Dueling Chicken Thighs

Last week we each tried a new chicken thigh recipe. Actually, I tried two but after my first bad experience with this recipe I had to really alter the second so I didn’t burn the house down. I do not like cooking meat on the stove top! It makes a huge mess, too much smoke, and I seem to always over cook or under cook it. So, for this Spicy Thai Chicken and Quinoa by Pinch of Yum, I decided to throw it in the Instant Pot instead which seems way easier than what the original recipe calls for. I also used Chili-Garlic Sauce instead of Thai style chili sauce because I couldn’t find the Thai variety.

Spicy Thai Chicken and Quinoa

Ingredients

• 1-2 lbs boneless skinless chicken thighs
• 1/4 cup chili garlic sauce (note pinch of yum recipe calls for 1/2 cup of THAI style chili sauce – it would be way too spicy in my opinion with 1/2 cup of chili garlic sauce that I recommend using)
• 1/2 cup chicken broth
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 1 tablespoon light brown sugar or coconut sugar
• 1 glove garlic minced
• 2 cups quinoa

Directions

Put 1 to 2 lbs boneless skinless chicken thighs into Instant Pot (could use crock pot too) and pour the above ingredients (except quinoa) over the thighs. Mix everything together with the thighs. Set Instant Pot to pressure cook for 10 minutes and let naturally release. Meanwhile, make two cups of quinoa according to package instructions. Pour thighs and some of sauce over quinoa. Garnish with peanuts if you are feeling extra/have on hand. I served with PCC’s roasted brussel sprouts (we love these – I find them in their deli) because that is what I had in the fridge :).

This is SPICY and delicious! I think the only negative of this recipe is that it’s too spicy to give the kids but Chris loves it.

Honey Mustard Chicken Thighs WITH BACON

Of course, I’m the sister with the chicken thigh recipe that includes bacon. That distinction will come as no surprise to anyone that knows Mallory and I.  In my opinion, bacon makes everything taste better including these chicken thighs. This is the second time I have made Dessert for Two’s honey mustard chicken thigh recipe. Both times the results were fantastic! With limited ingredients that you likely already have in refrigerator and/or pantry, this recipe will have dinner on the table in under 45 minutes. Perfect for a weeknight – I highly recommend.

Ingredients

• 6 boneless, skinless chicken thighs
• 3 tablespoons yellow mustard
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 large sprig of fresh rosemary
• 6 slices of bacon

Instructions

1. Inspect the chicken thighs, and trim off any excess fat. Place the chicken thighs in a large resealable bag.
2. In a small bowl, whisk together all ingredients, except for the bacon.
3. Pour the mustard sauce into the bag with the chicken, and mash it around to coat all pieces. Let marinate in the fridge at least 1 hour, or overnight, or stash in the freezer. (Note: Each time I have made this recipe, I have started marinating the chicken in the morning on the same day I planned to make the chicken for dinner.)
4. Remove the chicken from the fridge and allow to rest on the counter while the oven preheats to 400°F.
5. When the oven is preheated, remove on chicken thigh and gently roll it into a log shape in one hand, and then use your other hand to pick up a piece of bacon and wrap it around. Place it in a greased (I use TJ’s olive oil spray) 8×8″ baking dish. Repeat with all remaining chicken and bacon.
6. Bake the chicken thighs for 25 minutes, and test with a meat thermometer to ensure they’re 165°F in the thickest part. If you don’t let your chicken rest on the counter while the oven preheats, it will take an extra 5-7 minutes to bake. (Note: Each time I have made this recipe, despite letting the chicken rest on the counter for 5+ minutes, the chicken thighs took 30+ minutes to reach an internal temperature of 165°F. I would just be prepared for a little longer cooking time then called for in the recipe).

I served the Honey Mustard Chicken Thighs with Cascadian Farm Organic Hearty Blend of Farro, Broccoli, Carrots & Chickpeas. It can just be thrown in the microwave. A easy healthy side that can be added to a variety of different main dishes – I also highly recommend this product (thank you Amazon Fresh)! Recipe Credit: https://www.dessertfortwo.com/honey-mustard-chicken-thighs/

Try them both! Whose are better?!