In a hurry? Follow one of these methods for super quick chicken thighs to get dinner on the table in a jiffy.
Serve as-is with a side of rice and steamed vegetables, or slice and add to quesadillas, a noodle bowl, or a salad.
- Serves 4 to 6
- Active time 5 minutes
- Total time 25 to 30 minutes, depending on method
Ingredients
- 2 packages MOINK chicken thighs (about 4 to 6 thighs)
- 1 Tbsp. olive oil
- ½ tsp. salt
- ½ tsp. freshly ground pepper
Cooking instructions
Thaw the chicken.
Cook according to one of the following methods.
In the oven:
- Preheat the oven to 400°F.
- Place the chicken in a baking pan coated with cooking spray.
- Drizzle the chicken with olive oil and sprinkle with salt and pepper.
- Bake 25 minutes or until a meat thermometer inserted in the thickest portion registers 165°F.
On the grill:
- Preheat the grill to medium-high heat until hot.
- Drizzle the chicken with olive oil and sprinkle with salt and pepper.
- Grill, covered with the grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted in the thickest portion registers 165°F.
On the stovetop:
- Heat the oil in a large skillet over medium-high heat.
- Sprinkle the chicken with salt and pepper.
- Add the chicken to the pan, skin sides down, and cook 6 to 7 minutes or until the chicken releases on its own.
- Turn and cook 6 to 7 minutes longer or until a meat thermometer inserted in the thickest portion registers 165°F.
