Chicken Thigh Fillets
I've cooked with all types of chicken thighs before (bone in/out, skin on/off, cut up in chunks, and uncut) but I have never made anything in fillet form. I just bought some boneless, skinless thigh fillets at BJ's and would love to know what to do with them. I'll be cooking for myself next week (aside from the toddler) and would love some simple ideas.
One of my favorites is to pound, then roll them up with some goat brie, prosciutto, and fried sage. I deglaze with port, and have them with some Israeli couscous on the side.
When I've had one glass too many, I just cube them and make a simple curry, or coat them with crushed rosemary and garlic, stab all over with a fork, and throw in the oven to roast. The leftover juice is amazing sopped up with some sourdough bread!
Like chowser, I was thinking about a cheese stuffing. I do a goat cheese, sundried tomato, white wine, basil stuffing (how 1985!), roll them and tie with butcher's twine. I've also used drained ricotta.
Or... marinate in a paste of chillis, coriander leaf, ginger root, garlic, cumin, coriander seed, salt, lime juice. Grill 'em. Serve with a raita or some such sauce. Rice or naan. I like sauteed cauliflower with mustard seed and flaked chillis with this. Jeez, I'm hungry...
This is on my list --- Spicy Garlic Cashew Chicken, and so is... Ginger Chicken
Here's the other ... Ginger Chicken
6 inch piece of ginger, peeled and grated
3 garlic cloves, minced
2 Tbsp Olive Oil
1/4 cup teriyaki sauce ... you can use soy instead but the marinade won't be as thick
3 lbs of chicken pieces
Mix all ingredients and marinate the chicken for approximately 10 minutes.
Bake in a 450 degree oven until chicken is cooked through.
Broil on high for a minute or two to crisp up the skin.
Make a spice rub out of chile powder, salt, pepper, garlic powder and cayenne. Run generously all over the thighs. Broil on one side for 5 minutes, then broil on the other side for five minutes. Brush onto one side a mixture of honey and cider vinegar (a 3-1 ratio or so) and broil for a minute or two, then brush onto the other side and broil for a minute or two.
If your thighs aren't totally cooked, then broil a bit longer. But usually, that amount of time does it for me and leave them juicy, with a flavorful crust.
I love to make chicken parm with them. I pound then flat then cover with buttermilk in fridge for 30min shake coat with 1/2 breadcrumbs 1/2 cornmeal and fry in veg oil. My favorte sauce with this is Alton Browns (good eats) pantry friendly tomato sauce on food tv site-be sure to use 1/2 of the crushed red pepper he calls for or it will be too hot..
What about stuffing them (your favorite stuffing, cheese,...), rolling them up (maybe roll bacon around, too) and tying off. Pan fry and then finish in oven. Deglaze the pan w/ wine or balsamic vinegar and add some butter for a sauce. You could also add mushrooms before deglazing.