Best 4 Crispy Roasted Chicken Thighs With Chipotle Coconut Sauce And Black Bean Mango Salad Recipes

Chicken enthusiasts, gather around and prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving for more. Today, we present you with the ultimate guide to cooking crispy roasted chicken thighs smothered in a delectable chipotle coconut sauce, accompanied by a vibrant black bean mango salad. This dish is a symphony of flavors and textures that will elevate your dinner table to new heights. Get ready to indulge in a feast that combines smoky, creamy, and tangy elements, all wrapped up in one irresistible package.

Let's cook with our recipes!

CRISPY-SKIN CHICKEN THIGHS

Crispy-skin chicken thighs image

Delicious and gluten-free chicken and crispy potato wedges, roasted with paprika and lemon

Provided by Mary Cadogan

Categories Dinner, Lunch, Main course, Supper

Time 55m

Number Of Ingredients 6

Ingredients

8 plump chicken thighs , skin on
2 lemons
2 tbsp chopped tarragon
2 tbsp olive oil
750g new potatoes
2 tsp paprika , sweet or smoked

Steps:

Heat oven to 220C/fan 200/gas 7. Wipe the chicken thighs with kitchen paper. Finely grate the zest from 1 lemon and squeeze the juice from both. Mix in a shallow dish with the tarragon, 1 tbsp of the oil, and some salt and pepper. Slash the skin of each chicken thigh three times, then turn in the marinade. The chicken pieces can be cooked immediately or left in the fridge for up to a day.
Cut the potatoes into wedges and spread over a roasting tin. Toss in the remaining oil and sprinkle with paprika. Set a rack on top and arrange the chicken pieces on the rack. Bake for 30-40 mins, until the chicken is well browned and the potatoes tender. Serve with a simple green salad.

Nutrition Facts : Calories 917 calories, Fat 60 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 2 grams fiber, Protein 64 grams protein, Sodium 0.74 milligram of sodium

CRISPY AND TENDER BAKED CHICKEN THIGHS

Crispy and Tender Baked Chicken Thighs image

A simple spice blend gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious (and budget-friendly!) main dish.

Provided by Nicole Burdett

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h10m

Yield 8

Number Of Ingredients 8

Ingredients

cooking spray
8 bone-in chicken thighs with skin
¼ teaspoon garlic salt
¼ teaspoon onion salt
¼ teaspoon dried oregano
¼ teaspoon ground thyme
¼ teaspoon paprika
¼ teaspoon ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
Arrange chicken thighs on prepared baking sheet.
Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken thighs.
Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 189.8 calories, Carbohydrate 0.2 g, Cholesterol 71 mg, Fat 11.9 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 177.5 mg

CRISPY ROASTED CHICKEN

Crispy Roasted Chicken image

This oven-roasted chicken is inspired by the Brathaehnchen served commonly in Bavarian Biergartens, small shops, and food carts. You can serve this chicken with many side dishes, but favorites are fried potatoes or spaetzle and a nice garden salad. Weiss beer doesn't hurt at all!

Provided by Doc Simonson

Categories World Cuisine Recipes European German

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

1 teaspoon kosher salt
½ teaspoon caraway seeds
½ teaspoon dried sage
¼ teaspoon fennel seeds
¼ teaspoon coriander seeds
¼ teaspoon dried rosemary
2 tablespoons paprika
2 teaspoons garlic powder
2 teaspoons all-purpose flour
1 teaspoon onion powder
5 tablespoons vegetable oil
1 (4 pound) broiler-fryer chicken, cut in half lengthwise

Steps:

Preheat oven to 425 degrees F (220 degrees C).
In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste.
Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching.
Roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees F (74 degrees C), about 1 hour. Remove from oven and let rest for 10 minutes before slicing.

Nutrition Facts : Calories 495.3 calories, Carbohydrate 3.1 g, Cholesterol 129.3 mg, Fat 34.5 g, Fiber 1.2 g, Protein 41.5 g, SaturatedFat 8.2 g, Sodium 445.6 mg, Sugar 0.6 g

MANGO CHICKEN THIGHS WITH BASIL-COCONUT SAUCE

Mango Chicken Thighs with Basil-Coconut Sauce image

This recipe brings the restaurant to my home kitchen. And it's easy, too! The meal comes together quickly and fills my kitchen with wonderful aromas. If there are any leftovers, they're just as good reheated the next day. -Kathi Jones-DelMonte, Rochester, New York

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

4 boneless skinless chicken thighs (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 can (13.66 ounces) coconut milk
1 medium mango, peeled and chopped
4 green onions, sliced
1/2 cup thinly sliced fresh basil, divided
1/4 cup miso paste
2 teaspoons Sriracha chili sauce
2 cups cooked jasmine rice
2 medium limes, quartered

Steps:

Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add garlic and ginger; cook 1 minute longer., Stir in coconut milk, mango, green onions, ¼ cup basil, miso paste and chili sauce. Cook and stir until sauce is slightly reduced and a thermometer inserted in chicken reads 170°, about 20 minutes. Sprinkle with remaining ¼ cup basil. Serve with rice and limes.

Nutrition Facts : Calories 552 calories, Fat 28g fat (18g saturated fat), Cholesterol 76mg cholesterol, Sodium 1209mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 4g fiber), Protein 28g protein.

Tips:

To achieve crispy chicken thighs, pat them dry before seasoning and roasting them at a high temperature.
Use a combination of spices, such as paprika, cumin, and garlic powder, to create a flavorful rub for the chicken.
Make sure to preheat your oven before roasting the chicken to ensure even cooking.
For the chipotle coconut sauce, use a blender to create a smooth and creamy texture.
Adjust the spiciness of the sauce by adding more or less chipotle peppers.
To make the black bean mango salad, use ripe mangoes and toss them with a lime-cilantro dressing.
Serve the roasted chicken thighs with the chipotle coconut sauce and black bean mango salad for a complete and flavorful meal.

Conclusion:

This comprehensive recipe article provides detailed instructions for preparing crispy roasted chicken thighs, chipotle coconut sauce, and black bean mango salad. With its emphasis on bold flavors and diverse textures, this dish is sure to impress. By following the tips and tricks outlined in this article, home cooks can create a delicious and visually appealing meal that is perfect for any occasion. Whether you are hosting a dinner party or simply seeking a satisfying weeknight meal, this recipe offers a culinary experience that combines convenience with gourmet taste.