Best 8 Saucy Chicken Thighs Recipes

CROCK POT -SAUCY ITALIAN CHICKEN THIGHS

Steps:

• Place chicken in 4 quart crock pot.
• Combine tomatoes and next 6 ingredients.
• Stir well.
• Pour sauce over chicken.
• Cover and cook on high for 1 hour then reduce heat to low and continue to cook for 4-5 hours or until chicken is tender.
• Serve with bread, pasta, or a green salad.

SAUCY CHICKEN THIGHS

Steps:

• Sprinkle chicken with salt and pepper. Place on a broiler pan. Broil 4-5 in. from the heat for 3-4 minutes on each side or until lightly browned. Transfer to a 5-qt. slow cooker. , In a small bowl, combine the barbecue sauce, honey, mustard, Worcestershire sauce and pepper sauce. Pour over chicken; stir to coat. Cover and cook on low for 4-5 hours or until chicken is tender.

SAUCY BBQ CHICKEN THIGHS

Steps:

• Place chicken in a 3-qt. slow cooker; sprinkle with poultry seasoning. Top with onion and tomatoes. In a small bowl, mix the next 7 ingredients; pour over top., Cook, covered, on low 5-6 hours or until chicken is tender. If desired, serve with rice. Freeze option: Place cooked chicken mixture in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add a little water if necessary.

SAUCY ITALIAN STYLE CHICKEN THIGHS - CROCK POT

Steps:

• Place chicken in a 4 quart slow cooker.
• Combine remaining ingredients, stir well.
• Pour sauce over chicken and cook on low for 6 hours.

ASIAN ESSENTIALS: SAUCY BAKED CHICKEN THIGHS

Steps:

• 1. PREP/PREPARE
• 2. The absolute best pan for this recipe is cast iron. If you do not have one, just make sure that your pan is ovenproof.
• 3. If, at the end of the cooking process, the sauce still seems a bit thin, just remove the chicken, place the pan over medium heat, and stir in a tablespoon of cornstarch, or arrowroot powder. That should do the trick. To keep the starch from forming little clumps (I HATE it when that happens), first stir in a bit of water, about a tablespoon, before adding it to the sauce.
• 4. If you want the chicken to have a brown, caramelized coating, then stick it under the broiler for a minute or two. But, watch it, because sugars burn really fast, and that will give the sauce a bitter taste.
• 5. Your chicken thighs are not boneless or skinless: No worries, pull the skin off and leave the bones in. No tamari or liquid aminos: Use soy sauce; however, if you do not have low sodium, then do not salt the chicken. No fresh clover honey: Try substituting maple syrup. No apple-cider vinegar: use plain distilled white vinegar. No ginger powder: Use minced fresh, if you have it, and double the amount. No sesame oil: Just leave it out.
• 6. Gather your ingredients (mise en place).
• 7. Whisk the sauce/marinade ingredients together in a non-reactive bowl, then sprinkle a bit of salt and pepper on the chicken thighs and coat with the sauce.
• 8. Place, covered, in the refrigerator for a minimum of 1 hour, or overnight.
• 9. If you can keep the thighs in the sauce for a few hours, it will really help to develop some great flavors. My suggestion is this: If you are planning to make this recipe for dinner, then add the chicken to the sauce in the morning. That will give it a few hours and make for some mighty tasty eating.
• 10. Place a rack in the lower position and preheat the oven to 420f (215c).
• 11. Add the chicken and the sauce to an ovenproof skillet.
• 12. Add the skillet to the preheated oven.
• 13. Using a pair of tongs, flip the chicken over about every 7 minutes, until it is browned, cooked through, and the sauce begins to thicken. Mine took 35 minutes.
• 14. PLATE/PRESENT
• 15. My favorite way to serve this is family style with the chicken still in the pan (remember that the pan is hot), along with a steaming bowl of rice, freshly baked crusty bread, and Asian style condiments. Enjoy
• 16. Keep the faith, and keep cooking.

CROCK POT SAUCY CHICKEN THIGHS

Steps:

• Place chicken in crock pot and add salt and pepper.
• Combine barbecue sauce, honey, mustard, Worcestershire sauce and hot pepper sauce and pour over chicken.
• Stir to coat.
• Cook on low 4-6 hours.

SAUCY CHICKEN THIGHS WITH MUSHROOMS AND PEA PODS

Steps:

• In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 8 to 10 minutes, turning once, until golden brown. Remove chicken from skillet; set aside. Drain all but 1 tablespoon drippings from skillet. Add mushrooms to drippings; cook and stir about 5 minutes or until softened.
• Stir in milk and contents of sauce mix pouch (from Hamburger Helper box). Arrange chicken thighs in single layer over mushrooms. Reduce heat; cover and simmer about 10 minutes, stirring occasionally.
• Stir in sugar snap peas. Cook uncovered 3 to 4 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and peas are crisp-tender.
• Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in contents of uncooked pasta pouch (from Hamburger Helper box). Gently boil uncovered 10 to 12 minutes, stirring occasionally, until pasta is tender; drain.
• To serve, place pasta on large platter with sides. Top with chicken thighs and sauce.

PRESSURE COOKER SAUCY BBQ CHICKEN THIGHS

Steps:

• Place chicken in a 6-qt. electric pressure cooker; sprinkle with poultry seasoning. Top with onion and tomatoes. In a small bowl, mix tomato sauce, barbecue sauce, water, orange juice and seasonings; pour over top., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 170° If desired, serve with rice. Freeze option: Place cooked chicken mixture in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.