Chicken thighs ?!
Chicken thighs ?
ive got some chicken thighs for a roast dinner tomorrow,but i wanna make them a bit more exciting... any suggestions ?
Answers: my aunt coats them in ceasar salad dressing and bakes them at 350 for about 35 minutes.
This is also good for a whole chicken cut up...also take the skin off, it takes better. Yes, old family favorite...rub thighs lightly with olive oil or butter, sprinkle with salt, pepper, garlic powder and rosemary. Bake at 350 for about an hour, or grill as you normally would. Crispy skin, moist meat, delicious. We call it Jimmy Chicken, after me of course! RECIPE FOR 1 CHICKEN
I SKINLESS CHICKEN CUT INTO 8
MARINADE
1 ONION
10 CLOVES GARLIC
1 PIECE OF GINGER, 1"
2 SEEDLESS, GREEN CHILLIES
1 CUP CORIANDER LEAVES
2 CUPS YOGURT
1? TEASPOONS SALT
BUTTER
WASH AND DRY THE CHICKEN
BLEND THE MASALA INGREDIENTS
MARINADE THE CHICKEN ONE HOUR
HEAT THE BUTTER, ADD THE CHICKEN AND MARINADE, COVER AND COOK UNTIL TENDER, ABOUT40 MINUTES. sage sauce
vegtable stock, 1/2 a pint of it add 2 table spoons of cornflour and add a lot a sage and i hint of parseley cook them in that, yummm 1 large onion salt 2 tablespoons olive oil
1 teaspoon paprika (Hungarian, Szeged, is best if you can get it.)
skinless chicken thighs
1/2 cup water
sauté the onion with the oil in a very deep frying pan, Salt it so that the layers separate and become filmy.
When the onions are golden and limp, turn down the heat as low as possible, shove the onions to the side of the pan and add the paprika.
You must be VERY CAREFUL not to let the paprika burn.
Keep stirring it in the oil to keep this from happening.
After the paprika is cooked (about two minutes) mix in the onions again and add the chicken.
Turn up the heat a bit.
You have to keep stirring so the paprika doesn't stick to the pan.
The chicken will start to release juices.
Add the water.
Let simmer for about an hour, stirring periodically.
Serve over boiled potatoes.
Grabbed recipe off a site when I see chicken thighs I always think of this recipe. The SECOND link is the one I like the best. I would make lemon peppered chicken!! Its good and its not fating! this is how i make it! Preheat your over to 350 and put your chicken in a bag with your lemon juice and shake! and then put some pepper on it and put in over and wait until its not pink on inside and its done and I hope you enjoy it! IT'S GREAT!! *******LEMON GARLIC CHICKEN THIGHS
8 chicken thighs
1 lemon (juice only)
1 clove garlic, crushed
1/2 tsp. dried thyme leaves
White pepper to taste
10 cherry tomatoes, halved
2 tbsp. butter
Wash chicken and pat it dry. Place in bowl. Toss the thighs with a mixture of the lemon juice, crushed garlic and thyme. Make sure all sides are coated. Refrigerate chicken for 2 hours or more, turn pieces at least once. Place thighs on a rack in the baking pan, skin side up. Sprinkle with salt and pepper. Bake at 425 degrees for about 30 minutes.
Melt butter in a skillet. Add tomatoes. Cook 1 to 2 minutes to heat. Put chicken on a serving platter. Spoon on sauteed tomatoes. Serve immediately with Spaghetti Alfredo. Soak them over night in Tabasco sauce, bake them till almost done and put a sweet Bar-B-Que sauce and bake again until done. I suggest Bulls Eye sauce. Or, soak in Tabasco and cook the same and use Kraft Catalina Dressing. Surprisingly this is only mildly spicy. I made these the other night and they were wonderful!
Teriyaki Chicken Thighs
Copyright, 2005, Ellie Krieger
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs
2 teaspoons sesame seeds
Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer. what my mom does is bake them put bar-b-q sause on it when its done an make salad itz basicly vegtable salad tho but it taste good or you could fry it i luv friend chicken how i do it is season it 4 an hour then fry it in but b4 i fry it i dip it in egg then roll it aroun in flour then fry it and eat it with some potato salad and bread roll Roll thighs in seasoned flour and brown in pure vegetable oil in a heavy duty skillet; drain well.
Place browned thighs in a single layer in a large casserole. Pour one large (family size) can tomato soup (undiluted) evenly over all. Top with slices of purple onion and some sliced celery or bell pepper if desired...salt/pepper to taste.
Sprinkle with oregano, basil if desired (or mix these into soup before pouring over chicken).
Bake covered for 1 hour at 350 degrees F. Serve over cooked pasta or rice. Put them in a ziplock with some olive oil and rosemary for an hour or two....or overnight is fine. That is the best chicken marinade I have ever had. It is great on all chicken parts! Love it!