20 Flavorful Chicken Thigh Recipes for Every Occasion

Chicken thighs are a versatile and flavorful cut of meat that can be transformed into countless delicious dishes. Whether you’re craving something savory, spicy, or sweet, there’s a recipe here to satisfy every palate. From the rich and creamy Creamy Mushroom Chicken Thighs to the bold and zesty Korean Gochujang Chicken Thighs, these 20 recipes offer endless inspiration for weeknight dinners, weekend feasts, or special occasions. Try the Garlic Butter Herb Chicken Thighs for a classic crowd-pleaser, or fire up the grill for Lemon Pepper Grilled Chicken Thighs. With options like Crispy Air Fryer Chicken Thighs for a quick meal or BBQ Smoked Chicken Thighs for a slow-cooked delight, there’s something for every cooking style. Dive in and discover your new favorite way to enjoy chicken thighs!

Garlic Butter Herb Chicken Thighs

These Garlic Butter Herb Chicken Thighs are juicy, flavorful, and packed with rich, herby goodness—perfect for a quick weeknight dinner that feels special.

• 6 bone-in, skin-on chicken thighs
• 3 tbsp unsalted butter, melted
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• 1 tbsp olive oil

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels.
2. In a small bowl, mix melted butter, minced garlic, rosemary, thyme, salt, black pepper, and paprika.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs, skin-side down, for 5 minutes until golden and crispy. Flip and cook for 2 more minutes.
4. Pour the garlic butter herb mixture over the chicken, coating evenly. Transfer the skillet to the oven and bake for 20 minutes, or until internal temperature reaches 165°F.
5. Let rest for 5 minutes before serving. Spoon pan juices over the top for extra flavor.

The crispy skin and fragrant garlic-herb butter make this dish irresistible—plus, it’s all done in one pan for easy cleanup!

Tip: For extra depth, add a splash of white wine to the skillet before baking.

Honey Soy Glazed Chicken Thighs

These sticky-sweet chicken thighs are a weeknight hero—just a handful of pantry staples transform into a glossy, savory-sweet glaze that clings to every bite.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 3 tbsp honey
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 1 tbsp sesame seeds (optional, for garnish)

Instructions:

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels.
2. Whisk together 3 tbsp honey, 3 tbsp soy sauce, 2 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp ginger, and 1/2 tsp black pepper in a small bowl.
3. Heat 1 tbsp vegetable oil in a large ovenproof skillet over medium-high. Sear chicken thighs skin-side down for 5 minutes until golden, then flip and cook 2 minutes more.
4. Pour glaze over chicken, turning to coat. Transfer skillet to oven and bake for 20 minutes, basting halfway, until glaze thickens and chicken reaches 165°F internally.
5. Sprinkle with 1 tbsp sesame seeds (if using) and let rest 5 minutes before serving.

The magic here? The glaze reduces into a lacquered coating that caramelizes at the edges—no cornstarch or fussy steps required.

Tip: For extra crispy skin, broil for the last 2 minutes (watch closely!).

Crispy Baked Chicken Thighs

These juicy, golden-brown thighs are a weeknight hero—crispy skin, tender meat, and zero fuss.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 2 lbs total)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp black pepper
• ½ tsp dried thyme

Instructions:

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels (this ensures crispiness!).
2. In a small bowl, mix 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp black pepper, and ½ tsp dried thyme.
3. Rub chicken thighs with 1 tbsp olive oil, then sprinkle the spice mix evenly over both sides.
4. Arrange thighs skin-side up on a parchment-lined baking sheet. Bake for 35–40 minutes until skin is deep golden and internal temperature reaches 165°F.
5. Let rest 5 minutes before serving—trust us, that crispy skin is worth the wait!

The magic here? No flipping needed—the high heat renders the fat while keeping the meat succulent.

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Spicy Cajun Chicken Thighs

These juicy, flavor-packed chicken thighs bring the heat with a bold Cajun rub—perfect for weeknight dinners or backyard BBQs.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust for heat)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp brown sugar

Instructions:

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels.
2. In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp oregano, 1/2 tsp cayenne, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp brown sugar.
3. Rub chicken thighs with 2 tbsp olive oil, then coat evenly with the spice mix, pressing gently to adhere.
4. Arrange thighs skin-side up on a parchment-lined baking sheet. Bake for 35–40 minutes until skin is crispy and internal temperature reaches 165°F.
5. Let rest 5 minutes before serving.

The brown sugar caramelizes into a sticky glaze, balancing the smoky-spicy rub with just a hint of sweetness.

Tip: For extra char, broil for 2–3 minutes after baking—just watch closely!

Lemon Pepper Grilled Chicken Thighs

These juicy grilled chicken thighs pack a punch with zesty lemon and bold black pepper—perfect for weeknight dinners or backyard BBQs.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 3 tbsp olive oil
• 2 tbsp lemon zest (from about 2 lemons)
• 3 tbsp freshly squeezed lemon juice
• 2 tsp coarse kosher salt
• 2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions:

1. In a bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon zest, 3 tbsp lemon juice, 2 tsp salt, 2 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Pat chicken thighs dry, then coat evenly with the marinade. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
2. Preheat grill to medium-high (about 400°F). Place chicken thighs skin-side down and grill for 6–7 minutes until skin is crispy and lightly charred. Flip and cook for another 6–7 minutes, or until internal temperature reaches 165°F.
3. Transfer to a plate and let rest for 5 minutes before serving.

The double hit of lemon zest and juice keeps the chicken bright and tangy, while the crispy skin locks in all the juices. Tip: For extra smokiness, throw a handful of soaked wood chips (like hickory) onto the coals before grilling.

Creamy Mushroom Chicken Thighs

This cozy one-pan wonder delivers tender chicken thighs smothered in a rich, garlicky mushroom sauce—perfect for busy weeknights when you crave comfort without the fuss.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Season chicken thighs all over with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high. Sear chicken, skin-side down, for 5 minutes until golden. Flip and cook 3 more minutes; transfer to a plate.
3. In the same skillet, sauté 8 oz cremini mushrooms for 4 minutes until softened. Add 3 minced garlic cloves and 1 tsp dried thyme; cook 30 seconds until fragrant.
4. Pour in 1 cup heavy cream, 1/2 cup chicken broth, and 1 tbsp Dijon mustard. Simmer 2 minutes, scraping up browned bits. Nestle chicken back into the sauce.
5. Transfer skillet to oven; bake uncovered for 20 minutes until chicken reaches 165°F. Garnish with 2 tbsp fresh parsley.

The magic here? The chicken skin stays crispy while the sauce thickens into a velvety blanket for the mushrooms—no flour needed!

Tip: Swap creminis for wild mushrooms like shiitakes for an earthy upgrade.

Teriyaki Chicken Thighs with Pineapple

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup fresh pineapple chunks (or canned, drained)
• 1/3 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp toasted sesame seeds (for garnish)
• 2 sliced green onions (for garnish)

Instructions:

1. In a bowl, whisk together 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp ginger to make the teriyaki sauce.
2. Heat 1 tbsp sesame oil in a large skillet over medium-high. Add chicken thighs and cook for 5–6 minutes per side until browned. Remove and set aside.
3. Pour the teriyaki sauce into the skillet and simmer for 2 minutes. Stir 1 tbsp cornstarch and 2 tbsp water in a small bowl, then whisk into the sauce until thickened.
4. Return chicken to the skillet, add 1 cup pineapple chunks, and simmer for 4–5 minutes, flipping halfway, until chicken is glazed and cooked through.
5. Garnish with 1 tbsp sesame seeds and 2 sliced green onions.

The caramelized pineapple melts into the sticky-savory sauce, adding a bright contrast to the rich chicken. Tip: For extra char, grill the pineapple chunks for 1–2 minutes before adding them to the skillet.

BBQ Smoked Chicken Thighs

These smoky, tender chicken thighs are slathered in a sweet-spicy BBQ glaze and slow-cooked to perfection—ideal for weekend cookouts or lazy Sunday dinners.

Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup BBQ sauce (plus extra for serving)
• 1 tbsp apple cider vinegar

Instructions

1. Prep the chicken: Pat chicken thighs dry with paper towels. Rub with 2 tbsp olive oil, then evenly coat with 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1/2 tsp black pepper.
2. Smoke: Preheat smoker to 250°F (or oven to 275°F with a smoking packet). Arrange thighs skin-side up on the grate and smoke for 1.5–2 hours, until internal temperature reaches 175°F for extra-tender meat.
3. Glaze: Whisk together 1/2 cup BBQ sauce and 1 tbsp apple cider vinegar. Brush over thighs during the last 15 minutes of cooking.
4. Rest & serve: Let thighs rest 5 minutes before serving with extra BBQ sauce on the side.

The low-and-slow smoke renders the fat into crispy, caramelized skin while keeping the meat juicy—no dry chicken here!

Tip: For deeper smoke flavor, use cherry or hickory wood chips and spritz thighs with apple juice every 30 minutes.

Mediterranean Style Chicken Thighs

These juicy, herb-packed chicken thighs are a weeknight hero—bright with lemon, garlic, and oregano, and ready in under 30 minutes.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 3 tbsp olive oil, divided
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper
• 3 garlic cloves, minced
• 1 lemon, zested and juiced (about 2 tbsp juice)
• ¼ cup chopped fresh parsley

Instructions:

1. Preheat oven to 425°F. Pat chicken thighs dry with paper towels.
2. In a small bowl, mix 2 tbsp olive oil, oregano, smoked paprika, salt, pepper, and minced garlic. Rub mixture all over chicken thighs.
3. Heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high. Sear chicken skin-side down for 5 minutes until golden. Flip and cook 2 more minutes.
4. Transfer skillet to oven. Bake for 15 minutes until chicken reaches 165°F internally.
5. Sprinkle with lemon zest, juice, and parsley right before serving.

The quick pan-to-oven method locks in juices while the lemon cuts through the rich, smoky spices—no marinating required!

Tip: For extra crisp skin, broil for the last 1–2 minutes (watch closely!).

Thai Coconut Curry Chicken Thighs

This creamy, fragrant curry comes together in one skillet—packed with tender chicken thighs and bold Thai flavors that’ll make weeknights feel special.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp vegetable oil
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1/2 cup fresh basil leaves, torn
• Juice of 1 lime

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add chicken thighs and sear for 5 minutes per side until golden. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add 3 garlic cloves and 1 tbsp ginger, stirring for 30 seconds until fragrant.
3. Stir in 2 tbsp red curry paste, then pour in coconut milk, scraping up any browned bits. Add 1 tbsp fish sauce and 1 tbsp brown sugar, stirring to dissolve.
4. Return chicken to the skillet along with bell pepper. Simmer uncovered for 15 minutes, stirring occasionally, until chicken is cooked through.
5. Remove from heat. Stir in basil and lime juice.

The magic here? The curry paste caramelizes slightly in the skillet, deepening the flavor without overpowering the creamy coconut milk.

Tip: For extra richness, swap half the coconut milk with chicken broth—it lets the spices shine while keeping the sauce silky.

Maple Mustard Roasted Chicken Thighs

Sweet maple syrup and tangy mustard come together in this fuss-free, flavor-packed chicken dish that’s sure to become a weeknight favorite.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 3 tbsp pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
2. In a small bowl, whisk together 3 tbsp maple syrup, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Pat chicken thighs dry with paper towels, then arrange them skin-side up on the prepared baking sheet. Brush the maple-mustard mixture evenly over each thigh.
4. Roast for 35–40 minutes, until the skin is crispy and a meat thermometer reads 165°F when inserted into the thickest part of the thigh.

The magic here is in the glaze—it caramelizes into a sticky-sweet crust while keeping the meat underneath juicy. Serve with roasted veggies for a complete meal that feels fancy with minimal effort.

Tip: For extra crispiness, broil the thighs for 1–2 minutes at the end—just keep a close eye to prevent burning!

Buffalo Style Chicken Thighs

These crispy, saucy Buffalo-style chicken thighs deliver all the bold flavor of wings with way less fuss—perfect for game day or a weeknight craving.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 cup Buffalo hot sauce (like Frank’s RedHot)
• 2 tbsp honey
• 1 tbsp melted butter
• 1/2 tsp onion powder
• Crumbled blue cheese and celery sticks (for serving)

Instructions:

1. Preheat oven to 400°F. Pat chicken thighs dry with paper towels.
2. In a bowl, toss chicken with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt until evenly coated. Arrange skin-side up on a parchment-lined baking sheet.
3. Bake for 30 minutes until skin is crispy and internal temperature reaches 165°F.
4. Meanwhile, whisk together 1/2 cup Buffalo hot sauce, 2 tbsp honey, 1 tbsp melted butter, and 1/2 tsp onion powder in a small saucepan over low heat until warmed through.
5. Brush thighs generously with sauce and broil for 2–3 minutes until glaze bubbles. Serve with blue cheese and celery.

The double-hit of spice from the sauce and smoky paprika in the rub makes these thighs irresistible—plus, the skin stays shatteringly crisp even after saucing.

Tip: For extra-crispy skin, let the thighs air-dry uncovered in the fridge for 1 hour before seasoning.

Herb Crusted Chicken Thighs

These juicy, herb-crusted chicken thighs are packed with flavor and come together with minimal fuss—perfect for a weeknight dinner that feels a little fancy.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1/4 cup panko breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix the panko, Parmesan, parsley, thyme, garlic powder, salt, and black pepper.
3. Pat the chicken thighs dry with paper towels, then rub them all over with the olive oil.
4. Press the panko mixture firmly onto the skin side of each thigh, coating evenly.
5. Arrange the chicken on the baking sheet, crust-side up, and bake for 25–30 minutes until the crust is golden and the internal temperature reaches 165°F.

The crispy, herby crust locks in moisture, giving you tender chicken with a satisfying crunch in every bite.

Tip: For extra crispiness, broil for 1–2 minutes at the end—just keep an eye on it to prevent burning!

One-Pan Chicken Thighs with Vegetables

Juicy, crispy-skinned chicken thighs roast alongside tender veggies in this fuss-free weeknight dinner—all on one sheet pan for easy cleanup.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1 medium red onion, cut into wedges
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 lemon, sliced into rounds (optional)

Instructions:

1. Preheat oven to 425°F. Pat chicken thighs dry with paper towels.
2. In a large bowl, toss potatoes, broccoli, and red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a rimmed baking sheet.
3. Rub chicken thighs with remaining 1 tbsp olive oil. Sprinkle evenly with garlic powder, smoked paprika, thyme, remaining 1 tsp salt, and remaining 1/4 tsp black pepper. Arrange skin-side up among the vegetables. Top with lemon rounds if using.
4. Bake 35–40 minutes until chicken skin is crispy and internal temperature reaches 165°F, stirring veggies halfway.

The smoky paprika and thyme create a savory crust on the chicken, while the lemon infuses the veggies with brightness—no flipping or babysitting required!

Tip: For extra-crispy skin, broil for 2–3 minutes at the end (watch closely to avoid burning).

Korean Gochujang Chicken Thighs

These sticky-sweet Korean Gochujang Chicken Thighs pack a punch of umami and spice, with a caramelized glaze that’s downright addictive.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp gochujang (Korean red pepper paste)
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp toasted sesame oil
• 1 tbsp neutral oil (like avocado or canola)
• 1 tsp sesame seeds (for garnish)
• 2 sliced green onions (for garnish)

Instructions:

1. In a bowl, whisk together 3 tbsp gochujang, 2 tbsp honey, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tbsp grated ginger, and 1 tbsp sesame oil.
2. Pat chicken thighs dry, then coat evenly in the marinade. Let sit for 15 minutes (or up to 2 hours for deeper flavor).
3. Heat 1 tbsp neutral oil in a large skillet over medium-high. Add chicken, reserving excess marinade. Cook for 5–6 minutes per side until deeply browned and internal temp reaches 165°F.
4. Pour reserved marinade into the skillet and simmer for 2–3 minutes until the sauce thickens into a glossy glaze, coating the chicken.
5. Garnish with 1 tsp sesame seeds and sliced green onions before serving.

The magic here? The gochujang’s fermented depth balances the honey’s sweetness, creating a sauce that clings perfectly to juicy thighs.

Tip: For extra char, finish under the broiler for 1–2 minutes—just watch closely!

Pesto Stuffed Chicken Thighs

These juicy chicken thighs are packed with herby pesto and melty cheese—a simple yet impressive dish that’s perfect for weeknights or entertaining.

Ingredients:

• 4 boneless, skin-on chicken thighs
• 1/4 cup basil pesto (store-bought or homemade)
• 1/4 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Pat chicken thighs dry and lay them flat, skin-side down.
2. In a small bowl, mix pesto, mozzarella, Parmesan, garlic powder (1/2 tsp), salt (1/2 tsp), and black pepper (1/4 tsp). Divide the mixture evenly among the thighs, spreading it down the center of each.
3. Roll thighs tightly around the filling and secure with toothpicks. Rub skin with olive oil (1 tbsp) and season lightly with extra salt and pepper.
4. Place thighs seam-side down in a baking dish. Bake for 25–30 minutes until skin is crispy and internal temperature reaches 165°F.
5. Let rest 5 minutes before serving. The pesto keeps the chicken incredibly moist while the cheese creates a gooey surprise inside.

Tip: For extra crispiness, broil for the last 2–3 minutes—just watch closely to prevent burning!

Crispy Air Fryer Chicken Thighs

These juicy, crispy-skinned chicken thighs are a weeknight hero—minimal prep, maximum crunch, and zero guilt thanks to the air fryer’s magic.

Ingredients:

• 4 bone-in, skin-on chicken thighs (about 2 lbs total)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp black pepper

Instructions:

1. Pat chicken thighs dry with paper towels (this ensures crispiness!).
2. In a bowl, toss chicken with 1 tbsp olive oil, 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp smoked paprika, and ½ tsp black pepper until evenly coated.
3. Arrange thighs skin-side down in a single layer in the air fryer basket. Cook at 380°F for 12 minutes.
4. Flip thighs skin-side up and cook another 10–12 minutes until skin is deep golden and internal temperature reaches 165°F.

The high heat renders the fat perfectly, leaving you with crackling skin and tender meat—no flipping halfway through needed!

Tip: For extra crispiness, spritz the skin lightly with oil before the final cook.

Chicken Thighs with Creamy Sun-Dried Tomato Sauce

Juicy chicken thighs smothered in a rich, tangy sun-dried tomato cream sauce—this dish feels fancy but comes together in one skillet for an easy weeknight win.

Ingredients:

• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 3 garlic cloves, minced
• ½ cup chopped sun-dried tomatoes (oil-packed, drained)
• 1 cup heavy cream
• ½ cup chicken broth
• 1 tsp dried Italian seasoning
• ¼ cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions:

1. Pat chicken thighs dry and season all over with 1 tsp kosher salt and ½ tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken, skin-side down, and cook for 6–8 minutes until golden and crisp. Flip and cook 5 minutes more. Transfer to a plate.
3. Reduce heat to medium. Add 3 minced garlic cloves and ½ cup sun-dried tomatoes; sauté 1 minute until fragrant.
4. Pour in 1 cup heavy cream, ½ cup chicken broth, and 1 tsp Italian seasoning. Scrape up any browned bits. Simmer 3 minutes until slightly thickened.
5. Return chicken to the skillet, skin-side up. Spoon sauce over the top. Cover and simmer 10–12 minutes until chicken reaches 165°F internally.
6. Off heat, stir in ¼ cup Parmesan. Garnish with 2 tbsp fresh basil.

The sun-dried tomatoes add a sweet-tart punch that balances the creamy sauce, while the crispy skin stays perfectly intact. Tip: For extra flavor, use the oil from the sun-dried tomato jar to sear the chicken.

Jamaican Jerk Chicken Thighs

These juicy, smoky-sweet chicken thighs pack all the bold flavors of Jamaica—perfect for grilling season or whenever you crave a taste of the tropics.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 3 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp ground allspice
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (adjust for heat)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 scallion, finely chopped

Instructions:

1. In a bowl, whisk together 3 tbsp olive oil, 2 tbsp brown sugar, 1 tbsp allspice, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp thyme, 1/2 tsp cayenne, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp soy sauce, and 1 tbsp lime juice to make the marinade.
2. Pat chicken thighs dry, then coat evenly with the marinade. Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).
3. Preheat grill to medium-high (about 400°F). Grill chicken skin-side down for 6–7 minutes until charred, then flip and cook 15–18 minutes more until internal temperature reaches 165°F.
4. Garnish with chopped scallion and let rest 5 minutes before serving.

The caramelized crust from the brown sugar and soy sauce balances the heat and smokiness—it’s like a backyard vacation on a plate!

Tip: For extra authenticity, add a few drops of liquid smoke to the marinade if you’re not grilling over charcoal.

Chicken Thighs with Garlic Parmesan Sauce

Juicy, crispy-skinned chicken thighs smothered in a rich, garlicky Parmesan sauce—this dish feels indulgent but comes together in under 30 minutes.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp chopped fresh parsley

Instructions

1. Pat chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken, skin-side down, and cook 6–7 minutes until golden and crisp. Flip and cook 5 minutes more. Transfer to a plate.
3. Reduce heat to medium. Add minced garlic and sauté 30 seconds until fragrant. Pour in 1/2 cup heavy cream, scraping up browned bits. Simmer 2 minutes.
4. Stir in 1/2 cup Parmesan and 1/4 tsp red pepper flakes (if using) until melted. Return chicken to the skillet, spooning sauce over it. Cook 2 minutes to warm through.
5. Sprinkle with 1 tbsp parsley and serve.

The magic here? The sauce clings to every nook of the chicken, with the Parmesan adding a salty depth that balances the garlic’s punch.

Tip: For extra-crispy skin, avoid moving the chicken during the first 5 minutes of cooking.

Conclusion

Discover 20 delicious chicken thigh recipes perfect for any occasion. From Garlic Butter Herb Chicken Thighs to Korean Gochujang Chicken Thighs, this collection offers a variety of flavors, including spicy, sweet, and savory options. Whether you prefer baked, grilled, or air-fried, there’s a recipe for every cooking style. Try Creamy Mushroom Chicken Thighs for comfort food or Jamaican Jerk Chicken Thighs for a bold twist. These easy-to-follow recipes ensure flavorful meals every time.