Recipes for Chicken Thighs

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

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?

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/

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/

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.

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 wrote: »

I use these:

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

homesweeths wrote: »

I absolutely adore Penzey's Fox Pointe seasoning.

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

BeLightYear wrote: »

homesweeths wrote: »

I absolutely adore Penzey's Fox Pointe seasoning.

I just tried that for the first time, OMG amazing! 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.

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

An easy and tasty one with Soy Vay teriyaki - http://www.soyvay.com/recipes/recipe/teriyaki-braised-chicken-thighs-with-mushrooms/