Bittman’s chicken thighs, 4 ways

Often underappreciated, chicken thighs can be the star of any meal. New York Times columnist and “How to Cook Everything” author Mark Bittman shows four simple marinades to justify the chicken thighs.

Roast chicken thighs, four ways
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4 servings


    • Salt and freshly ground black pepper
    • 8 chicken thighs, bone-in
  • Honey-mustard sauce

    • Melted butter or olive oil
    • 2 tablespoons Dijon mustard
    • 1 tablespoon honey
  • Ginger-soy sauce

    • 1 tablespoon minced fresh ginger
    • 3 tablespoons soy sauce
    • 2 tablespoons dark sesame oil
  • Chile-lime sauce

    • 3 tablespoons olive oil
    • 2 tablespoons freshly squeezed lime juice
    • 1 tablespoon chili powder
    • 1/2 tablespoon smoked paprika
  • Thai sauce

    • 3 tablespoons coconut milk
    • 2 tablespoons smooth peanut butter
    • 1/2 teaspoon curry powder


Baking Directions:

Heat the oven to 450 degrees F. Put the chicken in a roasting pan, skin side up, sprinkle with salt and pepper and brush with your selected sauce; put the pan in the oven.After the chicken has cooked for 10 minutes, baste again with the sauce and turn the pieces; brush the other side and roast for another 10 minutes. Turn the chicken over (now skin side up again), brush again with the sauce, and roast for another 5 minutes or until the chicken is done (you'll see clear juices if you make a small cut in the meat near the bone).For sauces:Honey-mustard: Combine 2 tablespoons melted butter or olive oil with 2 tablespoons Dijon mustard and 1 tablespoon honey. Ginger-soy: Combine 1 tablespoon minced fresh ginger with 3 tablespoons soy sauce and 2 tablespoons dark sesame oil. Chile-lime: Combine 3 tablespoons olive oil, 2 tablespoons freshly squeezed lime juice, 1 tablespoon chili powder, and 1/2 tablespoon smoked paprika. Thai: Combine 3 tablespoons coconut milk with 2 tablespoons smooth peanut butter and 1/2 teaspoon curry powder.

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