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ISO recipe w boneless chicken thighs

s
shaebones Sep 14, 2010 02:02 AM

Having company tomorrow night. What should I do w them? One of the guests doesn't do spicy. :/

  1. Hank Hanover Sep 14, 2010 06:59 PM

    Chicken Teriyaki
    http://www.cooksillustrated.com/recipes/detail.asp?docid=6393

    http://www.foodnetwork.com/recipes/el...

    1. scubadoo97 Sep 14, 2010 06:41 PM

      There are so many things to do with BCT. I know one of your guests doesn't do spicy but Thai coconut curry using BSCT is an excellent dish. I love to smoke them on the smoker and then pull. Japanese yakitori is really good as well. They work well in a braise, soup, stew, smoked and grilled. They have enough fat to be forgiving if over cooked. Thighs are my favorite cut of the chicken.

      1. a
        attran99 Sep 14, 2010 10:48 AM

        Teriyaki Chicken:
        Marinated with salt, pepper and soy sauce overnight.
        Grill or pan fry chicken, I like to grill because I don't like the oil splatters from pan frying.
        Coat or pour over following sauce recipe from Cook's County magazine.

        Teriyaki Sauce:
        Minced/grated fresh garlic (as much or as little as you want)
        Mince/grated fresh ginger (as much or as little as you want)
        Equal parts soy sauce and sugar
        2 tbsp apple cider vinegar
        2 tsp cornstarch
        Stir/mix all ingredients together in a sauce pot over medium heat. Let sauce reduce/thicken for a few minutes after it comes to a boil. I like a thicker sauce so I let it reduce/thinken for at least 5 mins after it starts boiling.

        One of my favorite recipes. Pair with rice and some stir-fried veggies. Enjoy!

        1. mels Sep 14, 2010 10:42 AM

          I use this garlicky cashew chicken recipe from the NY times all of the time. It calls for bone-in but I always use boneless/skinless thighs and just cook for less time. It calls for a jalapeno to be ground up in a processor with cashews, cilantro, garlic, etc. however I have made this for the spice averse, omit the jalapeno, and it is still very good.

          http://www.nytimes.com/2007/07/11/din...

          1. 280 Ninth Sep 14, 2010 10:38 AM

            Heres' something I do that's easy (well, for me anyway) and be adapted for any part of the chicken, save for the wings alone: sautee the thighs (in this case) in evoo, s & p until the skin is brown on both sides; remove the chicken and deglaze the pan with white wine; add chopped onion or shallot, sauteee until translucent, then add chopped garlic (to taste), lemon slices, butter (if you can handle it), some white wine, and kalamata olives. Cook for a few minutes until the lemon releases its juice and is aromatic. Return the chicken to the pan over medium heat, and add herbs....I add fresh chopped rosemary, thyme, and oregano/marjoram. Cook for a few minutes more, flip the chicken pieces and after about three minutes or so remove. Pour the cooking liquid and herbs over the chicken. If you have it around, add some fresh chopped parsley for color/flavor.

            1. asiansupper Sep 14, 2010 08:22 AM

              You could make some tasty appetizers out of them - tatsutaage or tsukune

              http://asiansupper.com/recipe/toriniku-no-tatsuta-age-marinated-fried-chicken
              http://asiansupper.com/recipe/tsukune...

              1. f
                flashria Sep 14, 2010 02:15 AM

                Fill the space where the bone was with a stick of feta and a sundried tomato. Wrap in parma ham. Bake in a casserole with a lid in a splash of white wine - serve with fresh tomato sauce and rice or potato wedges or good bread....

                4 Replies
                1. re: flashria
                  s
                  shaebones Sep 14, 2010 07:03 AM

                  What is parma ham?

                  1. re: shaebones
                    j
                    janeh Sep 14, 2010 07:44 AM

                    A favorite around here is a recipe from epicurious for Demon Drumsticks. I make these with boneless chicken thighs and use panko instead of the breadcrumbs. Simple, not spicy and delicious!

                    http://www.epicurious.com/recipes/food/views/Demon-Drumsticks-104097

                    I also make chicken Marbella with boneless thighs, though that's more ingredients and more effort for a week night dinner.

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

                    1. re: shaebones
                      greygarious Sep 14, 2010 08:13 AM

                      If you search boneless chicken thighs on this board, and parma ham on Google, you will get plenty of answers.

                      1. re: shaebones
                        l
                        LauraGrace Sep 14, 2010 08:22 AM

                        Cured Italian ham, usually very thinly sliced.

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