There is no better cut of chicken than the thigh. Boneless, skinless thighs cook in half the time of bone-in, skin-on thighs (although I love those, too). But without the skin to protect the meat and the bones to keep it succulent, they just need a little more attention. A quick marinade that then becomes a sauce does the trick.
Citrus is this season’s gift. The acid in citrus juice helps flavor and tenderize the meat while slices of the fruit, layered around and on top of the chicken, turn tender and caramelize as their juices melt together. Serve the thighs over a cooked grain — white or brown rice, millet or farro — and then drizzle the pan sauce over it all. Don’t forget hunks of crusty bread to sop up all that lusciousness. Pair with a quick coleslaw or blanched broccoli.
It’s best to marinate the thighs for at least 10 minutes at room temperature — overnight in the refrigerator is even better — before cooking. While this recipe calls for oranges, you can swap them out for a few slices of those lovely Meyer lemons to give the sauce more bang. Spiked with cumin, coriander, cardamom, garlic and smoked paprika, the dish is finished with a handful of black olives to add umami and dates for a bit of sweetness. If that seems too much, just a sprinkling of za’atar or a nice seasoned salt and pepper is all you truly need. Use what you like and have on hand.
Tasty, inexpensive, simple to cook, and foolproof, these boneless, skinless chicken thighs are the surefire answer to what’s for dinner when time is short and hungers rage. Leftovers, if there are any, make a fabulous hot chicken sandwich stuffed into a pita with crumbles of feta.
