Chicken thighs in a sleeve

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to bake thighs in a sleeve? Prepare all the necessary ingredients. The thighs can be taken either on the bone or without it. If you want to make the dish lower in calories, remove the skin from the thighs. But then you shouldn’t count on a golden brown and crispy crust. If you like things a little spicier, swap out the Dijon mustard for the spicier Russian mustard to suit your taste. Check in advance whether your prepared chicken spice contains salt.

2. STEP 2

   

   Rinse the chicken under running water and allow excess water to drain. Place the thighs in a deep bowl, add mayonnaise, mustard, salt and pepper to taste.

3. STEP 3

   

   Add prepared chicken seasoning and finely grated garlic. Mix the chicken with the marinade, cover the bowl with cling film and leave the thighs to marinate for about half an hour at room temperature.

4. STEP 4

   

   After this time, transfer the chicken to a roasting bag and tighten the ends tightly on both sides. Some kits have special flagella for this purpose. If there are none, just tie strong knots. Make through cuts in several places in the upper part of the sleeve. This will allow excess steam to escape and the sleeve will not burst. Bake the chicken for 30 minutes in an oven preheated to 180°C. Determine the exact time using your oven!

5. STEP 5

   

   5-10 minutes before readiness, cut the sleeve. Be careful not to get burned by the steam. And put the chicken under the grill (if you have one) for literally 5 minutes so that the chicken acquires a golden hue. If your oven does not have a Grill function, you can do without it. Just leave the chicken to brown for about 10 more minutes.

6. STEP 6

   

   Chicken thighs in a popular sauce with mayonnaise and mustard turn out juicy and soft inside, with an appetizing garlic scent.

Comments on the recipe

Natalia M

04.11.2023

4.5

Chicken thighs are convenient to serve to guests, they are already cut into portions, just take them and help yourself) This time I baked them according to this recipe in a sleeve. I like chicken cooked in a baking sleeve because the meat becomes very juicy. I mixed the marinade in a separate bowl, and then spread it over the surface of the thighs, additionally giving it a “massage”) For the marinade, I took regular mustard, only a little less. But I put two large cloves of garlic. In addition to the spices for the chicken, I added smoked paprika. The thighs were marinated for about an hour; I first placed them in a sleeve and left them in the mold. Then baked until done. I would like to note that there was a lot of liquid and not all the thighs were able to brown. So I took them out of the sleeve and put them in the same dry form. Then I put it under the grill for five minutes. A crispy crust formed, but this did not affect the juiciness of the meat in any way) The thighs are very tasty, rich in meat juice and soaked in an aromatic and slightly spicy marinade. Incredibly delicious!

Elena Pankina

04.11.2023

4.5

Chicken thighs in the sleeve are a great idea for cooking meat: simple, juicy and delicious! For the marinade I used mayonnaise, regular mustard, black pepper, smoked paprika, salt, and garlic. Place the thighs in a deep bowl, add the marinade, mix well and put in the refrigerator overnight. In the morning, I put the thighs in a baking sleeve, closed them with clips on both sides and baked them in the oven for 40 minutes at 180°! Then I opened the sleeve and another 10 minutes for browning! The chicken thighs turned out delicious: flavorful and juicy! Thanks to the author for the idea!