Weekly Meal Plan: 5 Dinners Using Skinless Boneless Chicken Thighs

I know I always say that my favourite ingredient is skin on, bone in chicken thighs, and so much is true, but reality the protein that gets the greatest workout in my kitchen is the humble skinless boneless thigh. Perfect for marinating and grilling, threading onto skewers, tossing into curries, chopping up for stir fries the possibilities are endless, so to give you a little more midweek recipe inspiration here are five of my favourite spring going on for summer weeknight dinners you can make with a pack of skinless, boneless chicken thighs.

Monday: Hot Sauce Chicken Wraps

Your favourite bottle of hot sauce comes into play here as a simple, make-ahead marinade for chicken thighs that are griddled or barbecued alongside some blistered cherry tomatoes ready for folding away in soft flour tortillas with a good handful of rocket and a smothering of your favourite garlic mayonnaise. The perfect fodder for Monday nights.

Tuesday: Korean Barbecue Chicken Lettuce Wraps

Inspired by one of my all time favourite restaurants where you cook everything yourself over the grills in front of you, Soot Bull Jeep in Los Angeles’ Koreatown, a complex Korean-inspired marinade enrobes the griddled chicken pieces here with my favourite homemade chilli sauce for drizzling on rice and sesame dried seaweed stuffed lettuce wraps.

Wednesday: From Scratch Homemade Chicken Gyros

A little treat for clearing the halfway point in the week here, and yes this roundup is very heavy on chicken served in wraps, and I’m absolutely not sorry about it. Anyway, here marinated chicken is skewered before being griddled and served on simple homemade flatbreads with an easy tzatziki and a few salad bits. A few air fryer chips stuffed in there would not go amiss, either.

Thursday: Pan Fried Lemon Butter Chicken

Finally, something we can eat with a knife and fork! I love to served this simple chicken preparation with it’s copious amounts a of lemon butter sauce over mashed potatoes with some spring greens on the side. Also, who are we kidding, it’s almost Friday so you can enjoy a nice glass of white wine with it, too!

Friday: Homemade Chicken Fajitas

Yes I know this recipe says to use a large chicken breast, but that is because when I wrote this recipe I was a poor student who had yet to be inducted in the sheer brilliance of chicken thighs, I grew up in the 90’s and the 00’s, remember, where the lean breast meat ruled supreme. These days I usually sub in two thighs per person and we’re always satisfied: this is one of J’s most requested dinners and though I love them both and they do have subtle differences, I actually prefer this online version to the chicken fajitas I included in Student Eats (ad).

A few more little bits and pieces for the weekend: as you’ve probably noticed from Instagram this is a scheduled post as I’m currently eating and drinking my way around old town Dubrovnik. So, if you fancy joining me for a cheeky cocktail why not try my Korean Omija Syrup Mojito, Cucumber & Elderflower Gimlet, Classic Paloma, Strawberry Basil Gin Slushie, Classic Sangria, Cucumber & Jalapeno Margarita, Earl Grey French 75, Elderflower Mule, Frozen Mango Margarita, Short Southside Fizz, Wine Glass Moscow Mule, or my Campari & Orange Garibaldi?