T hese marinated air-fried boneless chicken thighs are an easy dinner recipe perfect for busy weeknights. Marinate the thighs ...

Chef Akshay Bhardwaj, who leads the kitchen at Junoon, one of New York City's best-known Indian restaurants, shared his steps ...

allowing the marinade to work its magic. Fit for a crowd. These Crispy chicken thighs are always a winner with all comers. Photos: Nikki To / TWAM This outstanding ‘green hero’ sauce will last ...

Arrange the chicken thighs in a shallow dish and pour over the marinade, turning until well coated. Cover and chill for at least 2 hours or up to 24 hours is best, turning the chicken thighs ...

The thighs are sold prepared in a variety of ways: whole; on the bone with the skin on; off the bone with the skin on; or boneless and skinless (called thigh fillets). The latter is the most ...

In a large bowl, combine chicken, tandoori paste and yoghurt together. Cover to leave to marinate in the fridge for 3-4 hours. When ready to cook the chicken, take out of the fridge and bring up ...

My version features marinated chicken thighs, which I find are juicier and ... however this recipe was made for the boneless version. If you happen to have bone-in chicken thighs, a great tip ...

Devilled chicken thighs in a spiced gravy inspired by an old Mrs Beeton recipe that uses Worcestershire Sauce, brandy and ...

toss chicken with coriander, ½ tablespoon chile flakes, Cotija cheese, a generous pinch of salt and 3 tablespoons oil. Arrange thighs skin side up in a roasting pan and pour remaining marinade ov ...

Cut each chicken thigh into 9-12 bite-size pieces. Toss chicken in gochujang marinade to coat. Chill at least 4 hours and up to 24. Preheat a grill to high heat. Thread chicken onto skewers.