This recipe is very easy to make and it’s sauce is full of flavors. It takes about 5 minutes to prepare the ingredients, 20 minutes to bake, which brings it to a total of 25minutes.You can serve it with your rice, salad or even sandwiches. The oyster sauce used in this meal is what adds the best flavor to the chicken and it is commonly used amongst the Asians and so you might not find it just anywhere, so incase you do not get to buy it, you can substitute it by using the Hoisin, there is the teriyaki sauce as well that can be used as a substitute or you can choose to add more soy sauce to the chicken.


4 skinless boneless chicken thighs

4 Tablespoons of extra virgin olive oil

4 Tablespoons of Oyster Sauce

4 Tablespoons of low sodium soy sauce

3 cloves of garlic

1/4 teaspoon of kosher salt

1/8 teaspoon of pepper

1/2 red bell pepper

1/2 orange or yellow bell pepper

1/2 yellow onion


-allow the oven to be heated to about 425 degree F. Put the chicken thighs in a big bowl.

Mix oyster sauce, olive oil, garlic, soy sauce, salt and pepper in a small measuring cup, so that you will be able to measure the mixture. Get the bowl which contains the chicken and pour half of the mixture over the chicken, spread it all round until the chicken is properly covered by it.

-pour pepper and onion into the bowl as well and pour the other half of the sauce in the bowl, add the vegetables too until the chicken is properly covered.

-Cook for 12 minutes then turn the other side and cook for the remaining 8 minutes to make it 20minutes.

-when baking the boneless chicken thighs, you will need a sprayed baking sheet, some use a sheet pan lined with foil or a silicon baking mat. The latter, silicon baking mat can be used if you do not want to add oil to your sheet pan. If not, you have to use a non-stick cooking spray to spray the sheet pan, or you can brush it with a small amount of olive oil.

-make sure you keep an eye on the chicken because chicken thighs bake quickly, so be sure to monitor it to avoid it from getting too brown, make sure the chicken thighs are baked at an internal temperature of 167 degrees before you take it out from the oven. Boneless Chicken thighs usually bake for just 20minutes or even less at 425 degrees.

-In order to have a more roasted and crispy vegetables, cook for 3 minutes more on high under the broiler and make sure to keep an eye on it.

How to freeze the chicken thighs

-Allow the meat cool off for few minutes at room temperature. Split the leftovers into parts and put them in covered containers or a bag conducive for the freezer. You can keep cooked chicken in the freezer for 3 months without any changes done.


-4 eaches chicken thighs

-4 teaspoons of garlic powder

-4 teaspoons of onion flakes

How to prepare:

-Let the oven be heated to 375 degrees F.

-Put the thighs on a baking sheet; add garlic powder and onion flakes to the chicken thighs for seasoning.

-Put the chicken in the oven and bake it for 30 minutes or until it is pink


1. Honey-Garlic Slow Cooker Chicken Thighs: ingredients are

-4 skinless and boneless chicken thighs each

-½ cup of soy sauce

-½ cup of ketchup

-⅓ cup of honey

-3 cloves of minced garlic

-1 teaspoon of dried basil

How to prepare:

-Put the chicken thighs into a 4 quarter slow cooker

-add the soy sauce, ketchup, garlic, honey and basil into another bowl and pour the chicken into it.

-cook it for 6 hours on a low temperature.

-the chicken is then ready and you can serve with basmati rice or steamed vegetables

Slow Cooker Apricot Chicken

The sauce used here is that thing that makes this meal awesome

Here are its Ingredients:

-6 bone-in skin-on chicken thighs. OR

– 6 boneless skinless chicken thighs

-salt and pepper for seasoning

-2 teaspoons of olive oil

-1 thinly sliced onion

1 cup of apricot preserves

2 tablespoons of soy sauce

1 tablespoon of dijon mustard

1 teaspoon of minced fresh ginger

2 tablespoons of chopped parsley

 How to prepare:

-Get a bowl; pour the apricot ham, Dijon mustard, Soy sauce and ginger in it, whisk together properly.

-Add olive oil into a big pan and place over high heat. Put the chicken in a bowl, add pepper and salt to it for seasoning.

-Put the chicken in the pan containing oil, turn the sides of the chicken and allow each side to cook for about 4 to 5 minutes. Slice the onion into the pan and cook until it gets soft for 5 minutes.

-Now pour the chicken thighs and onions into a slow cooker. Add the apricot sauce into the same cooker and cook for 6 or 8 hours on a low temperature. If you prefer to cook on a high temperature, cook for 3-4 hours.

Crispy Skin Slow Cooker Jerk Chicken


Sprinkle the parsley over it and serve with mashed potatoes or rice pilaf, to have a fabulous meal.

to add more taste, you should serve the chicken with salad and a fresh corn.

Here are its Ingredients:

-1 bunch of scallions

-1 shallot

-3 jalapenos, but to generate more heat use habanero

-4 sprigs of thyme leaves removed from step

-6 cloves of garlic

-1/2 cup of lime juice

-1/2 cup of soy sauce

-1/4 cup of raw honey

-2 tablespoons of olive oil

-1 teaspoon of ground coriander

-1 teaspoon of allspice

-1 teaspoon of kosher salt

-1/2 teaspoon of black pepper

-a pinch of cinnamon

-a pinch of nutmeg

-8 chicken pieces bone-in and skin-on, you can use both chicken leg and  chicken thigh

How to prepare:

-Add the shallot, scallions and jalapenos, garlic, thyme, garlic, lime juice, soy sauce, honey, olive oil, coriander, allspice, salt, black pepper, cinnamon, nutmeg into a bowl of the food processor, mix all together until it is perfectly smooth.

-You need the slow cooker now, pour half of the mixture into the cooker and turn the chicken into it, use a cooking brush to scoop the remaining mixture over it. Cook it for 6 hours when on low temperature and 3 hours when on high temperature.

-when the chicken is almost done, like 10 minutes before, the grill pan should be pre-heated over a slightly high heat. Brush the pan with a little oil. Now, pour the chicken in the cooker into the hot grill carefully. Turn the sides of the chicken while grilling to allow each side cook for 4 minutes. By then, it would have been properly done and you achieve your desired crispy skin chicken.

Take it out and leave it to cool off for up to 5 minutes before you serve.


Preparing a nice BBQ baked chicken thighs is quite simple but requires patience and following the right steps by mixing the right ingredients and creating the layers of flavor and texture.

Here are a Few Tips:

-Place the chicken thighs on a convection on a very high heat so that the chicken can cook very quickly and then the skin turns brown. Cook’s illustrated, has stated that when baking powder and salt is added to chicken thighs, the protein in the skin will be broken down and the skin gets browner. So you can add baking powder to the skin so that the skin becomes crispier.

-After you must have prepared the BBQ sauce, lightly add the sauce to the thighs then bake again for a short while, baking it again will make the sauce thicker, taster and more flavored. When you cook it on convection, it caramelizes the sauce and creates some spots on it.

When you do the above, it becomes very easy to prepare and then you have your baked chicken thighs.

Here are its ingredients:

-12 bone-in, skin-on chicken thighs

-1 tablespoon of baking powder

-1 teaspoon of black pepper

-2 teaspoon of kosher salt

The following are the ingredients for the BBQ sauce:

-3/4 cup of BBQ sauce

-1/4 cup of hot sauce

-4 cloves of garlic

How to prepare:

-heat the oven for 20 minutes at 450 degrees F convection

-put the chicken thighs in a bowl and sprinkle salt, pepper and baking powder on the chicken thighs. Mix the seasonings and the thighs properly with your hands.

-Now place the thighs on a baking sheet that is lined with a foil and fixed on a cooling rack.

-bake the thighs for 20 minutes on convection at 450 F. At that temperature, the thighs will become brown and the skin will become crispy.

-get a bowl, add the BBQ sauce, the hot sauce and the pressed garlic into it, mix properly after which you put the cooked chicken thighs into the sauce and turn the sides until it is well coated. Now remove the thighs from the sauce and place it on the baking sheet for 10 minutes more at 450 F on convection.

-after 10 minutes, take the thighs off the oven, and you are free to serve with any meal.

Here is another BBQ sauce that can be made:


Here are its Ingredients:

-2 tablespoons of well packed brown sugar

-1-1/2 teaspoons of salt

-1 teaspoon of paprika

-1/2 teaspoon of ground black pepper

-1/2 teaspoon of garlic powder

-8 bone-in chicken thighs, should be about 3 pounds

-1/2 cup of Open Pit® original barbecue sauce

How to prepare:

-the first thing to do is, let the oven be heated to 350 degree F. Place a rimmed baking sheet with aluminum foil in it.

-get a bowl; add the brown sugar, salt, paprika, pepper and garlic powder into the bowl. Stir altogether

-put the chicken thighs on the baking sheet, pour the mixture above over the chicken and bake it for 20 minutes. Coat it up with the barbecue sauce and keep baking for 40 minutes after which the chicken must have been well cooked at 180 degree F.


This chicken casserole is a very popular meal recipe which does not take so much time to prepare.

Here are its Ingredients:

-1 tablespoon of olive oil

-1 chicken pieces i.e eight in total

-1 chopped onion

-2 crushed garlic cloves

-2 thickly sliced celery sticks

-2 carrots, It should be cut into 2cm (3⁄4in) chunks

-2 leeks, it should be cut into 2cm (3⁄4in) chunks

-600 g (1lb 6oz) of potatoes, it should be peeled and cut into large chunks

-1 level tablespoon of plain flour

-600 ml (1 pint) of hot chicken stock

-2 rosemary sprigs

-Half a lemon

How to prepare:

-pour oil in a large flame casserole, heat it and add seasonings to the chicken pieces then fry it for 10 minutes. Pack the chicken out of the pan and drain the fat from the pan.

-Pour 1 tablespoon of oil back into the pan and pour out the remaining. While you are doing all that, preheat the oven to 200 degree C.

-Put onion, garlic, celery, leeks and carrot and potatoes into the pan and fry for about 10 minutes. Add flour to it, stir and cook for 2 minutes then add the stock to it. Add the necessary seasonings and put the chicken back to the pan. Add the rosemary and the squeezed lemon half juice and then pour the squeezed lemon half juice into the pan, then cover the casserole and put it on fire.

-cook it for about 25 to 30 minutes in the oven until it is properly cooked and the sauce becomes thick.

Easy One-Pot Chicken Casserole:

-8 bone-in chicken thighs, the skin should be pulled off, then do away with it

-1 tablespoon of oil

-5 sliced spring onions

-2 tablespoons of plain flour

-2 chicken stock cubes

-2 large carrots, it should be cut it into batons, there is no need to peel

-400g new potato, halved if large

-200g of frozen peas

-1 tablespoon of grainy mustard

-a small handful fresh chopped soft herbs, like parsley, chives, dill or tarragon

How to prepare:

-fill the kettle with water and turn on the kettle, get a casserole dish, and pour 1 tablespoon of oil and fry 8 bone-in chicken thighs in it till it gets brown.

-pour 5 white sliced onions, 2 tablespoon of plain flour and 2 chicken stock cubes, mix everything properly until the flour disappears. Pour hot water of about 750ml from the kettle into it and stir well.

-add 2 large Barton carrot as well as 400g potatoes and cook slowly for 20 minutes. Uncover it and cook for 15 minutes more. Add 200g peas and cook for another 5 minutes.

-Season it and pour 1 tablespoon of grainy mustard, add green spring onion bits, a handful of fresh soft herbs and some seasoning.

We hope you find this helpful!


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