Pondering what to make for dinner tonight? Look no further! We’ve gathered 19 savory dark meat chicken recipes that are perfect for busy weeknights. From quick skillet meals to cozy comfort food, these dishes are designed to be simple, satisfying, and full of flavor. Get ready to transform your evening meals—let’s dive into these delicious options!
Garlic Butter Braised Dark Meat Chicken
Dinner just got a whole lot cozier with this garlic butter braised dark meat chicken. You’ll love how the rich, savory sauce clings to every tender bite. It’s the kind of simple, satisfying meal that feels like a warm hug on a plate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 1 hour 15 minutes
Ingredients
– 2.5 lbs bone-in, skin-on chicken thighs
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 8 cloves garlic, minced
– 1/2 cup unsalted butter
– 1 cup low-sodium chicken broth
– 1/2 cup dry white wine
– 2 sprigs fresh thyme
– 1 tbsp fresh parsley, chopped
Instructions
1. Pat the 2.5 lbs of chicken thighs completely dry with paper towels, then season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Place the chicken thighs skin-side down in the hot oil and sear without moving for 6–8 minutes, until the skin is deeply golden brown and crispy.
4. Flip each thigh and sear the other side for 4–5 minutes, then transfer all chicken to a clean plate.
5. Reduce the heat to medium-low and add the 8 minced garlic cloves to the pot, stirring constantly for 1 minute until fragrant but not browned.
6. Pour in 1/2 cup dry white wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom for 1 minute.
7. Add 1/2 cup unsalted butter and let it melt completely, swirling the pot occasionally, about 2 minutes.
8. Stir in 1 cup low-sodium chicken broth and 2 sprigs of fresh thyme, then bring the mixture to a gentle simmer.
9. Return all the seared chicken thighs to the pot, arranging them in a single layer and submerging them about halfway in the liquid.
10. Cover the pot with a tight-fitting lid, reduce the heat to low, and braise for 45 minutes without lifting the lid.
11. After 45 minutes, remove the lid and continue cooking uncovered for 15 more minutes to slightly reduce the sauce.
12. Turn off the heat, discard the thyme sprigs, and stir in 1 tbsp of chopped fresh parsley.
Let the chicken rest in the sauce for 5 minutes before serving. The meat becomes incredibly tender and falls easily off the bone, while the garlic butter sauce is rich, silky, and packed with savory depth. Serve it over creamy mashed potatoes or crusty bread to soak up every last drop of that delicious sauce.
Creamy Coconut Curry Chicken Drumsticks
There’s nothing cozier than a one-pot meal that fills your kitchen with amazing smells. This creamy coconut curry chicken drumsticks recipe is your new go-to for a fuss-free dinner that’s packed with flavor. You’ll love how the rich sauce clings to the tender chicken.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 8 chicken drumsticks
– 1 tbsp vegetable oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder
– 1 (13.5 oz) can full-fat coconut milk
– 1 cup low-sodium chicken broth
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1 red bell pepper, sliced
– 1/2 cup fresh cilantro, chopped
– Cooked white rice, for serving
Instructions
1. Pat the chicken drumsticks dry with paper towels and season all over with salt and pepper.
2. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
3. Add the drumsticks and sear for 3-4 minutes per side, until golden brown. Remove and set aside on a plate.
4. Reduce the heat to medium and add the diced onion to the pot. Cook for 5 minutes, stirring occasionally, until softened.
5. Add the minced garlic and grated ginger. Cook for 1 minute, stirring constantly, until fragrant.
6. Stir in the curry powder and cook for 30 seconds to toast the spices.
7. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine and scrape up any browned bits from the bottom of the pot.
8. Return the seared drumsticks and any accumulated juices to the pot. Bring the liquid to a simmer.
9. Reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes.
10. Add the sliced red bell pepper to the pot. Cover and cook for an additional 10 minutes, until the pepper is tender and the chicken is cooked through.
11. Stir in half of the chopped cilantro.
12. Serve the drumsticks and sauce over cooked white rice, garnished with the remaining cilantro.
Enjoy the incredibly tender chicken that falls right off the bone, swimming in a luxuriously creamy and aromatic curry sauce. It’s fantastic served over a bed of fluffy rice to soak up every last drop, or you could even try it with some warm naan bread on the side for dipping.
Rosemary and Lemon Roasted Chicken Legs
Just imagine the cozy aroma of rosemary and lemon filling your kitchen—it’s the kind of simple, comforting meal that feels like a hug on a plate. You’re about to make juicy, flavorful chicken legs with minimal fuss, perfect for a relaxed dinner any night of the week.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 chicken legs (drumstick and thigh attached)
– 2 tbsp olive oil
– 2 tbsp fresh rosemary, finely chopped
– 1 lemon, zested and juiced
– 3 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. Pat the chicken legs dry with paper towels to help the skin crisp up nicely.
3. In a small bowl, combine the olive oil, rosemary, lemon zest, lemon juice, garlic, salt, and pepper.
4. Rub the mixture evenly all over the chicken legs, making sure to get under the skin for maximum flavor.
5. Arrange the chicken legs on the prepared baking sheet in a single layer, skin-side up.
6. Roast in the preheated oven for 45 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Golden and crispy on the outside, these chicken legs are tender and infused with bright lemon and earthy rosemary. Serve them over a bed of creamy mashed potatoes or with a simple green salad to soak up the delicious pan juices—it’s a meal that’s sure to become a weeknight favorite.
Smoky Paprika Grilled Chicken Thighs
Zesty and full of flavor, these smoky paprika grilled chicken thighs are perfect for your next backyard barbecue. You’ll love how simple they are to prepare with just a handful of pantry staples. They’re juicy, tender, and packed with a delicious smoky-sweet kick that everyone will enjoy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 lbs chicken thighs, bone-in and skin-on
– 2 tbsp olive oil
– 2 tbsp smoked paprika
– 1 tbsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp honey
– 1 tbsp apple cider vinegar
Instructions
1. Pat the chicken thighs dry with paper towels to help the seasoning stick better.
2. In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until smooth.
3. Rub the spice mixture evenly over all sides of the chicken thighs, covering them completely.
4. Let the chicken marinate at room temperature for 10 minutes to allow the flavors to penetrate.
5. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
6. Place the chicken thighs skin-side down on the grill and cook for 10 minutes without moving them to get a good sear.
7. Flip the chicken thighs and cook for another 8-10 minutes, until the internal temperature reaches 165°F when checked with a meat thermometer.
8. In a separate small bowl, mix 1 tbsp honey and 1 tbsp apple cider vinegar to create a glaze.
9. Brush the glaze over the chicken thighs during the last 2 minutes of cooking for a shiny, caramelized finish.
10. Remove the chicken from the grill and let it rest for 5 minutes before serving to keep the juices locked in.
Lusciously tender with a crispy, smoky skin, these chicken thighs have a balanced sweet-tangy glaze that complements the rich paprika flavor. Serve them over a bed of creamy mashed potatoes or slice them up for tacos with fresh cilantro and lime wedges. They’re so versatile and satisfying, you’ll want to make them all summer long.
Slow Cooker BBQ Dark Meat Chicken
You know those days when you just want dinner to practically make itself? Yeah, slow cooker magic to the rescue. This BBQ dark meat chicken is your new best friend for a hands-off, flavor-packed meal that’s perfect for busy weeknights or lazy weekends.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 3 pounds boneless, skinless chicken thighs
– 1 cup ketchup
– 1/2 cup apple cider vinegar
– 1/4 cup packed brown sugar
– 2 tablespoons Worcestershire sauce
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon black pepper
– 1/4 teaspoon cayenne pepper
Instructions
1. Place 3 pounds of boneless, skinless chicken thighs in the bottom of a 6-quart slow cooker.
2. In a medium bowl, whisk together 1 cup ketchup, 1/2 cup apple cider vinegar, 1/4 cup packed brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper until fully combined. Tip: Whisking the sauce separately first ensures all the spices are evenly distributed and prevents clumping.
3. Pour the sauce mixture evenly over the chicken thighs in the slow cooker.
4. Use tongs to gently toss the chicken in the sauce, ensuring each piece is lightly coated.
5. Cover the slow cooker with its lid.
6. Cook the chicken on the LOW heat setting for 4 hours. Tip: Cooking on low helps the dark meat become incredibly tender without drying out.
7. After 4 hours, carefully remove the lid. The chicken should be fork-tender and easily shred.
8. Use two forks to shred all the chicken directly in the slow cooker, mixing it into the sauce. Tip: For a thicker BBQ sauce, turn the slow cooker to the HIGH setting and cook uncovered for an additional 15-20 minutes after shredding, stirring occasionally.
Nothing beats the fall-apart tenderness of slow-cooked dark meat soaked in that tangy, smoky-sweet sauce. Pile it high on buns for classic sandwiches, or get creative by serving it over baked potatoes or tucked into warm tortillas for a quick twist.
Asian-Inspired Soy Ginger Chicken Drumsticks
You know those nights when you want something flavorful but don’t want to spend hours in the kitchen? Yeah, these Asian-inspired soy ginger chicken drumsticks are your answer. They’re sticky, savory, and packed with flavor, perfect for a busy weeknight or a casual get-together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 8 chicken drumsticks
– 1/2 cup soy sauce
– 1/4 cup honey
– 2 tbsp rice vinegar
– 2 tbsp vegetable oil
– 4 cloves garlic, minced
– 2 tbsp fresh ginger, grated
– 1/2 tsp black pepper
– 1 tbsp cornstarch
– 2 tbsp water
– 2 green onions, thinly sliced
Instructions
1. Pat the chicken drumsticks dry with paper towels to help the skin crisp up later.
2. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, vegetable oil, minced garlic, grated ginger, and black pepper until well combined.
3. Place the drumsticks in a large resealable bag or shallow dish and pour the marinade over them, ensuring they are fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
4. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
5. Arrange the drumsticks on the prepared baking sheet in a single layer, reserving the leftover marinade in a small saucepan.
6. Bake the drumsticks for 40 minutes, flipping them halfway through the cooking time to ensure even browning.
7. While the chicken bakes, bring the reserved marinade to a boil over medium-high heat, then reduce to a simmer for 5 minutes to kill any bacteria.
8. In a small bowl, mix the cornstarch and water to create a slurry, then whisk it into the simmering marinade until the sauce thickens, about 2 minutes.
9. Remove the drumsticks from the oven and brush them generously with the thickened sauce.
10. Return the drumsticks to the oven and broil on high for 3-5 minutes, watching closely until the glaze is bubbly and caramelized.
11. Transfer the drumsticks to a serving platter and sprinkle with sliced green onions.
Let these drumsticks rest for a few minutes before serving—the meat will be incredibly tender and juicy. The sticky glaze packs a punch of umami from the soy and a warm kick from the ginger, perfect over a bed of steamed rice or with a side of crunchy veggies.
Herb-Crusted Baked Chicken Thighs
Aren’t you tired of the same old chicken recipes? This herb-crusted version is a total game-changer—it’s juicy, flavorful, and so easy to make. You’ll love how the crispy coating locks in all that deliciousness.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 8 bone-in, skin-on chicken thighs
– 1/4 cup olive oil
– 2 tbsp Dijon mustard
– 2 cloves garlic, minced
– 1 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp fresh parsley, chopped
– 1 tbsp fresh thyme leaves
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
3. In a small bowl, whisk together the olive oil, Dijon mustard, and minced garlic.
4. Brush this mixture evenly over both sides of each chicken thigh.
5. In a separate bowl, combine the panko breadcrumbs, Parmesan cheese, parsley, thyme, oregano, salt, and black pepper.
6. Press each chicken thigh firmly into the breadcrumb mixture, coating all sides thoroughly.
7. Arrange the coated thighs skin-side up on the prepared baking sheet, leaving space between them.
8. Bake at 400°F for 30-35 minutes until the crust is golden brown and the internal temperature reaches 165°F.
9. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Crispy on the outside and incredibly tender inside, these chicken thighs have a wonderful herbal aroma that fills your kitchen. Serve them over creamy mashed potatoes or with a bright arugula salad for a complete meal that feels special but comes together effortlessly.
Jamaican Jerk Chicken Leg Quarters
Let’s be real—sometimes you just need a meal that’s bold, flavorful, and feels like a vacation on a plate. That’s where these Jamaican jerk chicken leg quarters come in, bringing the heat and sweet, smoky vibes right to your kitchen. They’re surprisingly simple to make but pack a serious punch of island flavor you’ll love.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 chicken leg quarters
– 1/2 cup soy sauce
– 1/4 cup lime juice
– 1/4 cup brown sugar
– 2 tbsp olive oil
– 6 green onions, chopped
– 4 garlic cloves, minced
– 2 tbsp fresh ginger, grated
– 2 scotch bonnet peppers, seeded and minced
– 1 tbsp ground allspice
– 1 tsp dried thyme
– 1/2 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/2 tsp black pepper
Instructions
1. In a large bowl, combine 1/2 cup soy sauce, 1/4 cup lime juice, 1/4 cup brown sugar, 2 tbsp olive oil, 6 chopped green onions, 4 minced garlic cloves, 2 tbsp grated ginger, 2 minced scotch bonnet peppers, 1 tbsp ground allspice, 1 tsp dried thyme, 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 tsp black pepper.
2. Whisk the mixture vigorously for 1 minute until the sugar dissolves completely.
3. Add 4 chicken leg quarters to the bowl, turning to coat each piece evenly in the marinade.
4. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight for deeper flavor penetration.
5. Preheat your oven to 375°F and line a baking sheet with aluminum foil for easy cleanup.
6. Remove the chicken from the marinade, letting excess drip off, and place the leg quarters skin-side up on the prepared baking sheet.
7. Discard the used marinade immediately to avoid cross-contamination.
8. Bake the chicken at 375°F for 40 minutes, until the internal temperature reaches 165°F when checked with a meat thermometer inserted into the thickest part.
9. For extra crispiness, switch the oven to broil on high and broil the chicken for 3-5 minutes, watching closely to prevent burning until the skin is golden and slightly charred.
10. Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Get ready for tender, fall-off-the-bone meat with a sticky, caramelized crust that’s spicy, sweet, and smoky all at once. Serve it over coconut rice to balance the heat, or chop it up for incredible jerk chicken tacos with a cool slaw—either way, it’s a crowd-pleaser that’ll have everyone asking for seconds.
One-Pan Garlic Parmesan Chicken Thighs
You know those nights when you just want something delicious without a mountain of dishes? Yeah, me too. That’s exactly why this one-pan wonder is a total game-changer for busy weeknights. It’s packed with flavor and comes together with minimal fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp dried oregano
– 4 cloves garlic, minced
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– 1/4 cup chopped fresh parsley
Instructions
1. Pat the 2 lbs of boneless, skinless chicken thighs completely dry with paper towels. This helps the seasoning stick and promotes better browning.
2. In a small bowl, combine 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp dried oregano.
3. Rub the spice mixture evenly over all sides of the dried chicken thighs.
4. Heat 1 tbsp of olive oil in a large oven-safe skillet over medium-high heat for 2 minutes until shimmering.
5. Add the seasoned chicken thighs to the hot skillet. Cook for 5-7 minutes per side until deeply golden brown. Do not overcrowd the pan; cook in batches if necessary.
6. Remove the browned chicken from the skillet and set it aside on a plate.
7. Reduce the heat to medium. Add the 4 minced garlic cloves to the same skillet and cook for 1 minute, stirring constantly, until fragrant.
8. Pour in 1/2 cup of chicken broth to deglaze the pan, scraping up all the flavorful browned bits from the bottom with a wooden spoon.
9. Stir in 1/2 cup of heavy cream and 1/2 cup of grated Parmesan cheese until the cheese is fully melted and the sauce is smooth.
10. Add the 2 tbsp of unsalted butter and stir until it is completely incorporated into the sauce.
11. Return the browned chicken thighs and any accumulated juices back to the skillet, nestling them into the sauce.
12. Simmer the chicken in the sauce over medium-low heat for 10-12 minutes, or until the internal temperature of the chicken reaches 165°F when checked with an instant-read thermometer.
13. Remove the skillet from the heat. Stir in the 1/4 cup of chopped fresh parsley.
Finally, the chicken is incredibly tender and juicy, while the creamy Parmesan sauce is rich, garlicky, and clings perfectly to every bite. For a complete meal, serve it right from the skillet over a bed of pasta or with some crusty bread to soak up all that amazing sauce.
Moroccan Spiced Chicken Drumsticks
Gather around, friends—I’ve got a cozy, flavor-packed dinner idea that’ll make your kitchen smell incredible. Moroccan spiced chicken drumsticks are the perfect hands-off meal for busy weeknights, with warm spices that feel both comforting and exciting. You’ll love how simple they are to pull together, and they’re sure to become a new favorite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– 8 chicken drumsticks
– 2 tbsp olive oil
– 1 tbsp ground cumin
– 1 tsp ground coriander
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cloves garlic, minced
– 1 lemon, juiced
– 1/4 cup fresh cilantro, chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken drumsticks dry with paper towels to help the skin crisp up nicely.
3. In a small bowl, combine the olive oil, ground cumin, ground coriander, smoked paprika, ground cinnamon, ground ginger, salt, black pepper, and minced garlic to make a spice paste.
4. Rub the spice paste evenly over all sides of the chicken drumsticks, coating them thoroughly.
5. Arrange the drumsticks in a single layer on the prepared baking sheet, leaving space between them for even cooking.
6. Bake the drumsticks at 400°F for 35–40 minutes, flipping them halfway through, until the internal temperature reaches 165°F and the skin is golden brown.
7. Remove the baking sheet from the oven and let the chicken rest for 5 minutes to keep the juices locked in.
8. Drizzle the lemon juice over the drumsticks and sprinkle with fresh cilantro just before serving.
Vibrant and aromatic, these drumsticks come out with a crispy, spice-crusted skin and tender, juicy meat inside. The blend of cumin and cinnamon gives them a warm, slightly sweet depth that pairs beautifully with fluffy couscous or a simple salad. For a fun twist, try serving them with a dollop of yogurt sauce or tucking the meat into warm pita bread with fresh veggies.
Thai Basil Stir-Fry with Dark Meat Chicken
Picture this: you’re craving something bold and savory, but you don’t want to spend all night in the kitchen. This Thai basil stir-fry with dark meat chicken is your answer—it’s packed with flavor and comes together in a flash.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tbsp vegetable oil
- 4 cloves garlic, minced
- 2 Thai chilies, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp granulated sugar
- 1 cup fresh Thai basil leaves
- Cooked jasmine rice, for serving
Instructions
- Pat the chicken thighs completely dry with paper towels to ensure a good sear.
- Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until it shimmers, about 1 minute.
- Add the chicken pieces in a single layer and cook without stirring for 3 minutes to develop a golden-brown crust.
- Flip the chicken pieces and cook for another 2 minutes until mostly cooked through, then transfer to a plate.
- Reduce the heat to medium-high and add the remaining 1 tablespoon of vegetable oil to the same wok.
- Add the minced garlic and sliced Thai chilies, stirring constantly for 30 seconds until fragrant.
- Add the sliced yellow onion and red bell pepper, stir-frying for 2 minutes until they just begin to soften.
- Return the cooked chicken and any accumulated juices to the wok.
- Pour in the oyster sauce, soy sauce, fish sauce, and granulated sugar directly over the chicken and vegetables.
- Toss everything together vigorously for 1 minute until the sauce coats all ingredients evenly and thickens slightly.
- Remove the wok from the heat and immediately stir in the fresh Thai basil leaves until just wilted, about 30 seconds.
- Serve the stir-fry hot over cooked jasmine rice.
The dark meat chicken stays incredibly juicy against the crisp-tender vegetables, all coated in that salty-sweet umami sauce. For a fun twist, try wrapping spoonfuls in butter lettuce cups instead of serving over rice—the cool crunch is a perfect contrast to the warm, aromatic stir-fry.
Maple Dijon Glazed Chicken Legs
Picture this: a cozy weeknight dinner that feels special but comes together with minimal fuss. You’re about to make chicken legs with a sticky-sweet glaze that’s packed with flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
- 4 chicken legs (drumstick and thigh attached)
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/3 cup pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the 4 chicken legs completely dry with paper towels. Tip: Drying the skin helps it get crispy.
- Place the chicken legs on a rimmed baking sheet.
- Drizzle the 1 tbsp olive oil over the chicken.
- Rub the oil all over the chicken legs to coat them evenly.
- Sprinkle the 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp smoked paprika evenly over the chicken.
- Bake the chicken legs at 400°F for 25 minutes.
- While the chicken bakes, make the glaze. In a small bowl, whisk together the 1/3 cup maple syrup, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1/2 tsp garlic powder, and 1/4 tsp crushed red pepper flakes until smooth.
- After 25 minutes, remove the baking sheet from the oven. Tip: The chicken should be partially cooked and starting to brown.
- Brush or spoon half of the maple-Dijon glaze evenly over the top of each chicken leg.
- Return the baking sheet to the oven and bake for 10 more minutes.
- Remove the baking sheet from the oven again and brush the remaining glaze over the chicken legs. Tip: Adding the glaze in two layers builds flavor and prevents burning.
- Bake for a final 5-7 minutes, or until the internal temperature of the thickest part of a chicken leg reaches 165°F (74°C) and the glaze is bubbly and caramelized.
- Let the chicken rest on the baking sheet for 5 minutes before serving.
Now you have chicken with skin that’s crackly and sweet, while the meat underneath stays incredibly juicy. Nothing beats tearing into a sticky leg with your hands, but for a neater meal, serve it over a bed of fluffy mashed potatoes or rice to soak up every last drop of that glossy sauce.
Cajun Blackened Chicken Thighs
Ready for a dinner that’s packed with bold flavor but comes together in a flash? These Cajun blackened chicken thighs deliver a spicy, smoky crust with juicy, tender meat inside—perfect for a busy weeknight or a casual weekend feast.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 boneless, skinless chicken thighs
– 2 tbsp olive oil
– 2 tbsp Cajun seasoning
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp butter
– 1 lemon, cut into wedges
Instructions
1. Pat the chicken thighs dry with paper towels to help the seasoning stick better.
2. In a small bowl, mix 2 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Rub the spice mixture evenly over all sides of the chicken thighs.
4. Heat a large cast-iron skillet over medium-high heat until very hot, about 3–4 minutes.
5. Add 2 tbsp olive oil to the skillet and swirl to coat the bottom.
6. Place the chicken thighs in the skillet, leaving space between them to ensure even cooking.
7. Cook the chicken for 5–6 minutes without moving it to develop a dark, blackened crust.
8. Flip the chicken thighs using tongs and cook for another 5–6 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
9. Add 1 tbsp butter to the skillet and baste the chicken with the melted butter for extra richness.
10. Transfer the chicken to a plate and let it rest for 5 minutes to allow the juices to redistribute.
11. Serve the chicken thighs with lemon wedges on the side for squeezing over the top.
Vibrant and satisfying, these chicken thighs boast a crispy, charred exterior that gives way to succulent, flavorful meat. Try serving them over a bed of creamy grits or with a simple side salad to balance the heat—the zesty lemon brightens every bite!
Teriyaki Glazed Chicken Drumsticks
Kick off your weeknight dinner with these sweet and savory teriyaki glazed chicken drumsticks. They’re incredibly easy to make and always a crowd-pleaser, perfect for when you need a satisfying meal without the fuss. You’ll love how the sticky glaze caramelizes under the broiler for that perfect finish.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 40 minutes
Ingredients
– 8 chicken drumsticks
– 1/2 cup low-sodium soy sauce
– 1/4 cup brown sugar
– 2 tbsp honey
– 2 tbsp rice vinegar
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp cornstarch
– 2 tbsp water
– 1 tbsp vegetable oil
– 2 green onions, thinly sliced
Instructions
1. Pat the 8 chicken drumsticks completely dry with paper towels to ensure they brown properly in the oven.
2. In a small saucepan over medium heat, combine 1/2 cup low-sodium soy sauce, 1/4 cup brown sugar, 2 tbsp honey, 2 tbsp rice vinegar, 3 cloves minced garlic, and 1 tbsp grated fresh ginger.
3. Whisk the mixture constantly for 3-4 minutes until the sugar dissolves and the sauce begins to simmer.
4. In a separate small bowl, create a slurry by whisking together 1 tbsp cornstarch and 2 tbsp water until no lumps remain.
5. While whisking the simmering sauce, slowly pour in the cornstarch slurry to thicken the teriyaki glaze.
6. Continue cooking the glaze for 1-2 more minutes, whisking constantly, until it thickens to a syrup-like consistency that coats the back of a spoon, then remove it from the heat.
7. Preheat your oven to 400°F and line a rimmed baking sheet with aluminum foil for easy cleanup.
8. Place the dried drumsticks on the prepared baking sheet and brush them all over with 1 tbsp vegetable oil.
9. Bake the drumsticks at 400°F for 30 minutes, flipping them halfway through the cooking time to ensure even browning.
10. Remove the baking sheet from the oven and switch your oven setting to broil on high.
11. Generously brush the baked drumsticks with the prepared teriyaki glaze, coating all sides evenly.
12. Broil the glazed drumsticks for 3-5 minutes, watching closely, until the glaze bubbles and caramelizes to a deep, glossy brown.
13. Transfer the finished drumsticks to a serving platter and garnish them with 2 thinly sliced green onions.
Caramelized and sticky, these drumsticks have a perfect balance of sweet and salty flavors with a slight tang from the vinegar. The high-heat broiling creates a beautifully lacquered exterior while keeping the meat underneath incredibly juicy. Serve them over a bed of steamed rice to soak up any extra glaze, or pair them with a simple cucumber salad for a refreshing contrast.
Pesto Marinated Roasted Chicken Thighs
Craving something cozy and flavorful for dinner tonight? You’re in luck. This pesto-marinated roasted chicken thighs recipe is a simple, hands-off meal that delivers big on taste with minimal effort—perfect for a busy weeknight or a casual gathering with friends.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 2 lbs bone-in, skin-on chicken thighs
– 1/2 cup prepared basil pesto
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 lemon, cut into wedges
Instructions
1. Pat the chicken thighs dry with paper towels to ensure crispy skin.
2. In a large bowl, combine the pesto, olive oil, salt, and pepper.
3. Add the chicken thighs to the bowl and toss until fully coated in the marinade.
4. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
5. Preheat your oven to 425°F and line a baking sheet with parchment paper.
6. Arrange the marinated chicken thighs skin-side up on the prepared baking sheet, spacing them evenly.
7. Roast in the preheated oven for 35-40 minutes, until the internal temperature reaches 165°F and the skin is golden brown and crispy.
8. Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.
9. Squeeze fresh lemon wedges over the chicken just before eating for a bright, zesty finish.
The chicken emerges juicy and tender with a beautifully crisp, herb-infused skin. Serve it over a bed of fluffy rice or alongside roasted vegetables to soak up all the delicious pan juices—it’s a crowd-pleaser that feels special without any fuss.
Chili Lime Grilled Chicken Legs
Zesty and full of flavor, these chili lime grilled chicken legs are perfect for your next backyard barbecue. You’ll love how the smoky char from the grill pairs with the tangy marinade. They’re simple to make but taste like you spent all day in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 8 chicken drumsticks
– 1/4 cup olive oil
– 1/4 cup fresh lime juice
– 2 tbsp chili powder
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp ground cumin
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. In a large bowl, whisk together 1/4 cup olive oil, 1/4 cup fresh lime juice, 2 tbsp chili powder, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until well combined.
2. Add 8 chicken drumsticks to the bowl, turning to coat each piece evenly in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
4. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
5. Remove the chicken from the marinade, letting any excess drip off, and place the drumsticks on the hot grill.
6. Grill for 10-12 minutes, then flip the chicken using tongs. Tip: Resist moving the chicken too early to get those perfect grill marks.
7. Continue grilling for another 10-12 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer. Tip: Insert the thermometer into the thickest part of the drumstick without touching the bone.
8. Transfer the grilled chicken to a clean plate and let it rest for 5 minutes before serving. Tip: This allows the juices to redistribute, keeping the meat moist and tender.
9. Serve the chicken legs hot, garnished with extra lime wedges if desired.
Lusciously juicy with a crispy, slightly charred exterior, these chicken legs pack a punch of smoky chili and bright lime. The marinade caramelizes beautifully on the grill, creating layers of flavor in every bite. Try serving them over a bed of cilantro-lime rice or with a cool avocado salad for a complete meal that’s sure to impress.
Southern Fried Chicken Thighs
A crispy, golden-brown batch of Southern fried chicken thighs is the ultimate comfort food for any occasion. You’ll love how juicy and flavorful these turn out, with a perfectly seasoned crust that’s crunchy without being greasy. It’s easier than you think to make at home, and the results are totally worth it.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 4 bone-in, skin-on chicken thighs
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1 tbsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp cayenne pepper
– 2 cups vegetable oil
Instructions
1. Place the chicken thighs in a large bowl and pour 1 cup of buttermilk over them, ensuring they are fully coated. Let them soak for 15 minutes at room temperature to tenderize the meat.
2. In a separate shallow dish, whisk together 1 cup all-purpose flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper until evenly combined.
3. Remove one chicken thigh from the buttermilk, letting excess drip off, and dredge it thoroughly in the flour mixture, pressing gently to adhere the coating. Repeat for all thighs, placing them on a wire rack to rest for 5 minutes—this helps the coating stick better during frying.
4. Heat 2 cups of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F on a deep-fry thermometer.
5. Carefully place two chicken thighs into the hot oil, skin-side down, without overcrowding the pan. Fry for 7-8 minutes until the bottom is golden brown and crispy.
6. Use tongs to flip the chicken thighs and fry for another 6-7 minutes until the internal temperature reaches 165°F when checked with a meat thermometer.
7. Transfer the fried chicken thighs to a wire rack set over a baking sheet to drain excess oil, which keeps them crispy instead of soggy. Repeat steps 5-6 with the remaining thighs.
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Perfectly fried, these thighs boast a shatteringly crisp exterior that gives way to tender, juicy meat infused with smoky paprika and a hint of heat from the cayenne. Serve them hot with classic sides like mashed potatoes and coleslaw, or get creative by slicing them over a fresh garden salad for a crunchy twist.
Summary
Kitchens across North America can now enjoy effortless weeknight dinners with these 19 savory dark meat chicken recipes. From quick skillet meals to cozy casseroles, each dish promises rich flavor and simple prep. I hope you find a new family favorite! Please share which recipe you try in the comments below, and don’t forget to pin this roundup on Pinterest for easy access.
