Going cheap has it’s limitations. We stocked up on chicken thighs, eggs, and hamburger patties. I’ve tried several ways to cook the chicken (all good except last night) but this (aside from barbecuing them after brining) is our favorite!
- 6 Boneless chicken thighs
- 1 cup Shredded cheese (any you like though the stronger flavored cheeses are best)
Preheat oven to 425 degrees F. Cover a rimmed baking sheet with aluminum foil (you don’t need this if you don’t mind soaking the baking sheet in order to clean it). Place chicken thighs directly on the covered baking sheet, skin-side up, then mound 1 to 2 Tablespoons of shredded cheese (depending on the size of the thighs … you want a small mound in the center and a light layer covering the entire top of the breast … I’ll try to take pictures the next time we make it) on top of the thighs.
Bake for about 20 to 25 minutes until the cheese is crispy. Now, I have cooked this for different amounts of crispness but my favorite was when I cooked it so long that the cheese was blackened on top. Between the fat from the chicken and the fat from the cheese, the bottom gets wonderfully crunchy. Try it and let me know what you think!
This has been added to “My Fitness Pal”. The recipe’s name is “MAKJ Cheesy Baked Chicken Thighs”.
2 thighs per person.
The stats are: Calories: 418, Carbohydrates: 0, Fats: 28, Protein: 37, Fiber: 0