chicken thigh fillet recipes

Chicken Thigh Fillet recipes

Chicken Thigh Fillet recipes

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Chicken Thigh Fillet recipes
Chicken Thigh Fillet recipes


Lemon & herb chicken traybake with butter beans & potato wedges

    • Make this versatile traybake for a hearty family meal. Filling and full of fuss-free, flavourful ingredients, this is budget-friendly food at its best


  • 800g potatoes
  • 3 tbsp olive oil
  • 1 red onion, finely sliced
  • 4 garlic cloves, chopped
  • 400g can tomatoes
  • 2 x 400g cans butter beans, drained
  • 2 tsp mixed dried herbs
  • 1kg skin-on, bone-in chicken thighs
  • 1 lemon, cut into slices


  • STEP 1

    Cut the potatoes into large wedges, then toss well in a large bowl with 2 tbsp of the olive oil and some salt. Spread the wedges out on a baking tray.

  • STEP 2

    Fry the onion and garlic in the remaining olive oil over a low heat until soft and translucent. Add the tomatoes, butter beans, and some seasoning. Simmer for a few minutes, then pour into a baking tin or dish.

  • STEP 3

    Mix a pinch of salt with the herbs. Stuff equal amounts under the skin of each chicken thigh. Put a slice of lemon on top of each thigh, then arrange on top of the tomato and bean mixture in the baking tin.

  • STEP 4

    Bake the wedges and chicken traybake in the oven at 180C/160C fan/gas 4 for 45 mins until the chicken is cooked through. Check the potatoes after about 30 mins, shaking them around in the tray – depending on the size of the wedges, they may already be cooked through.




The great thing about this recipe is that you can adapt it with different ways of seasoning the chicken, bringing variety to your meals. Some alternatives are tandoori spice, pesto or sundried tomato & harissa chicken.

Coriander and chilli grilled chicken


Coriander and chilli grilled chicken
  • 6 (660g) thigh fillets, halved
  • 8 green onions, chopped coarsely
  • 3 clove garlic, quartered
  • 3 fresh small red thai chillies, coarsely chopped
  • 1/4 cup loosely packed fresh coriander leaves
  • 1 teaspoon white sugar
  • 1 tablespoon fish sauce
  • 1/4 cup (60ml) lime juice
Chickpea salad
  • 2 300g cans chickpeas, rinsed, drained / 2 (150g) egg tomatoes, coarsely chopped
  • 2 green onions, chopped finely / 2 tablespoon lime juice
  • 1 cup coarsely chopped fresh coriander
  • 1 tablespoon olive oil


Coriander and chilli grilled chicken
  • 1
    To make coriander chilli sauce, blend or process onion, garlic, chilli, coriander and sugar until finely chopped. Add fish sauce and juice; blend until well combined.
  • 2
    Cook chicken on heated oiled grill plate (or grill or barbecue) until almost cooked through. Brush about two-thirds of the coriander chilli sauce all over chicken. Cook a further 5 minutes or until chicken is cooked through.
  • 3
    To make chickpea salad, place ingredients in a large bowl; toss to combine.
  • 4
    Serve chicken, sprinkled with remaining coriander chilli sauce and chickpea salad.


Chicken Thigh Fillet recipes
Chicken Thigh Fillet recipes


Chipotle chicken tinga

    • Serve this chilli chicken with our tomato salsa, tortilla chips, guacamole and coriander for an easy midweek meal


  • 2 tbsp olive oil
  • 2 onions , sliced
  • 2 large garlic cloves , crushed
  • 2-3 tbsp chipotle chilli paste
  • 400g can chopped tomatoes
  • 2 tbsp light brown soft sugar
  • 6 boneless, skinless chicken thighs

For the salsa

  • 1 small red onion , finely chopped
  • 3 ripe tomatoes , finely chopped
  • 1 lime , zested and juiced
  • 1 small bunch coriander , leaves and stalks finely chopped, plus extra leaves to serve
  • tortilla chips and guacamole, to serve


  • STEP 1

    Heat the oil in a large non-stick flameproof casserole dish or saucepan. Fry the onions with a pinch of salt for 10 mins, or until softened. Add the garlic and fry for 1 min more.

    Tip in the chipotle paste, tomatoes and sugar with half a can of water. Sit the chicken thighs in the sauce. Bring to a low simmer and cook, covered, for 20-25 mins, stirring often, until the liquid has reduced slightly and the chicken is cooked through.

  • STEP 2

    Using two forks, shred the chicken and stir it back through the sauce. Season to taste. If the sauce is too thin, return to the heat and simmer for 5 mins until the sauce has reduced more. To freeze, leave to cool completely and transfer to large freezerproof bags.

  • STEP 3

    To make the salsa, combine the red onion, tomatoes, lime zest and juice, coriander leaves and stalks. Season to taste. Serve the chicken with the tomato salsa, tortilla chips, guacamole and a scattering of coriander leaves.


Grilled chicken and corn salsa wrap

Give dinner a smoky twist with this grilled chicken and corn wrap topped with dollops of fresh lime and yoghurt dressing.


  • 1½ teaspoons smoked paprika
  • 1½ teaspoons ground cumin
  • ⅓ cup (80ml) olive oil
  • 6 chicken thigh fillets (1kg), trimmed, cut in half crossways
  • 2 corn cobs (800g), husks and silks removed
  • 2 fresh small red chillies, halved lengthways
  • 4 large pitta bread
  • ½ cup firmly packed fresh coriander sprigs
  • ½ cup firmly packed fresh mint leaves
  • 40 mixed salad leaves
  • 1 medium avocado (250g), sliced
  • 2 medium limes (180g), cut into wedges
Lime yoghurt dressing
  • ½ cup (140g) Greek-style yoghurt
  • 100 fetta, crumbled
  • 2 medium limes (180g)


  • 1
    Combine paprika, cumin and 2 tablespoons of the oil in a large bowl. Add chicken; toss to coat. Cover; refrigerate for 1 hour or overnight.
  • 2
    Make lime yoghurt dressing. Combine yoghurt and fetta in a medium bowl. Finely grate the rind from limes. Squeeze the juice; you will need 2 tablespoons. Add rind and juice to yoghurt mixture. Season to taste.
  • 3
    Brush corn with 1 tablespoon of the remaining oil. Cook corn on a heated grill plate (or grill or barbecue) over high heat for 12 minutes, turning frequently, or until lightly charred and tender. Transfer to a plate; cool slightly. Cut corn kernels from the cobs; place in a medium bowl. Cook chilli on heated grill plate for 1 minute each side or until browned and tender; transfer to a plate.
  • 4
    Reduce heat to medium-high. Cook chicken on grill plate for 3 minutes on each side until browned and cooked through. Transfer to a plate; cover to keep warm.
  • 5
    Run pitta quickly under water until just dampened; place on heated grill plate until browned on both sides. Transfer to a plate; cover to keep warm.
  • 6
    Place herbs and salad leaves in a medium bowl with remaining oil; toss gently to combine. Season.
  • 7
    Place pitta on plates; top with salad mixture, drizzle with some of the dressing. Top with corn, avocado and chicken; drizzle with remaining dressing. Top with chilli. Serve with lime wedges.


Chicken Thigh Fillet recipes
Chicken Thigh Fillet recipes



tips Fish fillets or pork tenderloin work just as well here. Grilling all the elements creates a wonderful smoky flavour to this dish. This recipe can also be pan-fried. Remove seeds from chillies if you prefer less heat.

This is a casual lunch or dinner. Serve plated or place the elements in the centre of the table for your guests to build their own ahead Dressing can be made a day ahead.


This Eastern European comfort food dish was inspired by two duck recipes: duck à l’Orange and a Bohemian-style roasted duck. The caraway-scented sweet and sour orange sauce works really well with chicken. Serve on top of traditional Czech bread dumplings alongside sautéed cabbage. Adapted from a recipe by Andrew Zimmern.

I received a food wish for Bohemian-style duck and dumplings not too long ago, and as a long time lover of the legendarily luscious bird, I started researching enthusiastically.

The duck part of the dish is very simple, flavored with little more than salt and caraway seeds, which would have been fine, especially paired with the dumplings, but then I saw a version done by Andrew Zimmern, featuring flavors from duck à l’Orange, and I decided that was the way to go. Until, I went to the market to buy duck.

I hadn’t shopped for duck in a while, and I was shocked at the cost. And that’s if you could even find it, as many stores didn’t even carry it. That’s when I decided to adapt the approach to some chicken thighs, which worked out wonderfully.

Since we’re trying to get as close as we can to the more flavorful duck, I must insist you use bone-in, skin-on thighs, but off the record, the seasonings, and resulting orange sauce were so good, I’m sure you’ll enjoy this no matter what you use.

As with all stewed or braised dishes, the only way to screw this up is to undercook the meat. I like to start by simmering gently for an hour covered, and then continue uncovered until the meat is very tender.

Do that, as well as taste and adjust the sauce for salt, and you’ll be enjoying some of the finest duck-inspired chicken ever. Oh, and stay tuned for the Czech bread dumplings, which will be the next video. But no matter what you serve this Bohemian orange chicken on or with, I really do hope you give it a try soon.



  • Generously season chicken thighs on both sides with 2 teaspoons kosher salt.

  • Heat olive oil in a large cast iron skillet over high heat. Add chicken, skin-side down, to the hot oil and sear until skin is golden brown and releases from the bottom of the skillet, 4 to 5 minutes. Turn and sear on the other side for 3 to 4 minutes. Turn off the heat and remove chicken to a plate. Drain fat from the skillet and reserve for another use.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Place the skillet back on the stove. Add onion, a pinch of kosher salt, and sugar. Turn heat to medium-high; cook and stir until onion turns translucent and sugar starts to caramelize on the bottom, 3 to 4 minutes. Add garlic; cook and stir until fragrant, about 30 seconds, being careful not to burn.

  • Add orange zest, orange juice, lemon juice, and chicken broth. Increase heat to high, and stir in cinnamon, cayenne, and black pepper. Stir occasionally and bring to a boil. Boil until liquids are reduced by half, 2 to 3 minutes.

  • Turn off the heat and transfer chicken and any accumulated juices back into the skillet; make sure the skin is facing up. Baste chicken with the liquid and sprinkle caraway seeds over top.

  • Cover and bake in the center of the preheated oven for 1 hour. Remove from the oven, remove the lid, and baste chicken.

  • Return to the oven and bake, uncovered, until no longer pink at the bone and the juices run clear, about 20 more minutes, adding a splash of water if the liquid dries out. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  • Remove from the oven and baste again. Garnish with grated orange zest and serve.


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