Everyone seems to prefer breasts, but give me a good thigh …
No, you have not stumbled onto a porn blog. I was just checking to see if you were paying attention.
I have come to greatly appreciate the lowly chicken thigh for two reasons:
- They’re incredibly flavorful and juicy, much more so than chicken breasts, which can get rubbery if you’re not careful.
- They’re so versatile.
I’ve already shared a couple of recipes with you that featured the lowly thigh, including braised chicken thighs with carrots, potatoes and thyme and roast chicken with spring vegetables. Here’s another winner: barbecue chicken sliders, which I made after altering this recipe for Buffalo chicken sliders from Jeff Mauro.
- 1 tablespoon vegetable oil
- 2 pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 1 cup barbecue sauce, such as Frank’s Red Hot
- Small rolls. I thawed and baked eight Rhodes frozen dinner rolls
Preheat your oven to 400°. Heat an ovenproof skillet – I used a cast iron skillet — over medium-high heat. Add in the oil. Sprinkle both sides of the chicken with salt, pepper, brown sugar and smoked paprika.Sear both sides of the chicken until golden, about 4 minutes per side.
Add the barbecue sauce to the skillet.
Bring to a simmer and then place in the oven for 45 minutes.