Thai Chicken Thighs Recipe

Thai Chicken Thighs Recipe

This Thai chicken thigh recipe is perfect for dinner, while leftovers can be shredded to make healthy and delicious wraps for lunch the next day.

You should note that you need to add enough liquid to the peanut sauce prior to cooking. If the sauce is too thick, the Instant Pot may not be able to reach adequate pressure. So, if you decide to add more peanut butter, be sure to adjust the amount of liquid, as well.

Important Tip: To get the nice browning effect shown in these images, transfer the chicken thighs to a large, rimmed baking sheet lined with aluminum foil after cooking. Brush each side generously with the peanut sauce and place under a broiler set to high for 2-3 minutes or until nicely browned.

Thai Chicken Thighs Ingredients:

2 T. sesame oil
2 lbs. boneless, skinless chicken thighs
2/3 c. chicken broth
¼ c. sugar-free peanut butter
¼ c. gluten-free soy sauce or coconut aminos
2 T. fresh lime juice
2 T. honey, preferably local
1½ T. Sriracha sauce
2 t. fresh ginger
1 t. garlic powder
Sea salt and black pepper, to taste


Fresh cilantro, chopped
½ c. roasted peanuts, chopped
3-4 green onions, cut into thin slices

Thai Chicken Thighs Directions:

1. Add sesame oil to Instant Pot and set the “Sauté” setting to high. Working in batches, if necessary, brown the chicken thighs, approximately 3-4 minutes per side. Repeat this process with remaining thighs. Remove and set aside on a platter.

2. Pour chicken broth into hot container and gently scrape up brown bits from bottom. Add peanut butter to the hot liquid and stir until completed melted. Add soy sauce, lime juice, honey, Sriracha sauce, ginger, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.

3. Add metal rack to the Instant Pot and place the browned chicken thighs on top.

4. Add lid and lock into place. Switch vent to “Sealing” position and set the “Manual” setting on high before adjusting the cook time to 10 minutes. After a brief pause, the Instant Pot will automatically start building pressure.

5. When finished, do a quick release (QR) to allow the pressure to escape. Unlock and carefully remove lid when finished and transfer the chicken to a platter.

6. Optional: To thicken sauce, select the “Sauté” setting and heat, stirring continually, until the excess liquid is reduced and the sauce reaches the desired consistency.

7. Turn Instant Pot off and return the chicken thighs and the juices that accumulated on the platter to the sauce and turn to coat.

8. Remove chicken and transfer to a serving tray. Garnish with chopped fresh cilantro, chopped peanuts, and green onions, if desired. Serve immediately with extra peanut sauce and your favorite sides.

Important information:

Preparation time: 10 minutes
Cooking time: 10 minutes (+ time to come to pressure)
Serves: 4-6

Mexican Slow Cooker Shredded Chicken

Mexican Slow Cooker Shredded Chicken

Mexican Slow Cooker Shredded Chicken Ingredients:

2 lbs. boneless, skinless chicken thighs
2 10-oz. cans Rotel fire-roasted diced tomatoes & green chilies, undrained
2 15-oz. cans black beans, rinsed and drained
3-4 cloves garlic, minced
1 small jalapeno pepper, finely diced
1½ T. hickory-flavored liquid smoke
2 t. ground cumin
1 T. chili powder
1 t. smoked paprika
2 t. dried oregano
1 t. cayenne pepper
Salt and black pepper, to taste
2 limes, quartered
¼ c. fresh cilantro, chopped

Mexican Slow Cooker Shredded Chicken Directions:

  • Unroll and add chicken thighs to bottom of a 5 or 6-quart slow cooker crock. Top with tomatoes, black beans, garlic, jalapeno pepper, liquid smoke, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Season with salt and black pepper, to taste. Stir to combine, making sure the chicken thighs are coated and submerged in the liquid.
  • Cover and cook on high for 3-4 hours or low for 6-8 hours. 30 minutes before done cooking, remove lid and shred chicken while in the slow cooker with two forks. Stir to combine shredded chicken with other ingredients. Cover and cook for remaining 30 minutes to allow chicken to absorb the flavors.
  • Remove lid and squeeze fresh lime juice into the crock. Add cilantro and stir to combine. Season with additional salt and black pepper, if desired.
  • To serve, spoon chicken mixture over plain brown rice or cilantro-lime rice. Top with cilantro-lime sauce if desired. Serve with remaining lime wedges

This delicious, healthy slow cooker recipe is as easy as it is versatile. It is perfect for burrito bowls, lettuce wraps, or over a bed of flavorful cilantro-lime rice.

Important Tip: Don’t skip the squeeze of fresh lime juice after cooking. It really brightens the flavors and pulls them all together.

Preparation time: 15 minutes
Cooking time: 3–8 hours
Average Serves: 4-6 people

Chicken Drumsticks Glazed with Balsamic

Chicken Drumsticks Glazed with Balsamic

Chicken Drumsticks Glazed with Balsamic Ingredients

2 lbs. chicken drumsticks
1/2 c. balsamic vinegar
3 T. extra virgin olive oil
3 T. coconut aminos
1/2 c. organic chicken stock
½ t. crushed red pepper flakes
3 cloves fresh garlic, minced
Salt and pepper, to taste
3 green onions, sliced

Chicken Drumsticks Glazed with Balsamic Directions

Pat chicken drumsticks dry with a paper towel and place in a large, sealable plastic bag. Set aside.

In a medium glass or other non-reactive bowl, whisk the balsamic vinegar, olive oil, coconut aminos, chicken stock, red pepper flakes, and minced garlic together. Season with salt and pepper, if desired.

Pour one half of the balsamic marinade over chicken and seal bag tightly. Turn bag over until chicken is coated. Place bag in refrigerator for a minimum of 30 minutes to overnight. Reserve remaining marinade to use later.

When ready to prepare, preheat oven to 400° and line a large rimmed baking sheet with parchment paper. Remove drumsticks from plastic bag and arrange on lined baking sheet in a single layer without overcrowding. Discard remaining marinade inside bag.

Place baking sheet in preheated oven for 30 minutes, then remove chicken from oven and turn each drumstick. After turning, brush the tops of each drumstick with remaining marinade and return to oven. Bake for another 20-25 minutes or until the chicken is well done and the outside has caramelized.

Remove from oven and let rest for 5 minutes. Transfer drumsticks to a serving dish and sprinkle with sliced green onions before serving.

This recipe is part of the “whole 30” diet, details of which can be found here.

These tasty Whole30-compliant chicken drumsticks get a touch of sweetness from the coconut aminos in the marinade.
Prep time: 10 minutes + time to marinate
Cook time: 50-55 minutes
Serves: 4

A useful tip: When pan roasting meat or vegetables with balsamic vinegar, be sure to line your baking sheets first. The balsamic vinegar burns easily and can be very difficult to remove. Lining the pan first makes cleaning up afterwards a breeze.

Nutritional info (per serving)*
Calories: 444 (excluding skin on drumsticks)
Protein: 42g
Carbohydrates: 8g
Dietary Fiber: 0g
Fat Total: 25.5g

*Nutritional information is from It is provided for entertainment purposes only.

Best Buffalo Chicken Lettuce Wraps

Best Buffalo Chicken Lettuce Wraps


This one-pan chicken meal will take you less than 30 minutes!

Best Buffalo Chicken Lettuce Wraps Ingredients:

2 T. coconut oil
1 green bell pepper, finely diced
2 celery stalks, diced
1½ lbs. rotisserie chicken breast, shredded
2 t. onion powder
1 t. garlic powder
Salt and pepper, to taste
½ c. Frank’s hot sauce
2 green onions, sliced

To serve: 1 head Bibb or butter lettuce, leaves removed, washed and patted dry

Best Buffalo Chicken Lettuce Wraps Directions:

Melt the coconut oil in a large sauté pan over medium heat.

Add the diced pepper and celery, and sauté until tender, around 5 minutes.

Add the chicken, onion powder, and garlic powder. Stir well and season with salt and pepper, to taste. Cook for 2-3 minutes, or until the chicken is heated through.

Add the hot sauce and sauté while stirring for another minute or two, until the sauce is heated through and everything is well coated.

Remove from heat and stir in the sliced green onions.

To serve, fill Bibb lettuce cups with a few tablespoons of the chicken mixture.

Best Buffalo Chicken Lettuce Wraps Details:

Preparation time: 10 minutes

Cook time: 15 minutes

Serves: 4

Nutritional information (per serving)*

Calories: 331
Protein: 49g
Carbohydrates: 5g
Dietary Fiber: 2g
Fat: 13.3g

*Nutritional information is from Information is provided for entertainment purposes only.

Chicken Salad Lettuce Wraps

Chicken Salad Lettuce Wraps

Boston Bibb lettuce is another excellent lettuce variety for this recipe because it has attractive, naturally bowl-shaped leaves.

Although this recipe calls for pre-cooked rotisserie chicken, feel free to use your favorite grilled chicken recipe instead.


Chicken Salad Lettuce Wraps Ingredients:


1 T. real mayonnaise
2 T. Greek yogurt
2 t. Dijon mustard
1 T. red wine vinegar
1 t. garlic powder
2 t. dried oregano
salt and pepper, to taste

Chicken Salad:

12 oz. rotisserie chicken breast, chuck into equal size cubes
3 stalks celery, chopped
3/4 c. pecans, roughly chopped
15 red grapes, washed and cut in half
3 T. fresh parsley, washed, stems removed and finely chopped
2 green onions, finely sliced, green part only
4-6 large Romaine lettuce leaves
salt and pepper to taste

Garnish (optional):

chopped fresh parsley
Sliced green onions

Chicken Salad Lettuce Wraps Directions:

In a small glass bowl, combine mayonnaise, Greek yogurt, Dijon mustard, red wine vinegar, garlic powder, and oregano. Stir to combine thoroughly. Season with salt and pepper, to taste. Set aside.

In a larger non-reactive bowl, combine chicken breast, celery, pecans, grapes, parsley, and green onion. Add dressing and gently stir to combine all ingredients thoroughly. Season with additional salt and pepper, if desired.

Cover and place in refrigerator for at least 30 minutes to overnight to allow the flavors to combine. To serve, divide the chicken salad between the Romaine lettuce leaves. Garnish with parsley and/or green onions, if desired, and serve immediately.

Yield: 4-6 servings
Total Prep Time: 20 minutes to prepare, plus time for flavors to combine

Bacon,  Goat Cheese & Basil Stuffed Chicken Breasts

Bacon, Goat Cheese & Basil Stuffed Chicken Breasts


Bacon, Goat Cheese & Basil Stuffed Chicken Breasts Ingredients:

2 T. extra virgin olive oil
4 6-oz. boneless, skinless chicken breasts
4 oz. goat cheese, divided
6 strips of cooked bacon, crispy and crumbled
6 basil leaves, rolled and sliced thin
Salt and pepper, to taste
1 c. balsamic vinegar

Bacon, Goat Cheese & Basil Stuffed Chicken Breasts Directions:

Preheat oven to 375 degrees.

Butterfly the chicken by running a sharp knife horizontally through the thickest part of each breast. Place one hand on top of the breast to stabilize while holding the knife parallel to the work surface while cutting. Do not cut all the way through. Open the breast so both halves can lie flat.

Season the exposed surface with salt and pepper, then add 1/4 of the goat cheese, crumbled bacon, and sliced basil leaves to each breast. Fold the breasts in half so the cheese mixture is surrounded by chicken breast on the bottom, back and top. Secure with long wooden toothpicks, if desired.

Heat olive oil over medium-high heat in a large oven-safe skillet. Once hot, add the stuffed chicken breasts to the pan to sear. Once browned on the bottom, carefully turn each breast over and repeat on the other side. Season top and bottom with salt and pepper, if desired, during this process.

Place skillet in preheated oven and cook until an instant read thermometer reads 165 degrees when inserted, approximately 25-30 minutes. Remove from the oven and cover until ready to serve.

A few minutes before removing the chicken from the oven, start making the balsamic glaze. Heat balsamic vinegar in a small sauce pan over medium-high heat. Stir while heating until the vinegar is reduced to about 1/3 of its original volume. It will form a thick, syrupy consistency when it is ready.

To serve, place a stuffed chicken breast on each plate and drizzle with balsamic glaze. Pairs well with a mixed green salad or roasted vegetables.

Preparation Time: 15 minutes
Cook Time: 25-30 minutes
Serves: 4