Easy and Delcious Chicken Thigh Recipes

2. Ingredients: 2 c. cooked shredded chicken 1 tsp. dried oregano Kosher salt 2 tbsp. extra-virgin olive oil 1/2 onion, chopped 2 cloves garlic, minced 3 zucchini, halved lengthwise 1/2 c. halved kalamata olives 1 c. crumbled feta cheese 1/2 lemon Freshly ground black pepper 1 (15-oz.) can chickpeas 1/2 c. halved cherry tomatoes Chopped fresh dill sprigs, for serving 3/4 c. finely chopped cucumber Delicious Chicken RecipesGreek Chicken Stuffed Zucchini

3. Preheat oven to 350°C. Into a bowl, score zucchini and scoop out insides. Place in a shallow dish, drizzle with olive oil, and season with pepper and salt. Bake for 12 to 15 minutes, until mostly tender. Remove from oven and turn on the broiler to high. In a large skillet heat olive oil over medium heat. Add onion and cook about 5 minutes until soft. Stir in garlic and cook about 1 minute more until fragrant. Add scooped zucchini and cook about 2 minutes until lightly golden. Add chickpeas, tomatoes, shredded chicken and olives, and oregano and cook about 5 minutes stirring occasionally until the mixture is heated through. Into zucchini spoon chicken mixture then top with feta cheese. Bake about 10 minutes more until zucchini is just tender and cheese is melted. Squeeze lemon over zucchini boats, garnish with dill and cucumber and serve warm. Directions

4. Ingredients: Kosher salt Freshly ground pepper Vegetable oil, for brushing 1 small white onion, sliced into rounds 2 medium red bell peppers, sliced into rounds 1/2 tsp. dried oregano 8 medium flour tortillas 2 (8-oz.) chicken breasts 1/2 tsp. chili powder 1/2 tsp. ground cumin 3 c. shredded cheddar 2 green onions, thinly sliced 3 c. shredded Monterey Jack Sour cream, for serving Guacamole, for serving Grilled Chicken Quesadillas

5. Over medium heat preheat a grill pan and oil the grates. Season chicken breast with cumin, oregano, chili powder, ½ teaspoon pepper and salt and grill for 5 minutes per side turning occasionally, until browned and cooked through. Remove chicken to a cutting board and let cool until vegetables are cooked. Meanwhile, in a medium bowl, toss the onion and bell pepper with 1 teaspoon oil and season with salt and pepper. Grill the vegetables, about 8 to 10 minutes tota turning occasionally until lightly charred in places and just tender. To a cutting board put the vegetables from grill. Into thin strips slice the chicken and roughly chop the onion and peppers. To the grill add a flour tortilla after oiling the grill grates. Carefully, top the tortilla with ¼ each of the cheddar, Monterey Jack, cooked bell pepper and onion, cooked green onions and chicken. Place another tortilla on top and cook about 3 minutes per side carefully flipping once, until golden on both sides. Repeat with remaining ingredients. Slice into wedges and serve warm with guacamole and sour cream. Sprinkle with more green onions. Directions

6. Ingredients: 3 lb. (6-8) bone-in, skin-on chicken thighs 1 lemon, cut into rounds 1 lb. baby potatoes, quartered Kosher salt Freshly ground black pepper 1/2 c. (1 stick) unsalted butter, softened to room temperature 1 tbsp. freshly chopped parsley, for garnish 5 cloves garlic, minced Zest of 1 lemon 1 tbsp. fresh thyme leaves Garlic Butter Baked Chicken Thighs

7. Preheat oven to 425°C. Pat dry the chicken thighs with a paper towel and season all over with pepper and salt . In a medium bowl stir together lemon zest, butter, garlic, and thyme. Rub butter mixture including under the skin and all over chicken thighs. Place potatoes, lemon rounds, and chicken thighs in a 9x13 baking dish and bake about 35 minutes until thighs read 160°F on an instant-read thermometer. Broil until golden on high for 1 to 2 minutes. If you'd like the skin crisper. Directions

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