I need a recipe that uses boneless skinless thighs. A main criteria is that my H not know that it was thigh meat when I serve it. He isn’t a fan of legs and thighs. I only buy breasts if I’m cooking for just the two of us but my friend made a market stop for me and bought thighs.
Thanks
How adventurous of an eater is he? Does he like different cuisines and flavors?
He is adventurous and loves spicy food. Main dislikes are mushrooms and seafood.
So, I’m thinking you just need to transform it into something where it has sauces and/or is in small pieces, diced or shredded. You can substitute for recipes that call for chicken breast. Here are a few thoughts.
This recipe sounds a bit odd but it is really good. You can add other veggies like potato, sweet potato, whatever you like. Just tell him it’s chicken breast. He probably won’t notice with everything else going on in here. 
http://allrecipes.com/recipe/244979/chef-johns-peanut-curry-chicken/?
Chop the thighs up fine and use them in this recipe instead of ground chicken:
http://www.thekitchn.com/how-to-make-chicken-lettuce-wraps-cooking-lessons-from-the-kitchn-220124
or
http://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps/
Substitute it in here for the breasts. It gets shredded and with the sauce, who will know what part of the chicken it is in the end.
http://www.browniebites.net/santa-fe-crock-pot-chicken/
Ditto on this: http://whitneybond.com/buffalo-chicken-tacos/
Curry, Thai style or Indian are great ways to use boneless chicken thighs. Japanese style teriyaki chicken is a great way too, but might be harder to hide that it’s dark meat.
chicken with Penne (easy) http://tastykitchen.com/recipes/main-courses/penne-with-chicken-thighs/
@mom60, your husband sounds like me. I dislike thighs and legs, and seafood, and mushrooms! Unfortunately, I have found it is very hard to disguise thigh meat for someone who doesn’t like it because of the color and texture.
I was looking for the chicken with apricots dish from one of the Bittman cookbooks - and found this on line. Looks yummy! https://cooking.nytimes.com/recipes/1013108-chickpea-tagine-with-chicken-and-apricots
The Bittman recipe from the cookbook is a little simpler. My version is simpler still. You simmer a dozen or so apricots in a little water to soften them up. I chop them up first. Meanwhile spice the chicken with some cumin, cinnamon, cayenne, salt and pepper. Brown the chicken. Add some onion. Add some garlic. Add the apricots and the cooking water. Add more liquid (wine, water, stock) till the chicken is covered. Cook until the chicken is ready - 10-15 minutes more. Serve with couscous or whatever grain you like.
Tortilla Soup
1 package chicken thighs (about 1 lb)
Water to cover, (2-3 cups)
Salt, pepper
1 package fresh or jarred salsa I usually use mild - if u use spicy it will be really, really spicy
Grated cheddar
Tortilla chips
Simmer chicken thighs until cooked thru. Remove them from the pan and add salsa to remaining chicken broth. Slice chicken into bite size pieces and return to pot. Season to your liking with salt and pepper. Serve with crumbled tortilla chips and cheddar.
I would suggest doing a chicken curry or chicken tikka masala with the thighs.
On a different note, I have not been very inspired with my dinners lately. One constraint is that H and I go to the gym 3 nights a week after work so we want a simple meal when we get home. I ordered two new cookbooks yesterday off Amazon and I hope to find a few recipes that are keepers from them. The first one is Dinner: Changing the Game which was recommended by a friend who is a wonderful cook. The second one I found myself and it is Food52 Mighty Salads 60 new ways to turn salads into dinner.
I made this a couple of nights ago:
https://www.budgetbytes.com/2016/07/sticky-ginger-soy-glazed-chicken/
Try putting them in a slow cooker! The meat shreds and is super flavorful and tender.
Thank you for all the good ideas. I don’t think a soup would fool him. Tikka masala would have been ideal but I made it earlier this week with breasts.
Leaning towards something like the apricot chicken or the Santa Fe. I should have stuck them in the crock pot this morning but I’m out of the house till 5:30.
Any instant pot ideas?
I love dark meat! You can make a dish and freeze it for later, inn meal size portions. Spicy foods mask the chicken flavor better because you are tasting the sauces more. I have a recipe with about 16 spices plus yogurt that I make and freeze. I also make chicken fajitas with McCormick spice mix. Those make tasteless white meat good to eat. Basically, mix the chicken in bite sized pieces with plenty of other distracting foods and spices to use up the chicken before it spoils. Mixtures tend to fare well after freezing.
I made this with chicken legs in the instapot and it was quite good…but he will still know they are thighs!
http://barerootgirl.com/nourish/2015/11/11/moroccan-sticky-chicken-instant-pot-recipe/
This is also very good…but he’ll know they are thighs!!
https://www.copymethat.com/r/bizf1AL/lemon-butter-chicken-instant-pot/
Do you have an instant pot? My H also prefers BSCB but loves these thighs…
https://www.thekitchenwhisperer.net/2015/08/15/pressure-cooker-honey-bbq-boneless-chicken-thighs/
I like to do a lazy man’s coque au vin. Brown the chicken, stir in garlic/onion/thyme/pepper/salt and a touch of brown sugar to taste, pour in a bottle of red wine, add a dollop of beef Better than Bullion, leave to simmer and reduce for about an hour until the sauce is just a little more than a glaze. I like to shred the meat at that point and toss it back in to soak up the sauce, which will nicely hide the fact that it’s a thigh (not to mention the color will be very dark from the wine and beef stock).
Now the lazy man’s version of the above - skip browning the meat, use bottled pre-chopped garlic instead of fresh, use dried thyme instead of fresh. Basically just dump everything into a pot, bring to a boil, reduce to a simmer, go take your post-gym shower, catch up on CC posts, then come back in an hour and eat!
@mom60 Honestly, you won’t be able to fool him. If he is really that dead-set against chicken thighs, do both of you a favor, and stop and pick up a breast or two for him on the way home and cook the thighs for yourself.
Otherwise, I think you will end up going thru all this work making a recipe and he will still complain…
@uwalummom - you are probably right. I think I’m going to make burrito bowls. I’ll roast some vegetables and he will have beans, avocado and jalapeños to top his farro. He can add the chicken or not.