what o do with chicken thighs. Please send some recipes myway for a no-fail dinner
- drewb123 Aug 7, 2007 09:48 PM
Absolutely the best thing to do with chicken thighs -- my husband calls this "bitchin' chicken" -- starts with a brine and then a rub of paprika, brown sugar, and lots of other stuff. Throw it on the grill, and it's moist and yummy and messy and perfect for a summer dinner!
Take a look at http://www.recipecottage.com/outdoor-...
Marinate in a teriyaki-type sauce (I use soy, ginger, garlic) for a couple of hours and then bake and broil until skin is crisp. A family favorite and so easy.
this is a recipe for the truly lazy.
- 6 chicken thighs, leave the skin on or off, doesn't matter. i prefer off but some swears it's more delicious on. dry them with papertowel. if you want, make shallow slices all around the thigh.
- 1 small or medium brown onion, coarsely diced
- 1 clove of garlic, optional, smacked with a large knife
- 6-8 tbl of soy sauce (obviously 8 would be if you like things salty)
- 2 tbl of granulated or rock sugar (or brown sugar even)
- 1 tsp ground black pepper
- 1/2 to 3/4 cup of chicken broth or water
- 1 or 2 tbl olive oil depending on how health conscious you are
get a medium sized pot, heat oil on medium to high heat.
sautee the brown onion and garlic for 30 seconds or less.
add in the chicken thighs, about 2 minutes, no need to have it well done at this point.
add soy sauce and pepper, sautee 30 seconds
add sugar and broth/water
turn down heat to low/medium. leave it for 20-30 mins, occasionally stir it. the liquid should still be there but minimal.
eat with rice
debone and make a flour tortilla wrap.
add onto salad with some sort of asian or soy based dressing.
This is an easy recipe I have adjusted to our tastes...think the original was in the Boston Globe:
3 (or more) tomatoes quartered
6 (or as many as you want) (boneless) chicken thighs
Salt & Pepper
Garlic powder or minced garlic
1 cup chicken broth
Preheat oven to 400*
In a bowl combine the tomatoes, S&P, garlic, Oil&Vinegar and set aside.
In a 9X12 baking dish set the thighs, then squeeze in the tomato quarters between the thighs...the fit will be tight, and they will overlap...it's OK.
Pour the tomato marinade over all.
Add chicken broth around the thighs.
Roast for about 1 hour, or until chicken is cooked through.
Sprinkle with the minced parsely.
Let stand for a few minutes.
I serve this with either jasmine or basmati rice, and a simple garden salad.
Use crusty bread to mop up the juices.