When it comes to versatility, chicken thighs are a fantastic item to have at the ready. A little extra fat lends a whole lot of flavor — and moisture — for a chicken dinner that’s certainly a winner.

So, grab some chicken thighs from the store and find your favorite recipe from our selection below for a standout weeknight meal.

Honey-Braised Chicken Thighs With Apple, above. Yes, I already have a quart of apple cider in my fridge and I’m not afraid to use it! Sweet honey, apple and a touch of cinnamon bring major fall vibes to this cozy, saucy dish.



(Deb Lindsey for The Washington Post)

Braised Chicken Thighs With Tomatillos. We know you love a one-pot meal. This one has tons of bright flavors, like tomatillos and lime, resulting in a light brothy number.



(Stacy Zarin Goldberg for The Washington Post)

Chicken With Basil and Chiles. This tasty bowl, inspired by the Thai stir-fry dish gai ka prow, boasts bold flavors, a little funky fish sauce and a serious kick.



(Deb Lindsey for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Aromatic Chicken and Chickpea Stew. While you’re bookmarking stews for your crockpot, dog-ear this one, as well. This hearty dish, with warming spices and plenty of protein, reheats and freezes like a dream for rushed evenings.



(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Cheesy Chicken Enchiladas. It’s always a good night for enchiladas! Cooking chicken thighs in enchilada sauce infuses them with flavor, so even the filling carries smoky heat. Also, cheese.



(Goran Kosanovic for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post)

Caribbean Smothered Chicken With Coconut, Lime and Chiles. You can consider meat “smothered” when it’s been slow-cooked and blanketed in a saucy gravy. This particular blanket involves coconut milk, citrus notes, herbs and a hint of spice.



(Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Grilled Bang Bang Chicken. No need to keep chicken thighs whole — cubing them and spearing them on skewers is a great and fun way to serve ’em up. Add a peanutty “bang” sauce and a floral, aromatic and intensely hot chile oil to punch it up.



(Stacy Zarin Goldberg for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post)

Cuban-Style Chicken and Rice (Arroz con Pollo). A classic combo: chicken and rice. This is the Cuban version, with manzanilla olives and green bell pepper on a warm yellow bed of rice.

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