- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Anyone have any ideas for using bone in skin on chicken thighs?
Posted on 7/16/17 at 4:20 pm
Posted on 7/16/17 at 4:20 pm
I have about 5 lbs of them. I was looking to make a jambalaya but i'd rather try something new. Anyone have any good tried and true recipes?
12
Posted on 7/16/17 at 4:26 pm to nateslu1
Google smothered.
Posted on 7/16/17 at 4:31 pm to nateslu1
They are great smoked. The skin become like a potato chip.
I use them to make gumbo or chicken strew. Basically, fry them in a shallow amount of oil in a black pot till almost golden, let them stick then scratch. remove add trinity, etc.
I use them to make gumbo or chicken strew. Basically, fry them in a shallow amount of oil in a black pot till almost golden, let them stick then scratch. remove add trinity, etc.
Posted on 7/16/17 at 4:34 pm to nateslu1
Rub with a paste made from EVOO, garlic, herbes de provence and roast at 400 degrees for 20 mins, skin down, flip, cook skin up for another 10 until skin is crisp.
Posted on 7/16/17 at 5:32 pm to nateslu1
this "cracklin chicken" recipe is pretty great.
Posted on 7/16/17 at 5:35 pm to nateslu1
+1 for crisp skin. I use the grill with skin down about 80% of the cooking time and then flip to cook the other side. Skin is crisp and then when I take off brush on varouis sauces.
Posted on 7/16/17 at 5:43 pm to nateslu1
One Pan Chicken with Maple Mustard Sauce
I make this quite a bit. Cooking everything in a cast iron skillet is quite helpful.
I make this quite a bit. Cooking everything in a cast iron skillet is quite helpful.
Posted on 7/16/17 at 6:46 pm to nateslu1
I mean it's only the best piece off a chicken. Smoke it, grill it, fry it, smother it. Makes no difference.
Posted on 7/16/17 at 8:20 pm to nateslu1
The sticky chicken recipe someone posted on here is fire.
Posted on 7/16/17 at 9:42 pm to Creamer
Cut the bone out and make smoked cupcake chicken. I saw it on BBQ pit masters and have been doing it ever since . The family and friends love them.
Posted on 7/17/17 at 8:39 am to nateslu1
I like to cook them like wings. I either grill them and add sauce right at the end, or smoke them low for a while over cherry or apple wood. Both ways come out great. I'm proud to say that I've raised my daughter to appreciate the thighs more than the breasts. My wife is a white meat only chicken eater, but she's missing out on the best parts.
Posted on 7/17/17 at 4:43 pm to nateslu1
Braised Chicken Thighs with Garlic, Lemon and Greek Olives
Ingredients
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil
12 garlic cloves
2 large yellow onions, thinly sliced (about 4 cups)
1 lemon, thinly sliced, seeds discarded
2 tablespoons fresh oregano leaves, plus more for garnish
1 cup mixed Greek olives
Juice of 1 lemon
Directions
1. Remove the chicken from the fridge 20 minutes before cooking to remove the chill. Preheat the oven to 350°. Season the chicken on both sides with salt and pepper.
2. In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes. Add the garlic cloves to the pan and flip the thighs over. Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. Remove the chicken and garlic from the pan and set aside.
3. With the pan still hot, add the onions, lemon slices and oregano, and season with salt and pepper. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes. Nestle the thighs skin-side up in the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven. Bake for 40 to 50 minutes. Scatter fresh oregano leaves over the top and serve.
Ingredients
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil
12 garlic cloves
2 large yellow onions, thinly sliced (about 4 cups)
1 lemon, thinly sliced, seeds discarded
2 tablespoons fresh oregano leaves, plus more for garnish
1 cup mixed Greek olives
Juice of 1 lemon
Directions
1. Remove the chicken from the fridge 20 minutes before cooking to remove the chill. Preheat the oven to 350°. Season the chicken on both sides with salt and pepper.
2. In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes. Add the garlic cloves to the pan and flip the thighs over. Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. Remove the chicken and garlic from the pan and set aside.
3. With the pan still hot, add the onions, lemon slices and oregano, and season with salt and pepper. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes. Nestle the thighs skin-side up in the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven. Bake for 40 to 50 minutes. Scatter fresh oregano leaves over the top and serve.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News