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Stuffed Boneless Chicken Thighs

5 from 1 vote
Oshrit Abergil – @oshritabergil
One of the best dinner ideas for a comforting and delicious family meal – this stuffed boneless chicken thighs recipe is a keeper!
Servings: 4


  • 1.5 pounds/675 grams boneless skinless chicken thighs (4 pieces)
  • Honey for drizzling


  • 1 cup basmati rice, rinsed
  • 1 carrot, cut into thin strips
  • 1 onion, , chopped
  • 1 tomato, peeled and chopped
  • ½ bunch cilantro, chopped
  • ½ bunch parsley, chopped
  • 1 teaspoon coarse salt
  • 1 cup boiling water
  • 2 tablespoons olive oil


  • 1 teaspoon turmeric
  • 1 teaspoon ground black pepper
  • ½ teaspoon dry rosemary
  • ½ teaspoon coarse salt
  • ½ bunch cilantro, chopped
  • ½ bunch parsley, chopped
  • 4 tablespoons tomato sauce
  • 1 tablespoon BBQ sauce / chili sauce
  • ¼ cup olive oil
  • 1 cup water



  • Fry the onion until it turns golden, then add the carrot, tomato and greens.
  • Fry for about 2 minutes, add the rice, pour in the boiling water, cover the pot and cook for about 5 minutes on medium-high heat, or until the water has evaporated. Turn off the heat, uncover the pot and let the rice cool off.
  • Preheat the oven to 390 °F (200 °C).
  • Place the thighs on a plate, inner side facing up, and add a spoonful of rice on one end. Roll gently as shown in the video.
  • Combine all the sauce ingredients in a small bowl.
  • Place the stuffed thighs in a deep baking pan, with the closing side facing down. Pour over the sauce and drizzle some honey, then cover with parchment paper and aluminum foil and bake for 35 minutes.
  • Uncover, pour some of the sauce over the stuffed thighs and bake for another 10 minutes.


If you’re left with some rice and thighs, you can combine them in a small pot, take some of the sauce, add ¾ cup of water and pour it over the rice. Bake the same way you do with the stuffed thighs.


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