8 Chicken Thigh Recipes (Curries, Braises and Crispy Fried Strips)

Chicken thighs forgive more than breast does. They stay juicy, and the longer they cook in a sauce the softer they get, which is why they suit curries, braises and anything you leave on the heat. These are the eight chicken thigh recipes I cook at home, from curries and shawarma to a slow Spanish stew and crispy fried strips.

If you are not sure how to buy or cook them, my guide to buying and cooking chicken has the temperatures, and my article on why chicken goes rubbery explains why thighs need longer, not less.

1. Chicken Shawarma with Laffa Bread

PPin it

Boneless, skinless chicken thighs marinated in a Lebanese spice blend, threaded on skewers and cooked in a very hot home oven for the char of a street-side spit. I wrap them in homemade laffa bread with pickled vegetables, salad and garlic toum. The recipe makes six wraps and takes about an hour and a half. Get the recipe.

2. Thai Chicken Massaman Curry

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A mild, gently sweet Thai chicken thigh curry: boneless thighs and waxy new potatoes in a spiced coconut and peanut sauce, finished with lime. It is the gentle one of the Thai curries and serves four in about an hour. The thighs stay juicy in the sauce, and you can use chicken breast instead if you want leaner meat. Get the recipe.

3. Thai Yellow Chicken Curry

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A mild, creamy Thai yellow curry with boneless chicken thighs, potatoes and carrot, served with jasmine rice balls. It looks thin at first, and the long uncovered simmer is what turns it into a sauce. It serves four and takes 55 minutes. Get the recipe.

4. Polish Braised Chicken (Kurczak Duszony)

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The Polish way to cook chicken legs, thighs and wings together. Everything is seared hard, then cooked gently on the hob until the meat falls off the bone and the pan juices reduce to a sauce. It needs no oven, serves three and takes just over an hour. Get the recipe.

5. Oven-Baked Tandoori Chicken with Vegetable Pulao

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Bone-in chicken thighs and drumsticks, split from whole chicken legs, scored deep and marinated for a day in yoghurt, Kashmiri chilli, turmeric and ginger garlic paste. They roast at 180°C and finish under the grill, and the recipe comes with a one-pot spiced vegetable pulao and cucumber raita. It serves three. Get the recipe.

6. Coq au Vin (Classic French Chicken in Red Wine)

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Chicken thighs and drumsticks, split from whole legs, braised slowly in a whole bottle of red wine with lardons, mushrooms and little onions. After about an hour and a half the meat falls from the bone and the sauce turns deep and glossy. Rustic French cooking for four, and better the next day. Get the recipe.

7. Slow Cooker Chilindrón (Spanish Chicken, Lamb and Chorizo Stew)

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A slow cooker stew from Aragon in northern Spain: bone-in chicken thighs or drumsticks with lamb and chorizo, cooked with peppers, tomatoes and white wine. Four hours in the slow cooker and the meat falls apart. It serves six. Get the recipe.

8. Crispy Fried Chicken Thighs (Boneless Strips)

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Boneless, skinless chicken thighs cut into strips and marinated for a day in yoghurt with garlic and paprika, then coated in flour and cornflour. I deep fry them until crunchy, about five minutes at 170°C. The yoghurt makes the thigh meat really tender, and the recipe serves three. Get the recipe.

FAQ

What temperature should chicken thighs reach?

The US safe minimum is 165°F (74°C), but leg meat is still chewy at that point because of its connective tissue. I take thighs to 78 to 82°C (172 to 180°F). My chicken guide has the full temperatures.

Can I use chicken breast instead?

In the Thai yellow curry and the massaman, yes. Use breast and cook it for less time. In the braises, Polish braised chicken and coq au vin, I stay with legs and thighs, because breast only gets drier the longer it cooks.

Which one is quickest?

The Thai yellow curry at 55 minutes, then the massaman at an hour. The fried strips are also 55 minutes of work but need a day in the marinade, and so does the tandoori.

Which chicken thigh recipe will you make first?

There is a quick curry here and a slow Sunday braise. Smacznego!