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Chicken Marbella with boneless, skinless thighs?

I'd like to make Chicken Marbella (http://www.epicurious.com/recipes/mem...) but instead of using quartered chickens, I was wondering if anyone ever tried preparing this dish with boneless, skinless thighs? If so, how did it turn out? Did you make any modifications to the original recipe? Thanks in advance!

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  1. Haven't made this specific recipe but there should be no problem using boneless/skinless thighs. Just check for doneness at about 40 - 45 minutes and adjust cooking time as necessary.

    1. It'll be fine. Just check the temperature earlier because it won't take as long. It'll be a lot easier to eat, too.

      1. As a matter of fact, I just had it made with bs thighs last week at my cousin's house. I haven't been able to get it out of my mind, that's how good it was!

        1. I think it sounds good. Joan Nathan published an adaptation for the recipe with boneless skinless breasts. She may have adjusted cooking time or temp. I think I remember that, so compare this to the original recipe. She makes a few other adaptations too that are explained.

          Here's her tweaking: http://leitesculinaria.com/5348/recip...

          1. I've made this recipe with every variation of chicken pieces you can think of--wings, drums, breasts, thighs, bone in, bone out, skin on, skin out. It works just fine, no matter what kind of chicken pieces you use. (For that matter, exact ratio of chicken:marinade doesn't much matter, either.) Boneless, skinless thighs will stay plenty moist and yes, are much easier for potlucks where people will be standing and/or eating off their laps. In fact, I've made this dish with chunks of boneless, skinless breast specifically for potlucks where I knew that people would be standing and armed only with forks. That's one of the beauties of this recipe--you can't mess it up.

            3 Replies
            1. re: Erika L

              I want to make this for out-of-town guests. Did you modify the OP recipe and, if so, how? What about cooking time? I was thinking of cutting the breasts into 1" (?) strips and adding them near the end of the cooking time to keep them moist. Comments (by Tues. 4/12) please.

              1. re: Joebob

                as above anything will work. But chunks of breast meat will stay more moist than strips.

                1. re: Joebob

                  I've done chicken chunks--marinate at least overnight, then put the meat and the marinade into a roasting pan, single layer. I start testing the chicken at 20 - 25 min. Baste at least every 10 min--without skin and in such small pieces, there's a greater chance that the meat will dry out. Small pieces are super flavorful because more surface is in contact with the marinade but you do have to watch for overcooking. I've always done chunks, not strips, so I can't say which will stay moister.