Boneless Chicken Thigh Rolls

Boneless Chicken Thigh Rolls

by Wandering stars

4.7 (1)







The summer fat-reducing meal is delicious and not greasy, and it is not fat to eat too much.
The high-value method of chicken thighs is delicious and not greasy. The chicken skin is tender and soft. The chicken thigh meat is tough and chewy. It is eaten with dipping sauce. It has rich layers and a great taste. The key is that the fat content is low. Even if you eat a few more pieces, you don't worry about gaining weight. You must try it.


Boneless Chicken Thigh Rolls

1. Wash the drumsticks and remove the bones with sharp kitchen scissors.

Boneless Chicken Thigh Rolls recipe

2. Cut the chicken horizontally and vertically with a knife a few times, add 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 1 teaspoon of salt and 1 teaspoon of black pepper, and marinate for half an hour.

Boneless Chicken Thigh Rolls recipe

3. Lay the marinated chicken thighs flat on the cutting board, roll them up from one side, and tighten them as much as possible. The matte side of the tin foil is facing up, and the chicken legs are rolled on the tin foil. Wrap the chicken thighs with tin foil and pinch both ends to form a candy shape. .

Boneless Chicken Thigh Rolls recipe

4. Boil water in a pot, add the wrapped chicken thighs and cook for about 25 minutes.

Boneless Chicken Thigh Rolls recipe

5. After cooking, take it out and put it in ice water to cool down.

Boneless Chicken Thigh Rolls recipe

6. Mince garlic and onion, cut green and red pepper into rings, cut coriander into small sections, put all into a small bowl, put 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 3 tablespoons of rice vinegar, add cooked white sesame seeds, and mix Spread evenly into a dip.

Boneless Chicken Thigh Rolls recipe

7. After the chicken drumstick rolls are completely cooled, remove the tin foil, cut into evenly thick slices, place them on a plate, and dip them when eating.

Boneless Chicken Thigh Rolls recipe


1. The cooked chicken drumstick roll must be completely cooled before cutting so that it will not fall apart.
2. Use ice water to cool the chicken thighs quickly. Once it is cold and hot, the chicken will taste more chewy.


Similar recipes

Chicken Drumsticks Braised Rice

Big Drumstick, Potato, Carrot

Saliva Chicken

Big Drumstick, Cucumber, Chili

Curry Potato Chicken

Big Drumstick, Potato, Curry Cubes

Lemon Roasted Chicken Drumsticks

Big Drumstick, Salt, Chaotian Pepper