Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Her ...

Preparation: Chicken thighs are juicier and more aromatic than the popular fillets, making them excellent in recipes where ...

or boneless and skinless (called thigh fillets). The latter is the most expensive but the most convenient if you're planning to pan-fry strips of thigh in a stir-fry or curry. For stews ...

Chicken fillet, skillfully baked in an aromatic ... Read also: Savor the flavor: Chicken thighs with sauerkraut recipe Step ...

For this weeknight-friendly Teriyaki Salmon, F&W recipe developer and tester Nicole ... She tosses the spicy-sweet glaze with boneless, skinless chicken thigh pieces, tender onions, and ...

The first – and unseasonably warm – month of autumn had us cooking lots of air fryer recipes, pancakes, fruit-filled bakes and some chicken thigh dinner winners you’ll return to again and again.

Squats, come at us. Preheat the oven to 200°C/180°C fan. Drizzle the chicken thigh fillets, butternut squash and aubergines with the olive oil in a large mixing bowl. Scatter the za’atar over ...

In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces. Toss chicken in gochujang marinade to coat. Chill at least 4 hours ...

Season chicken thighs generously on both sides with salt and pepper. Drizzle with a bit of olive oil and arrange on a large rimmed sheet pan, leaving space between the pieces. Distribute tomato ...

Mark Bittman’s classic recipe turns a little chicken (just two boneless thighs) and a lot of vegetables ... If frying fish is not your bag, you can daub the fillets with oil, roll them in ...