Boneless, skinless chicken thighs
- ncsuemme Jul 7, 2008 04:30 PM
So I picked up some b/s thighs at Trader Joe's a while ago, stuck them in the freezer, and just remembered them. So I have them unthawing now. I'm looking for some good recipes or tips on what to do with these?
I'm sort of in the mood for something spicy, sweet, asian flavors. But I want to avoid frying and anything too high in fat. What really sounds good is a non-fried General Tso's chicken recipe. Can anyone help me out?
If you don't have any good asian suggestions, I'm open to other options, as well. I'll probably end up doing two different dishes out of these, anyway!
I am here to tell you that Fuchsia Dunlop's General Tso's chicken recipe is well...killer good!
Yes, it involves frying but if the oil temp is hot enough, it won't soak into the meat, right??? I mean, am I right???? I am also very adverse to frying in oil but my goodness, oh my goodness, her recipe is totally WORTH it!!!...okay, I've said my piece...if you want the recipe, you CAN find it here...I will post it if need be.
Now, on the other hand, there are some worthy 5 Spice Chicken recipes out there that do not involve frying...also for your consideration.
Marinate in a bit of Paul Newmans' lowfat ginger salad dressing and bake-- easy and mild...
I like thawing those thighs in marinade-- helps to seep in the flavor
A Vietnamese friend of mine recently gave me a recipe for a marinade that's spicy, sweet, and certainly Asian! Here you go:
1 tbsp. white sugar
1 tbsp. brown sugar
2 tbsp. fresh grated ginger
2 cloves garlic, crushed
2 tbsp. finely chopped onion
1/2 tsp. black pepper
1/2 tsp. chili pepper flakes
3 tbsp. soysauce
10-15 drops fish sauce
Marinate the thighs for about 20 minutes, then sear them in a pan over high heat, reserving the marinade. When browned on both sides, add the marinade, along with enough low sodium chicken broth or water to just cover the chicken. Simmer until about 3/5 of the liquid has evaporated.
Serve with steamed rice, and freshly torn cilantro, basil, mint, and a wedge of lime.
I post this all the time - but I think it fits the bill:
Yogurt marinated chicken thighs - I broil them but you could grill them too. The recipe itself is not spicy, but I often serve it with a really spicy rice dish as a side. However, you can add cumin/curry powder/cayenne etc. to spice it up a bit.
Yoghurt chicken thighs are a regular on the menu at home. Our recipe is plain yoghurt with a good amount of your favorite curry powder [we like Spice Islands]. Sometimes we add chili flakes for heat.
Let sit in the frig for a few hours or overnight. When read either broil or grill until cooked thoroughly. The yoghurt should still be quite thick on the meat.
We serve with basmati rice or any Indian side dish.
Chix thighs are my favorite! They are pretty much all I buy... well, that and whole chickens. I usually get mine w/ skin and bones, but whatever.
You could make chicken cacciatore, chicken scarpariello... or slap it up w/ some Bone Suckin' Sauce and grill it. You could marinate it in some olive tapenade/olivada and then grill it and serve it over greens tossed w/ balsamic shallot vinaigrette and gorgonzola & cherry tomatoes.
Substitute the thighs in any existing recipe you may have for chicken breasts. Of course, you may not be able to make roulades, etc, but the flavor is so much better. Unfortunately, they scared the former spouse, who found them gross, so now that I'm on my own, I can have them anytime! Ha!
I mean, yeah my mom turned me off to chicken with bones in it a long time ago, but the boneless thighs are great!
I love chicken. I am a thigh convert though, where I once would only eat the breast, I now pick on thighs any chance I can. You can easily bone them yourself too.
Anyway, with the boneless you can certainly make several stir fry dinners. I'm hoping you got your answer for General Tso by now? I had one and the computer crashed so Iost all my electronic recipes. The New York times recipe isn't bad, but me, I would cut the sugar. Try that one.
Here is the link for the last time the NY times recipe for General Tso chicken was discussed that I remember.
I had my personal recipe which was on my computer amd well, let's just say... it bit it when my computer crashed.I haven't had the nerve to reinstall the recoverd data.... But if you' ve ever order this dish out, most Amercanized versions of this recipe are sweetish. This one is not...which I prefer...
I like to butterfly and rub them with jerk seasoning, and roll and tie them. They are best grilled over charcoal, but sear-roasting is possible
grill em up and make tacos!
Go to your Indian grocer, and buy a pkg of Shan brand Chicken Handi. You'll need some tomatoes, and some plain yogurt. I usually fortify the recipe with a few curry leaves, extra chiles, and extra garlic/ginger. Use about 1/2 the spice mix that the recipe on the back tells you to. I also like to puree the sauce mixture before adding the chicken parts.
I like to skin and bone them and then roast over cut up veggies...whatever is in season(onions, potatoes, tomatoes and squash saturday night for instance). Usually I'll season iwth salt, pepper, garlic and smoked paprika but really any seasoning you might like would work well. Quick and easy one pan meal.
I'll also throw them on the grill and then add to a main dish salad.
Tonight we had soba noodles with veggies and a lime peanut sauce. We had it vegetarian tonight but chicken is a good addition to this when we're not in a purely veggie mood.
Here's an inauthentic thai-flavored recipe:
Thai-flavored Chicken – FOR THE SLOW COOKER
Makes 4 to 6 servings
8 chicken thighs
Salt and pepper
½ cup chicken broth
½ cup peanut butter
4 teaspoons firmly packed light brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1 to 3 teaspoons curry powder
2 teaspoons minced ginger
1 to 2 jalapenos, seeded and deveined, minced
2 garlic cloves, minced
½ cup canned unsweetened coconut milk
1 tablespoon fresh lime juice
1. Remove skin from chicken thighs and sprinkle both sides with salt and pepper. Set aside.
2. In a medium-size bowl, combine the chicken broth, peanut butter, brown sugar, fish sauce, soy sauce, curry powder, ginger, jalapenos and garlic. Mix well.
3. Put the chicken thighs in the bottom of a slow cooker. Pour the sauce on top. Put the lid on the cooker and cook on low heat for 6 hours.
4. During the last 20 minutes of cooking, stir in the coconut milk and the lime juice. Taste and adjust seasonings as needed.
5. Serve chicken with the sauce over top of hot cooked rice and sprinkle with fresh chopped cilantro and peanuts.
I like to brine them for 30 minutes, then make a marinade of
1 cup soy sauce
12oz jar of apricot preserves
1-2 cloves of minced garlic
and a touch of ginger
I normally use the marinade for grilled chicken wings, but I've recently grilled both breasts and thighs, and they all come out great. Although I'm not sure the brining step is necessary, I do it anyways.
I substitute minced chicken thigh for the quail in Chinese sang choi bao (lettuce wraps with minced quail & mushroom). The recipe I use is from FoodNetwork Canada ... easily googled. The dark meat works as a great quail substitute. And believe me, if you have boned and minced quail before, you will welcome the substitution.
These thighs work well in any braised or stewed chicken dish. While thawing them ahead of time may be best, often I put the frozen thighs in the pan with the sauce base. TJ has various bases that work well. My favorite is their Indian style spinach sauce. That can be enhanced with some of their frozen chopped spinach.
Especially when starting from frozen, be ware that the meat contributes quite a bit of liquid, both the natural meat juices and glaze added during freezing. So be conservative when adding liquid at the start of cooking.
You could try a korean spicy soy sauce braised chicken:
Brown the chicken, set aside. Saute some onions, add garlic, put the chicken back in. Add dried red pepper flakes/powder (a spoonful), 1/2 cup or so of soy sauce and sugar to taste (I put in almost equal parts of sugar and soy sauce). Add a touch of sesame oil. Add a bit of water if it looks to dry, maybe 1/2 - 1 cup. Cover and simmer on low until chicken is tender. I like to add quartered potatoes to it too. Enjoy with a heaping bowl of rice :)
another easy suggestion (not asian) is to marinate them in a 50/50 mixture of salsa and Italian dressing. then grill or broil as desired. very good.
i like a simple braise with shiitake mushrooms. i can get them fresh but dried is ok.
with approx. 2lbs of chicken, cut into bite size pieces, combine with a marinade of:
1 tbls rice wine/sherry
1 tsp sesame oil
salt & pepper to taste
1 tsp cornstarch
and marinate for at least 1/2 hour
if mushrooms are dried, soak in warm water for about 20 minutes, squeeze excess water. if fresh, skip to here: cut off and remove the woody stems
heat wok to hot.
add 2 tsps oil, to wok, fry a couple of slices of ginger and a scallion sliced into 1" lengths for about 30 seconds to flavor the oil, remove ginger and onions.
add chicken to wok and stir fry until chicken is lightly browned, maybe 4 minutes.
1 tbls soy sauce
2 tbls oyster sauce
2 tsp sugar
1/2 cup chicken bouillion/stock/what have you
2 tbls rice wine/sherry
2 tsp sesame oil
cover & braise for 12 minutes
dissolve 1 tsp corn starch into 1/2 cup cold water, add to wok and stir, thickening the sauce.
serve over hot rice.
one of my favorite comfort meals.
I cover them in a spice rub and then grill (or broil them). When cooled, shred them and place back in a saucepan with barbecue sauce. Then serve them as BBQ Chicken Tacos (with lime-cilantro slaw and chipotle cream).
Last night I did this: trimmed bits of excess fat off six Empire Kosher SB thighs, salted and peppered them, then swished them around in a bowl with mixed olive oil and Chinese-style hot chile oil, and let them sit. I cut half an onion and half a poblano pepper into slivers, and two tomatoes into chunks. I got the iron skillet good and hot, and seared the thighs really well on both sides, and then removed them from the pan and put the onion and pepper into the hot oil, reduced the heat, and let them cook covered until limp, whereupon I added the tomatoes and turned the heat back up a bit. When the tomatoes began to melt I laid the thighs back in on top, put the lid on, and then adjusted the heat to a gentle simmer. After about fifteen minutes, I put two thighs on each plate, along with some of the vegetables, and that and a green salad were supper.
I'd wanted to add some pasta, but Mrs. O isn't doing pasta much these days. So for lunch today I cooked about two ounces of angel hair, zapped the remaining thighs and veges along with the cup or so of delicious leftover juices, and put it all together on a plate. Yes, it was too much, but it was so good...