Happy Friday! Today I am sharing a kitchen basic and showing you how to make baked and stovetop, skinless + boneless chicken thighs. These are great for busy weeknights and super family-friendly. Enjoy!
OMG... This is truly the "Best Baked Chicken Thighs" I have found, even my roommate that has trouble eating right now is (because of dental issues) was able to eat these!... He had three of them and gave me a big hug. I served them with buttery Mash potatoes and fresh fruit (watermelon). It was a hit... more like a home run.
Thank you. My son is coming for a visit and uses chicken thighs on his salad. I am a vegetarian and I have not cooked chicken in many years. He will be very happy with mama.
I defrosted bonless thighs for dinner. I wasn't sure how I wanted to make them. Went on a search & your recipe came up! I made the first one you showed. They were great! Thank You!
I have an immense amount of cookware from my great great grandmother which includes cast iron skillets of all sizes, from the 1800's, old kitchenware lasts a lifetime. liked your video!
Thank You so much for this videos! My family loves chicken thighs & I'm always looking for new ways to cook them. Can you believe I was checking out at the grocery store & the lady ringing me up says" Why are you buying thighs? Breasts would be healthier for you" I simply replied " My family loves them" The audacity of some people!
I’m so happy that this video is translated to Arabic, it is my native language. Now I can watch your videos with my mom who is a non-English speaker. So grateful for you ♥️ Love and greetings from Saudi Arabia 🇸🇦♥️
Ok, I usually do not write comments. BUT I just had the first bite of this and OMG it is delicious!!! I will not make chicken in any other way!! Thank you for the recipe!!
So I finally got around to cooking this for Sunday dinner. It’s a big hit my kids are picky eaters. You didn’t tell us it melts in your mouth. I get a lot of my recipes from you.
Thank you! I've made about 8 of your recipes and always get so many compliments! I've told everyone about your page! We all made so much of your immune boosting chicken soup with Serrano pepper this past winter. Your recipes are absolutely delicious and healthy...thanks for turning me into quite the chef! 😂
Glad you mentioned avocado oil - that's a better choice for this recipe when using oven because olive oil can denature over 400F. Once it denatures it loses health benefits. Thanks for showing two methods
I'm a grapeseed oil guy all the way. I don't think I've used olive oil in ten years since I learned about its smoke point, taste, health ect. I do keep some avacado oil on hand too, love it!
@@shmodzilla oh man you are not gonna like what I have to say 😅 while it certainly doesn't denature, grapeseed oil along with ones like vegetable and canola oil, are highly refined oils loaded with inflammatory, damage-prone Omega-6 fatty acids, which most people are already eating way too much of. Omega 3 v omega 6 should be 1:1, but in most people it's between 1:10 and 1:20!!! I did a discussion of this in a vid I did with salad dressings if you want to check it out.
As the University of Maryland Medical Center points out, “there are several different types of omega-6 fatty acids, and not all promote inflammation.” Studies show the highest percentage of fatty acid in grapeseed oil, linoleic acid, is a type of essential fat - meaning we can’t make it on our own and must obtain it from food. LA is converted to gamma-linolenic acid (GLA) once we digest it, and GLA can have protective roles in the body. There’s evidence that GLA might be able to lower cholesterol levels and inflammation in some cases, especially when it’s converted to yet another molecule called DGLA. One study published in the International Journal of Food Science and Nutrition even found that compared to other vegetable oils like sunflower oil, the consumption of grapeseed oil was much more beneficial for lowering inflammation and insulin resistance in overweight or obese females
I am so happy I found this channel and this recipe. I had to change the ingredients a bit because I didn't have them all. I used onion powder, garlic powder, curry, salt, pepper. It turned out amazing. One of the best things I have made. I'm just starting to get comfortable cooking so this was awesome. Now my kiddo wants me to make it again. Can't wait to try more.
love all your recipe! Taking the chicken 20 minutes prior and resting for 5 minute before serve is a game changer for me!! juicy and tender, yum! thank you ♥️
I don't know if you have done a video yet of how to clean an old cast iron skillet.. But if you haven't I would love to see one. Every time I see this video it reminds me of how long it has been that I have not used it cuz I put it away without cleaning it.
Actually plastic cutting boards will hold onto more bacteria after cleaning than wood ones; the wood has a natural process that will help sterilize any leftover bacteria upon cleaning. The recipe sounds absolutely delicious though! I also appreciate your incorporation of avacados oil and organic ingrediants 👍
Even though I have been a vegetarian for 17 years, I am not opposed to tasting the food I cook for my meat eating friends and family. This recipe is delicious an easy!!👍👍
Dani if you’ll put your cutting board or baking pan on a damp towel, they won’t be sliding, so it will be easier for you to film ❤️ always looking forward for your videos!
I'm often a bit skeptical when a video title includes "The BEST..." in it, but I trust you, so my husband and I made it for dinner last night. We used the baking method and it was absolutely delicious! We both said you weren't kidding about "The BEST" part, and it is now our new favorite chicken! Thanks so much for sharing this one, Dani. It's a total winner.
Thanks for also giving ideas of what to serve the chicken thighs with. Sometimes I struggle with what to pair with a main dish other than our regulars. My 4-year-old LOVES chicken thighs (like, she can put away a pretty good amount and she's not normally a big eater). I just season with salt and pepper and throw it in the oven, but I might have to get a little more adventurous and give this spice mix a try :)
Whenever I accidentally run into one of your videos the first thing I say to myself is. "My goodness she's so pretty"! I was looking for a baked chicken thigh recipe. I will try this asap...........Thank you
Dani mentions that the oven thighs are less crispy than the pan thighs. I think if you skip the parchment paper, or use aluminum foil instead, you will get a crispier result. The Parchment gets soaked in the chicken's juices and creates a moist environment around the chicken, like leaving a wet sponge in the oven as you cook. You'll never get a crispy underside with paper between your pan and your meat. Also, I would lower the temps and increase the cook times. Thighs taste better if you give them 15-20 minutes to liquefy the internal fat and connective tissue.
OK one more four am can't sleep comment about chicken. If you ever visit upstate NY and are passing a firemen carnival or chicken BBQ fundraiser, I suggest stopping. Most of the firemen up here grill up the best checken dinners ever!
If you can get duck fat at your grocery store, it is hands down the best oil to cook with cast iron because it seasons your pan every time you cook. My cast iron is completely non stick and beautiful ever since making the switch.
You always have great recipes but this is a perfect weekday go to 30 minutes or less meals I like to serve it on the side with couscous or even a very simple buttered parsley pasta, works great thank you.
Hi ! I am a new sub. Do you have any ideas for a dairy free squash casserole for the holidays? Also what are your ideas for baked squash recipes? Thank you for your time....I am grateful for your clean recipes. 💗🌻🍁🦋
Welcome, Beth, so happy to have you here! I have lots of great squash recipes on my website... would love to hear what you try! cleananddelicious.com/?s=squash
