...and set it on a beer can on the grill.
Posted on 01/17/2012 11:53:37 AM PST by US Navy Vet
Best on the grill, but since it's cold here, I made them in the oven on Sunday for my girlfriend and I to enjoy during the Giants/Packard game.
So if you're using the oven, cook them at 250 degrees for about three hours. They came out really well. And very, very easy.
By the way, here are some other chicken thigh recipes that sound interesting, although I haven't made them so can't vouch for them: http://allrecipes.com/recipes/meat-and-poultry/chicken/chicken-thighs/
This is ridiculously easy and yummy:
http://allrecipes.com/recipe/artichoke-chicken/detail.aspx
Make a side of pasta, caesar salad out of the bag and 5-minute texas garlic toast in the oven and you’re good to go.
Does your favorite recipe have you bake the crust somewhat before you add the topping and bake some more?
KEY WEST CHICKEN
Ingredients
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 teaspoon lime juice
• 1 teaspoon chopped garlic
• 4 skinless, boneless chicken breast halves
Directions
1. In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator overnight.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.
PopEye’s spicy fried chicken rocks! The regular is excellent too, but DH and I love the spicy. We have to drive 20 miles to get there, but it is well worth it.
Had Chicken Keiv last night. It was easy; let me know if you want the recipe, I can send it later. Basically a flattened chicken breast wrapped around a herb butter and then coated and deep fried.
coq au vin au rouge.
this recipe is close to what i do.
http://www.foodnetwork.com/recipes/tyler-florence/coq-au-vin-recipe/index.html
And don’t skimp on the vin au rouge part....I usually use a merlot...and sometimes just serve with spaghetti.
mmmmmm.
Ingredients
1/2 cup butter
1 whole chicken, cut into pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
3 cups chopped yellow onions
1 cup chopped celery
3 cloves garlic, chopped
2 cups chopped carrots
3 cups chicken broth 3 tablespoons all-purpose flour
1/4 teaspoon cayenne pepper
2 teaspoons salt 1/4 teaspoon ground black pepper
Directions
Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper.
Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more.
Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.
CHICKEN ON A THRONE
1 large roaster chicken (4 to 5 pounds), washed, lumps of fat removed,
and blotted dry.
2 Tbs. Each:
kosher salt
black pepper
paprika
brown sugar
1 12-ounce can of beer
If roasting in oven:
3 Tbs. Melted butter, mixed with ½ tsp. Liquid smoke
If grilling:
2 cups hickory wood chips soaked in water 1 hour, and drained
Sprinkle 2 Tbs. Spice mix in the chicken cavity. (If roasting, brush the
outside with the butter mixture.) Sprinkle 4 Tbs. Spices on the outside.
Open the beer and make a few extra holes in the top of the can. Pour out
(and/or drink) half the beer and add the remaining spices to the can.
Holding the chicken upright, insert the can into the cavity. Spread the
legs out so the chicken stands up.
To Grill: Set up the grill with the coals toward the outside. Place the
bird in the center and cook 2-2 ½ hours.
Oven Method: Preheat oven to 350 degrees. Place bird upright in a roasting
pan and cook 2-2 ½ hours.
Remove and discard beer can before carving.
Use your favorite rub if that one doesn't please -- we tried one w/o sugar and loved it...
Skinless thighs??
What are you? a Communist?
Michelle Obama?
Asianish Chicken
6-8 boneless skinless breasts
s/p
4 medium onions, sliced
1 c chicken stock
1T soy sauce
1T bbq sauce
1t peanut butter
¼ t dry or 1T fresh ginger
4 cloves garlic, chopped
¼ t toasted sesame oil
4T olive oil
2 lbs broccoli
Separate tenders from breasts. Pound breasts 2 @ a time between plastic wrap to approx. ½ to ¼ inch thick, season w/salt and pepper. Place 2T olive oil in large hot pan, place chicken seasoned side down, and don’t move it until golden brown. (Use large enough pan so that you can fit 2 batches max). Turn chicken over and season other side and cook until firm w/nice color. Place in 180 degree oven to keep warm. Add 2T olive oil to pan, add onions and sauté about 10 mins, and scrape up all the chicken bits. Add garlic and sauté until bottom of sauté pan gets sticky. Add approx half the broth slowly to deglaze as needed and scrape up all the bits. Cook another 5 to 10 minutes.
Sauce/au jus
Mix the broth, soy, bbq, pb, ginger, sesame oil in a bowl. Heat in micro for 45 seconds on high, stir and heat another 30 seconds on high or until ingredients are mixed well.
Wash and cut broccoli, place in a Pyrex or large bowl w/2 T water, cover w/plate and micro for 3 minutes.
Serve either a la carte (if kids present) w/sauce on side for dipping or w/onions & broccoli piled high on chicken, w/au jus drizzled generously over top.
Mexican
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=16731&origin=detail&&Servings=6
We love the orange scented rice.
Asianish Chicken
6-8 boneless skinless breasts
s/p
4 medium onions, sliced
1 c chicken stock
1T soy sauce
1T bbq sauce
1t peanut butter
¼ t dry or 1T fresh ginger
4 cloves garlic, chopped
¼ t toasted sesame oil
4T olive oil
2 lbs broccoli
Separate tenders from breasts. Pound breasts 2 @ a time between plastic wrap to approx. ½ to ¼ inch thick, season w/salt and pepper. Place 2T olive oil in large hot pan, place chicken seasoned side down, and don’t move it until golden brown. (Use large enough pan so that you can fit 2 batches max). Turn chicken over and season other side and cook until firm w/nice color. Place in 180 degree oven to keep warm. Add 2T olive oil to pan, add onions and sauté about 10 mins, and scrape up all the chicken bits. Add garlic and sauté until bottom of sauté pan gets sticky. Add approx half the broth slowly to deglaze as needed and scrape up all the bits. Cook another 5 to 10 minutes.
Sauce/au jus
Mix the broth, soy, bbq, pb, ginger, sesame oil in a bowl. Heat in micro for 45 seconds on high, stir and heat another 30 seconds on high or until ingredients are mixed well.
Wash and cut broccoli, place in a Pyrex or large bowl w/2 T water, cover w/plate and micro for 3 minutes.
Serve either a la carte (if kids present) w/sauce on side for dipping or w/onions & broccoli piled high on chicken, w/au jus drizzled generously over top.
Mexican
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=16731&origin=detail&&Servings=6
We love the orange scented rice.
you absolutely cannot beat beer can chicken. do a web search and you’ll find many recipes.
Beer butt is good.
Here’s one of my favorites.
Flour, spice and fry chicken golden. Doesn’t have to be cooked completely through.
Place in large casserole dish, sprinkle sliced onions on the chicken. (sprinkle about 2 Tblsp of the excess flour in dish to thicken gravy)
Mix up 2 cans of Golden Mushroom soup w/ 1 can water.
Pour over chicken/onions.
Cover dish w/ aluminum foil and bake at 350 for an hour.
Serve over rice or mashed potatoes.
Most excellent.
World’s Best Roast Chicken
1 (4 to 5-pound) roasting chicken
1 to 2 large yellow onion, sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)
Preheat the oven to 425 degrees.
Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan.
Place the chicken on top of onions and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper.
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to
10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm. Unbelievably tasty!
Adapted from cookbook by Barefoot Contessa
The best crust I found comes from rolling it out nice and thin, preparing on the pizza sheet and then letting rise again in 100 degree oven. Half hour or so, but not cooking it as you say. Just let it rise a bit. Then put all your stuff on and bake. Comes out like french bread crust.. marvelous.
Good chicken, excellent sides and biscuits to die for. And I know they make the biscuits fresh because I used to sell them their buttermilk.
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