If you’re intimidated by cooking chicken thighs, you’ll love my valuable insights – I’ve packed in tons of information on why this recipe works – so you can make it right, the first time.

To finish it off, a tangy Dijon sauce is drizzled over the entire dish, creating a delicious and satisfying meal that's ready in under 30 minutes.

Meanwhile, discard skin from chicken thighs and pick meat off bones, tearing into large bite-size pieces. Discard bones and add chicken to pot. Simmer until flavors meld, 2-3 minutes.

Get fired up! It's time to grill. Matt Moore, author of Serial Griller: Grillmaster Secrets for Flame-Cooked Perfection, joined us to share what he learned on a tour across America where he ...

This recipe for crisped lemon chicken with a roasted asparagus and mushroom salad, Mr. Redzikowski’s third Slow Food Fast contribution, epitomizes that approach.

Check chicken to make sure it is cooked through, 155-160 degrees. Adjust seasoning, salt and pepper, and remove from grill. If desired, top with a little sauce.

For a comforting, falling-off-the-bone meat dish without babysitting a roast all day, try quicker-cooking chicken thighs. Hot List: Midi Dresses, Crocs Clogs, Travel Backpacks, More July Must ...

Cut each chicken thigh crosswise into three pieces. In a medium bowl, prepare the yakitori sauce by combining the soy sauce, mirin and sake. Set aside 3 tablespoons in a separate bowl.

Meanwhile, heat the oil in a large, nonstick skillet. Add the shiitake, salt and pepper; cook over moderately high heat for 4 minutes. Add the scallions and cook over moderate heat for 5 minutes.

Braised Chicken Thighs with Figs, Bacon, Garlic and Honey. Makes 4 servings. 4 bacon slices, cut in half crosswise. 1 shallot, minced. 4 chicken leg-thighs or 8 chicken thighs. Kosher salt. Black ...

Add 5 chicken thighs, skin sides down. Sprinkle the non-skin sides generously with salt and pepper. Cook for 5 to 6 minutes, or until the skins turn golden brown.