Prepping chicken tips

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  • gallicinvasion
    gallicinvasion Posts: 1,015 Member
    edited February 2020
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    Marinating and using dark meat (thighs) instead of breasts has been a game changer.
  • angelexperiment
    angelexperiment Posts: 1,917 Member
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    Flavor could be affected by what you store it in, it can absorb odors from other foods in fridge, or how you reheat it.
  • runnermom419
    runnermom419 Posts: 366 Member
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    gallicinvasion wrote: »
    Marinating and using dark meat (thighs) instead of breasts has been a game changer.

    This. It's worth the extra calories for me, but I tend to only use boneless, skinless chicken thighs. White meat just doesn't do it for me any more.
  • gallicinvasion
    gallicinvasion Posts: 1,015 Member
    edited February 2020
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    Discovering some different ways to marinate chicken thighs was a GAME CHANGER for me. Makes chicken taste 800 times better, even reheated in the microwave.

    One I did this weekend:

    1.5-2 lbs of chicken thighs (boneless skinless)
    1/2 cup nonfat Greek yogurt
    2 tbsp olive oil
    6 cloves garlic minced
    1 tbsp curry powder
    1.25 tsp kosher salt

    Marinate at least 3 hrs, or as long as overnight. Roast on a sheet pan at 425 F for 35-40 min (until browned, crisped at the edges, and cooked through). Let rest 10 min, then slice, cool completely, and store in a Tupperware in the fridge. p3jymo68sn69.jpeg
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  • wwwtheselion11
    wwwtheselion11 Posts: 422 Member
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    I do a bbq curry chicken.

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