Chicken Thighs in the Instant Pot *****

11/16/23

Chicken Thighs

1 pkg frozen Chicken Thighs

Avocado Oil

Cumin

Garlic Powder

Onion Powder

Oregano

Smoked Paprika

Himalayan Pink Salt

Cook thighs in the Instant Pot with 1 cup of water for 8 minutes

Allow pressure to come down naturally

Cut chicken into bite-sized pieces

Heat a large skillet over medium heat.  Add oil and allow to get hot.

Add chicken thighs and season with herbs, spices, and sea salt.

Chicken Thighs

 

Chicken Thighs 

Makes 1 serving

4 boneless chicken thighs (about 3oz each)

1 Tbsp duck fat

½ cup low-histamine chicken broth

Salt, to taste

DIRECTIONS:

1. Preheat oven to 350°F.

2. You’ll need a pot with a lid that you can transfer from the stove top to the oven. Brown the chicken thighs, skin side down, in the duck fat over medium-high heat.

3. Add the broth and bring to a simmer before transferring to the oven, lid on, for 40 minutes

Shredded Chicken

Shredded Chicken

Makes 1 serving

3 tbsp duck fat

2 boneless chicken thighs

Salt, to taste

DIRECTIONS:

1. Heat the duck fat in a frying pan. Use two forks or your hands to shred the leftover chicken from the bones. This will make it easier for the fat to be absorbed into the meat.

2. Reheat the meat while stirring for a few minutes, season with salt, and serve.

Change Your Diet, Change Your Mind

Nutrition facts per one serving: 60g fat, 53g protein, 0g total carbs, 0g fiber, 760 calories,  72% fat, 28% protein, 0% carbs

Instant Pot Bone-in Chicken Thighs *****

 Very flavorful.  My favorite way to cook bone-in thighs so far.  Just needed salt on the side without the skin.

• 4 bone-in skin-on chicken thighs
• ▢2 Tbsp chicken fat (or 1 Tbsp avocado oil + 1 Tbsp butter)
• ▢
• ▢1 tsp garlic powder
• 1 tsp oregano
• ▢
• ▢
• ▢1 tsp smoked paprika
• ▢1 tsp Himalayan pink salt or Real Salt
• ▢1 cup water

• Season the skin side of the thighs with garlic, oregano, smoked paprika, and salt.
  
  
• Press the "saute" function on the Instant Pot. Wait for 2-3 minutes, then add the chicken fat or oil and butter. 
  
  
• Add chicken thighs to IP skin side down.
  
  
• Brown for 3 minutes or until the skin is nicely browned. The longer you let it brown and make brown bits on the bottom of the pot, the more flavor the chicken will have. 
• Flip the chicken onto the other side and cook for 1 minute.
• Press "cancel/off" button.
• Remove chicken onto a plate and set aside.


• Add water to Instant Pot and use a wooden spoon to scrape the brown bits from the bottom of the insert.
• Place trivet in the IP and arrange the chicken thighs on top.
• Seal and cook on Manual for 12 minutes. 
• Let the pressure release naturally.
• Place chicken on a plate and let rest.

Adapted from https://www.crunchycreamysweet.com/instant-pot-chicken-thighs/#recipe

Chicken Thighs - *****

 Very good, although they look nothing like the picture!

• 8 Chicken Thighs 
• 2 Tbsp Butter
• 1 tsp Himalayan Pink or Real Salt

• Preheat oven to 250°F. Line a baking sheet with foil and place a greased wire rack on top (use butter for greasing).
• Season chicken with salt and, if desired, white pepper.
• Bake chicken for 30 minutes.
• Increase oven temperature to 425°F, and continue baking until chicken is brown and crispy, approximately 20 minutes or more.
• Remove chicken from oven, let it rest for 15 minutes, and serve. 

https://ketoandeat.com/carnivore-chicken-thigh-recipe/

Baked Boneless Chicken Thighs *****

Baked Boneless Chicken Thighs 

Prep Time10minutes minutes

Cook Time30minutes minutes

Servings6 

Ingredients

• 2 pounds boneless skinless chicken thighs
• Himalayan Pink Salt or Real Salt to taste

Instructions

• Preheat oven to 400°F. 
• Pat chicken thighs dry; season to taste with salt of choice.
• Line a rimmed baking sheet with aluminum foil and parchment paper.  Alternately, use a 9 x 13-inch baking dish.
• Arrange the seasoned thighs in a single layer on the baking sheet or dish.
• Bake for about 30 minutes, until the thighs are cooked through, juices run clear, and an instant-read thermometer inserted into the middle of the largest thigh reads 165ºF. 
• Serve immediately.

Notes

• If you buy them in pre-packaged trays at the supermarket, boneless skinless chicken thighs come in various sizes. It's OK to bake them all together until the biggest ones are cooked through. The small ones will still be juicy and delicious!
• Don't trim the fat. Most of it melts away during baking, and what remains is delicious. The fat also helps protect the chicken from drying out in the oven.
• Keep leftovers in the fridge, in an airtight container, for up to 3 days. To reheat them, it's best to do so gently, in the microwave, covered, at 50% power. You can also reheat them in a 350°F oven until heated through. Be gentle - the chicken will dry out if you reheat the leftovers too aggressively, especially in the microwave.

https://healthyrecipesblogs.com/spicy-baked-chicken-thighs/#recipe

Baked Boneless Chicken Thighs *****

 

• 2 pounds boneless skinless chicken thighs
• ▢2 Tbsp avocado oil
• ▢
• ▢
• ▢1 tsp garlic powder
• ▢1 tsp onion powder
• ▢1 tsp smoked paprika
• ▢3/4 tsp ground cumin
• 1/2 tsp Himalayan pink salt [do not add more than 1/2 tsp - too salty]
• ▢
  

• Preheat your oven to 400°F. Place the chicken thighs in a large bowl.
• Add the oil and spices. Use your hands to coat the chicken pieces.
• Arrange the seasoned thighs in a single layer on a rimmed baking dish, such as a 9 X 13-inch baking dish. If there's some residual oil and spice mixture in the bowl, brush it on the chicken pieces.
• Bake until the thighs are cooked through, juices run clear, and an instant-read thermometer inserted into the middle of the largest thigh reads 165ºF, about 30 minutes.
• Serve immediately.

https://healthyrecipesblogs.com/spicy-baked-chicken-thighs/#recipe

ROASTED SHEET PAN CHICKEN AND VEGETABLES - to try

 

Sheet pan oven roasted chicken and vegetables make an easy, healthy dinner in just 35 minutes! These roasted boneless chicken thighs and vegetables in the oven are delicious, flavorful, and super simple.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 servings

CHICKEN:

• 2 lb Boneless skinless chicken thighs (8 medium)
• 2 Tbsp Avocado Oil
• 1 tsp Italian Seasoning
• 1 tsp Paprika
• 1/2 tsp Garlic Powder
• 3/4 tsp Himalayan Salt
• 1/4 tsp Black Pepper

VEGETABLES:

• 1 large Bell Pepper (cut into thin strips; I used 1/2 red and 1/2 yellow)
• 4 oz Broccoli (cut into florets)
• 4 oz Cauliflower (cut into florets)
• 8 oz Zucchini (sliced, 1/4 inch thick)
• 1/4 medium Red Onion (cut into 1-inch pieces, layers separated)
• 1/4 cup Avocado Oil, divided
• 1 tsp Italian Seasoning
• 1/2 tsp Paprika
• 1/2 tsp Garlic Powder
• 3/4 tsp Himalayan Salt
• 1/4 tsp Black Pepper

INSTRUCTIONS

1. Preheat oven to 425 degrees F. Line an extra large baking sheet with foil, then parchment paper.

2. Arrange chicken thighs in a single layer on the baking sheet. Brush with oil and sprinkle with Italian seasoning, paprika, garlic powder, salt and pepper to season on both sides.

3. In a large bowl, combine the vegetables with the remaining 1/4 cup oil and remaining seasonings. Toss to coat.

4. Arrange vegetables in a single layer around, but not on top of, the chicken.

5. Roast for 15 minutes. Toss the vegetables so that different sides are touching the pan, then roast for 10-15 more minutes, until vegetables are soft and golden brown, and chicken is cooked through.

RECIPE NOTES

Serving size: 2 roasted boneless chicken thighs + 1 cup vegetables

NUTRITION INFORMATION PER SERVING

Calories: 503 | Fat: 30.5g | Total Carbs: 10.4g | Net Carbs: 6.7g | Fiber: 3.7g | Sugar: 4.8g | Protein: 46.7g

https://www.wholesomeyum.com/roasted-chicken-and-vegetables/#jumptorecipe