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    Home » 30(ish) Minute Meals » Weeknight Chicken (3 ways)

    Weeknight Chicken (3 ways)

    Published: Apr 15, 2022 by Mansee Muzumdar · This post may contain affiliate links · Leave a Comment

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    Keep these weeknight chicken recipes in your arsenal for those days when you a need a quick, filling and easy meal. Whether you are looking for a stovetop, oven or air fryer recipe, I've got you covered. All three variations come together in less than 30 minutes, and are great to prep ahead if that's your style. Eat them as-is or use them in salads, wraps, grain bowls and more!

    All three weeknight chicken recipes on plate.

    I realize "weeknight chicken" isn't a really helpful recipe name, but as I had to fit 3 recipes into one title...this is kind of what fit the bill.

    You know I'm all about finding ways to make cooking dinner (or any meal, really) more fun and doable and less "ugh I have to cook AGAIN?!" (It's okay, we've all been there.)

    What is weeknight chicken?

    For me, weeknight chicken just means a few easy peasy ways to cook chicken that I can use in a hundred different ways.

    All of these can be made right when you need it or prepped ahead if you're someone who prefers to plan out their meals. Each recipe uses 2 chicken thighs, and will be enough for 2-3 meals (depending on how hungry you are!).

    All of these recipes are flexible and the techniques can be used with different seasonings, spices and sauces depending on what kind of meal you are looking to make!

    Raw chicken thighs with various spices and marinades.

    Chicken breast vs. chicken thighs

    All three of these weeknight chicken recipes use boneless, skinless chicken thighs. Why? Let me count the ways:

    1. They cook quickly.
    2. They are easy to buy in bulk and portion out to keep in the freezer (a cooking for one staple!).
    3. They are super forgiving so if you accidentally let them cook for toon long they won't immediately dry out.
    4. They are more flavorful than chicken breast.

    Clearly I am firmly team thigh, but I totally understand if you prefer to use chicken breast. Here are a few tips if you want to go that route:

    Air fryer chicken: Make sure your chicken pieces are evenly thick. I'd suggest pounding them to get as even as possible. Cook at 375 degrees for 10 minutes, flip and cook for an additional 5 minutes. At this point check for doneness (highly suggest using a meat thermometer!). If the chicken is still not done, cook in 2 minute increments until done to keep from overcooking.

    Broiled chicken: Follow the recipe as-is, but add 2 teaspoons of oil and check for doneness at 6 minutes.

    Stovetop pulled chicken: Follow recipe as-is, but just keep an eye on the chicken as it is simmering. It will probably take about 18-20 minutes, depending on how thick your chicken breasts are.

    Air Fryer Honey Gochujang Chicken

    Close up of honey gochujang chicken thighs.

    I swear, I become a bigger air fryer fan with each passing day. Not only do I love NOT having to turn my oven on, but honestly a lot of food - especially meat and fish - just comes out better when it's air fried vs. just baked.

    Cooking chicken thighs in an air fryer is SO easy. Season however you want and then throw them in there. For ease, I crank mine up to 400 and cook until the chicken is done, flipping once. This generally takes about 20-25 minutes, but can vary depending on how big your chicken thighs are. The good news is it's hard to overcook chicken thighs, so don't sweat it.

    Air fryer honey gochujang chicken on bed of rice.

    These honey gochujang chicken thighs are definitely the easiest of the three recipes here. Mix up gochujang, honey and soy sauce and you're basically good to go. Serve this chicken with rice and a quick cucumber salad, topped with a TON of herbs for a super flavorful meal.

    You can also serve this chicken with fried rice for one, brussels cauliflower rice or roasted maple sesame broccoli.

    Broiled Indian Spiced Chicken Cubes

    Indian spiced broiled chicken on plate with cabbage.

    These little chicken bites are my go-to when I am craving Indian flavors, but need something extra quick and easy. You can marinate these for 10 minute or 10 hours, and both ways will be great.

    I LOVE broiling smaller pieces of chicken like this because it cooks super quickly while also getting a great char on the meat.

    Broiled indian spiced chicken chunks on baking sheet.

    This chicken is great in salads or wraps or eaten as-is dipped in yogurt and/or chutney. I often eat it with cabbage baji (Indian sauted cabbage) and plain yogurt for a really quick, filling meal.

    Stovetop Pulled Chicken

    Need some tacos? Here ya go!

    Stovetop pulled chicken in pot.

    Similarly featured in these chicken tacos, braising chicken thighs makes perfect pulled chicken just begging to be wrapped in a tortilla. So much flavor in so little time! To make things REALLY easy, keep some house seasoning on hand and use 1 tablespoon that instead of the list of spices in the recipe.

    Crispy baked chicken tacos on plate.

    I have been obsessed with making crispy tacos (like these!) and this chicken is perfect. Just mix it with a little shredded cheese, spread it in a small corn or flour tortilla and pan fry, air fry or bake until crispy.

    You can also use this chicken in a taco salad or rice/grain bowl.

    Print
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    Featured image of weeknight chicken recipes.

    Weeknight Chicken (3 ways)

    • Author: Mansee Muzumdar
    • Prep Time: 5 minutes
    • Cook Time: 25 minutes
    • Total Time: 30 minutes
    • Yield: 1-2 1x
    • Category: Dinner
    • Cuisine: Global
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    Description

    Keep these weeknight chicken thigh recipes in your arsenal for those days when you a need a quick, filling and easy meal. Whether you are looking for a stovetop, oven or air fryer recipe, I've got you covered. All three variations come together in less than 30 minutes, and are great to prep ahead if that's your style. Eat them as-is or use them in salads, wraps, grain bowls and more!


    Ingredients

    Scale

    Air Fryer Honey Gochujang Chicken

    • 2 boneless, skinless chicken thighs (350-450 grams)
    • 1 tablespoon (25 grams) gochujang
    • 1 tablespoon (20 grams) honey
    • 1 tablespoon (15 grams)
    • 2 teaspoons oil

    Broiled Indian Spiced Chicken Cubes

    • 2 boneless, skinless chicken thighs (350-450 grams), cut into 1-2 inch pieces
    • 2 tablespoons (45 grams) yogurt (plain or greek both work)
    • 1 garlic clove, minced or grated
    • ½-inch ginger, minced or grated
    • 1 teaspoon tomato paste
    • 1 teaspoon lemon juice
    • 1 teaspoon garam masala
    • ½ teaspoon sugar
    • ½ teaspoon ground turmeric
    • ½ teaspoon red chili powder
    • ½ teaspoon salt

    Stovetop Pulled Chicken

    • 2 boneless, skinless chicken thighs (350-450 grams)
    • 2 teaspoons oil
    • 1 teaspoon chili powder
    • ½ teaspoon salt
    • ½ teaspoon paprika (regular or smoked)
    • ½ teaspoon ground cumin
    • ½ teaspoon garlic powder
    • ¼ teaspoon ground oregano
    • ¼ teaspoon ground coriander
    • ½ small onion, thinly sliced
    • 1 teaspoon tomato paste
    • ½ cup water

    Instructions

    Air Fryer Honey Gochujang Chicken

    1. Combine 1 tablespoon (25 grams) gochujang, 1 tablespoon (20 grams) honey, 1 tablespoon (15 grams) soy sauce and 2 teaspoons oil (10 grams) in a bowl. 
    2. Add 2 boneless, skinless chicken thighs and toss to coat chicken fully.
    3. Air fry at 400 degrees for 20-25 minutes, flipping once (I generally do 12 minutes, flip, and another 10 minutes), until chicken is cooked through and the outside is caramelized.

    Broiled Indian Spiced Chicken Cubes

    1. Place cut up chicken in a bowl. Add 2 tablespoons (45 grams) yogurt, 1 minced garlic clove, ½-inch minced ginger, 1 teaspoon tomato paste, 1 teaspoon lemon juice, 1 teaspoon garam masala, ½ teaspoon sugar, ½ teaspoon turmeric, ½ teaspoon red chili powder and ½ teaspoon salt. Mix to combine really well. Let sit for 10 minutes.
    2. Turn broiler to high. Line a baking sheet with foil.
    3. Arrange chicken pieces in a single layer on baking sheet. Make sure you have some room between each piece.
    4. Broil for 8 minutes. Check a piece to ensure it's cooked through. If needed, broil for an additional 1-2 minutes but keep an eye on it!

    Stovetop Pulled Chicken

    1. Heat 2 teaspoons (10 grams) oil in a small pot or frying pan over medium-high heat. Add 2 boneless, skinless chicken thighs and sear for 2 minutes per side. Remove and set aside.
    2. While chicken sears, combine 1 teaspoon chili powder, ½ teaspoon salt, ½ teaspoon paprika, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ¼ teaspoon ground coriander and ½ teaspoon ground oregano in a small bowl. Set aside. 
    3. Add ½ small thinly sliced onion to pan and saute for 4-5 minutes, until onion is softened and lightly browned. 
    4. Add 2 teaspoons of the spice mix and 1 teaspoon tomato paste to pan and cook for 1 minute. Add ¾ cup water and stir to combine. 
    5. Increase heat to high and bring to a boil. Add chicken back to pan, reduce heat to medium-low and cover. Let chicken simmer for 20 minutes. 
    6. Once chicken is cooked through, remove from pan and shred. Add chicken back to pan, along with the remaining spice mix (about 1 teaspoon) and toss to combine everything. 

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