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Boneless Chicken Thigh recipe that would work for sandiwches?

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elliora Jan 19, 2013 04:37 PM

My husband is getting tired and grossed out of regular lunch meat. There was a great sale on boneless chicken thighs, so i picked up a bunch. I would like to turn them into some sort of delicious lunch meat for him, but am coming up short on ideas. It needs to be something that would be good eaten cold on multi grain bread and can be put together quickly at 4:30am. Anyone have any ideas?

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  1. twyst RE: elliora Jan 19, 2013 04:47 PM

    chicken salad.

    1. c oliver RE: elliora Jan 19, 2013 05:35 PM

      I'd cook them on the grill with whatever flavoring(s) he likes. I tend towards a little oo, soy sauce and lemon juice but really anything would work.

      2 Replies
      1. re: c oliver
        Will Owen RE: c oliver Jan 19, 2013 05:50 PM

        My favorite thing is to grill them and then either just eat them (I'm a stay-home guy, so no company at lunch!) or slice them for salads or sandwiches. If I'm grilling I marinate them for about an hour in a mixture of olive oil and Chinese chile oil (NOT sesame!) - put the oils and some salt in a bowl, then drop in the thighs and toss to coat. Cover with a clean towel to keep the bugs out. Then I close them up in a grilling basket and maybe sprinkle on some black pepper and Aleppo pepper and grill them. They can also be done on a baking sheet in the oven. As the only carnivore in the house, a Ziploc bag of these will keep me happy for a week …

        1. re: Will Owen
          c oliver RE: Will Owen Jan 19, 2013 06:02 PM

          Ooh, I like the Aleppo suggestion. As a general basting sauce, Mr. O (actually Mr. C as we have diff last names) mixes up a concoction of the Costco Yushida (?sp) sauce, sesame oil, Chinese chili oil, Worchestershire (getting a little fusion action going there). It's never met a meat it didn't like :)

      2. r
        rchartra RE: elliora Jan 19, 2013 05:55 PM

        When time is lacking, even just salt and pepper and then grilled is better than you would think. (Never underestimate chicken fat...) Grill pan works great for those of us with real winter, or when you don't have time to preheat the grill. Add a splash of lime juice and cilantro and you've got something fresh and yummy.

        1. ttoommyy RE: elliora Jan 19, 2013 06:22 PM

          This recipe is great cold and used in a sandwich.

          http://www.myrecipes.com/recipe/spicy...

          5 Replies
          1. re: ttoommyy
            c oliver RE: ttoommyy Jan 19, 2013 06:26 PM

            Saved. That sounds great!

            1. re: c oliver
              ttoommyy RE: c oliver Jan 19, 2013 06:33 PM

              So simple to make and pack a lot of flavor. Enjoy!

              1. re: ttoommyy
                c oliver RE: ttoommyy Jan 19, 2013 06:39 PM

                It's always a plus when I have all the spices on hand :)

            2. re: ttoommyy
              juliejulez RE: ttoommyy Jan 20, 2013 08:09 AM

              Just another vote for this recipe. It's so good. I grill the chicken versus broiling.

              1. re: ttoommyy
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                ludmilasdaughter RE: ttoommyy Jan 25, 2013 11:23 AM

                Man, that sounds good! And agree with c oliver, pantry staples. Into my Pepperplate. Thanks!

              2. olyolyy RE: elliora Jan 19, 2013 06:50 PM

                I love to broil these (about 5 mins per side) for a nice char and season prior with honey, chili, cumin and lemon juice. I marinate in the spices and then baste with honey/lemon juice mixture for an additional 1 minute per side. Quick, easy and delicious.

                1 Reply
                1. re: olyolyy
                  ttoommyy RE: olyolyy Jan 20, 2013 04:32 AM

                  That's pretty close to the recipe I posted. Either way, very tasty and easy.

                2. greygarious RE: elliora Jan 19, 2013 07:00 PM

                  Poach them in a mixture of water, chicken stock, and herbs of your choice. You can do this on stovetop, in a 200F oven for a long time, or in the microwave. When the meat registers 175-180, remove it. Remove the skin, returning it to the liquid to cook further. Shred or slice the meat for sandwiches or chicken salad. Strain and cool the broth, defatting once chilled. Save the fat for frying potatoes and onions, and the broth for soup and gravymaking.

                  1 Reply
                  1. re: greygarious
                    c oliver RE: greygarious Jan 19, 2013 07:08 PM

                    I do a Frugal Gourmet type'ish thing with breasts. I imagine it could be tweaked time-wise for b/s thighs. Put the chicken in a pot of water, bring to a boil, cover, remove from heat. With breasts it takes about 15 minutes. If I cut in and it's still pink in the center, I just pop back in the same water and go another five minutes.

                  2. Cheese Boy RE: elliora Jan 19, 2013 09:55 PM

                    If he likes tacos, burritos, enchiladas, or quesadillas, then search for recipes for "shredded chicken" and use that for the filling in between two slices of multi-grain bread. Tastes fine cold (or reheated) and can be made well in advance and refrigerated.

                    1. p
                      Puffin3 RE: elliora Jan 20, 2013 05:23 AM

                      I'd remove the skin and 'SV' the thighs. then refrigerate then chop fine and add a few drops of fresh lemon juice and a bit of fine chop fresh herb and ground pepper. Whatever type he likes then add the 'secret' ingredient as shown in the photo. I LOVE this dressing. I always have it in the fridge when I don't have some home made mayo or aioli.

                       
                      1. c
                        calliope_nh RE: elliora Jan 20, 2013 05:54 AM

                        Buffalo chicken salad. I use some strained yogurt and a little blue cheese dressing with Frank's mixed in and make the sandwich with lots of lettuce.

                        1. splatgirl RE: elliora Jan 20, 2013 08:18 AM

                          Pound them out flat and season. They'll cook faster and be better suited to sandwich making that way.
                          To cook, grill, saute or pan fry. If you're frying, you could coat them with breadcrumbs as you would with schnitzel.

                          1. tcamp RE: elliora Jan 25, 2013 02:20 PM

                            I usually cook them in a CI skillet; brown first, then add garlic, olives, artichoke hearts, and a splash of wine. Cook til done. Enjoy. Slice up leftovers and use on a sandwich, including some of the olive/artichoke sauce in lieu of mayo/mustard.

                            Or slice and pound flat, then do a piccata treatment. All your husband needs to do is take a refrigerated slice or 2 out of the storage container and throw between bread slices.

                            1. w
                              whynokey RE: elliora Jan 25, 2013 06:29 PM

                              I usually make a chicken salad that I marinate the chicken in olive oil cumin ancho powder, garlic, salt pepper and lime juice. Grill it and dice it. I make a chicken salad with low fat mayo, a little sour cream chipotle pepper in adobo, corn, diced red pepper and diced jicama, and cilantro.

                              1 Reply
                              1. re: whynokey
                                c oliver RE: whynokey Jan 25, 2013 06:41 PM

                                That's insanely good sounding. On the basis of your post, I've now saved this whole thread :) Thanks SO much for sharing.

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