4 Cheap and Easy Chicken Thigh Recipes

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on)
• 2 tablespoons Avocado Oil (neutral oil, high smoke point)
• 1 teaspoon Salt (kosher or table salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 medium onion Onion (diced)
• 4 cloves Garlic (minced)
• 3 tablespoons Honey (prefer raw honey)
• 3 tablespoons Soy Sauce (low‑sodium if desired)
• 1 tablespoon Rice Vinegar (adds acidity)
• 1 teaspoon Sriracha (adjust to heat preference)

Instructions

1. Dry and Season Chicken

   Pat the chicken thighs dry with paper towels, then season both sides with salt and black pepper.

   Time: PT5M

2. Heat Skillet

   Place the skillet over medium‑high heat and add avocado oil. Heat until the oil shimmers.

   Time: PT2M

3. Sear Chicken Skin‑Side Down

   Lay the thighs skin‑side down in the hot skillet. Do NOT move them; let them cook undisturbed until the skin releases easily, about 5‑7 minutes.

   Time: PT7M

4. Flip and Briefly Cook

   Flip the thighs and cook the other side for 1‑2 minutes. Remove the chicken and set aside on a plate.

   Time: PT2M

5. Sauté Aromatics

   In the same skillet, add the diced onion and minced garlic. Sauté until softened and fragrant, about 3 minutes.

   Time: PT3M

6. Create Honey‑Garlic Sauce

   Stir in honey, soy sauce, rice vinegar, and sriracha. Mix well to combine.

   Time: PT1M

7. Finish Cooking in Sauce

   Return the chicken thighs to the skillet, skin side up. Reduce heat to medium and simmer, uncovered, until the chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens, about 10 minutes.

   Time: PT10M

8. Serve

   Transfer the chicken to a serving platter, spoon extra sauce over the top, and serve with rice, noodles, or steamed vegetables.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

15 g

Fiber

1 g