1 - 10 of 30 for marinated chicken thighs
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Trim excess skin from the chicken thighs and set aside. ... is inserted. Cover the thighs with aluminum foil, and let rest for 15 minutes before serving.
Mix dressing, preserves and onion soup mix. Arrange chicken in single layer. ... with sauce and bake an additional 45 minutes. Use half recipe for 6 thighs.
In medium mixing ... Pour mixture over chicken thighs and cover and ... slightly charred and begin to soften. Serve chicken and onions over steamed rice.
Blend ingredients and marinate chicken overnight. Bake at 325 degrees for 1 hour or until done in uncovered pan or Pyrex.
Place skinned chicken in large container. ... 1/2 hours. Just before removing from oven, foil may be removed and broiler turned on to give browner chicken.
In microwave-safe, 3-quart ... mix well. Add chicken pieces; stir. Cover ... 3 minutes. Serve over cooked noodles or rice, if desired. Makes 8 servings.
1. Bake thighs in oven with ... heating and stirring until thick. 4. Add harvey's bristol cream last and mix. 5. Pour sauce over shake and bake chicken.
Mix dressing together with whisk. Combine dressing with first 4 ingredients. Serve on salad greens with fresh fruit (mangos, pineapple, watermelon, ...
Flatten chicken between waxed paper ... broil. Marinade may be used as a basting sauce. On serving platter, sprinkle with remaining 1 tablespoon of herb.
Place chicken in single layer ... marinade over the chicken. Bake uncovered 45 minutes to 1 hour at 375-400 degrees. Baste two or three times as it bakes.
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