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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


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!



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
  • 1/2-inch ginger, minced or grated
  • 1 teaspoon tomato paste
  • 1 teaspoon lemon juice
  • 1 teaspoon garam masala
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon salt

Stovetop Pulled Chicken

  • 2 boneless, skinless chicken thighs (350-450 grams)
  • 2 teaspoons oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika (regular or smoked)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground oregano
  • 1/4 teaspoon ground coriander
  • 1/2 small onion, thinly sliced
  • 1 teaspoon tomato paste
  • 1/2 cup water


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, 1/2-inch minced ginger, 1 teaspoon tomato paste, 1 teaspoon lemon juice, 1 teaspoon garam masala, 1/2 teaspoon sugar, 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder and 1/2 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, 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon ground coriander and 1/2 teaspoon ground oregano in a small bowl. Set aside. 
  3. Add 1/2 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 3/4 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.