Finding Problems With Your Restaurant

Two Baked Chicken Thigh Recipes That Are Perfect For Group Events And Banquets

by Peppi Hautala

If you cater to private parties or offer banquet-style meals for your restaurant customers, it's important to have an arsenal of dishes that are easy to prepare in big batches and that stay tasty when kept in chafing dishes. Chicken thighs are perfect for this type of occasion. They're easy to season and prepare in big batches, and unlike chicken breasts which tend to dry out, they stay moist and tender if you have to keep them warm in a heating tray or chafing dish. Here are two delicious baked chicken thigh recipes to feed a crowd.

Honey-Dijon Chicken Thighs With Lime

In these saucy chicken thighs, classic honey-Dijon flavor is elevated to the next level with a splash of lime juice. The recipe makes enough for 20 people, but you can easily double or triple it for larger parties.


  • 20 boneless, skinless chicken thighs
  • 1 cup Dijon mustard
  • 1/4 cup honey
  • 1/4 cup canola oil
  • 1 tablespoon garlic powder
  • 2 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 fresh limes, cut in half (to be squeezed over chicken before serving)

Whisk together the mustard, honey, canola oil, salt, garlic ,and black pepper. Arrange the chicken thighs on a baking sheet, and pour the sauce over them. Bake for 20 minutes at 375 degrees F, and then turn the chicken over and bake it for another 20 minutes. Transfer the chicken to the serving or warming dish.

Pour the sauce that's remaining in the pan over the chicken, and then squeeze the lime halves over the chicken.

Spicy Cajun Chicken Thighs

Customers who like spicier food will love these chicken breasts. They're made with a dry rub and then finished with a vinegar drizzle to keep them moist.


  • 20 boneless, skinless chicken breasts
  • 3 tablespoons paprika
  • 2 teaspoons cayenne pepper
  • 2 teaspoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon seasoned salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 cup canned chicken stock
  • 1/4 cup apple cider vinegar

Combine the dry spices in a bowl, and stir them together. Pat the spices onto the chicken, being sure to coat both sides of each thigh evenly. Arrange the chicken on a baking sheet, and bake for 40 minutes at 375 degrees F. Turn the chicken over once during cooking. When the chicken is done, transfer it to a serving dish or warming pan. Combine the chicken stock and vinegar, and drizzle it over the chicken.

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