5 Ways I Make Chicken Thighs into Dinner Under 25 Mins

Video Description

If your same old chicken thigh recipes are getting boring, here are 5 quick and very delicious dinners to shake things up. Thank you Wildgrain for sponsoring. Visit https://wildgrain.com/brian to receive $30 off your first box PLUS free Croissants for life. ▶️WATCH NEXT: 5 Ways to Make Ground Beef Less Boring Under 30 Min: https://www.youtube.com/watch?v=RS8yo3JEkoA Package Ramen Upgrade: https://youtu.be/QpvjxBKehlY ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 🔪MY GEAR: WOK: https://amzn.to/4muAuAq CUTTING BOARD: https://amzn.to/341OgnD LAGERSTROM 8" CHEFS KNIFE: https://shop.brianlagerstrom.com/ HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT BLENDER: https://amzn.to/3IGRS3s DUTCH OVEN: https://amzn.to/3SB4DAV FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** QUICK & DIRTY KHAO SOI: ∙4 boneless skinless chicken thighs ∙5g (1t) salt ∙10g (4t) curry powder ∙10g (4t) turmeric ∙5g (2t) paprika ∙3g (1.5t) coriander ∙30g (2T) garlic paste ∙30g (2T) ginger paste ∙15g (1T) lemongrass paste ∙Zest of 1 lime ∙1T coconut oil ∙500g (2c) chicken stock ∙3× 400ml (1⅔c ea) cans coconut milk ∙30g (2T) fish sauce ∙25g (2T) brown sugar ∙20–25g (1.5T) sambal ∙175g (6oz) dry egg noodles Additional ingredients for serving: ∙raw red onion, thinly sliced ∙fried wonton strips ∙pickled mustard greens or sub sauerkraut 1. Salt thighs, set aside. 2. Combine spices, pastes & lime zest into a curry paste. 3. Fry paste in oil over med-high, 2–3min. 4. Add stock, coconut milk, fish sauce, sugar & sambal and chicken. Simmer over medium, 10 min. 5. Add noodles. Cover, cook 8–10min. 6. Remove thighs, shred, cut to spoon-sized pieces, return to pot. 7. Thin broth w/ splash stock if too thick. 8. Serve w/ fried wonton strips, shaved red onion, cilantro & pickled mustard greens or kraut. -- ORANGE CHICKEN AND BROCCOLI: ∙450g (1lb) chicken thighs, cut to 1" ∙Salt ∙250g (2c) broccoli, cut to 1½" florets Sauce: ∙125g (½c) chicken stock ∙50g (3T) soy sauce ∙75g (1/4c) mirin ∙50g (¼c) sugar ∙10g (2t) sesame oil ∙15g (1T) ea garlic & ginger paste ∙Zest of 1 orange + 75–85g (⅓c) juice ∙10g (2t) cornstarch ∙25g or 1.5Tbsp rice vinegar -stir to combine 1. Salt chicken. 2. Stir-fry broccoli with salt, 2min, remove and set aside. 3. Stir-fry chicken 4–5min. 4. Add 75g scallions, cook 1min. 5. Add sauce around perimeter of wok, boil until thick/sticky (2–3min). 6. Add broccoli back into wok. Toss to coat. 7. Serve w/ rice & sesame seeds. -- CHICKEN THIGH AL PASTOR: ∙900g (2lb) chicken thighs ∙4 planks of fresh pineapple, same size as chicken Marinade: ∙50g (1/4c) pineapple ∙100g (⅓c) orange juice ∙10g (4t) chili powder ∙2g (1.5t) oregano ∙5g (1t) cumin ∙5g (1t) garlic powder ∙30g (2T) achiote annatto ∙25g (1 3/4T) white vinegar ∙20g (1 2/3T) sugar ∙20g (1T) salt Additional ingredients: ∙corn tortillas ∙onion ∙cilantro ∙tomatillo salsa 1. Blend all marinade ingredients until smooth. 2. Toss chicken in marinade. Broil 4x2 on sheet tray w/ pineapple slices. 3. Broil 5–7min, flip, broil another 5–7min. Chicken should be slightly charred and roasty. 4. Once browned, chop meat & pineapple to ½". 5. Serve on double corn tortillas w/ cilantro, onion, tomatillo salsa. -- CHICKEN SOUVLAKI PITAS: ∙900g (2lb) chicken thighs, cut to 1.5–2" MARINADE: ∙125g (½c) olive oil ∙15g (1T) salt ∙30g (5-6 clove) garlic (minced) ∙5g (2.5t) oregano ∙5g (2t) black pepper ∙100g (1/3c) Dijon mustard ∙Zest of 2 lemons + juice of 1 TZATZIKI: ∙150g cucumber (grated & squeezed) ∙200g Greek yogurt ∙75g mayo ∙1 garlic clove (minced) ∙5g salt ∙5g dill ∙15–20g lemon juice Additional ingredients: ∙pitas ∙pico de gallo ∙pepperoncinis 1. Toss chicken in marinade. Skewer. 2. Grill over high heat or broil 12–15min, turning often. 3. Remove chicken from skewers, chop to ½". 4. Serve in pita w/ tzatziki, pico de gallo & pepperoncinis. -- CHICKEN ALOO VINDALOO ∙450g (1lb) chicken thighs, cut to 1.5" ∙Salt ∙2 Yukon Gold potatoes, 1" dice ∙1 large onion (250g), grated ∙¼c (60ml) oil or ghee ∙20g (1.5T) garlic paste ∙20g (1.5T) ginger paste ∙50g (3 1/3T) tomato paste ∙10g (4t) garam masala ∙5g (2t) cumin ∙10g (4t) curry powder ∙10g (3.5t) paprika ∙2g (1-2t)chile flakes (optional) ∙750g (3c) chicken stock ∙5g (1t) salt 1. Salt chicken. 2. Sauté onion over med in oil 5min til browned. 3. Add garlic, ginger, tomato paste. Cook 2min. 4. Add spices. Cook 1min. 5. Add stock, salt, bring to boil. 6. Add chicken, potatoes. Simmer uncovered 15–18min, stir often. 7. Thin w/ stock if needed. 8. Serve over basmati rice w/ yogurt & cilantro. CHAPTERS: 0:00 Kao Soi 5:24 Orange Chicken and Broccoli 9:23 Chicken Thigh Al Pastor 13:50 Chicken Souvlaki Pita Sandwich 16:54 Chicken Aloo Vindaloo