.
3. Pour half of the sauce into a large zip-top bag or bowl, add the chicken thighs, and marinate at room temperature for 15 minutes (no longer, or the acid can start to “cook” the chicken).
4. Heat a large skillet over medium-high heat and add the marinated chicken thighs, reserving the marinade left in the bag.
5. Sear the chicken for 5–6 minutes per side, until golden brown and cooked through to 165°F internal temperature.
6. Remove the chicken from the skillet and set aside on a plate.
7. Pour the reserved marinade into the skillet along with the leftover marinade from the bag.
8. In a small bowl, mix cornstarch and water until smooth, then whisk it into the sauce in the skillet.
9. Bring the sauce to a simmer over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon—about 2–3 minutes.
10. Return the chicken thighs to the skillet, turning to coat them evenly in the sticky glaze.
11. Sprinkle with chopped cilantro and toasted sesame seeds before serving.

Just imagine tearing into that tender chicken—it’s sticky, slightly sweet, with a gentle heat that lingers. I love serving these over jasmine rice to soak up every bit of the glaze, or shredding the meat for killer lettuce wraps. Either way, it’s a crowd-pleaser that feels way fancier than the effort required.

Smoky Paprika Chicken Thighs

When you’re craving something smoky, savory, and seriously easy, these paprika chicken thighs are your answer. They come together with minimal effort but deliver maximum flavor that’ll make you feel like a weeknight hero.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 2 lbs) – the skin gets wonderfully crispy
• 2 tbsp smoked paprika – this is where the magic happens, don’t skimp
• 1 tbsp garlic powder – I always keep this stocked for quick flavor
• 1 tsp kosher salt – coarse salt sticks better to the chicken
• 1/2 tsp black pepper – freshly ground if you have it
• 2 tbsp olive oil – extra virgin is my go-to for better flavor
• 1 lemon, cut into wedges – for squeezing over at the end

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Pat the chicken thighs completely dry with paper towels – this is crucial for crispy skin.
3. In a small bowl, mix together the smoked paprika, garlic powder, kosher salt, and black pepper.
4. Rub the olive oil evenly over all sides of each chicken thigh using your hands.
5. Sprinkle the spice mixture generously over both sides of the chicken, pressing gently to help it adhere.
6. Arrange the chicken thighs skin-side up on the prepared baking sheet, making sure they don’t touch.
7. Bake for 35-40 minutes until the skin is deeply browned and crispy, and the internal temperature reaches 165°F when checked with a meat thermometer.
8. Let the chicken rest on the baking sheet for 5 minutes before serving – this keeps the juices inside.
9. Squeeze fresh lemon wedges over the chicken right before serving.

Perfectly crispy skin gives way to incredibly juicy meat with that signature smoky paprika flavor. I love serving these over creamy polenta to soak up all the delicious juices, or shredding the meat for next-level tacos.

Maple Mustard Glazed Chicken Thighs

Kick back and get ready for the easiest, most flavorful chicken of your life. You’re going to love how these sweet and tangy flavors come together with minimal effort for a seriously impressive dinner.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 2.5 lbs) – the skin gets so wonderfully crispy
• 1/2 cup pure maple syrup – the real stuff makes all the difference here
• 1/4 cup Dijon mustard – my favorite brand gives it that perfect tang
• 2 tbsp apple cider vinegar – adds a nice bright note to balance the sweetness
• 2 cloves garlic, minced – fresh is always best for maximum flavor
• 1 tsp smoked paprika – gives it that subtle smoky depth I love
• 1/2 tsp black pepper, freshly ground
• 1 tsp kosher salt – I find it seasons more evenly than table salt
• 1 tbsp olive oil – my go-to for getting that skin perfectly golden

Instructions

1. Preheat your oven to 400°F and pat the chicken thighs completely dry with paper towels. This helps the skin crisp up beautifully.
2. Season both sides of the chicken thighs evenly with the kosher salt and black pepper.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat for 2 minutes until shimmering.
4. Place the chicken thighs skin-side down in the hot skillet, being careful not to overcrowd them.
5. Cook for 6-8 minutes without moving them until the skin is deep golden brown and crispy.
6. Flip the chicken thighs and cook for another 3 minutes on the bone side.
7. While the chicken cooks, whisk together the maple syrup, Dijon mustard, apple cider vinegar, minced garlic, and smoked paprika in a small bowl.
8. Remove the skillet from heat and pour the maple mustard glaze evenly over the chicken thighs, making sure each piece gets coated.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
10. Remove from oven and let the chicken rest in the skillet for 5 minutes before serving to allow the juices to redistribute.

Crispy-skinned perfection meets that incredible sweet-tangy glaze in every bite. The chicken stays incredibly juicy while the glaze caramelizes into something magical. Try serving it over creamy polenta or with roasted sweet potatoes to soak up all that delicious sauce.

One-Pan Rosemary Sage Chicken Thighs

Getting dinner on the table doesn’t have to be complicated, especially when you can make everything in one pan. These rosemary sage chicken thighs come together with minimal effort but deliver maximum flavor. You’ll love how the herbs create this amazing aroma that fills your whole kitchen.

Ingredients

– 6 bone-in, skin-on chicken thighs (the skin gets so crispy!)
– 2 tablespoons extra virgin olive oil (my go-to for cooking)
– 4 fresh rosemary sprigs (fresh makes all the difference here)
– 8 fresh sage leaves (I love tearing these for extra fragrance)
– 3 garlic cloves, minced (freshly minced tastes so much better)
– 1 teaspoon kosher salt (I prefer this over table salt)
– ½ teaspoon black pepper, freshly ground
– 1 lemon, sliced into rounds (adds such bright flavor)

Instructions

1. Preheat your oven to 400°F and pat the chicken thighs completely dry with paper towels.
2. Rub the chicken thighs evenly with olive oil on both sides.
3. Season both sides of the chicken with kosher salt and freshly ground black pepper.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
5. Place the chicken thighs skin-side down in the hot skillet, arranging them in a single layer.
6. Cook the chicken undisturbed for 8 minutes until the skin is golden brown and crispy.
7. Flip the chicken thighs carefully using tongs to avoid tearing the skin.
8. Scatter the minced garlic, rosemary sprigs, and sage leaves around the chicken in the skillet.
9. Arrange the lemon slices between the chicken pieces in the skillet.
10. Transfer the skillet to the preheated oven and bake for 25 minutes.
11. Check that the chicken reaches an internal temperature of 165°F using an instant-read thermometer.
12. Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Really, the crispy skin against the tender, herb-infused meat is what makes this dish special. The lemon slices caramelize beautifully in the pan juices, creating this amazing sauce that’s perfect for drizzling over mashed potatoes or crusty bread. Try serving it over a bed of arugula for a fresh twist that balances the richness perfectly.

Sriracha Honey Lime Chicken Thighs

Heads up, you’re about to make the easiest, most flavor-packed chicken of your life. Seriously, these Sriracha Honey Lime Chicken Thighs are a weeknight hero that come together with minimal effort but deliver maximum deliciousness. You’ll be amazed at how the sweet, spicy, and tangy combo hits all the right notes.

Ingredients

• 2 lbs boneless, skinless chicken thighs (I find these stay juicier than breasts)
• 1/4 cup Sriracha (adjust if you’re sensitive to heat, but this gives the perfect kick)
• 3 tbsp honey (local honey adds a lovely floral note if you have it)
• Juice of 2 limes (freshly squeezed makes all the difference here)
• 2 tbsp soy sauce (I use low-sodium to control the salt level)
• 2 cloves garlic, minced (fresh garlic is non-negotiable for that punchy flavor)
• 1 tbsp olive oil (extra virgin is my go-to for a fruity base)
• 1/2 tsp black pepper (freshly cracked adds a subtle warmth)

Instructions

1. Pat the chicken thighs completely dry with paper towels—this helps them sear beautifully instead of steaming.
2. In a medium bowl, whisk together the Sriracha, honey, lime juice, soy sauce, minced garlic, and black pepper until smooth.
3. Add the chicken thighs to the bowl and toss to coat every piece evenly in the marinade.
4. Let the chicken marinate at room temperature for 15 minutes (this short rest allows the flavors to penetrate without making the texture mushy).
5. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Place the chicken thighs in the skillet in a single layer, reserving the extra marinade in the bowl.
7. Sear the chicken for 5–6 minutes per side, until you get a deep golden-brown crust and the internal temperature reaches 165°F.
8. Pour the reserved marinade into the skillet and bring it to a simmer, scraping up any browned bits from the bottom.
9. Cook the sauce for 3–4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
10. Remove the skillet from the heat and let the chicken rest for 5 minutes before slicing—this keeps all those juices locked in.

Wow, the sticky glaze clinging to the tender chicken is absolutely irresistible. The heat from the Sriracha mellows into a gentle warmth that plays perfectly with the sweet honey and zesty lime. Try serving it over fluffy rice to soak up every last drop of that incredible sauce, or chop it up for killer tacos topped with crunchy slaw.

Teriyaki Marinated Chicken Thighs

Let’s be real—sometimes you just need a dinner that’s both ridiculously easy and totally delicious. These teriyaki marinated chicken thighs deliver exactly that, with minimal effort and maximum flavor payoff.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs (the skin gets wonderfully crispy)
• 1/2 cup soy sauce (I always use low-sodium to control saltiness)
• 1/4 cup brown sugar (pack it firmly for that caramelized glaze)
• 2 tbsp rice vinegar (this little tang balances the sweetness perfectly)
• 2 cloves garlic, minced (fresh is best here for that aromatic punch)
• 1 tsp grated ginger (I keep frozen ginger cubes for convenience)
• 1 tbsp cornstarch (my secret for that glossy, restaurant-style sauce)
• 2 tbsp vegetable oil (a neutral oil that won’t compete with the teriyaki flavor)
• 2 green onions, thinly sliced (for that fresh finish at the end)

Instructions

1. Pat the chicken thighs completely dry with paper towels—this helps the skin get extra crispy when cooking.
2. Whisk together soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger in a medium bowl until the sugar dissolves.
3. Place chicken thighs in a large resealable bag and pour in 3/4 of the marinade, reserving the remaining 1/4 in a small saucepan.
4. Seal the bag tightly, removing as much air as possible, and massage the marinade into the chicken.
5. Refrigerate the marinating chicken for at least 30 minutes or up to 4 hours—any longer and the vinegar can start to break down the meat.
6. Preheat your oven to 400°F and heat vegetable oil in a large oven-safe skillet over medium-high heat.
7. Remove chicken from marinade, letting excess drip off, and place skin-side down in the hot skillet.
8. Sear for 5-7 minutes until the skin is golden brown and releases easily from the pan—don’t rush this step as it creates that perfect crispy texture.
9. Flip the chicken thighs and transfer the entire skillet to the preheated oven.
10. Bake for 20-25 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
11. While chicken bakes, add cornstarch to the reserved marinade in the saucepan and whisk until smooth.
12. Bring the sauce to a simmer over medium heat, stirring constantly for 2-3 minutes until thickened to a glaze consistency.
13. Remove chicken from oven and brush generously with the thickened teriyaki glaze.
14. Sprinkle with sliced green onions before serving.

From that first bite, you’ll notice how the crispy skin gives way to incredibly juicy meat infused with sweet-savory flavor. The glossy teriyaki glaze clings beautifully to every surface, creating that perfect sticky-sweet coating we all love. Try serving these over steamed rice to soak up every last drop of that amazing sauce, or chop them up for next-level chicken bowls topped with crunchy veggies.

Mediterranean Herb Chicken Thighs

Wondering what to make for dinner that feels fancy but comes together with minimal effort? These Mediterranean herb chicken thighs are your answer. You get juicy, flavorful chicken with that gorgeous golden-brown crust we all love.

Ingredients

– 8 bone-in, skin-on chicken thighs (about 2.5 lbs) – the bone keeps them extra juicy
– 3 tbsp extra virgin olive oil – my go-to for that fruity flavor
– 4 garlic cloves, minced – fresh is best here, trust me
– 1 tbsp dried oregano – I like the Mediterranean variety if you can find it
– 1 tsp dried thyme – rub it between your palms to wake up the oils
– 1 tsp smoked paprika – for that subtle smoky depth
– ½ tsp red pepper flakes – just enough for a gentle kick
– 1 lemon – you’ll use both the juice and zest
– 1 tsp kosher salt – I prefer this over table salt for better distribution
– ½ tsp freshly ground black pepper – always fresh ground for maximum flavor

Instructions

1. Preheat your oven to 400°F and pat the chicken thighs completely dry with paper towels – this is crucial for crispy skin.
2. In a small bowl, combine the olive oil, minced garlic, oregano, thyme, smoked paprika, red pepper flakes, zest from the lemon, salt, and black pepper.
3. Rub this herb mixture evenly over both sides of all 8 chicken thighs, making sure to get under the skin too.
4. Arrange the chicken thighs skin-side up in a single layer in a large oven-safe skillet or baking dish.
5. Bake at 400°F for 35-40 minutes until the skin is golden brown and crispy, and the internal temperature reaches 165°F when checked with a meat thermometer.
6. Remove the skillet from the oven and squeeze the juice from your zested lemon over all the chicken thighs.
7. Let the chicken rest for 5 minutes before serving – this allows the juices to redistribute throughout the meat.

Unbelievably tender inside with that perfect crackly skin, these chicken thighs burst with bright lemon and earthy herbs. I love serving them over couscous to soak up all those delicious pan juices, or shredding the meat for the most incredible Mediterranean-style tacos.

Conclusion

Perfect for busy weeknights or cozy weekends, these 30 chicken thigh recipes offer endless dinner inspiration. From crispy-skinned classics to saucy slow-cooker meals, there’s something for every craving. We’d love to hear which recipes become your family favorites—drop a comment below and share this roundup on Pinterest to spread the dinner inspiration!