Chicken Thighs (12 oz)


Grill

Marinate the chicken thighs if you’d like. Place the chicken thighs in a large zip-top bag, and add your favorite marinade. (We love a combination of olive oil, salt, pepper, garlic, soy sauce or tamari, honey, and lemon juice.) Heat a lightly oiled grill pan or grill to medium-high. Liberally season chicken with salt and pepper, and place on the hot grill. Cook until grill marks appear on both sides (turning once) and juices run clear when pierced with a fork (about 4 to 5 minutes per side). Allow to rest for 5 minutes.

Sauté

Season chicken liberally with salt and pepper. Heat 1 tablespoon oil in a sauté pan or skillet over medium-high heat. Reduce heat to medium; add chicken and cook until browned on both sides and juices run clear (about 4 to 5 minutes per side).

Braise

Season chicken liberally with salt and pepper. Place a Dutch oven or large wide skillet over high heat and add 1 tablespoon oil. When oil starts to shimmer, reduce heat to medium and add seasoned chicken. Sear chicken on both sides until browned and easily releases from the bottom of the pan (about 2 to 3 minutes per side). Add enough liquid to slightly cover chicken. (We like dry white wine, chicken broth, or chopped tomatoes with juice.) Bring to a boil; cover, reduce heat to medium-low and simmer, 15 minutes or until chicken runs clear.

Bake

Preheat oven to 425°F. Place chicken on an aluminum foil-lined baking sheet coated with cooking spray; liberally season with salt and pepper. Bake 20 minutes or until juices run clear.

Uses for Grilled, Sauteéd or Baked Chicken Thighs:

(sliced or chopped) Add to salads, stews, tacos, sandwiches, pasta, grains, and cooked vegetables, or serve with your favorite salsa or sauce.

Uses for Braised Chicken Thighs:

(sliced, chopped, or shredded/using two forks) Add to soups or stews, casseroles, or tacos.