Recipes for Chicken Thighs

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Replies

  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
    tinascar2015 wrote: »
    Hearts_2015 wrote: »
    tinascar2015 wrote: »
    Sometimes I make my own marinades, but for quick and easy chicken or just thighs (which I did last night), I use KC Masterpiece marinades. I make a couple slashed in each piece, put them into a zip bag, and pour over enough marinade to coat the thighs. Marinate for a minimum of 3 hours and geill. Delicious.

    I made the honey teriyaki yesterday, but I also like the lemon pepper and southwestern chipotle ones.

    Thanks for the idea Tina! @tinascar2015 or anyone :) How do you count the marinade? I've never used it as I wasn't sure.

    Thanks :)

    That's impossible to count exactly. Some is thrown out. You could measure it when you marinate the chicken and measure what's left when you remove it from the bag. I let the raw marinated chicken sit on a plate while the grill is heating and a fair amount seeps out. The only marinade you can't measure is what goes in the drip pan, which also jncludes meat juices.

    In other words, I budget for one or two tablespoons for a thigh

    I wondered if that might be the situation, thank you for clarifying @tinascar2015 :)
  • tinab190
    tinab190 Posts: 110 Member
    homesweeths wrote: »
    I absolutely adore Penzey's Fox Pointe seasoning. We have a store locally, but you can also buy their spices online.

    Love love love Penzey's. Good idea!
  • tinab190
    tinab190 Posts: 110 Member
    GingerSka wrote: »
    This is hands-down my favorite chicken thigh recipe. I serve it over cous cous:

    http://www.myrecipes.com/recipe/spicy-honey-brushed-chicken-thighs

    This sounds so good I think I'm going to make this tomorrow!
  • tinab190
    tinab190 Posts: 110 Member
    Eaglesfanintn wrote: »
    Not sure how much effort you want to put in it, but I used this recipe in the crock pot the other day - http://www.skinnytaste.com/2008/06/chicken-cacciatore-43-pts.html I used skinless, boneless thighs. It came out really well and was pretty simple. The only thing I might change is to not add the chicken broth. It's a little too liquidy when it's done in the slow cooker, might be different if you follow the original directions.
    Recipe link courtesy of @rabbitjb

    Sounds tasty!!
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
    jgnatca wrote: »
    The absolutely best way to prepare chicken thighs, skin on.
    http://www.bonappetit.com/recipe/perfect-pan-roasted-chicken-thighs
    You may eat skin off of course.

    OH! I so need to invest in a cast iron skillet or any type I can put in the oven... what are you all using in regards to a oven proof pan when you have to finish it off in the oven?
  • GBO323
    GBO323 Posts: 333 Member
    Marinate overnight in Liquid smoke. Add a little garlic salt and they are incredible!
  • tinab190
    tinab190 Posts: 110 Member
    sm4astan wrote: »
    ryry62685 wrote: »
    Recipe: Chicken Thighs
    Step 1: Chest (35 Sets Pump and Burn)
    Step 2: Back (25 Sets Pump and Burn)
    Step 3: Upper Shoulders (20 Sets Pump and Burn)
    Step 4: Lower Body (10 Minutes walking on 10% decline)
    Step 5: Lower Shoulders (20 Sets Pump and Burn)
    Step 6: Arms and Abs (100 Sets Pump and Burn)

    This recipe will result in a nice set of chicken thighs

    LOL :)

    Ditto. Lol....
  • SkinnyAdele2
    SkinnyAdele2 Posts: 6 Member
    This is effort, but seriously YUM. Adapted from Momofuku recipe. Take 1T sugar and add 1T mirin and 1 T sake, bring to a simmer until sugar melts. Take 1/4 cup miso paste (any kind but real miso, not the dried packets), put in bowl, with shakes of siracha, hot chili paste, and Asian sesame oil, each to taste. Mix with the HOT sugar water until smooth. When cooled, add in your chicken thighs, and marinate in the fridge from 1/2-3 days (I'm serious! It'll still smell great-- I think the miso keeps it fresh). Then BBQ or grill or broil. Unbelievable.
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
    Chicken with Rice in one pot

    Ingredients

    1 pound of chicken thighs boneless/skinless
    1/4 cup of extra virgin olive oil
    1 medium onion
    3 carrots
    2 cloves of garlic
    1 1/2 cups of rice (I used organic basmati)
    salt
    pepper
    2 cups of water

    Directions:

    1. Cut 1 pound of chicken thighs into smaller pieces.

    2. In a medium sized pot or shallow pan heat 1/4 cup of extra virgin olive oil.

    3. Place chicken thigh pieces into the heating oil. Add in a generous pinch of salt and pepper. Sauté for 7 minutes.

    4. Chop 1 medium sized onion and add to the chicken. Sauté for another 3 minutes.

    5. Chop or grate 3 medium carrots, add to the onion. Turn the heat to the lowest.

    6. Peel 2 cloves of garlic, add the whole 2 cloves to the chicken. (you can take the garlic out after cooking, if you don’t like to eat it)

    7. Add 2 cups of water.

    8. Taste the water! This is where you want to make sure you have enough seasoning. I added 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Add to your own taste.

    9. Wash 1 1/2 cups of rice. Using a strainer was the rice until water pours clear.

    10. Add the rice to the chicken, don’t need to stir.

    11. Cover the pot and let it simmer for 30 minutes. Give it a gentle stir and simmer for another 10 minutes. There should be no water left when done.



    http://imagecooking.com/2014/10/30/chicken-rice-one-pot/
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
    Hearts_2015 wrote: »
    jgnatca wrote: »
    The absolutely best way to prepare chicken thighs, skin on.
    http://www.bonappetit.com/recipe/perfect-pan-roasted-chicken-thighs
    You may eat skin off of course.

    OH! I so need to invest in a cast iron skillet or any type I can put in the oven... what are you all using in regards to a oven proof pan when you have to finish it off in the oven?

    ? anyone? ;)
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
    One Pot Chicken & Potatoes

    Prep time 5 mins
    Cook time 1 hour 20 mins
    Total time 1 hour 25 mins

    Ingredients

    8 chicken thighs
    6-8 large potatoes, cut in quarters or halves
    5-6 carrots, cut in 1-2 inch pieces
    1 onion, cut in quarters
    15-20 garlic cloves, whole (yes, you read this right! ;) )
    Kosher salt
    Black ground pepper
    4 tsp ground pepper or 5 cloves garlic, crushed
    ½ tsp paprika (optional)
    3-4 Tbsp olive oil.

    Instructions

    Preheat oven to 375F. Line a baking sheet with foil or even better, parchment paper.
    Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.

    Rinse the chicken under running water & also pat dry with paper towel.
    Add chicken, potatoes and carrots, onion & garlic to the lined baking dish and sprinkle with salt, ground pepper and garlic.

    Drizzle with olive oil. Toss everything to coat.
    Place in the oven and bake for 1 hour 20 minutes. Check for doneness, if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.

    If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on the oven and broil for 5 minutes. Watch carefully, or they will burn.

    Remove from the oven and serve right away in the baking dish or transfer to a warm serving plate.
    http://letthebakingbeginblog.com/2014/05/one-pot-chicken-potatoes/
  • Rerun201
    Rerun201 Posts: 125 Member
    Smolov Squat Cycle. Turn them into turkey legs fast.
  • sixxpoint
    sixxpoint Posts: 3,529 Member
    I marinate every meat I cook aside from fish. Use aromatics like fresh herbs, fresh garlic, and scallions...maybe some spices like red pepper flake, black pepper, ground fennel seed... with an olive oil base. Marinate for 1 day. Add kosher salt just before you cook the chicken, not in the marinade, which will alter the texture of the meat.

    There's also nothing worse than loose, soggy, wet, rubbery chicken skin.

    Make sure that you pat the chicken dry before searing, rub the meat enough oil before cooking, add kosher salt to both sides, get a pan very hot, add some oil, and sear the chicken skin-side down before flipping it oven and finishing it in the oven.
  • rbakedq
    rbakedq Posts: 142 Member
    I do a version of this one....
    http://www.tasteofhome.com/recipes/baked-chicken-fajitas
    but with chicken thighs. I think it is better that way.
  • mousie1973
    mousie1973 Posts: 438 Member
    homesweeths wrote: »
    I absolutely adore Penzey's Fox Pointe seasoning. We have a store locally, but you can also buy their spices online.

    LOVE LOVE Penzey's Spices!!!!
  • PopeyeCT
    PopeyeCT Posts: 249 Member
    I use these:

    c28esrtwackv.jpg
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
    PopeyeCT wrote: »
    I use these:

    c28esrtwackv.jpg
    mousie1973 wrote: »
    homesweeths wrote: »
    I absolutely adore Penzey's Fox Pointe seasoning. We have a store locally, but you can also buy their spices online.

    LOVE LOVE Penzey's Spices!!!!
    @PopeyeCT @mousie1973 How is the sodium in the above products you all use? I'm not familiar with either brand. But would love to hear more :)

    Thanks,
    Hearts <3
  • tinab190
    tinab190 Posts: 110 Member
    So many great ideas!
  • BeLightYear
    BeLightYear Posts: 1,450 Member
    homesweeths wrote: »
    I absolutely adore Penzey's Fox Pointe seasoning.

    I just tried that for the first time, OMG amazing! <3 We keep tasting it right out of the jar, might have to order the bag next time!!
  • BeLightYear
    BeLightYear Posts: 1,450 Member
    2 pounds FROZEN boneless chicken (thighs or breasts)
    1 bottle beer (any kind 12 ounce)
    1 head of garlic, peeled
    Put garlic in crockpot, put chicken on top, pour beer over both, a little salt and pepper (optional), turn crockpot on low for 8-10 hours. If you are using thawed meat, probably more like 4 hours.
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
    BeLightYear wrote: »
    homesweeths wrote: »
    I absolutely adore Penzey's Fox Pointe seasoning.

    I just tried that for the first time, OMG amazing! <3 We keep tasting it right out of the jar, might have to order the bag next time!!

    Something available only the web then... not sure I've ever seen it locally. Thanks I'll check Amazon.
  • BeLightYear
    BeLightYear Posts: 1,450 Member
    Hearts_2015 wrote: »
    BeLightYear wrote: »
    homesweeths wrote: »
    I absolutely adore Penzey's Fox Pointe seasoning.

    I just tried that for the first time, OMG amazing! <3 We keep tasting it right out of the jar, might have to order the bag next time!!

    Something available only the web then... not sure I've ever seen it locally. Thanks I'll check Amazon.

    I think you can only get it through the Penzey's website: https://www.penzeys.com/catalog/product.aspx?catalog=24&product=393

  • sheldonklein
    sheldonklein Posts: 854 Member
    marinate for a few hours in yoghurt and lots of garlic, then grill. Also, James Beard's Teriyaki chicken:
    • 1/2 cup olive or peanut oil
      •2/3 cup Japanese soy sauce
      •2 tablespoons grated fresh ginger or 1 chopped candied ginger washed free of all sugar
      •2 garlic cloves, finely chopped
      •1 tablespoon grated orange rind or (preferably) tangerine rind
      •¼ cup Sherry

  • 1980s
    1980s Posts: 2 Member
    2 tbls soy sauce 2 tbls oyster sauce 1/2 cup fresh squeezed OJ and tsp corn starch. Grill chicken in light oil till toasty then do same with any veggies you want then combine all ingredients and cook until sauce thickens shouldn't take more than 5 to 7 mins. You don't have to use all the sauce depending on how much chicken you use. If you add too much add more veggies or let it thicken a bit more.
  • peterjens
    peterjens Posts: 235 Member
    An easy and tasty one with Soy Vay teriyaki - http://www.soyvay.com/recipes/recipe/teriyaki-braised-chicken-thighs-with-mushrooms/
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