Serving chicken thighs in a restaurant (like Cochran's Cafeteria) can be a challenge, since they take so long to cook to order. With these two recipes, you don't have to worry. You can make the chicken thighs ahead in a big batch, and then reheat two in the oven each time a customer orders the dish. The chicken stays moist and delicious each time.

Saucy Lime Chicken Thighs

These chicken thighs are baked in a lime butter sauce, which keeps them moist and flavorful even after reheating. The recipe makes enough for 8 standard servings of 2 thighs each.

Ingredients:

• 16 bone-in chicken thighs with the skin left on, but excess fat removed
• 1 cup chicken stock
• 1/4 cup lime juice
• 1/4 cup melted butter
• 2 teaspoons cornstarch
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper

In a large, deep baking pan, mix together the chicken stock, lime juice, butter, cornstarch, salt and pepper. Make sure the cornstarch is fully dissolved and incorporated. Add the chicken thighs to the pan, turning them over once to ensure they're coated in the sauce. Bake the thighs at 375 F for 1 hour and 10 minutes, spooning the sauce over them twice during cooking.

Remove the entire pan from the oven, and let it cool for about an hour before covering it and placing it in the fridge. When a customer orders the chicken thighs, remove 2 from the pan along with a little of the sauce, and place them in a small, single-serve ceramic dish. Heat in a 375 F oven for 15 minutes, and serve.

Oven Barbecued Thighs

These chicken thighs are baked ahead in a large batch, and then the barbecue sauce is added when they're reheated to order. Like the recipe above, this one makes eight 2-thigh servings.

Ingredients:

• 16 bone-in chicken thighs with the skin left on, but excess fat removed
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 tablespoon vegetable oil
• 2 cups ketchup
• 1/2 cup cider vinegar
• 2 tablespoons molasses
• 2 tablespoons brown sugar
• 1 clove of garlic, minced

Brush a large baking sheet with the vegetable oil. Place the chicken thighs on top, and season them with the salt, pepper, garlic and onion powder. Bake at 375 F for 1 hour. Then, remove from the over, cool slightly, and transfer to the refrigerator.

While the chicken is baking, combine the remaining ingredients to make a barbecue sauce.

When a customer orders chicken thighs, place two in a single-serve ceramic dish, and coat them in about 1/4 cup of the barbecue sauce. Bake at 375 F for 15 minutes, and serve.