An ode to chicken thighs

Chicken things are a totally underrated cut of meat. Many people favour the dry, tasteless and more expensive breast meat and I just can’t fathom why! Apart from for the occasional chicken katsu, I never buy chicken breast. Chicken thighs are at least twice as cheap and twice as flavoursome. They are perfect for any slow cooked dishes like curries, stews, tagines etc. I generally buy them boneless, without skin for these types of recipes however I recently tried out a new recipe which I can’t get enough of!


These easy chicken kebabs are super simple to make and seriously healthy, considering I’d pick this over a takeaway any day. For 4 people you’ll need:

  • a box of 8 thighs with bones in and skin on
  • A lemon
  • A clove of garlic
  • A couple of peppers
  • Greek Yoghurt
  • Wholemeal Pita breads
  • Salad, onions etc
  • 2 big baking trays

First of all, chop up your peppers, peel the garlic and chop your lemon into chunks. Lay this out in a baking tray and add the chicken thighs on top, skin up. Drizzle olive oil, salt and dried herbs over everything but particularly the skin. For 4 people I would use share this out over two baking trays, but as I usually cook for 2 I would put half in a tray and half in a ziplock bag to freeze. This needs about 50 minutes in a 180℃ oven.



Take out the chicken breasts, chop up and remove the bones, take out the peppers and mash up the lemon and garlic to make a yummy sauce which you can drizzle over your chicken.

We like to eat with toasted pitas, some yoghurt and salad, onions, tomatoes etc, but this would be just as good with some crispy potatoes and veg!

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