Boneless Skinless Thigh recipe?

Stuff with browned hot jimmy dean sausage and chive and green onion cream cheese, roll up wrap bacon around, tooth pick, grill

We've been enjoying a Dijon mustard and maple syrup recipe. Not sure which specific one it is, but you'll be able to find some good ones on the net.

Green Chicken

Ingredients:

1 medium sweet onion, peeled and coarsely chopped (about 1 cup)
1 cup packed cilantro leaves and stems
1 1/4 cups packed basil leaves
1/4 cup packed mint leaves
4 tablespoons fish sauce, like Red Boat
3 peeled garlic cloves
Zest of 1 lime
Plenty ground black pepper
1 teaspoon Aleppo pepper
2 tablespoons apple juice (or 1 teaspoon maple syrup or brown sugar)
Kosher salt
3 pounds chicken drumsticks or thighs
Lime wedges

Directions:

Make the marinade by combining the onion, cilantro, basil, mint, fish sauce, garlic, lime zest, black pepper, Aleppo pepper, and apple juice/brown sugar/maple syrup in a blender. Puree until smooth.

Taste for seasoning and add salt to taste. Since this is a marinade, you can be more heavy-handed with the salt than if it was a sauce.

Place the chicken in a gallon-sized zip-top bag and pour the marinade over it. Let the chicken marinate overnight (marinate for at least an hour and up to a day).

After marinating, roast on a sheet pan for a total of about 35 to 45 minutes at 400°F. Flip pieces at the 20-minute mark.

Serve with lime wedges.



This is a good marinade for skin on pieces as well - but I would move those to the grill.

that does sound good
you just about cannot cook a chicken thigh and not have it be tatsy
that's all I buy, but bone in and skin on

Wrap them around not tremendously cured ham, like Serrano, Presunto, Prosciutto, and fresh cheese (some of the Mexican cheeses are pretty benign and melt well).

Pop in oven.

Anybody have the recipe for Peche white BBQ sauce?

Not sure how much you have, so adjust accordingly.

Chicken with Almond Sauce:

6 BS Chicken Thighs, cut into fork sized pieces

2 tablespoons of olive oil (or any fat)
1 cup of whole almonds (preferably raw, unsalted)
2 tbsp soy sauce
Zest and juice of 1 lemon
1-2 tablespoons of water

Put oil in pan and heat to medium high. Brown thighs really well.

Add in almonds and stir. Cook for a minute or so.

Add soy sauce, lemon zest and juice, and water.

Cover with a lid and reduce heat to low.

Cook for 15-20 minutes.

Serve over rice.

quote:

---

Season them up

Brown them, then remove

Add a spoon of flour, garlic, and lots of chopped onions and scrape the bottom of the pan and cook about a minute

Add chicken stock and simmer for about 30-45 minutes, add s&p if needed to taste

Add chicken and simmer about 30 minutes more


The gravy this makes is worth drinking, but I like this recipe over mashed potatoes

---

My exact suggestion

Braised Chicken Thighs with Garlic, Lemon and Greek Olives

Ingredients

8 bone-in, skin-on chicken thighs (skinless is ok)

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 is 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.