Skinless Boneless Thighs (The Best 15 Minute Chicken)

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Skinless Boneless Thighs (The Best 15 Minute Chicken)
Serves 4-6
2 Lb (900g) skinless boneless chicken thighs
3 Tbsp glaze (see below)
4 tsp canola, grapeseed or any neutral oil
Salt
Dry the chicken with paper towels. Season with salt (and pepper if you want). Shake the grilling glaze well and coat the chicken evenly with 3 Tbsp of glaze. Cook immediately or store in the fridge for up to 2 days.
Set a non-stick or cast iron skillet over medium high heat. Add 2 tps of oil and swirl to coat the pan. When the oil is hot, add the chicken in a single layer. Cover and cook 4-8 minutes total, flipping every 2 minutes and regulating the heat to maintain steady browning. The chicken is done when it’s deeply brown and registers 160-170F (71-77C) in the thickest part. All 2 Lb of chicken won’t fit into 1 skillet. You’ll either have to cook it in 2 skillets that are 10-12 inches (25-30cm) in diameter or cook it in batches. If cooking in batches, wash out the skillet after the first batch since the brown bits remaining will burn by the time the second batch is done.
Glaze
1 Tbsp soy sauce (15 g)
1 Tbsp Dijon mustard (15 g)
1 Tbsp Pomegranate Molasses (15 g)
1 Tbsp Zaatar (5 g)
1/3 cup oil (70 g) (my original glaze recipe called for ½ cup oil, but lately I’ve been using less)
2 garlic cloves, grated on a microplane zester
Put everything into a squeeze bottle with a clipped tip (to make sure sesame seeds can go through) and shake well (reshake before each use). Keeps in the fridge for up to 2 weeks. If making it in a bowl, mix everything thoroughly with a fork except for oil. Slowly drizzle in the oil while whisking. Whisk before each use. More info on the glaze: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pjxoKWI5zPI.html
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Опубликовано:

17 сен 2020

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Комментарии : 98

@Ladythyme 4 года назад

“Not brave they are stupid”...😂🤣😂🤣😂🤣😂 love it!

@Spectacularhuman 4 года назад

Thank you Helen. I love your channel. My skills always increase when you come around. I learned to cook outside of my family's tradition and I blow them away at dinners and gatherings with some of your ideas and techniques. Bless you for this incredible service that you do for the public.

@helenrennie 4 года назад

so glad I could help you cook better :) thank you for your kind words

@sherrydrake9578 3 года назад

Love this video and love the instructor. Nice and not to difficult, lovely voice and no annoying background music. Perfect!

@theOkra95 4 года назад

I made this for dinner, and it was just so easy! I love everything about this channel. Helen makes so many good videos, the videography and editing are excellent! And , thanks for including busy mom tips such as how to save on dishes. Please keep it up!

@valeriek3563 4 года назад

I’ve been a follower of your channel for several years. I don’t know what took me so long to try your grilling glaze. Made the glaze and these chicken thighs tonight and they are phenomenal! Thank you Helen!

@helenrennie 4 года назад

So glad you liked the glaze :)

@HowToMakeDinner 4 года назад

Thighs are the best! You’re so good at breaking things down step by step. These look wonderful. I’m definitely going to get that glaze recipe and give it a go.

@dominiquebt 4 года назад

I agree with you about chicken thighs! So much more flavorful than breast meat. I could eat them roasted or browned in a pan like with this recipe every day!

@HowToMakeDinner 4 года назад

@@dominiquebt same. You kinda can't go wrong!

@etherdog 4 года назад

Helen, you gave great tips for beginners. My wife isn't too keen on pomegranate molasses so I used tamarind paste instead and she loved it. It has that same sour note. Also, when it comes to seasoning, 1% of salt by weight seems to be the magic number, so if you start with 1kg of chicken, you would use 10g of salt (about 1 tsp of salt for 2.2 pounds of chicken thighs).

@helenrennie 4 года назад

So glad your chicken worked out well :) Yes, 1% of salt is a great way to measure it and be accurate every time.

@d.t.1470 2 года назад

@@helenrennie Isn't it rather key to specify table salt or either of the two kosher salts when specifying volume. Weight will always be accurate

@luvr01 4 года назад

Good technique about individually seasoning each piece of the chicken.

@notnotnever Год назад

Thank you, Chef Helen! I needed a way to cook chicken thighs tonight, and using balsamic vinegar to substitute for pomegranate molasses I ended up with totally edible, healthy and home-cooked food for the next few days -- despite my lack of experience and skills. I'm so jazzed about it! Thank you!!

@515aleon 3 года назад

This was wonderful! Loved the glaze. Great advise for beginners.

@stellaz2595 Год назад

Made these tonight, and they turned out great! I was making the grilling glaze (I've made it before), but I couldn't find the zaatar, so I added some ras al hanout instead. Then I found the zaatar, and added some of that too. Used garlic powder instead of grated garlic because I was lazy. It was a more pronounced middle eastern flavor, but really good!

@renafielding945 Год назад

That was a good lesson. Thank you. Getting my thermometer out now.

@thendrix58 4 года назад

I love your videos SO much! I learn so much! Hugs from Louisiana!

@cushtylee 9 месяцев назад

I have used this glaze at least 5 times in the last week - I'm super, super impressed with it. I had all the ingredients in (I cook a lot) and was astonished how well it turned a piece of chicken into grilled perfection. I'm also glad I followed your explicit instructions not to put too much on and the bowl shouldn't have a puddle of marinade leftover - otherwise my reptilian brain would have used way too much, sickened myself on it and at no point would I have thought to use less. I feel like the pomegranite molasses almost sparkle on the tongue, I've no other way of putting it. The other thing I wouldn't have thought about is salting the chicken directly - I would have added it to the marinade and played about with ratios and accurate weights to get it just where I wanted it and even if I'd nailed it it would have been inferior to just salting the chicken pieces directly. I could be a scientist but not a cook! I'll use this marinade forever now - so thanks Helen, you've genuinely made my life a bit better forever! :)

@Passionforfoodrecipes 4 года назад

Great tips helen! Under seasoning is probably one of the biggest mistakes people make. Id tell a salty food pun here, but it's just not the right *season* for that!

@helenrennie 4 года назад

I love your food puns :)

@supersosiska 4 года назад

I'm from Israel, where we're heading into another Quarantine. Having tips on how to become a better cook and having a 15 minute recipe (with two kids at home) is practically a life saver! Thanks Helen! ❤️

@SuzanneBaruch 4 года назад

Shana tova u'metuka! 🍎🍯

@serjjpv 4 года назад

Le kulam !😊

@denisehartley4579 2 года назад

Love that glaze on Lazy Chicken Thighs. Can’t wait to try it this way.

@mymyersfamily 2 года назад

This was perfect. Last night had a pound of boneless chicken thighs to use up, but did not feel like cooking. Came onto RU-vid and found this recipe. It surpassed all expectations for quick pan-grilled chicken with no marinating. I cut recipe for grilling sauce in half and used regular molasses not pomegranate molasses, but I did have the Zaatar on hand (first time using it, had to take seal off bottle). I did add a little lime juice to sauce and over chicken after cooking, since I had it sliced for something else and I always like a bit if citrus (lemon or lime) in my dishes, not sure it made any difference though. Chicken came out browned, juicy and flavorful in 4-8 minutes depending on thickness of the piece. Paired with white rice and steamed asparagus for a fast, easy, pretty healthy and delicious meal. I did let chicken sit out for about 20 min before cooking so it's closer to room temp when I started cooking (I usually do 30 min, but was in hurry). Definitely a keeper recipe. I'll likely try your bone-in baked chicken thigh recipe that uses the same sauce in the near future, as that also looks great. You also were a huge help when I made chocolate cream puffs for the first time, your videos on that are great. They came out delicious and it was surprisingly easy for what I thought would be a terribly difficult thing to make. They are very impressive, and yet actually pretty easy to make so long as you realize there will be multiple separate ingredients to make, so you need to plan/stage it well. And squeezing dough through one of those silicone sleeves can be daunting for those of us who have never done it, but it's actually not that hard. Even the ones I made that looked funky still had space inside for filling and tasted great, so you don't really need to sweat the squeezing skills if you are making them for home use.

@d.t.1470 2 года назад

Thank you Ms. Rennie. Both you and Kenji Lopez are my "go - to" cooks. You both have a natural way of explaining things as well as the typical problems that one might encounter in executing a recipe. One suggestion: when you say something like: "If you don't have Zaatar, don't worry about it". My mind naturally goes to the question of why was it included in the recipe? Does it add just a minor note or what? That would be helpful to know.

@helenrennie 2 года назад

the point of any herb is aroma. if you skip it, the aroma will be slightly different, but it's really not a biggie. Ingredients that make or break a dish are salt, acidity, and fat. Those make a dish good. Herbs and spices make a dish a little different, but not fundamentally better or worse.

@d.t.1470 2 года назад

@@helenrennie Thank you!!!!!!!! Your reply is perfectly clear and quite useful.

@deemahdee 4 года назад

Always enjoy your videos!

@lisayerace5578 4 года назад

That chicken looks FABULOUS! Need to make your grilling glaze, too! Thank you!

@mjohnsimon1337 4 года назад

I never heard of Pomegranate molasses. Either way, it sounds tasty! Thanks for another amazing recipe!

@nursen2106 4 года назад

for me it is funny, that it is now so popular and evreybody incorporates it in different recipes. funny for me, because it is a very old product used in turkish cuisine resp. came out of the osmanic cousine. always looked down on, when I was younger. and because I rather grew up with eruopean tasts, I didn't like this particular ingredient. but I am fine with it, in salads, when served by othes. now still people almost never talk about turkish recipies, but that ingredient did make it. I wonder why. maybe it became popular with some levante recipes? Israelish recipes...? those, who tried it, love it. I guess, if you like balsamico you probably also like pomegranate molasses

@NITADECHOSTV0527 4 года назад

Thank you very much for your vedio tips and for recipe cooking. Iloveit Godbless

@iyawoe7466 4 года назад

I love the idea of the chicken in pita, I showed it to my kids and they want it in their lunch box next week. I suppose I can wrap it with a bit of saran wrap 😊. What did you stuff in it? I see cucumbers...Thanks for the A+ content as always!

@helenrennie 4 года назад

greek yogurt, hummus, cucumbers, tomatoes, herbs, red onions

@roankai 3 года назад

Hey Helen, love this new arc for beginner cooks! Hope it attracts more people to your amazing channel 🤗

@bednarczyk 3 года назад

Wow, that was actually an amazing explanation and you covered all of my questions. Wish I saw this before the other useless videos I opened.

@MeatBlog 3 года назад

Came for the recipe, stayed for the soothing voice.

@rohanlg790 3 месяца назад

Bell and Evans chicken is SOOOO GOOD!

@MohamedIsmail-oj4jp 4 года назад

What's cayenne pepper for Chef John, pomegranate molasses for Helen

@sandycooke6004 3 года назад

Tried this and it is delicious and easy!

@Miata822 2 года назад

Looking for inspiration tonight I saw stumbled across this video. Shockingly I didn't happen to have Pomegranate Molasses so I mixed a dab of grenadine with honey, not too much. I do keep zaatar though. Served with green beans sautéed in garlic and tiny roasted potatoes with just a touch of Mango glaze and we had a lovely supper that looked and tasted like it took more effort than it did. I will definitely pick up some Pomegranate Molasses. Thanks!

@helenrennie 2 года назад

so glad it turned out well :)

@nosaltiesandrooshere7488 3 года назад

👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!

@brendakrieger7000 4 года назад

Thank you very much for your advice.

@NoZenith 2 года назад

Lovely!

@irinafurman8541 4 года назад

Wonderful recipe, Helen! Do you think we can use air fryer instead of a skillet to simplify things? Thanks

@jeffadinolfi8023 Год назад

And I subscribed. Thank u😁

@JohnNathanShopper 4 года назад

Truly great technique

@eliz1866 4 года назад

Yum! Looking forward to trying this

@jennyo9120 2 года назад

Thank you for your advice. 🙏

@jonahs92 3 года назад

If you weren't aware, Helen, boneless skinless chicken thighs are so coveted in Israeli cuisine, we even have a word specifically for them- pargiyot ("pargit" is the singular word). This Israeli will definitely be cooking your pargiyot for dinner tomorrow! 😉

@joelre6240 4 года назад

Great video as always! I want to try it tomorrow, but I live in mexico and you just can't find pomegranate molasses here, what could I use instead of it?

@suzanm1751 4 года назад

good quality balsamic vinegar. it's the same fruitiness and acidity

@helenrennie 4 года назад

Try combining equal parts balsamic vinegar and honey or brown sugar

@joelre6240 4 года назад

Oh great! Thank you, I can find those.

@willbrown6615 2 года назад

Thank you! 💜

@haRaaa21 Год назад

Isn't canola oil unhealthy? Im going to try it with olive oil.

@maysutter7921 Год назад

Can Pomegranate Syrup be used in place of Pomegranate Molasses?

@safahmie 2 года назад

That was me last night I ruined our dinner. Tried to slow cook a chuck tender roast on stove top Came out so so dry. The gravy was amazing though. Guess I should have done oven or slow cooker. I'm not sure what I did wrong or how I should have cooked it. I couldn't find a single recipe for that one. If anyone has answers please let me know.

@theresalee9392 3 года назад

Thank you! Happy July 4th everyone ! 🎶 🌊🎶🌞🌊🎶

@shawnsg 4 года назад

Lol Helen doesn't pull her punches.

@MartinRosol 4 года назад

Helen, would the glaze last longer than two weeks in the fridge if I left out the grated garlic, and add some grated garlic to the just the glaze I plan to use in a recipe? I just discovered a squeeze bottle of your glaze in my refrigerator that I must have made four months ago (will toss and make a new batch).

@helenrennie 4 года назад

without the garlic, it can last as long as you want in the fridge.

@蜘丏陌 3 года назад

#realcomment is pomegranate narsharab a good replacement for molasses or are they even just different names for the same thing?

@Finn959 4 года назад

Why not use stainless steel? I find it gives chicken a great crust!

@helenrennie 4 года назад

you can use stainless steel, but the chicken will stick more. If you are cooking large skin on pieces of chicken, stainless steel is totally the way to go. things will stick a bit in the beginning, but by the time the chicken browns enough it will let go. but skinless boneless thighs are so tiny that I find it works best to speed up browning by using the glaze.

@datocco 4 года назад

Thighs can be cooked to a higher temperature. I prefer 180 to 190 deg

@helenrennie 4 года назад

for whole thighs yes, I like very high (about 180-190), for boneless, I find a little lower makes them more juicy.

@frostfire827 3 года назад

I always seem to have trouble keeping raw chicken in my fridge for more than a few days. Do you have any tips on selecting and storing meats?

@helenrennie 3 года назад

Mine comes vacuum sealed, which helps it last a lot longer.

@frostfire827 3 года назад

@@helenrennie thanks! I'll look for those. Seems that in the shops I visit, I've only found those at Costco

@Saykey20111 3 года назад

do you use instant pot? Even though it cooks fast but it makes the meat dry.

@helenrennie 3 года назад

I use the instant pot all the time, but not for meat. I love it for beans, stock, and grains.

@vbursac6642 4 года назад

Where can I buy pomegranate molasses?thank you

@helenrennie 4 года назад

Many supermarkets carry it in their middle eastern section. you can certainly get it on Amazon: amzn.to/3ktgWg4 but it is a lot cheaper in the store. you can also replace with a combination of honey and balsamic vinegar

@vbursac6642 4 года назад

Thank you.Much appreciated.You are awesome.Love your recipes.Very informative.💟🇨🇦God bless

@CH-oe5ei 4 года назад

Whole Food

@ripitsympatico5843 Год назад

I love you.

@Ralphia01 3 года назад

Since you so graciously describe everything for us viewers it's time for me to tell you something. When you put you ingredients on the screen one at a time you need to pause for a few seconds so I can see you have all the ingredients are on the screen so I can then pause the playback so I can view the ingredients. You were to quick. I have to wait until you have all the ingredients on the screen so I can then pause it to view the list.

@LionsLamb79 4 года назад

#realcomment You are the best food porn "director" I love your presentations.

@shawnz9833 3 года назад

R u Iranian? You speak perfect English. I can not tell from your accents. But you use pomegranate juice vinegar and you kind looks like an Iranian ( Greece etc). So I guessed. I am Chinese who studied in US

@shiplesp 4 года назад

Helen, you are my hero :) And I know this isn't a health or nutrition channel, but I truly cringe every time I hear you recommend refined seed oils. I have read how they are made and I just can't unknow what I know. I will try this recipe with my glaze made with my avocado oil!

@jeffadinolfi8023 Год назад

It's ok to insult me...cause I'm Dumb..just kidding. BTW .Ur thighs are awesome...ohh I mean chicken thighs 😎

@ahmadgeo 4 года назад

Sorry Helen... I actually made Beef Wellington while being beginner 🙂 Not once, but twice 😉 And both came perfect 👌 just studying multiple recipes and variations, then making my own.

@itshannahokay121 4 года назад

Imagine gordan watching

@lespaz1197 4 года назад

0:42 haha :D

@JohnNathanShopper 4 года назад

Jealous of the vac chicken

@kingmason3566 2 года назад

I don't know why people dry their meat off. When you dry the meat off. It will be hard for the seasoning to stick to meat. Leave the meat wet.

@showersmoker 4 года назад

I love simple quick recipes like this! I don't have the Zaatar for the glaze, so I was thinking of just tossing some herbs de province, cumin, coriander and toasted sesame seeds into my spice grinder to get something similar.