Our Favorite Chicken Thigh Recipes from Around the World

Chicken thighs are juicier and more flavorful than breasts—and can be cooked every which way

Americans eat a lot of chicken, and most of it comes in the form of chicken breast. While there's a time and place for chicken breast, we generally prefer the thigh—a juicier, more flavorful piece of the bird. Chicken thighs lend themselves beautifully to almost any preparation. From curry to kebabs to tacos, we've rounded up our favorite chicken thigh recipes.

Skewered and grilled, chicken thighs stay tender and get a smoky, charred flavor. For a taste of the Middle East, try our shish taouk with a marinade of garlic, cumin, and mint. Or skip the grill and use the stove and oven to make these shawarma-inspired chicken thighs.

When it comes to traditional Southern fried chicken, we recommend using the whole bird. But there are other fried chicken dishes where you just need the thighs. To make our chicken schnitzel sandwich, chicken thighs are pounded thin, crusted in panko, fried, and served on toasted challah with applesauce, radicchio, and horseradish cream.

The rich flavor of chicken thighs also stands up well to spicy curries. For a traditional Indian version, try our fiery chicken vindaloo. Or cook your way to the Caribbean with our Jamaican curried chicken, a popular breakfast stew of chicken thighs bathed in a curry- and ginger-infused coconut milk. Find all of these dishes and more in our collection of best chicken thigh recipes.

Shawarma-Spiced Chicken Thighs with Roasted Radishes
Shawarma-Spiced Chicken Thighs with Roasted Radishes
Toasting whole cumin and coriander seeds is key to creating the flavorful shawarma-inspired spice rub for these chicken thighs. Get the recipe for Shawarma-Spiced Chicken Thighs with Roasted Radishes »Jenny Huang
Grilled Chicken and Avocado Banh Mi
Grilled Chicken and Avocado Banh Mi
A riot of colors and flavors, this banh mi pairs smoky grilled chicken with creamy, cooling avocado. Get the recipe for Grilled Chicken and Avocado Banh Mi »Zachary Zavislak
General Tso’s Chicken
General Tso’s Chicken
Dried Tianjin chiles infuse these sticky-sweet chicken thighs with just the right amount of spicy heat. Get the recipe for General Tso's Chicken »Jenny Huang
Honey-Grilled Chicken with Citrus Salad
Honey-Grilled Chicken with Citrus Salad
This grilled chicken dish is the Holy Trinity of weeknight cooking: delicious, quick, and made from easy-to-find ingredients. Get the recipe for Honey-Grilled Chicken with Citrus Salad »Farideh Sadeghin
Filipino Barbecue Chicken Skewers
Philippine Barbecue Chicken Skewers
"This was one of my favorites as a kid. The flavor is sweet, salty, and tangy, but it all balances out. Plus it's meat on a stick, and what kid—or adult—doesn't love that?" –Lean Cohen of Pig & Khao. Get the recipe for Filipino Barbecue Chicken Skewers »Matt Taylor-Gross
Palestinian Roast Chicken with Sumac and Red Onions (Mussakhan)
Palestinian Roast Chicken with Sumac and Red Onions (Mussakhan)
A generous blend of allspice, sumac, and ground cumin gives this communal chicken dish warming, citrusy, and smoky flavors. Get the recipe for Palestinian Roast Chicken with Sumac and Red Onions (Mussakhan) »Matt Russell for W.M. Norton
Omani Chicken and Rice Porridge (Madrouba) »
Omani Madrouba
Fragrant with spices and soft from overcooked rice, this Middle Eastern porridge is perfect comfort food. Get the recipe for Omani Chicken and Rice Porridge (Madrouba) »Farideh Sadeghin
Hawaiian Fried Chicken (Mochiko Chicken with Ponzu)
Hawaiian Fried Chicken (Mochiko Chicken with Ponzu)
The chicken for this Japanese homestyle dish is traditionally coated in mochiko, sweet rice flour, before frying, but cooks at Ethel's Grill in Honolulu, Hawaii, use Japanese potato starch to yield an extra-crispy crust. Get the recipe for Hawaiian Fried Chicken (Mochiko Chicken with Ponzu) »Matt Taylor-Gross
Sri Lankan Chicken Biriyani
chicken buriyani
Ruweena Deen's chicken buriyani with wattalapan, Malay pickle, and mint sambol. Get the recipe for Sri Lankan Chicken Biriyani »Jason Lang
Hot Soba with Chicken and Egg
Hot Soba Noodles with Chicken and Egg
Is there ever a bad time for soba noodles? Definitely not. Get the recipe for Hot Soba with Chicken and Egg »Dylan + Jeni
Buffalo Chicken Rillette with Schmaltz Toasts
Buffalo Chicken Rillette
This party snack keeps all the best parts of buffalo chicken—juicy meat, hot sauce, and crisp fried bits—in a neat and tidy package. Get the recipe for Buffalo Chicken Rillette with Schmaltz Toasts »Matt Taylor-Gross
Chicken Adobo with Chicken Livers
Chicken Adobo
Adobo, perhaps the most well-known Filipino dish, is a brothy stew flavored with vinegar and soy sauce, bay leaves, and black peppercorns. The regional Ilonggo version that chef Dale Talde makes is soy-free and an aesthetic departure. Bone-in chicken simmers until the liquid has all but disappeared, transforming the mellow sauce into a thrilling concentrated glaze. In the slick of fat left over, garlic, onion, and chicken liver brown to provide even more flavor. Get the recipe for Chicken Adobo with Chicken Livers »William Hereford
Baked Saffron Yogurt Rice with Chicken (Tahcheen-e Morgh)
Bake this tahcheen, a saffron rice with chicken, in a clear glass baking dish so you can check on the crisping of the rice's bottom layer. Get the recipe for Baked Saffron Yogurt Rice with Chicken (Tahcheen-e Morgh) »Zachary Zavislak
Russian Chicken and Dumplings Soup
Russian Chicken and Dumplings Soup
Sesame oil and cilantro soup up this Russian classic with an eye on Japan. Get the recipe for Russian Chicken and Dumplings Soup »Matt Taylor-Gross
Valencian Chicken and Rabbit Paella
Paella Valenciana
Born among the orchards, gardens, and groves around Valencia, the original paella draws on ingredients from the fields rather than the sea. Rabbit, chicken, and a few types of local beans form the heart of this rustic dish. Get the recipe for Valencian Chicken and Rabbit Paella »Marcus Nilsson
Khan Plov (Chicken Pilaf in a Lavash Crust)
khan plov (chicken pilaf in a lavash crust)
Like many rice pilafs from the region, this one is spattered with saffron-infused water to create patches of fragrant yellow rice. The whole pilaf is wrapped in butter-saturated lavash to create a crispy, golden-brown casing that's cracker thin. Any shape of lavash will work—just trim the pieces as needed into strips, rectangles, or ovals to fit the pot. Get the recipe for Khan Plov (Chicken Pilaf in a Lavash Crust) »Jason Lang
Chettinad Pepper Chicken (Koli Milagu Masala)
Chettinad Pepper Chicken (Koli Milagu Masala)
This richly spiced chicken dish is adapted from a recipe in Madhur Jaffrey's classic Flavors of India (West 175 Publishing, 1995). According to Jaffrey, "What gives this a very special southern flavor is the use of fennel seeds, curry leaves, and, of course, the pulse (legume) urad dal. This is definitely a dish you will want to make very frequently." We couldn't agree more. Get the recipe for Chettinad Pepper Chicken (Koli Milagu Masala) »Ingalls Photography
Puffy Chicken Tacos
[Puffy Chicken Tacos](/article/Recipes/puffy-chicken-tacos/)
Corn or flour tortillas that are deep-fried until they puff are a specialty of San Antonio's Tex-Mex cuisine. Here, they're filled with spicy chicken and guacamole. Get the recipe for Puffy Chicken Tacos »SAVEUR
Telangana-Style Curried Chicken Stew
Telangana-Style Curried Chicken Stew
Carved out of ten former districts of Andhra Pradesh, Telangan officially became India's 29th state in June 2014. For this eponymous dish from Telangana home cook Padma Reddy, the skin is removed from the chicken to allow the flavors of the marinade—coconut, lime, garlic, ginger, cardamom, mace and more—to penetrate. Get the recipe for Telangana-Style Curried Chicken Stew »Ingalls Photography
Paella with Chorizo, Chicken, and Shrimp (Paella Mixta)
Paella with Chorizo, Chicken, and Shrimp (Paella Mixta)
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo. Why "Americanized"? Traditional paella valenciana, as documented by David Rosengarten in The Art of Paella, usually contains rabbit, snails, and chicken. Get the recipe for Paella with Chorizo, Chicken, and Shrimp (Paella Mixta) »Andre Baranowski
Chicken Vindaloo
Chicken Vindaloo
This tangy, spicy curry from Goa, India, has roots in vinh d'alho, a stew brought to the region by Portuguese colonists. Get the recipe for Chicken Vindaloo »Landon Nordeman
Curried Chicken
Curried Chicken
Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafes. Get the recipe for Curried Chicken »Landon Nordeman
Chicken with Walnut Sauce (Katmis Satsivi)
Chicken with Walnut Sauce (Katmis Satsivi)
A thick, aromatic walnut sauce adds luscious body and earthy flavor to this spiced chicken dish. Get the recipe for Chicken with Walnut Sauce (Katmis Satsivi) »Landon Nordeman
Spiced Chicken Kebabs with Garlic Yogurt Sauce (Shish Taouk)
Spiced Chicken Kebabs with Garlic Yogurt Sauce (Shish Taouk)
Redolent of garlic, cumin, and mint, these Middle eastern chicken kebabs can be served with basmati rice or flatbread. Get the recipe for Spiced Chicken Kebabs with Garlic Yogurt Sauce (Shish Taouk) »Dylan + Jeni
Dashi-Braised Chicken with Root Vegetables
Dashi-Braised Chicken with Root Vegetables
Dashi, an enhanced kelp stock with rich umami flavor, is a staple component of Japanese cooking; it has the remarkable effect of accentuating the flavors of anything cooked in it. At the Los Angeles restaurant n/naka, chef Niki Nakayama uses it to braise chicken thighs and root vegetables for a hearty, comforting dish. Get the recipe for Dashi-Braised Chicken with Root Vegetables »Andre Baranowski
Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio
Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio
"This dish is a fun take on the fried chicken sandwich; the horseradish cream offsets the bitterness of the radicchio and the richness of the schnitzel nicely. I love to eat this as a late night snack at the end of service." —Eli Sussman, executive chef at New York's Mile End Deli Get the recipe for Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio »Farideh Sadeghin
Moroccan Pigeon Pie (B'stilla)
Moroccan Pigeon Pie (B'stilla)
Pigeon is traditionally used to make this slightly sweet, savory Moroccan pie, but chicken thighs, quail, or Cornish game hens make excellent substitutes. Get the recipe for Moroccan Pigeon Pie (B'stilla) »Andre Baranowski