This was a very good dish. Here's how I did it: 5 boneless, skinless chicken thighs, rinsed and dried with paper towels. In a medium size bowl put 2 big spoons of mayo seasoned with garlic powder, sea salt and onion powder - with tongs add the chicken and swoosh around to get it all covered - in a rectangular ziploc food container went about 3/4 c. panko crumbs I seasoned with garlic powder, onion powder, thyme, sea salt and freshly ground pepper - put in the chicken and seal the top on and shake and turn upside down to cover everything with the crumb mixture. I poured about 4 T. olive oil into a glass baking dish and put the chicken in for 20 minutes then turned it once and cooked for the additional 30 minutes. I hate getting my hands goopy and some of the posts mentioned it was messy - so this is how I handled it. I wondered if the boneless thighs would cook like breasts would for the 30 mins. at 425 - they came out great - tender, juicy, nice crisp coating. Best of all - it was quick to prepare. I got a late start on dinner but had everything on the table by 6 thanks to this recipe.
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This was a very good dish. Here's how I did it: 5 boneless, skinless chicken thighs, rinsed...