Covered in dry rub and topped with BBQ sauce, these thighs are cooked to perfection. If you love this recipe, check out my smoked Traeger chicken thighs with peach glaze next! These smoked chicken ...

Brighten up crisp chicken thighs with fresh tomatoes and juicy red ... “This is a great recipe for when tomato season rolls around, and you’re looking for that right mixture of a dish that ...

of a chicken have more flavour than the breast and take longer to cook. They are sold as whole legs, drumsticks (the lower half of the leg) or thighs. The thighs are sold prepared in a variety of ...

Luckily home cooks are now revisiting chicken legs, which are easy to cook and packed with flavor. Chicken legs are made up of the thigh—the portion above the knee joint—and the drumstick.

To make about four servings, you’ll need: Season the chicken liberally with salt on both sides. Set aside at room temperature ...

Whisk in mustard, silan, honey, lemon juice, salt, pepper and chile flakes. Season chicken generously with salt. Heat oil in a large heavy skillet over medium-high heat. Add chicken, skin-side ...

In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces. Toss chicken in gochujang marinade to coat. Chill at least 4 hours ...

For this recipe, you will need a 1.75 litre shallow, wide-based ovenproof dish, about 25cm in diameter. Ingredients Six skinless chicken legs (thighs and drumsticks) Four celery sticks ...

It's a crave-worthy sandwich filled with an entire chicken quarter (thigh and drumstick) you might find in any supermarket meat aisle. But the Birdbox version still has the leg attached ...