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Your Favorite way to do it - Chicken thighs

  • b

To me they are the best part of the chicken - would you cae to share your secrets ?

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  1. filipino chicken adobo over white rice.

    4 Replies
    1. re: rebs

      Sorry, that won't do it. How do you make Filipino Chicken Adobo?

      1. re: sbp

        4-5 lbs. chicken thighs (is good with legs too)
        1/2 c. white vinegar
        1/2 c. soy sauce
        crushed garlic cloves (about 3 or 4, or whatever you'd like i suppose)
        a small palmful of black peppercorns
        bay leaves (about 3)

        combine in a pot. i usually marinate it for a couple of hours, but you can make it right away if you need to. bring to a boil, simmer for 30 min. covered. stir, then simmer uncovered for another 20 min. serve over white rice.

        it's one of those dishes that tastes even better the next day...

        1. re: rebs

          definitely chicken adobo. excellent use of thighs.

          1. re: margaret

            I made thsi recipe last night.....SOOOO good although my MIL found it to be salty (due to the soy sauce), but my partner and I loved it!! I followed the recipe exact, except I used apple cider vinegar instead of white. Really good over some brown rice. I served it with string beans that were tossed in a little sesame oil and garlic.

    2. I marinate thighs in the following: sesame oil, rice vinegar, soy sauce, garlic, ginger and chopped scallions. Then I grill them and serve them on a whole wheat bun with grilled sweet onions and a little ketchup, with a side of spicy coleslaw.

      1 Reply
      1. re: AndieCat

        I marinate the thighs in lemon juice, garlic, salt and pepper then rub them with a combo of curry, a little cinnamon, allspice and paprika then grill them with some dots of butter on the top. Everything gets gobbled up with the dogs lining up for the leftovers - if any.

      2. Fricasseed Chicken with Vinegar
         
        8 chicken thighs, skinned
        Flour seasoned with S&P for dredging
        Olive oil
        1 tsp. chopped fresh rosemary
        6 flat anchovy filets, mashed, -or- 1 tbsp anchovy paste
        3 - 4 large cloves garlic, minced
        1/2 c red wine vinegar
        1/4 c balsamic vinegar
        1/4 c water
         
        Dredge chicken in flour, then brown in olive oil and remove from pan.
         
        Sauté garlic and rosemary until just fragrant. Deglaze pan with vinegars and stir in anchovies. Add water.
         
        Return chicken to pan, reduce heat, cover and simmer until cooked through but still tender, turning occasionally. Add more water if the pan starts to dry out.
         
        Note: Don't try making this with dried rosemary. It just won't be the same.

        Serve with buttered orzo or, better, spaetzle.

        2 Replies
        1. re: GG Mora

          This sounds fabulous, but some folks I know just won't eat dark meat. Does the recipe work with chicken breasts?

          1. re: Louise Z.

            Yes, it will work with breasts – the meat just won't be as succulent. Leave the fat on, if you dare.

        2. If you have a gas broiler, they are fabulous marinated (choose your poison) and then broiled.

          Link: http://www.chowhound.com/topics/show/...

          1. t
            torta basilica

            The simpler & crispier, the better:

            Heat oven to 350
            Spray pan w/ Pam
            Plop thighs onto it
            Season with Lawry's Seasoning salt (don't laugh), pepper, rosemary or herbes de provence
            Slap a pat of butter on them (this grossed me out, but my husband insists on it & it really does make them crispier - no wonder...)
            Roast about 40 mins until crispy & brown. Meat will still be moist & delicious.

            1 Reply
            1. re: torta basilica

              I'd be more worried about the Pam than the butter - that stuff is narsty.