I have 2 1/2 pounds of chicken thighs...how should i make them?!
Answers: Cant think of how i want to cook them...any ideas?
If you want quick and easy-Lay them out on a cookie sheet and put them in the oven on about 375 degrees. Turn as needed. Get the Hooters Sauce at the grocery store and pour on after they are done. I just put them in a big bowl once they are done and put the sauce on and stir them around. Quickly throw away the sauce bottles so everyone will think you made the sauce and you've got great wings!
Make a mixture of egg whites, little mustard, little flour. Crush some cornflakes, I saw that combination in a recent Cooks (I believe) magazine.
Or dip them in an egg with little soy sauce mixture.
After dipping the chicken in your mixture, roll them in the cornflakes.
If you prefer to leave the skin on your chicken thighs, place it on your cutting board skin side up and with a sharp knife, slice the meat through to the bone lengthwise. That it makes the baking time faster for chicken drumsticks and thighs.
Place thighs on tray and bake 350 degrees until done.
Chicken thigh meat is the bomb for stir-fry, kebab, sautee, and barbecue. You could dice it up and make an easy stir-fry by cooking the chicken first with some garlic, salt and pepper, then add frozen or fresh vegetables, and cook with some soy sauce, onions, a little more garlic (to season the veggies), and you could cook some spaghetti, snapping the noodles in half before you boil them, and sautee the noodles into the stir-fry, too (after cooking and draining).
I also have chicken thighs in my fridge which I am going to make into boneless wings so good.
First Debone the chicken ( if they have bones) role them up a little to resemble wings, ... actually this is a recipe from "Eat Shrink and Be Merry" so I'll just copy and paste, but trust me it's worth it soo good, and less fatty then wings!!
Boneless honey-garlic “wings” with blue-cheese dip.
Per serving (7 boneless wings with 2 tbsp dip): 543 calories, 18.6 g total fat (5.2 g saturated fat), 57 g protein, 30 g carbohydrate, 0 g fibre, 258 mg cholesterol, 975 mg sodium
Ingredients:
Chicken "Wings" with Honey-Garlic Marinade
1/2 cup honey
1/4 cup hoisin sauce
3 Tbsps reduced-sodium soy sauce
3 Tbsps freshly squeezed lemon juice
2 teaspoons grated gingerroot
1 tbsp minced garlic
1 tsp sesame oil
1/2 tsp curry powder
1/2 tsp ground coriander
1/8 tsp cayenne pepper
3 pounds (1.35 kg) boneless, skinless chicken thighs
Blue Cheese Dip
1/2 cup crumbled blue cheese
1/3 cup reduced-fat mayonnaise (not fat-free)
1/4 cup light sour cream
1 tbsp freshly squeezed lemon juice
1 tsp sugar
1/2 tsp minced garlic
1/2 tsp dry mustard powder
1/4 tsp salt
Freshly ground black pepper, to taste
Directions:
Chicken "Wings" with Honey-Garlic Marinade
Whisk together all marinade ingredients in a medium bowl. Set aside.
Cut each chicken thigh in half. Place chicken pieces in a large, heavy-duty, resealable plastic bag. Add 1/2 the marinade to bag (reserve remaining marinade). Turn bag several times to coat chicken with marinade. Marinate in refrigerator for at least 2 hours or up to 24 hours.
Preheat oven to 400oF. Line a rimmed baking sheet with foil and fold or roll the chicken pieces into uniform oblong “wings.” Place wings on baking sheet close together (touching), as this will help them hold their shape. Bake for about 10 minutes, until partially cooked and still pink in the middle.
Meanwhile, preheat gas grill to medium-high heat. Brush grill rack lightly with oil or spray with cooking spray. Using tongs, transfer par-baked wings to grill and cook for about 2 to 3 minutes per side, basting often with reserved marinade. The more you baste, the better they taste! They should have some nice grill marks on them. Serve hot wings with cold blue cheese dip.
They make really good tasting chicken and rice.
Deviled Chicken Thighs
1/4 cup creamy mustard (Dijon or Dijonaisse)
1 tablespoon Worcestershire sauce
1/2 cup breadcrumbs
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
8 chicken thighs, skin removed (about 2 1/2 lbs.)
Preheat oven to 475 degrees.
Lightly grease a baking sheet. In a large bowl, mix mustard and Worcestershire sauce until blended. In a pie plate or shallow container, combine bread crumbs, parsley, salt and pepper. Toss chicken thighs in mustard mixture and then coat with crumb mixture. Place on baking sheet and bake for 15 minutes; turn thighs over and bake an additional 15 minutes, or until juices run clear.
SWISS CHICKEN THIGHS
8 chicken thighs, skinned
4 slices swiss cheese, cut in half
1 can cream of mushroom soup, undiluted (10 3/4 oz size)
1/4 cup milk
9 thin slices green pepper
3/4 cup herb seasoned stuffin mix, crushed
3 tablespoons butter, melted
Arrange thighs in an 8 inch square baking dish. Top each thigh with Swiss Cheese. Combine soup and milk ; pour over cheese. Top evenly with green pepper slices. Combine stuffin and butter; sprinkle over casserole. Bake at 400 degrees for 1 hour or until juices run clear when cut with a knife.
Margarita Chicken Thighs With Dirty Brown Rice
2 Jalapeno chiles, seeded and cut into strips
2 Anaheim chiles, seeded and cut into strips
3 garlic cloves, minced
1 Tblsp. salt
3 squirts, Cholula hot sauce
zest of 1 lime
juice of 3 limes
1/4 bunch of cilantro, rough chopped
1/2 C. tequila
1/3 C. E.V. Olive oil
8 boneless, skinless chicken thighs
1 C. Brown rice
water
Roast chile strips in a heavy, DRY, skillet over medium heat. Toss occasionally until browned. Remove from heat and let cool. In a Ziplock bag, add all other ingredients EXCEPT the rice. When cool, dice the roasted chiles and add them to the other ingredients. Place in refrigerator for at least an hour or up to 6 hours. Remove chicken to plate. In a heavy saucepan put rice and the contents of the Ziplock and enough water to equal 2 C. Bring rice mixture to boil and reduce heat to simmer and cover. Spray grill pan with cooking spray and bring to med. high heat. Grill chicken about 3 to 3 and 1/2 minutes per side depending on their thickness. Serve with the dirty rice and refried beans.
Spicy Honey-Brushed Chicken Thighs
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar
Preheat broiler.
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
NFD
I like to pull the skin off, trim the fat (best done with kitchen shears), season them with salt and pepper, and then rub them with a mixture of 2 parts chili powder, 1 part paprika, 1 part ground cumin, and 1 part ground corriander. From here you can grill them, or broil them.
They get crusty on the outside and spicy on the inside and are delicious with grilled veggies and bulgar.
If you like coconut, this is great: Marinade SKINLESS chicken in 1 can coconut milk, 1 T lime juice and 1 T hot pepper sauce for about 2 hours (do this is ziploc bag). Mix 2 c panko bread crumbs, 1 c shredded coconut (sweetened or not), 1 tsp salt and some black pepper in flat dish. Remove chicken from marinade and dredge in crumb/coconut mixture. Put chicken on parchment paper-lined baking sheet (can pat chicken with left over crumbs for more coverage) and spray lightly with cooking spray. Bake at 400 degrees for about 60 minutes; turning chicken over after 30 minutes.
If you hate coconut, try blending 6 T pure maple syrup, 6 T bottled chili sauce, 2 T cider vinegar and 4 t dijon mustard in a small sauce pan over low heat until well blended. Either grill or roast chicken thighs in 400 degree oven for about an hour... basting with the sauce (turn half way).
Stick them in the oven and once they're done pour some BBQ sauce over them, with some salad...yummm!!
Thyme chicken
you will need: thyme, lemon, oliver oil, chicken
1. microwave lemon for 10 seconds and roll on counter to get the juices out
2. zest lemon into bowl
3. squeeze lemon juice
4. add sprigs of thyme
5. mix in olive oil
6. pour half over chicken
7. grill chicken on griddle, grill, or pan fry
8. while cooking, pour other half of sauce
9. serve with rice