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One-Skillet Roasted Sesame Chicken Thighs

One-Skillet Roasted Sesame Chicken Thighs

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Bone-in, skin-on chicken thighs are the dinner gods’ gift to home cooks everywhere. Just make sure you cook them thoroughly on the skin side first to render out as much of the fat as possible and ensure maximum crispiness.


  1. Preheat oven to 425°. Heat a large dry skillet, preferably cast iron, over medium-low.

  2. Pat 6 chicken thighs dry with paper towels and season all over with salt. Rub only skin side of thighs with 1 Tbsp. oil.

  3. Transfer thighs skin side down to skillet and cook until enough fat is rendered to cover bottom of skillet, about 5 minutes. Once skin starts to brown, increase heat to medium. Rotate skillet to encourage even browning. Carefully lift up thighs to allow hot fat to run underneath. If thighs are stubborn and don’t want to release, let them go a bit longer.

  4. While thighs are cooking, cut 1 lb. carrots into 4" segments.

  5. Cook thighs until meat is opaque all around the edges and skin is deep golden brown, 10–12 minutes total. Transfer skin side up to a plate.

  6. Pour off all but about 2 Tbsp. fat from skillet (you just want enough left to form a thin layer) and heat over medium-high. Add carrots and try to arrange so all are side by side in a single layer in direct contact with skillet. Cook, undisturbed, until lightly charred on first side, about 5 minutes. Turn carrots so charred side is facing up, then season lightly with salt.

  7. Cook carrots on opposite side until lightly charred, about 2 minutes. Turn off stove and transfer skillet to oven. Roast until a toothpick, skewer, or cake tester easily pierces surface of carrot but encounters resistance in the center, 8–10 minutes.

  8. While carrots are roasting, stir 2 Tbsp. soy sauce, 2 Tbsp. Sriracha, 1 Tbsp. rice vinegar, 1 Tbsp. honey, and remaining 1 Tbsp. oil in a small bowl. Scrape peel off of ginger root with a spoon; discard peel. Grate ginger into bowl with microplane, then stir to combine.

  9. Carefully remove skillet from oven (the handle will be hot!) and place on stove. Arrange thighs over carrots and drizzle sauce over. Return to oven and roast until chicken thighs are cooked through (an instant-read thermometer inserted into the thickest part near the bone will register 165°), juices run clear, sauce is caramelized on chicken skin, and carrots are tender all the way through, 12–18 minutes. Remove from oven and let rest 10 minutes.

  10. While skillet is resting, thinly slice 3 scallions.

  11. Transfer chicken and carrots to a platter and drizzle pan juices over. Top with scallions and sesame seeds.

Related Video

One-Skillet Roasted Sesame Chicken Thighs with Carrots

Reviews SectionReally good. I like my carrots a little less soft, so I skipped the first round of roasting them in the oven. They were already well-browned from the stove. I'd make more sauce and carrots next time.Joanna WinterSan Francisco07/24/20This is one of the most successful recipes I've made in a while and I cook new dishes 4-5x a week. I love how cheap and relatively shelf stable the ingredients are. It comes together very easily and one-skillet is always a plus. Most importantly, it is DELICIOUS! The sauce is incredible, carrots perfectly soft and charred, and the skin on the thighs gets nice and crispy. Only changes we made were subbing Huy Fong chili garlic sauce for sriracha (highly recommend this one) and adding the reserved chicken fat from step 6 back in with the sauce. The dish had some heat but it was not too spicy for me. It was perfect with white rice. I like a lot of veggies in proportion to meat, so next time I will try to roast double carrots while the chicken thighs are browning and dump them all in the skillet with the sauce to finish off. I think this could reduce the total time too. I will be coming back to this one for sure.I swaped the carrots for a diced potato and I changed the schirasha for a tbs of salsa huichol habanero, holy smokes it was good. the sauce !!!!Best chicken thigh recipe I’ve found yet! Serve the whole thing over rice, you won’t be disappointed.Delightful. Used a combo of thighs and drums (what I had on hand) and a combo of peas and carrots (also what was on hand). Spice level was a bit high, I might decrease the sriracha depending on who I’m cooking for. Otherwise flavor and texture were spot on.ChelseaTempleLos Angeles, CA05/01/20The chicken was great, but the carrots were the best ever! Sweet, savory, and a bit of heat.AnonymousSparta, NC05/01/20Wow, this smelled so good while cooking. The chicken was delicious, and it was easy to do with the right skillet. We will make this over and over. We served the chicken with rice.AnonymousConnecticut04/30/20Fantastic. I liked the spice level but I like things a little on the spicy side, so adjust the sriracha as needed. Also, I couldn't find unseasoned rice vinegar at my grocery store so I used seasoned rice vinegar. Great recipe for displaying the versatility of a cast iron skillet! Can't wait to make it again.AnonymousColorado04/18/20I will be making this for the second time in a 2 week span it was so good. I got the already toasted sesame from the Asian market and it was so delightful. Rave reviews from the BF as well. This time I'm making the chicken to put in lettuce wraps with duck sauceGot all excited for this recipe, checked the pantry but alas no sriracha..... no worries though, subbed it with gochujang and oh my god it was so good!! Would definitely make again, my husband practically licked his plate clean.loves_readingPacoima, CA04/08/20Amazing. Turns out tasty every time. I’m not a huge carrot person but I love them in this recipe. I halved the sriracha.AnonymousLos Angeles04/05/20Turned out great as written. Only change was I subbed in gochujang for the sriracha + honey. Unlike folks below, putting the sauce on the chicken skin and then continuing to roast, worked well. It dries out and caramelizes into the skin, so it gets back to a crispy texture. Probably depends on how thin or thick your sauce is. For reference, mine was the texture of a thick BBQ sauce.SrAsparagusOakland, CA03/29/20Did not like this dish. Turned out too salty for our tastes. Would definitely cut the amount of sriracha by half as well.AnonymousAshburn VA02/29/20Don’t pour sauce over the tops of the chicken thighs because it’ll sog out the crispy skin! Other than that great recipe. Served over jasmine rice.So good! I added onions and garlic to the carrots which I really enjoyed. Also think this could be riffable as a barbeque style recipecolleengrady3Richmond, VA01/18/20So tasty! I served it on a bed of rice, with pan juices poured over the whole thing. My family practically licked their plates clean. I will definitely make this again.AnonymousVancouver, BC01/15/20Carrots were caramelized and delicious. The chicken had a nice spicy kick. yum!AnonymousSan Francisco01/07/20Was a hit in my home tonight! The only step I skipped was the 5 minutes of the carrots in the oven without the chicken. I will definitely make it again- easy and full of flavor. I might amp up the spice next time too.Katy KesslerSan Diego 01/03/20Delicious, but I used half the suggested amount (1 tbsp) of sriracha and that was perfect. Do NOT use 2 tbsp if you intend on giving this to children or non-southern white peopleLindseyMAWheaton, IL01/02/20This was good! The carrots didn't quite caramelize for me during the roasting time, but the chicken was well-cooked. I subbed gochujang for sriracha which thickened the sauce a bit, and then painted most of it onto the chicken. This was key, I think.Flavors in this dish are phenomenal! I did a x1.5 batch of the sauce, and while a bit runny, it was lick-the-plate good.Amazing!! The skin got super crispy and the sauce caramelized on top. Everything was tender and juicy and flavorful. 10/10!!AnonymousGroningen, NL05/14/19Delicious. Impressed my family with this one. Excellent crispy skin on the chicken. I doubled the sauce because I was doing closer to 3 lbs of thighs. Also threw some broccoli on there because who doesn't like roast broccoli. Served with a slaw with a dressing similar to the sauce on the chicken.I think I forgot to add the vinegar into the sauce for the chicken but oh well, tasted good anyway.AnonymousCork, Ireland01/23/19I went to the store to make this (I've made before) but they were out of bone in chicken thighs so I bought bone in split breasts. How do I need to adjust the cook time to make this with 2 bone in split chicken breasts?My boyfriend cooks, that is his hobby. I picked up some tricks from him and I surprised him one evening with this recipe. He loved it. Sauce was amazing (I only used 1 tbsp sriracha, not 2), carrots were nice and caramelized. I'm saving this to make it again.AnonymousOxford, UK10/04/18

Recipe Summary

  • 1 stick butter, softened
  • 1 large shallot, minced
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, crushed
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 ½ tablespoons soy sauce
  • 1 ½ tablespoons red wine
  • 1 tablespoon white sugar
  • 6 bone-in, skin-on chicken thighs, excess fat trimmed
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 2 cups chicken stock

Preheat the oven to 425 degrees F (220 degrees C).

Mix butter, shallot, parsley, garlic, salt, and pepper together in a small microwave-safe bowl. Microwave until melted, about 1 minute. Add soy sauce, wine, and sugar mix well.

Pat chicken completely dry. Season both sides with salt and pepper. Heat olive oil in a large oven-safe skillet until shimmering. Arrange thighs skin-side down in the skillet. Brown in batches until crispy enough to release from the pan, 5 to 7 minutes. Drain excess fat.

Spoon some of the butter mixture onto the skinless side of the thighs. Flip over and pour the rest of the mixture around the thighs, avoiding the skins. Add chicken stock slowly until about 3/4 of the way up the thighs. Scrape up browned bits into the sauce.

Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

One Skillet Japanese Chicken Thigh

There are some weeks where I am sure my brain is going to cave inwards. This one was one of those. Having the kids on their Easter Holidays was a sweet and sour taste to me. Although hubby was here which of course gave me a breather.

Taking time to do things for myself then becomes more important. It is one way we can be mindful and compassionate to our own self and I had to do that. I took some time to go out to a women&rsquos meeting. I read more. I did some colourings and I watched a few movies too.

We also had some great time as a family, little trips to the shops and markets. One day the whole family went on a trip on the train because our car is broken and we also went for lunch to Wagamama.

I have felt a love for Japanese food lately. I like the simplicity and the mellow taste. That is why few days after our fancy Japanese lunch I went on making a whole Japanese feast for the family. I made a gorgeous Japanese fried rice which I have to do it again to share the recipe. I fried some okra and roasted some chicken thighs with Japanese soy sauce, Mirin and sesame oil. Oh my tummy! it was delicious. Simple, elegant and just gorgeous.

My friends I am no expert in Japanese cooking but I tell you these few ingredients really sing the song for me.

  • 6 Chicken thighs
  • 1 table spoon of sesame or olive oil
  • 2 table spoon of Mirin
  • 1 tea spoon of tamari or soy sauce
  • 3 cloves of garlic crushed
  • 2 inches of ginger crushed
  1. Preheat the oven at 180C
  2. Crush the ginger and garlic.
  3. Make a sauce using the oil, mirin, and tamari. Add the ginger and garlic paste then season with salt and pepper.
  4. Score the chicken thigh then one by one rub the ginger garlic marination on the chicken.
  5. Bring the skillet onto the hob and cook on high heat for 5 minutes. Making sure it is skin side down.
  6. After the skin looks brown put the skillet in the oven and cook for about 30-45 minutes depending on the size of the chicken.
  7. Serve on top of some Japanese fried rice.

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Hello, I'm Mira. I am a Certified Health and Nutrition Coach and mum of four. I support mums to discover all that is possible for their lives through evidence-based nutrition, self-care and exercise.

What’s with the grapes?

With grapes in prime season right now, we love adding them to our meal prep recipes along with a bit of blue cheese to change up our flavors because no one wants to be stuck eating boring chicken recipes all week! The combination of salty and sweet is one your tastebuds won’t be expecting! Oh, and the hints of warm spices– a game changer.

If you are looking to lower the fat a bit on the recipe for this One Skillet Chicken Thighs With Roasted Grapes and Blue Cheese recipe, you can use skinless chicken thighs in place of skin on or even boneless, skinless chicken breast. Just be sure to adjust your cooking time accordingly.

As mentioned above, we like to pair it with fresh greens (we used arugula here) or crusty bread, but this would also be amazing served with quinoa, brown rice or any other of your favorite grains. For those who aren’t fans of blue cheese, give feta or goat cheese a try! They will work just as well!

One-Skillet Chicken Caprese

You will love this easy one skillet chicken Caprese recipe. We have taken all of the flavor elements you will find in a traditional Caprese salad and paired them with versatile chicken thighs to create this quick and easy one pan chicken dinner recipe your entire family is going to love.

Bright colorful cherry tomatoes and juicy tender chicken thighs topped with melted fresh mozzarella cheese make this dish ALMOST too beautiful to eat. The simple one skillet preparation means clean up is a breeze.

Easy enough for a weeknight dinner, yet elegant enough for entertaining. The perfect dish!

This quick, easy and delicious recipe is part of our all new Family Favorites Menu Plans. (Download your FREE Week here!)

Edible Audio: One Hundred Songs About Food

WHAT IF? An imaginary record cover for a compilation of food-inspired music.

AOL recently contacted me to create a playlist of food-inspired songs for its "Blogger Radio" station on AOL Radio (see below for details on how to listen). After much digging through my own music collection (and some serendipitous searching online), I came up with 100 songs.

There's a heavy emphasis upon jazz and blues, a slathering of R&B, a douse of hip-hop, along with a sprinkling of pop classics and a dusting of heavy metal (o.k., just one -- Def Leppard's cheesetastic "Pour Some Sugar on Me").

As I pored over all of this gastro-music, it became pretty clear that food is more often than not a (barely veiled) euphemism for sex. Candy seems to trump just about everything edible as the most frequent object of desire. Other songs are culinary in name only (take Taste of Honey's "Sukiyaki," for example), while others immerse themselves in a heady contemplation of appetite -- I'm thinking here of the Fat Boys' great, tragicomic "Jail House Rap." And then there's food as abstraction in the form of Dizzy Gillespie's manic be-bop standard, "Salt Peanuts."

You can find the complete playlist (in alphabetical order) below. It's not comprehensive, so if you have a favorite food song that isn't covered here, please share it in the comments.

Tune In: For PC Users, listen by clicking here. If you're on a Mac, download the AOL Radio player, log in with your AOL/AIM screenname, and select "Blogger Radio" under the "Soundtracks & Themes" category. The playlist will be up until June 14, when the station gets turned over to the next DJ/blogger.

Greek-Inspired Lemon Chicken and Potatoes Skillet

Heat oven to 400°F. Bring a medium pot of salted water to a boil. Thinly slice half of 1 medium lemon reserve remaining half. Pat 4 bone-in, skin-on chicken thighs dry with paper towels season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Place skin-side down in a 10-inch or larger oven-safe skillet drizzled with 1 tablespoon olive oil. Cook undisturbed over medium heat until skin is well-browned and crisp, about 15 minutes.

Meanwhile, add 1 1/2 pounds quartered small Yukon gold potatoes to the boiling water and cook until fork tender, about 10 minutes, then drain. Transfer chicken to a plate, skin-side up. Add the potatoes, 3 sliced garlic cloves, 2 teaspoons dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the skillet and cook, stirring occasionally, until potatoes are lightly browned in spots, 3 to 5 minutes. Remove from heat.

Nestle chicken on top of the potatoes and top with lemon slices. Roast until chicken is cooked through, 8 to 10 minutes. Squeeze juice from reserved lemon half over chicken and potatoes. Garnish with chopped fresh parsley leaves, if desired.

How to make Ginger Soy Chicken:

**scroll down for full ingredient list and printable directions as well as step by step video**

  • Season tops and bottoms of chicken with salt and pepper.
  • In a large skillet over medium heat, add the olive oil, then the chicken thighs. Cook about 5 minutes and then flip to opposite side, cooking 4-5 more minutes or until cooked through. Remove from skillet and set aside.
  • In the same skillet, add preserves, garlic, soy sauce, ginger, and red pepper flakes and whisk to combine. Bring to a boil, then reduce heat to simmer. Simmer for about 2 minutes, then add chopped green onions, whisking to combine. Simmer 2 more minutes or until sauce is slightly thickened.
  • Add chicken back to the skillet and spoon the sauce over the top, cooking about 30 seconds. Serve immediately and enjoy!

There are several ways you can serve Ginger Soy Chicken:

  • Serve the chicken over white or brown rice. Use your Instant Pot to make perfect rice in record time!
  • I like to serve Ginger Soy Chicken with quinoa if you are feeling extra healthy, and a side of green beans. My favorite are my Copycat PF Chang&rsquos Spicy Green Beans.
  • You could also do this as a complete stir fry meal. Cut your chicken into bite sized pieces and cook for a few minutes, then add vegetables like chopped bell peppers, broccoli, sugar snap peas, and onions and continue cooking until all the way cooked through. Push it all to the side and then make your sauce. Serve it all over rice, or just plain as a stir fry bowl. I have a similar 20 minute Chicken Stir Fry meal too.

Like easy heathy dinners as much as I do? Check out these other recipes from Domestic Superhero:

Make sure you don&rsquot miss a thing! Follow Domestic Superhero on:

Pan-Roasted Chicken Thighs and Rice

Pan-Roasted Chicken Thighs and Rice is a hearty, gluten-free dinner recipe that's made in just one skillet and calls for simple, everyday ingredients. This budget-friendly dish is total comfort food!

This post may contain affiliate links.

Happy Monday everyone, I hope you had a wonderful weekend! Did you do anything fun and/or exciting?

The weather here was perfection – upper 60s-low 70s, and breezy – so I spent Saturday clearing out the garden beds, planters, and back deck while the boys had a man day. It feels fabulous to have everything cleaned up and put away though I did come into contact with more wolf spiders than I ever care to come into contact with again (read: one, which is one too many. BARF!) That night we all headed to a friend’s house to watch the Hawkeyes destroy the Cyclones (sorry, Cyclone fans) during “Iowa’s Super Bowl”, aka the University of Iowa vs Iowa State University football game. Woof!

On Sunday we made our way back to Wills Family Orchard to snag a beautiful purple mum at an even more beautiful price – less than half of what they’re selling for at the grocery store! – say hello to the goats (gahh so cute!) and chickens, and snag some freshly picked organic apples. I’m testing a baked apple chip recipe and needed supplies, you see. I’ll post the recipe on the blog if they turn out. ‘Tis the season!

‘Tis also the season for comfort foods like the Pan-Roasted Chicken Thighs and Rice dish I’m sharing with you today! This budget-friendly recipe has been a go-to of ours over the past couple of weeks and I’m so excited for you to give it a try. It’s cheap, easy, made in just one skillet, and all three of us absolutely love it – Lincoln especially, who has never been a big fan of chicken breasts, but gobbles down chicken thighs like a champ. Smart kid!

If you haven’t ventured into the world of chicken thighs, this is the week. Get pumped up – we’re in this together. Not only do bone-in, skin-on chicken breasts cost a fraction of boneless, skinless chicken breasts – we’re talking usually 50% less – they completely knock them out of the park in the taste and texture department. Juicy, full of flavor, and that crispy skin, man. There’s nothing better.

This particular dish calls for browning bone-in, skin-on chicken thighs on the stovetop until the skin is ultra crispy, then roasting them in the oven nestled in a pan sauce that’s delicately flavored with lemon, shallots, and garlic. Don’t worry, it’s definitely not in-your-face lemony – it just adds a little light and brightness to this dish that’s served over cooked white rice to sop up the ridiculously delicious pan sauce. Dig in with a fork and knife, or do what Ben and I do – pick up the thighs and eat ’em like chicken wings. #keepinitclassy

Maple-Dijon-Cider Pork Tenderloin

Not only are these pan-roasted chicken thighs inexpensive and family-friendly, they’re a cinch to make. Follow the recipe once and it’ll be committed to memory for next time. Easy, peasy – make this ASAP, pleasy!? (Sorry.)

Start by trimming the excess skin and fat from 2lbs bone-in, skin-on chicken thighs (about 6 thighs.) You can see how much more inexpensive these are than chicken breasts – $2.99/lb vs the usual $5-7!

Season both sides of the chicken thighs with homemade gluten-free seasoned salt and pepper then add 1/3 cup gluten-free flour (I used brown rice flour) to a shallow dish and season liberally with more gluten-free seasoned salt and pepper.

Coat each chicken thigh in the seasoned salt, tapping any excess off.

Time to cook! Heat a large, oven-proof skillet (preferably cast iron) over medium-high heat then add 2 Tablespoons extra virgin olive oil. When the oil is hot, add the chicken thighs skin side down then saute until the skin has browned, 3-4 minutes. Feel free to move the thighs around a bit if they start to scorch in places. Flip the thighs then saute until the second side has browned, then remove the thighs back to the plate.

DELICIOUS. FYI, the thighs don’t need to be cooked all the way through at this point.

Pour out all but 2 Tablespoons fat from the skillet (just eyeball it – no need to be precise,) then turn the heat down to medium. Add 1 jumbo shallot or small onion that’s been chopped, season with seasoned salt and pepper, then saute until the shallots begin to soften, 2-3 minutes. Add 4 cloves minced garlic then saute for 30 more seconds.

Next add 1-1/2 cups gluten-free chicken broth and the juice from 1/2 lemon then turn the heat up to bring the liquid to a boil. Turn the heat back down then simmer until the sauce has slightly thickened and would come about halfway up the chicken thighs once they’re placed back into the skillet.

Nestle the browned chicken thighs into the sauce then carefully cover the skillet with foil – you don’t need a tight crimp or anything, just pat down the sides.

Roast for 15 minutes at 375 degrees then scoop a spoonful of the sauce + shallots/onions on top of each chicken thigh. Turn the heat up to 425 degrees then place the skillet back into the oven without the foil to finish cooking and brown the onions on top, 12-15 more minutes. FYI, the oven does not need to have come all the up to 425 degrees before sticking the skillet back in.

When the thighs go back into the oven for the second time, cook a pot of rice to serve under the thighs and soak up all that delicious pan sauce. My method = bring 1 cup long grain white rice like basmati or jasmine to a boil in a SMALL 1-1/2 – 2 quart saucepan with 1-1/4 cups chicken broth, salt, and a drizzle of extra virgin olive oil. Place a lid on top then turn the heat down so the liquid is BARELY at a simmer then cook for 10 minutes. Remove the pan from the heat for 5 minutes then take the lid off and fluff with a fork. Perfect rice every time!

The mixture is added after chicken is added to the hot skillet and then reduced to a syrup consistency which is what coats the chicken thighs.

This amazing syrup makes the perfect coating for the chicken thighs!

This recipe can be doubled very easily. If you decide to double the recipe, avoid crowding the chicken thighs into one pan. Cook the chicken thighs in several batches to ensure they get the nice brown and crispy coating.
Interested in more delicious chicken recipes?