12 Chicken Thigh Dinners So Juicy You May Never Buy Chicken Breast Again

Have you ever cooked chicken breast that came out dry no matter what you did? Thighs are the answer. They are cheaper, packed with flavor and almost impossible to overcook, which makes them perfect for busy cooks. These chicken thigh dinners travel from a backyard grill to Korea, India, Greece, Jamaica and France, so you will never get bored. Want more ideas for the week? Check out our easy chicken dinners for tired nights. Grab a pack of thighs and let us get cooking..

Chicken Thigh Dinners Start on the Grill

Nothing beats the smell of chicken thighs on a hot grill. A simple garlic, herb and lemon marinade soaks into the meat while the skin turns golden and crisp over the coals. Thighs stay juicy even if you leave them on a minute too long, which makes grilling stress free. Serve them with a big salad and lemon wedges and dinner is done.

You will need: 8 bone-in, skin-on chicken thighs, 1/4 cup olive oil, 5 garlic cloves (minced), juice of 1 lemon, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon paprika, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, lemon wedges and parsley.

How to make it: Whisk the oil, garlic, lemon, herbs and spices. Coat the thighs and marinate for 30 minutes or up to 8 hours. Grill over medium heat skin side down for 8 minutes, flip and cook 12 to 15 minutes more until 175 F inside. Rest 5 minutes and serve with lemon and parsley.

Crispy Oven Roasted Thighs

Want shatteringly crisp skin without a grill? Some of the best chicken thigh dinners come straight from the oven. The oven does it beautifully. Pat the thighs very dry, season well and roast them hot. The fat melts away and the skin turns golden like a chip. Serve with green beans or roasted potatoes. Quick poll: A) skin on and crispy, B) skinless, C) whatever is on sale?

You will need: 8 bone-in, skin-on chicken thighs, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon dried thyme, green beans to serve.

How to make it: Heat the oven to 425 F. Pat the thighs very dry with paper towels. Rub with oil and the spice mix. Place skin side up on a rack over a sheet pan. Roast for 35 to 40 minutes until the skin is crisp and the inside reaches 175 F. Rest 5 minutes.

Sticky Gochujang Chicken Thigh Dinners

Gochujang is a Korean chili paste that is sweet, spicy and savory all at once. Mixed with honey, soy and garlic, it becomes a sticky glaze that caramelizes on juicy thighs. It is the kind of dinner that makes you lick your fingers. Serve with rice and crunchy veggies to cool the heat. How spicy can you go?

You will need: 2 pounds boneless chicken thighs, 3 tablespoons gochujang, 2 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 3 garlic cloves, 1 teaspoon grated ginger, sesame seeds and green onions.

How to make it: Whisk the gochujang, honey, soy, vinegar, sesame oil, garlic and ginger. Toss the thighs in half of the sauce. Sear in a hot pan for 5 to 6 minutes per side. Add the rest of the sauce and cook 2 minutes until sticky and glossy. Top with sesame seeds and green onions.

Smoky Tandoori Thighs

You do not need a clay oven to make tandoori at home. A yogurt marinade full of garam masala, cumin, garlic and ginger makes the meat incredibly tender, while a hot oven or grill gives it those charred edges. Squeeze fresh lemon over the top and serve with naan and sliced onions. The colors alone will make your family hungry.

You will need: 2 pounds boneless chicken thighs, 1 cup plain yogurt, 2 tablespoons lemon juice, 4 garlic cloves, 1 tablespoon grated ginger, 2 teaspoons garam masala, 1 teaspoon cumin, 2 teaspoons paprika, 1/2 teaspoon turmeric, 1 teaspoon salt, lemon slices.

How to make it: Mix the yogurt, lemon juice, garlic, ginger and spices. Add the chicken and marinate for at least 2 hours. Heat the oven to 450 F or heat a grill. Cook on a rack for 20 to 25 minutes, until charred at the edges and cooked through. Serve with lemon.

Greek Lemon Chicken and Potatoes

This one pan dinner smells like a Greek taverna. Thighs and potato wedges roast together in lemon juice, garlic and oregano, so the potatoes soak up all those juices and turn golden. It is bright, cozy and so easy. Be honest, would you fight someone for the crispiest potato in the pan?

You will need: 8 bone-in chicken thighs, 2 pounds potatoes (cut in wedges), 1/3 cup olive oil, juice of 2 lemons, 5 garlic cloves, 1 tablespoon dried oregano, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, 1/2 cup chicken broth, lemon slices.

How to make it: Heat the oven to 425 F. Toss the potatoes with half of the oil, lemon, garlic and oregano and spread in a baking dish. Rub the chicken with the rest and nestle it on top. Pour the broth around the edges. Roast for 50 to 55 minutes, until the skin is golden and the potatoes are tender.

Rustic Chicken Cacciatore

Slow simmered chicken thigh dinners are the coziest of all. Cacciatore means hunter style in Italian, and this dish is pure rustic comfort. Thighs simmer slowly with peppers, onions, mushrooms and tomatoes until the meat is fall apart tender. Serve it over pasta, polenta or crusty bread to catch every drop of sauce. It tastes like it took all day, but it is ready in about an hour.

You will need: 8 chicken thighs, salt and pepper, 2 tablespoons olive oil, 1 onion, 1 red and 1 green bell pepper, 8 oz mushrooms, 4 garlic cloves, 1/2 cup dry red wine (optional), 1 can (28 oz) crushed tomatoes, 1 teaspoon Italian seasoning, fresh basil.

How to make it: Season and brown the chicken in oil, then set aside. Cook the onion, peppers and mushrooms for 6 minutes, then add the garlic. Pour in the wine and let it reduce. Add the tomatoes and seasoning, return the chicken and simmer covered for 35 minutes. Finish with basil.

Chicken Thigh Dinners in Creamy Mushroom Sauce

Golden seared thighs in a silky garlic mushroom cream sauce is a dinner that feels fancy but is easy enough for a Tuesday. The browned bits left in the pan give the sauce a deep, rich flavor. Serve it with rice or mashed potatoes and a side of vegetables. Who in your family would ask for seconds first?

You will need: 6 boneless chicken thighs, salt, pepper, 1 tablespoon oil, 2 tablespoons butter, 10 oz mushrooms (sliced), 3 garlic cloves, 1/2 cup chicken broth, 3/4 cup heavy cream, 1/4 cup parmesan, 1 teaspoon thyme, parsley.

How to make it: Season the thighs and sear in oil for 6 minutes per side until cooked through, then set aside. Melt the butter and cook the mushrooms until golden. Add the garlic and thyme, then the broth and cream. Simmer 4 minutes, stir in the parmesan and return the chicken to warm through.

Comforting Chicken Thigh Curry

Thighs are the best cut for curry because they stay tender while they simmer in sauce. Onion, garlic, ginger and warm spices cook down into a rich tomato base, and a splash of coconut milk or cream makes it smooth. It is even better the next day. Quick poll: A) rice, B) naan, C) both, D) just a spoon?

You will need: 2 pounds boneless chicken thighs (cubed), 2 tablespoons oil, 1 onion, 4 garlic cloves, 1 tablespoon grated ginger, 2 tablespoons curry powder, 1 teaspoon garam masala, 1 can (14 oz) crushed tomatoes, 1 can (13 oz) coconut milk, salt, cilantro.

How to make it: Cook the onion in oil for 8 minutes until golden. Add the garlic, ginger and spices for 1 minute. Add the chicken and stir to coat. Pour in the tomatoes and simmer for 15 minutes. Stir in the coconut milk and simmer 10 minutes more. Season and top with cilantro.

Easy Weeknight Coq au Vin

Coq au vin is a famous French stew of chicken braised in red wine with bacon, mushrooms and little onions. It sounds fancy, but at its heart it is simple home cooking. Using thighs makes it faster and keeps the meat juicy. Serve it with mashed potatoes or crusty bread. Would you try cooking a French classic at home?

You will need: 8 bone-in chicken thighs, 4 slices bacon (chopped), 8 oz mushrooms, 12 pearl onions or 1 onion, 3 garlic cloves, 2 tablespoons flour, 2 cups dry red wine, 1 cup chicken broth, 2 tablespoons tomato paste, 2 sprigs thyme, salt, pepper.

How to make it: Cook the bacon until crisp and remove. Brown the seasoned chicken in the fat and set aside. Cook the mushrooms and onions for 6 minutes, add the garlic and flour. Stir in the wine, broth and tomato paste. Return the chicken and bacon with thyme and simmer covered for 45 minutes.

Jamaican Jerk Chicken

Spicy chicken thigh dinners do not get bolder than this. Jerk seasoning is a bold mix of allspice, thyme, scallions and fiery scotch bonnet peppers. It gives the meat a smoky, spicy, slightly sweet flavor that is hard to forget. Grill or roast the thighs until charred and serve with rice and peas. Want less heat? Use half a pepper and keep the rest of the flavor.

You will need: 2 pounds chicken thighs, 4 green onions, 1 to 2 scotch bonnet peppers (seeded), 4 garlic cloves, 1 tablespoon fresh thyme, 1 tablespoon allspice, 1 teaspoon cinnamon, 2 tablespoons soy sauce, 2 tablespoons brown sugar, juice of 1 lime, 2 tablespoons oil.

How to make it: Blend everything except the chicken into a paste. Rub it all over the thighs and marinate for at least 4 hours. Grill over medium heat for 20 to 25 minutes, turning often, or roast at 425 F for 35 minutes. Rest and serve with rice and lime.

Chicken Thigh Dinners for Summer: Sticky BBQ Thighs

Barbecue thighs are a cookout favorite for good reason. A dry rub builds flavor, and a last minute brush of sauce turns sticky and caramelized over the heat. Thighs forgive mistakes far better than breasts, so even beginners look like grill masters. Pair them with corn on the cob and coleslaw for the perfect plate.

You will need: 8 boneless chicken thighs, 1 tablespoon brown sugar, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon pepper, 1 cup barbecue sauce, 1 tablespoon honey.

How to make it: Mix the sugar and spices and rub over the chicken. Grill over medium heat for 6 to 7 minutes per side. Stir the honey into the barbecue sauce. Brush the sauce over the thighs during the last 3 minutes and turn a few times until sticky. Rest 5 minutes before serving.

Homemade Chicken Shawarma Wraps

Shawarma is a Middle Eastern street food favorite, and you can make it at home in a sheet pan. Thighs are marinated in cumin, paprika, turmeric and lemon, then roasted until crispy at the edges. Slice them up and wrap in warm pita with garlic sauce and pickles. Is there any better way to end this list of chicken thigh dinners?

You will need: 2 pounds boneless chicken thighs, 1/4 cup olive oil, juice of 1 lemon, 4 garlic cloves, 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon turmeric, 1/2 teaspoon cinnamon, 1 teaspoon salt, pita bread, pickles, tomatoes. Garlic sauce: 1 cup yogurt, 2 garlic cloves, lemon.

How to make it: Mix the oil, lemon, garlic and spices and marinate the chicken for 1 hour or more. Roast on a sheet pan at 425 F for 25 minutes, then broil 3 minutes for crispy edges. Slice thinly. Stir the yogurt, garlic and lemon together. Fill warm pita with chicken, sauce, pickles and tomatoes.