or fried crispy with a kick of heat, or maybe even something with a Greek or Asian flair, there’s the perfect boneless ...

Food & Wine readers love these fried chicken dishes for irresistible ... Chef Meherwan Irani marinates boneless skinless chicken thighs with an aromatic mix of ginger, garlic, chiles, and spices ...

When you make this recipe for lemon herb roasted chicken thighs, you’re taking what could have been a boring old chicken ...

These recipes showcase the simpler Japanese style and the more-is-more American style of teriyaki. While a few offer the shortcut of using store-bought teriyaki sauce, making your own sauce is a quick ...

At just $3 per serving, this budget-friendly chicken teriyaki is packed with flavor and goes from stove to table in less than ...

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 ...

Chicken 65 is an Indian-spiced fried chicken dish made with yogurt-marinated chicken thighs, curry leaves, and chiles.

Perhaps you’re in the mood for a garlicky, lemony shrimp scampi? Lidey Heuck reconfigures the scampi ingredients in her ...

The thighs are sold prepared in a variety of ways: whole; on the bone with the skin on; off the bone with the skin on; or boneless and skinless (called thigh fillets). The latter is the most ...

To plate, place one gochugaru biscuit on the plate, top with the glazed chicken thighs, fried eggs, more sauce if you like, sesame seeds, and green onions.

There are many recipes for paper-wrapped chicken, and at least two ways to actually wrap it. Parchment paper looks prettier because, when the parcels are fried ... meat (the thighs and legs ...