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Recipes with boneless skinless chicken thighs

7 recipes that use boneless skinless chicken thighs, with photos, step-by-step instructions and cook times. The quickest, Kebab-e-murgh, takes 30 minutes. It is most often cooked with garlic, turmeric and chicken stock.

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ChhwelaGrilled chicken with mustard oil

Chhwela (also called choila) is a Newar dish from the Kathmandu Valley, served at festivals, feasts and family gatherings, and today in every bar and snack house as a spicy side. Meat is grilled until smoky, cut small and tossed with a dressing of spices and fenugreek seeds fried in smoking mustard oil, plus raw garlic, ginger, chilli, timur pepper and lime. Buffalo is traditional; this version uses chicken, and lean beef works too. It is high in protein and suitable as part of a balanced diet; eat it with a salad of cucumber and radish rather than a big pile of beaten rice. About 290 kcal and 5 g carbohydrate per portion. The usual mistake is pouring the mustard oil on before it smokes, which leaves a raw, harsh taste. Chef's tip: grill the meat until well charred at the edges, because the smokiness is the point.

45 minNepaliChickenGluten freeSpicy
by KrazyBadal 0 views

Kebab-e-murghYogurt-marinated chicken skewers

Along Kabul's kebab streets, cooks fan long rows of skewers over charcoal troughs, and chicken kebab-e-murgh has become as popular as lamb, especially with families. The meat is soaked in yogurt with a lot of garlic, lemon and chilli, which keeps it juicy and gives it a tangy, slightly charred crust; it is served on a sheet of naan that catches the drips, with sliced raw onion, tomato and green chutney. At home a hot grill pan or barbecue does the job well. Breast meat cut too small dries out before it chars, so use boneless thighs in generous chunks. Chef's tip: thread the pieces close together but not squashed, which keeps the centres moist while the edges blacken.

30 minAfghanChickenGluten free
by KrazyBadal 0 views

Chalupas de ChilpancingoFried tortillas with chipotle chicken

Chalupas are Chilpancingo's favourite evening snack: in the capital of Guerrero they are sold by the plateful at cenadurías and street stands, often alongside pozole. Small, thick corn tortillas are fried until crisp at the rim but still a little soft in the middle, then heaped with chicken shredded into a smoky chipotle-tomato sauce and finished with sliced onion, a slice of pickled jalapeño and a crumble of cheese for those who like it. Expect to eat five or six each, with a cold agua fresca. The sauce is traditionally fried in pork lard, but vegetable oil is fine. Chef's tip: press a thumb into the edge of each tortilla while it is still warm to make a low rim; it holds the topping and gives the chalupa its little boat shape.

75 minMexicanSnacks & StartersSpicy
by KrazyBadal 0 views

Chicken and leek pie

Chicken and leek pie is the Sunday-night and pub supper of southern England, made with leftover roast chicken or fresh thighs simmered in a creamy sauce with soft leeks and a little tarragon, then topped with buttery puff pastry. It is gentle, savoury and best with mash and greens. Chef's tip: let the filling cool before the pastry goes on, or the lid will sink and stay raw underneath.

75 minBritishChicken
by KrazyBadal 0 views

PastilRice parcels with shredded chicken

Pastil is the grab-and-go breakfast of Cotabato City and the Maguindanao region of Mindanao: a mound of warm rice wrapped in a banana leaf, topped with shredded chicken that has been fried dry with garlic and onion (kagikit). Vendors sell them by the dozen from early morning, and Muslim families pack them for the pre-dawn meal during Ramadan. Each parcel is small, cheap and filling. Eat them warm with a hot chilli vinegar. Chef's tip: fry the chicken flakes until they are dry and fluffy, almost like floss; moist chicken makes the rice soggy inside the leaf.

90 minFilipinoRice & GrainsGluten free
by KrazyBadal 0 views

SattiChicken skewers in spicy sauce

Satti is how Zamboanga City starts the day: small skewers of grilled chicken or beef, smoky from charcoal, drowned in a thin, spicy, slightly sweet red sauce and eaten with ta'mu, little rice cakes cooked in woven palm-leaf pouches. Satti houses near the port open before sunrise and are busiest on weekend mornings. It is a cousin of Malaysian and Indonesian satay, but the sauce is runnier and spiced with chilli and a little peanut. Pressed rice cubes or plain rice stand in well for ta'mu at home. Chef's tip: thread the chicken in small, flat pieces and close together; they cook fast and stay juicy before the outside dries.

60 minFilipinoChickenSpicy
by KrazyBadal 0 views

Shish taoukMarinated chicken skewers

Walk past any grill shop in Beirut in the evening and you'll smell shish taouk: cubes of chicken soaked in yogurt, lemon, garlic and a little tomato paste, charred over coals and stuffed into thin bread with toum, pickles and chips. At home it is a weekend barbecue favourite and an easy weeknight dinner under the grill, with fattoush or hummus on the side. The yogurt tenderises the meat and the tomato paste gives the edges their red-gold char. Chef's tip: use thighs rather than breast if you can; they stay juicy even when the edges catch.

35 minLebaneseChickenGluten free
by KrazyBadal 0 views

Goes well with boneless skinless chicken thighs