New York Times Recipes

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new york times recipe

A close-up image of a white platter against a light-gray background. The platter holds  crisp chicken thighs and cooked parsley. A single squeezed lemon wedge sits to the right.

When you’re too weary to make anything else, New York Times Recipes boneless, skinless chicken thighs might seem like a protein miracle. Among the numerous things that make it so appealing are: Dark-meat thighs are far less likely to dry out while cooking than its more picky counterpart, the boneless, skinless chicken breast. Because it is boneless, this cut, known as a “chicken thigh fillet” in England, requires less time in the kitchen and yields better results.

Perhaps the most versatile chicken cut for regular meals.

Gene Gagliardi, the creator of Steak-umm, may have something to do with the product’s increased availability in contemporary American supermarkets, given its popularity just emerged relatively recently. According to an article by Craig Cavallo on the website Serious Eats, Mr. Galiardi sold a patent for a machine that could debone chicken thighs to KFC in the early 1990s, leading to the development and commercial success of popcorn chicken.

We who like boneless thighs know that a little bit of salt and pepper and a few flips on a hot, oiled pan are all they need to become supper. It’s a popular belief that dark meat needs more time in the oven than white, but boneless chicken breasts take just slightly longer to cook than their white counterparts and retain all of their juicy goodness throughout the process.

The following recipes, each of which is built around a tasty marinade, are a testament to the versatility of this cut, which, like any protein, can be dressed up in any number of ways (though a fried chicken sandwich is never a bad idea).

The biggest benefit is that you may prepare supper ahead of time by marinating chicken in the morning or the night before. Boneless thighs may be prepared in a variety of ways, including roasting, sautéing, and pan-frying.

A parchment covered sheetpan holds roasted tangy apricots, carrot coins and boneless skinless chicken thighs thopped with a smattering of herbs.

The chicken in this sheet pan dish is coated with a mixture that is sweet, sour, and spicy (the spice blend used for chili, not powdered chiles). When combined with the liquids from the pan, mayonnaise becomes a glossy sauce that may be mopped up with fluffy rice.

Two white plates holding orzo, feta cubes and tomato sit against a dappled gray background.

This soothing pasta meal is a good choice for lunch since it is delicious both hot off the stove and cold from the fridge. The orzo and feta are cooked in the marinade, which is made from sun-dried tomatoes and basil vinaigrette, which also serves as a sauce.

A white oval platter tpped with cooked parsley and roasted boneless, skinless chicken thighs sits against a light gray background. Three lemon wedges sit to the top of the platter. New York Times Recipes
The leaves and fragile stems of parsley are sautéed like spinach and best new york times cooking recipes spritzed with fresh lemon before being tossed in a strong and garlicky buttermilk marinade that tenderizes the meat. Well-marinated chicken thighs are caramelized on the skillet, and the bright, herbaceous flavor will make you say, “Oh, that’s what parsley tastes like.”


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Free recipes are only accessible if you are not new a paid member to NYT Cooking, participating in a free trial, or have a valid print or digital subscription to The New York Times. The recipes are updated every week.

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