These boneless chicken thighs are crazy popular in our family, especially with the kids. It’s one of my wife’s signature chicken recipes. She came up with it a long time ago, and has since perfected it. So, my wife will be the chef today and I will be the photographer. The recipe is simple and very quick to execute, yet it makes a surprisingly flavorful and delicious dish.
As these boneless chicken thighs are being cooked, the smell of sesame oil and garlic makes you so hungry that you just can’t wait till they are ready. Thankfully, it they take just minutes to cook. The thighs come out tender and succulent, and go well with a variety of side dishes and salads. We’ve also used leftovers to make quesadillas and panini with great results. We’ve always made these garlic sesame chicken thighs on the stove, but I keep wondering how they would turn out on a grill. I might try that. There isn’t any sugar in the marinade so they should take open fire really well.
Tips for making the best boneless chicken thighs
The cooking process only takes about 9-10 minutes. You should be able to fit about 8 or even 10 chicken thighs on a large (12 inch) skillet. The seasonings in this boneless chicken thigh recipe are simple yet very flavorful, and make for an amazing thicken thigh marinade. If you have the time to marinate – do it! It’s generally advisable that chicken thighs are marinated in a fridge for at least 30 minutes – this will let them get properly infused with salt and flavors.
Thirty minutes is enough, but if you must keep them in the fridge longer, that will not be a problem at all. Actually, I find that the longer I marinate, within the reason of course, the better. Sometimes, when we are in a rush, we skip marination altogether – these chicken thighs still taste great, though, perhaps, come out just a tad less flavorful.
Cook to internal temperature of 165 F. While I generally like cooking chicken thighs to 185F, like my Roasted Honey Mustard Chicken Thighs or Killer Marinated Chicken Thighs, skinless and boneless chicken thighs don’t have the skin, and the skin fat protection and tend to dry out by the time the temperature gets that high. So, we always cook skinless thighs to 165F.
Looking for more great skinless, boneless chicken thigh recipes? Check these out:
Boneless Chicken Thigh Recipe (Family Favorite)
Print Pin RateIngredients
- 8 chicken thighs (boneless and skinless)
- 1 Tbsp low sodium soy sauce
- 1 Tbsp sesame oil
- 4 cloves garlic (pressed, or 1 Tbsp garlic powder)
- 1 tsp salt
- 1 tsp freshly ground black pepper (plus more to taste)
- 1/4 cup green onions (cut into thin rounds, plus more for garnish)
- 1/4 cup Italian parsley (finely chopped, plus more for garnish)
Instructions
- Trim fat from chicken thighs. Place the thighs and the rest of the ingredients in a large bowl and mix thoroughly, making sure that chicken thighs are covered with oil and spices really well.
- Cover the bowl with a plastic wrap and refrigerate for at least 30 minutes. If you are in a rush, you may skip this step, but the chicken will be more flavorful if you let it marinate in oil and spices.
- Preheat a large skillet with a tablespoon of butter over medium-high heat. We find that a non-stick skillet works better if you are after a nice brown color but a cast iron or copper pan will work as well.
- Place the chicken thighs on the skillet, one at a time, making sure they are not folded and ensuring that they lay flat on the skillet. Sear chicken thighs for 1 minute or so per side, until nicely browned.
- Reduce heat to medium and continue cooking for another 4 minutes, flipping chicken thighs twice during the process.
- Reduce heat to medium-low, cover the skillet with a lid and continue cooking for another 3-4 minutes, until fully done (internal temperature 165 F).
- Serve with your favorite side dish. Sprinkle with chopped green onions and Italian parsley (optional).
Nutrition
This recipe was updated on May 7, 2018
Karen
Delicious combination of garlic and sesame!
victor
Happy to hear it. Enjoy!
Emily
This turned out so well! I grabbed cilantro instead of parsley at the store by mistake so I went with it. Actually tasted so good!!! Definitely worth a try for the creator but I will definitely make this with the right ingredient next time!
victor
Emily, we love cilantro and use it often in place of parsley. Thank you for the review. Enjoy!
Colleen
This chicken is very good. The timing of the cooking is not accurate. Their recipe calls for 8 pieces, I used 6 and it took more time to cook. It didn’t look the same till I added paprika . I also used no soy, but Terazini.
victor
Any recipe is a starting point that may require changes. Your chicken pieces must have been larger than mine – chickens vary in size from 2-3 lbs to 6-7 lbs. Similarly, when we cook, medium or high heat may mean different things to different people and stoves. Some burners produce more heat and some less, so you have to adjust.
If you used no soy, that explains why they did not look the same. Soy adds a beautiful brown color. And flavor. If you change a recipe, sometimes even a little, the results may be quite different. Happy cooking.
Earaina
I want to tell you this recipe was amazing. I am vegan but I cook for my family. It was a very simple recipe and easy to make and extremely tasty.
Thank you so much for sharing this recipe.
I had 1 tiny piece of chicken left in the pot.
Yes this is a recipe that will be added to the weekly menu!!!
victor
So happy to hear that your family liked it. Enjoy!
Shari
Great recipe! I used Tamari instead of the low sodium soy sauce, so I omitted the salt. I marinated it for about 2 hrs or so and it was really good!
SDPARK
This earned 5 stars for a legit reason: WOW, Well Worth the short cooking time for every amazing morsel.
This is such a simple dish & is easy to cook, because it remains very tasty!
Searing the chicken in the butter after marinating it helps the flavor, which floats in the air. We added paprika & dill since there was no onion in the pantry.
Left overs are hard to find, We added a little wine to the marinade because the chicken thighs were frozen. This is worth a the effort of a tasty meal over rice or veggies to make an amazing dinner.
Rick Day
Tried these last night and they were not only easy and quick, but they were totally awesome. They are definitely on the permanent list!!!
Kerri
We did not love this. Had such high hopes after reading all the reviews.
victor
Tastes differ I suppose. We love it and have been making this dish for many years.
Perhaps something went wrong and the dish didn’t turn out the way it was supposed to. Happy cooking!
Liza
The whole family loved it. Very flavourful and quick to prepare. No hassle at all. Thank you for sharing this recipe.
victor
You are very welcome.
Vicki
This is our family’s go to recipe for Chicken Thighs! It’s easy, delicious and pairs well with Ratatouille. Thank you for this flavorful recipe.
victor
You are very welcome, Vicki. Enjoy!
David
Made this tonight and it was great! It’s going into my recipe box. Not intending to diminish this very nice recipe in any way, but, ( hate it when people change someones recipe then give it, and themselves, 5 stars!) for those who enjoy Thai food, some fresh ginger, Thai curry paste, and perhaps a little fish sauce, and I think this could make a great Thai recipe as well,….just thinking…..
Karen Griffith
I almost didn’t try this because I’m not a fan of soy sauce but it looked easy and I had all the ingredients, including the soy sauce, so I did it. Wow! It is so moist and delicious, definitely worth repeating.
victor
Enjoy!
Helene Goldberg
I’ve made this twice and I love it. I find that there is too much liquid to sear it. I cook it a little longer once I cover it. It is so good. What do I need to do to get less liquid? Thanks
victor
Never had this issue but you can try several things. You can try paying the chicken dry with paper towel before frying. Also, try a larger pan/less chicken per batch to avoid overcrowding. Finally, try cooking over a slightly higher temperature. Any of these or a combination should help. Good luck.
Mia
So flavorful! We used olive oil and it worked great too. Super quick to cook. Loved it!
Kelly
Very good! Highly recommend
victor
Glad you liked it. Enjoy!
Janet
This is the first time I’ve ever commented on a recipe. I’ve tried so many boneless chicken thigh recipes that turned out dry. This was so easy, and the chicken turned out moist and juicy. And it looks like it’ll reheat well too. Thank you for this recipe!
victor
You are very welcome. Enjoy.
Abbie
This recipe is fantastic! I made it for the first time last year and it has become a family favorite – no modifications. Thank you for the clear instructions on how to cook the chicken.
victor
You are very welcome.
Megan
We have made this many many times, almost always serve with rice. This was my husband’s find. The recipe does not disappoint, it is deeeeeelious like scrumptious. I’m not adding the exclamations because I was told they are over used😜
Anyway, my family of 6 all kids 7-12 love it and hopefully yours will too because it’s also very easy and quick. Thank you for a great recipe.
victor
You are very welcome, Megan. Enjoy!
Kimberly
Can’t wait to make this tonight!!! I’ll report back afterwards. 🙂
Leanna
I love this recipe and have made it several times now for my lunch meal preps. So easy and tasty and boyfriend loves it.
AYoung
this recipe is perfect as is! it has become a family staple
sara
I tried this dish tonight. It came out well. I also had baby corn and a mixed.
Donna
The dish turned out great! Only used 4 thighs so cut back on the marinade ingredient amounts a bit. Made cauliflower fried rice as the side dish. My finicky family ate it up!
Linda
Really, really delicious !
Kris
Fabulous recipe, I make it at least every other week exactly as written. I’m curious though, your instructions say to sear the meat flat, then flip several times during cooking. Your photos however show the thighs rolled. Mine won’t roll up after searing flat. How do you roll them back up?
victor
Hi Kris, we don’t roll them up… I guess they just look that way in the picture but they are definitely flat.;)
Kimberly
They don’t looked rolled to me they look how boneless chicken thighs usually look before taking fat off of them. But maybe I’m confused by what your saying.
For me when I start taking fat off of boneless skinless thighs it really starts taking away from the plump shape (maybe some can get chicken thighs without so much fat but usually even when I’ve gotten more expensive thighs that have quite a bit of fat, I have to be careful because I could wind up with not much of a chicken thigh if I really removed all fat and veins).
By the time I’m done cutting fat and veins off they look much flatter (kind of like boneless chicken breast so I get how your wondering how theirs look “rolled”), I would say maybe the ones in this recipe look plump (rolled) because they didn’t need to be trimmed much or were lightly trimmed.
Liz
Mine put off a lot of liquid so searing wasn’t a possibility. They didn’t turn out nice and brown like yours. Wondering what I did wrong. Tastes good though.
victor
Liz, could be the chicken, sometimes they pump it with liquid, that’s happened to me too… could be the temperature. When the temp is not high enough the chicken won’t sear and seal off the juices which will run out… similarly, too much chicken on a pan will cause poor searing and quick release of juices. Hope this helps.
Fletcher
Great recipe, was a fun new taste with the sesame oil! All the flavors blended together really nicely.
Rochelle Maxfield
Made this for supper tonight. Our large family really enjoyed it even our picky kids. Definitely a keeper.
Marion
Fantastic recipe. Tried for the firdttime and I know this will be a family favourite for sure. I slightly alternated the recipe a bit as I added some cream to the residue at the end and then put the chicken thighs back in it. 5 star recipe. Thankyou
Missy
This was excellent and super easy!
Debbie Walsh
This chicken is phenomenal!!! Thank you so much for sharing ~ it’ll be added to my bi-monthly menu rotation 😉 But let’s call it Garlic-Butter Braised Chicken Thighs – to make it sound a bit more official? This recipe is truly masterful.
Gail
I only have chicken thighs with bone in. If I use those would I just have to increase the cooking time? By how much?
victor
I would do them exactly as boneless but increase the time in the last step (low heat, covered) to about 7-10 minutes. Even longer if you like. I make chicken wings a similar way and cook them low and slow for 20 minutes, they come out super tender. Bone-in, skin-on chicken legs, thighs or wings taste much better when cooked a bit longer to about 185F.
C Holland
Amazingly moist and tender! I marinated thighs for 3 hours and used sliced red onion since I didn’t have green onions.This is a recipe I’ll definitely share.
Anne Marie
Can I use an airfryer for this recipe?
victor
Hi Anne Marie, I haven’t done boneless thighs in my air fryer so not sure what adjustments you need to make, but take a look at the skin on air fryer chicken thighs recipe, it may be helpful.
Kelly
I’m not a fan of chicken thighs but this looks so delicious would this Recipe be suitable for drumsticks with skin? Any tweaks suggested if so?
victor
Absolutely! Use the seasonings from this recipe and cook using this pan-fried extra tender chicken wing recipe. You will love it. Or bake like in this baked drumsticks recipe. If you have an air fryer (everyone should!) – air fry those drumsticks.
Gracie Lou
This recipe is so easy and delicious. The chicken thighs were so flavorful!
Gwrn
This recipe was so easy and delicious. I marinated the chicken for one hour and I reduced the sesame oil to 1/2 tablespoon and did not add any salt. So delicious
Tamera Kemp
This was delicious! My husband kept raving about it. I did not use the green onions or parsley, but I can see how it would have added a little extra. Still great without it.
LuAnn
Cooked these on our grill (it’s been a gorgeous early spring day) with russet potato slices and lemon parmesean asparagus – all done on the grill. Oh. My. Goodness. Such a wonderful and flavorful spring meal! This chicken would be great with ANY sides! Btw, I marinated the chicken thighs 4-6 hours. You need to make this chicken.
LuAnn
Cooked these on our grill (it’s been a gorgeous early spring day) with russet potato slices and lemon parmesean asparagus – all done on the grill. Oh. My. Goodness. Such a wonderful and flavorful spring meal! This chicken would be great with ANY sides! Btw, I marinated the chicken thighs 4-6 hours. You need to make this chicken.
Ralph
Will try cooking on pellet grill and leave more comments and Pictures.
victor
Looking forward to those. Happy cooking!
Helen
Just made this recipe and it’s fantastic! I only used half of the sesame oil and I didn’t have any parsley, but it’s still very tasty. Will be adding this to my collection!
Amy
Delicious! The only thing I changed was cooking the chicken in olive oil instead of butter because of a dairy allergy. I had rice and sauteed kale on the side. So good.. This recipe is a keeper.
Mel
Hi! I tried this once and it was really good. I would like to make this for a party. If I would like to prepare a lot more at one time, can I do this in an oven? How would you suggest it to be done?
Thanks!
victor
Hm, you could bake them but they will have a different flavor. I would definitely try broiling them. I have several broiled chicken recipes, check them out for instructions.
Carole
Was very surprised at how good it was! Doubled the marinade but used less than half of the salt and pepper the recipe called for. Served it with rice and a little bit of Sriracha sauce. Amazing!,
Colleen
Deliciously beautiful photos. The black handled skillet looks well loved and used. Curious to know what type of pan it is as it doesn’t appear to have a nonstick surface. I will make your recipe tomorrow on my (black & scratched up) nonstick coated fry pan but am interested in using a non-coated pan in future. Any advice in my search for a new must-have non stick skillet? Thanks muchly!
victor
It’s just an old copper pan I picked up on a garage sale many years ago. It’s sometimes tricky to use by I like it. As far as non-stick pans go, I like ceramic non-stick pans, I own two of them.
Elaine
Delicious! The only thing I would do is half the sesame oil but that’s personnal preference. I actually use it a lot but guess not quite as much. Thanks for a great recipe!
victor
You are very welcome!
melissa
finally a recipe that has actual flavor and isn’t bland! this is no my go to recipe for cooking chicken!
victor
Glad to hear it, Melissa. Enjoy!
Donna
I had some chicken thighs in my freezer that I wanted to use up, so I searched easy thigh recipes and this one came up. It came out perfect, although I did tweak it a little because I love sweet, savory and spicy, so I added some sweet Thai chili sauce and a little sugar to the marinade. I let it marinate for more than an hour, and since I did 12 thighs instead of 8, I browned the pieces in batches then added them all back to the pan with all the juices to simmer for a while. Delicious with rice, but it’s great with roasted potatoes too.
Nazia
AMAZING! This was my first time making this chicken. I followed the recipe exactly and it was delicious! This recipe will now join my recipe box – it’s a keeper! My kids and husband loved the flavours!
Jolie Millar
This chicken is amazing.. I made it for the first time tonight as a meal prep meal….it never made it to our fridge. My husband (who said he wasn’t hungry) could not stop eating it, I’ve never seen him like that, he gave me a bite and we laughed out loud and looked at each other as we ate like it was our last meal. A-M-A-Z-I-N-G. Thank you for sharing.
Rose
Can this recipes be used in baking
victor
I don’t see why not. I would add more sauce though and bake similar to my baked maple skinless chicken thighs.
Jeannette
I added some Chinese 5 spice and we grilled the thighs. Served with coconut rice. Incredible and family said needs to be made weekly! Thank you for the great recipe!
Deborah
What oil?? The tiny bit of sesame oil?
victor
Yes, the recipe instructs to use sesame oil.
Shelby
Do we need the green onions and parsley?
Wendy
Can you use an electric frying pan?
victor
I’ve never used one but I don’t see why you couldn’t.
Ali
This was amazing!! I grilled our chicken. It’s the best chicken I’ve had in a while. Thank you! I paired mine with grilled mushrooms, corn on the cob, and watermelon. I couldn’t stop eating!! Yum.
Don DeMarte
Made it on a charcoal grill. Came out awesome!! Thank you!!
Sherry Humphries
This was DELICIOUS! 😋 Thanks for sharing!
Ana
Very easy and tasty. A keeper!
MARILYN Hanney
Very quick and easy recipe. Cooked on grill. Yummy!! Saving this recipe!!!
Deena
Hi, Just read through your recipe and the comments on it. I’m definitely going to have to try it, today! I’m using boneless skinless legs since that’s what I have on hand. It should be a close match. I’ll keep you posted on the results!
victor
Please do and good luck with the recipe.
Brittany
Simple and delicious! Even picky kids asked for more! I made with a side of coconut rice and roasted broccoli. Will definitely be adding to dinner rotation. Thank you for sharing this recipe.
victor
You are very welcome, thank you for leaving your feedback. Coconut rice and roasted broccoli sound like a great match for this chicken.
Kim
Do the parsley and green onions go into the marinade? It says that additional can be used as garnish- but all the ones in the picture look raw- not cooked, which they would be if they were used in the marinade.
victor
Yes, they go in the marinade but you can also garnish with fresh ones on top. We like eating a lot of greens so we add more when serving.
Kaye Heins
This was every thing Victor said it would be! ( I did a 35 min marinade & I used a 12″ cast iron pan). I did add some fresh sliced mushrooms, too! It was absolutely Quick, Delicious & SO juic! I’ll definitely make this again!
Chuck C
I’ve made this many many times it’s awesome. Try some toasted sesame seeds,
Marybeth
So glad I happened onto this recipe! It is truly delicious and yet so simple to prepare. If the chicken thighs you are using seem on the large side, you may want to double the marinade recipe. Thank you so much for this one… As said in many of the comments below, this will become a staple in our family dinners. 🙂
victor
Thank you for the kind words, Marybeth. Glad to hear that you like our recipe.
Laura
Love love love!!!! Even my picky 2yr old loves it!!
Kathy Hudak
I followed this recipe exactly as written. It was DELICIOUS! I served it with a salad and scalloped potatoes. My husband said several times that it was wonderful. The chicken was moist and so tasty! And mine looked exactly as pictured. Thank you for sharing this recipe!
blake robinson
So delicious! So much so that my picky 11 year old daughter wants it for lunch tomorrow!
Debra
I just made this tonight and it was simply wonderful, emphasis on the simple. Emphasis on the flavor and tenderness as well. I cooked rice in chicken stock to go with it and eaten with the chicken, no gravy, sauce or any other enhancement was needed. This one goes into my personal recipe book.
KS
OH MY GOSH!!! Yes, I am screaming:-p
When I am cooking something like soup or chicken pot pie, I always go for thighs. I roast them because so much flavor.
These are PHENOMENAL as a stand-alone meat option.
Joann
I’ve made this recipe many times since I found it a few months ago. So delicious and simple!! It’s a regular in my dinner rotation for meal prep for my work weeks. I found marinating it a few hours is perfect. Overnight is a little to much for my taste. Thank you for sharing this!
victor
You are very welcome, thanks for your feedback, Joann.
Chanda Phelps
My family loved this chicken recipe. I served it with lemon rice and roasted carrots. Thanks for sharing!
victor
You are very welcome!
Anna lovelace
I don’t usually leave reviews but this chicken came out great:) I thought the Marianade wouldn’t be enough but it really is and trust her on the nonstick skillet not the cast iron. I can’t wait for my packed lunches this week I paired with brocolku and cauliflower. Even tho it’s healthy it tastes so good I just can’t wait !
Michelle Davis
This was excellent. Even my picky husband liked it. He said it’s the “Best internet chicken I’ve made yet”. As others have stated I did add a little ginger. I’m a novice cook and this was very easy to make! One last thing I bought the wrong parsley. It still turned out good and I have the recipe since I only made four thighs. Thank you for posting!
victor
You are very welcome. Glad it turned out great and you guys like the dish. There are more easy to make and delicious recipes on my blog, check them out.
Chanda Phelps
Have you tried reducing the marinade down to make a sauce to put over rice?
victor
Haven’t tried with this recipe but sounds like a great idea. I would increase the amount of the sauce though.
janet
This may seem like a silly question, but I am a novice cook! When you put the thighs in the pan to sear them after marinating them, does all the marinade go in with the chicken to cook? Or do you just discard? Thank you! I just bought some thighs today & was looking for recipes to make with them. Hope you see this because I’d love to make this for tomorrow’s dinner.
victor
Hi Janet,
No, we don’t add the liquid to the pan, just the thighs. They will brown better without the liquid. We don’t dry them or anything, just shake off excess liquid and fry. Best of luck! Let me know how it goes.
Lynette G.
Great recipe. Love the taste! I would give it a 10!
Ann
Is the calorie count for 1 serving ? 360 calories for one thigh seems high? For your baked maple chicken is only 169 calories?
victor
I agree, seems high. I recalculated based on 1 thigh per serving and the value is now comparable to that of the baked maple chicken thigh.
John
Quick, easy and delicious!
Jennifer
So delicious. When something is really good, we add it to the “Make Again List”. There isn’t an actual make again list…..probably should be…. but this certainly goes on it!
Deborah Cowdery
I always have boasted I can make chicken a thousand and one ways so I am always looking for a new one to try. This is one that I will repeat over and over. It was so good! The marinade is definitely the key making it such a flavorful dish. Thanks!
erica
This was great! I left the chicken skin on, thinking it would get nice and crispy. That is definitely a no go: flabby skin and super oily. I shouldn’t have been surprised, but yeah… Next time I’m listening to you 😉 I used cilantro instead of parsley and added sliced jalapenos. I loved the flavor! Slowly making my way through your recipes and I’m 2/2 successes so far!
victor
Hi Erica, I am very happy that you like my recipes and hope you will find even more them to your liking. Cilantro and jalapeno combination sounds great, I will try it. I may even add some Mexican oregano into the mix. Oh, I have a few great recipes to get crispy skinned chicken thighs, this one definitely is not designed for it.
Karen Davison
It’s quick – which is what I need and needless to say it tastes great – I did add some ginger paste – I love ginger. This will defnitely be a regular dinner item
Dana Martin
Delish! Made last night per the recipe but did add a splash of fish sauce and grated ginger to the marinade. Served with roasted carrots, sautéed kale and jasmine rice. A perfect autumn comfort meal!
Karen
I’m making these again tonight for the third time in 2 weeks. So easy and delicious!
Melissa
This looks delicious. If I use a slow cooker should I use bone-in and skin on?
victor
Melissa, I’ve never tried cooking skinless, boneless chicken in a slow cooker, but I’ve had great success with skin-on, bone-in ones. Check out this recipe: https://ifoodblogger.com/slow-cooker-chicken/.
Alissa
Can you bake these in the oven?
victor
I responded to this question above, I don’t like how skinless chicken thighs turn out in the oven. Skin-on, bone-in thighs are better suited for baking IMHO.
Kirsten
So you think cooking in the oven instead of a pan will be just as good?
victor
Frankly, I don’t like how skinless chicken thighs turn out in the oven. Skin-on, bone-in thighs are better suited for baking IMHO. So, to answer your question, no, I don’t think they will be.
Maira
We love love love this chicken at our house. Thank you so much for sharing your wife’s recipe. My kids gobble it down and demand to take leftovers to school the following day. I substitute the butter with ghee 🙂
victor
Glad to hear it, Maira. Thanks for your feedback.
Sherri
I usually grill chicken thighs, but it’s raining today. So glad I found this recipe! Delicious! I am going to try the other recipes on your blog. Thank you!
victor
You are very welcome!
Jen
I just made this tonight. I added ginger and subbed in rice vinegar (I don’t have any fun oils in the house).
End result-DELICIOUS!
Seasons01
I only had two pieces of chicken. I used regular soy sauce so I reduced the salt I added to maybe a 1/4 of a tsp. I also don’t like Parsley in my dishes so I left that. I will try it sometime in the future.
Wondering if I can make this dish with pounded boneless chicken thighs? My husband and my son prefer white meat. I would think I would lesson the cooking time a little bit all around??
This was an awesome dish.
Thank you!
victor
I think you meant to say pounded boneless chicken breasts… yes, you absolutely can. Make them thin. I like cutting my in half lengthwise. I fry them over high heat 2-3 minutes per side, with the lid on and a small crack left on the side to let some steam escape.
Seasons01
Yup… chicken breasts… thanks!
Laura
I plan to make this a day ahead and serve it in as part of a buffet in the connect crockpots, are you familiar? Any suggestions on how you refrigerate and warm up? thank you!
victor
Sorry for the delay responding (your message got into a spam folder) and hope it’s still not too late. I find that the best way to refrigerate chicken is to keep it, with juices, in an air tight container so that it doesn’t dry out. Then warm up slowly until it hits 160F. Slow cooker on low will work great if time permits. Warming up on a frying pan over medium heat will work too. Keeping the lid on helps keep the meat moist. Microwaving is probably the worst method.
Val
Oh my goodness this recipe is delicious! Please tell your wife thank you. (And you too for sharing 😊) I only cook in cast iron and have never tasted such delicious, tender, and flavorful boneless chicken thighs. Both hubby and I are hooked and now can enjoy inexpensive boneless chicken thighs with just about any recipe combination we choose. We will be trying more of your recipes for sure.
victor
You are very welcome, from me and my wife. Glad to hear that you guys enjoyed our recipe.
Linda
I would like to thank you on behalf of my entire family for this great chicken thigh recipe. My kids and my husband have never been more excited about chicken before. Frankly, neither have I. This recipe is our family favorite chicken recipe too!
Nina
Great recipe and wonderful instructions. I haven’t had much luck cooking chicken thighs on the stove top but this recipe is a keeper! I look forward to making more of your dishes!
victor
Thank you for the kind words. Happy cooking!
Alexa
Really good chicken thigh recipe. A+++!
Patti Goodman
Hey Victor! They turned out very well, so well, that I’ve made them about 5 times now! I’ve made them with just ginger and then with just garlic and then I made them twice using both and I think that one is our fave!!! The hubster LOVES them, even does a little goofy “happy dance” when I make them because he knows he can take the leftovers for use in a sandwich the next day lol Our picky 13 year old son loves them too and I like the left overs to put into a salad…Thank you!!!!!!!!
victor
You are very welcome! I will pass your feedback to my wife, I am sure she will be very happy to hear it as this is one of her signature recipes.
Bonny
I lіke thiѕ recipe veгy mսch, the chicken is quick and very tasty.
Marcia
Very good thighs. I will be making them again.
Alyssa
I made these last night for dinner and they just disappeared within minutes. I had to make another batch, thankfully I had more thighs in the fridge. This is one of the best chicken thigh recipes I’ve every tried. Many thanks!!!!!
victor
You are very welcome, Alyssa.
Patti Goodman
I have been pouring over recipes for the 2 1/2 lbs. of bn./sn chick thighs that I have and I keep coming back to this one! I’m omitting the green onions and parsley, partly because I don’t have any on hand and also because, well, it’s green stuff, we want the meat! lol Anyway, my question is…Since I don’t have any fresh garlic either, (I know, I desperately need to go to the market!) I was wondering how it would be to use minced ginger (the jarred kind) ?? I’m thinking that it might actually work pretty well since there seems to be an Asian theme going on with the sesame oil and soy sauce!! Unless you warn against it for some reason, I think I’m going to give it a try!!
victor
Hi Patty, so sorry for replying so late – I missed your comment. You are right about the Asian theme and ginger – it will go well with this recipe and you can use it in place of garlic just fine. How did it turn out?
Sherry
Is the sesame oil toasted sesame or regular?
victor
Mine says ‘pure sesame oil’. Doesn’t mention that it’s toasted. That said, toasted = more flavor.
Dana
Are you using boneless and skinless thighs? I didn’t see “skinless”.
victor
Yes, boneless and skinless. Thanks for pointing that out. Recipe updated.
Beth Rossiter
This recipe is lovely but my sesame oil was suspect so I substituted :
white truffle oil
kikoman teriyaki sauce
rosemary for garlic -truffle oil was distinctly garlicky
I added a sliced apple at the end just to warm.
and it was delightful 🙂
victor
Thank you for sharing. Sounds interesting, I will give a try.
Meg
Was looking for something easy to do with chicken thighs and this did not disappoint! My husband had thirds which means he really liked it and that says a lot since he is a picky eater. All three of my kiddos ate it too and in record time. I will definitely be making this again soon! Thanks for sharing this recipe.
victor
You are welcome! Glad your family enjoyed the dish.
Loretta
What can I use in place of sesame oil? I have walnut, olive, covonut, canola and almond oil.
victor
Hi Loretta,
The beauty of using sesame oil in this recipe is its wonderful sesame fragrance which you can’t really substitute. However, any other oil will work just fine. I would try something less boring than canola. You have a nice selection, just pick what you like the most. Walnut sounds really good. I would definitely try it.
Jennifer Cloninger
This was the best chicken I’ve ever made, hands down!! My husband said 5 stars all the way and my two kids are already asking me to make it again!! I’m so glad I found this website and your delicious recipe!! Love Love Love it!!
victor
Thank you for posting your feedback, Jennifer. Glad to hear that your family liked the recipe.
Jennifer
Have you ever added a little honey??
I think I’m going to try it.
victor
Not with this recipe, but I see what you mean. I think honey will be a great addition.
GraciousChristina5
I’ve tried this recipe in a few versions lately, they’re always delicious!! We chop up our chicken in bites first, then marinate and saute. Tonight I added ground ginger, Italian seasoning and some honey. I don’t usually add salt and pepper since people can to their own liking. It is fantastic. Thanks for the inspiration.
Ed
Hi I am currently trying to lose a few pounds, so I am counting calories. Do you know how many calories are in each thigh? Any other nutritional information would be helpful.
victor
Ed, anything I would give you would be an approximation as the calorie count depends on the size of the thighs, and the specific ingredients you will use. I would suggest plugging your ingredients into this calorie calculator – https://www.caloriecount.com/cc/recipe_analysis.php – and then weighing your portions.
Kay Morrow
I love this dish and make it often!
victor
Glad you like it, Kay. One of the most often cooked dishes in our family too. Quick to prepare and delicious.