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Kat Thompson serves as the associate editor for Eater at Home, focusing on topics related to home cooking, baking, cookbooks, and kitchen tools.
Chicken thighs stand out as one of the most adaptable proteins available in the kitchen. When cooked with the skin on, they can be pan-fried to achieve a desirable crispiness, with the rendered fat being ideal for sautéing vegetables or creating a flavorful pan sauce. If they’re boneless, they can easily be cubed, breaded, and deep-fried for dishes like karaage, or grilled to top a fresh salad or rice bowl. This versatility is precisely why chicken thighs are a staple in my freezer; they seamlessly fit into a variety of recipes. Below are some top choices recommended by staff at Eater, showcasing a mix of dishes from traditional chicken teriyaki to simple weeknight sheet pan meals.
Claire Saffitz, Bon Appétit
One dish that has become a favorite of mine since the pandemic, and remains a culinary staple, is the one-skillet chicken with buttery orzo. This recipe offers a wonderful blend of flavors: the chicken skin renders fat that toasts the orzo, and the fennel becomes tender in the braising liquid. A finishing touch of lemon zest brightens the entire dish. It’s both comforting and easy to prepare, with the convenience of everything cooking in a single pan. — Kat Thompson, associate editor, Eater at Home
Namiko Chen, Just One Cookbook
Namiko Chen’s Just One Cookbook is my reliable resource for Japanese cuisine, and her chicken teriyaki recipe is a standout. With just four key ingredients plus chicken thighs, this dish is quick to make, wonderfully balanced, not overly sweet, and exudes a touch of elegance. I also discovered that my local Wegmans stocks often elusive boneless chicken thighs with skin, saving me the hassle of deboning during a busy weeknight. — Missy Frederick, cities director
Sam Sifton, NYT Cooking
While I’m not always a fan of recipes that lack specific instructions, I was drawn to Sam Sifton’s approach to roasted chicken parmesan a while back. Even as someone who feels anxious about preparing meat, this dish turned out incredibly well without the need for precise directions. It offers a delicious take on chicken parm, featuring a crispy thigh, vibrant sauce, and gooey mozzarella. It’s an effortless weeknight meal using staples most people have on hand—especially if you save leftover tomato sauce. — Stephanie Wu, editor-in-chief
Yotam Ottolenghi, NYT Cooking
In my household, we don’t usually cook chicken, but we definitely make an exception for Yotam Ottolenghi’s sheet pan roasted chicken with ras el hanout. This recipe is beautifully simple, often described as a “Kendall Roy,” which involves quickly assembling the ingredients and throwing them in the oven. Its bright flavors and generous vegetable content encapsulate what makes Ottolenghi’s recipes beloved. The combination of olive oil and schmaltz creates a rich texture, and the added step of smashing roasted garlic and tomatoes into a simple pan sauce is delightful. It’s also flexible; feel free to swap in different vegetables or spices, and you can easily adapt it to suit your craving, whether over pasta or another base. — Ben Mesirow, associate editor, Eater Travel
Caroline Russock and J. Kenji López-Alt, Serious Eats
I don’t typically engage in meal prep, yet there’s something special about having a batch of halal cart chicken and rice from Serious Eats ready in my fridge. These are the leftovers I genuinely look forward to enjoying. The chicken thighs benefit from a quick marinade in herbs and lemon juice before being grilled to juicy perfection. Paired with buttery yellow rice, it’s the perfect canvas for garnishing with chopped, herbed chicken, shredded lettuce, and ripe tomatoes. Finally, a generous drizzle of the signature white sauce brings it all together, closely replicating the flavors of the halal carts I frequent in New York City. — Amy McCarthy, reporter
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