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quick skinless bone-in chicken thigh marinade?

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For today, I meant to do a tandoori marinade (yogurt with spices and lime juice), but the market I dropped by had every permutation of yogurt in the world except unflavored plain. I couldn't bear going to yet another market.

My own usual alternative approach is to coat the chicken liberally with a barbecue-style spice mix and then to cook it, finishing off with some bbq sauce. And it is awesome. But for variety's sake: any other ideas about what to do with 10 chicken thighs, perhaps with a different ethnic spin? I have lots of pantry ingredients and fridge staples, including assorted Thai and Indian ingredients.

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  1. I just did this this past weekend and it was wonderful. For a spice rub I did salt, pepper, five-spice and chili powder.

    http://www.epicurious.com/recipes/foo...

    1. I couldn't decide once recently between italian dressing marinade (which is quite good) and buffalo wing sauce - so I combined the two, it marinated most of the day = fanastic!!!

      1. blend fig jam with balsamic vinegar

        It's delicious. Sticky and sweet.

        1. I do a simple teriyaki marinade with soy suace, ginger, garlic, dry mustard, and a little brown sugar. Those little thighs wouldn't take too long to marinate - less than an hour if you are in a hurry.

          1. Chicken Thighs Roasted With Ginger, Chiles and Soy
            4 servings
            2 tablespoons minced fresh ginger
            1/2 serrano chile, minced
            2 cloves garlic, peeled and minced
            1/4 cup soy sauce
            1 tablespoon vinegar
            1 tablespoon brown sugar
            1 teaspoon oil
            8 skin-on, bone-in chicken thighs
            Combine all ingredients in a gallon freezer bag or glass bowl. Marinate in the refrigerator for several hours or overnight.
            Preheat oven to 350 degrees. Arrange chicken, skin-up, in a baking dish just large enough to hold the pieces in one layer. Pour all remaining marinade over the chicken and bake for 1 hour and 15 minutes, or until skin is crisp and chicken is well cooked. Serve with the baking juices.