It’s a puzzler. Particularly since neither I nor my wife have any interest whatsoever about doing anything elaborate with them. I just need ’em fast and tasty. Thoughts?
6 thoughts on “What to do with these boneless chicken thighs?”
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Instapundit had a chicken thigh recipe with tarragon and white wine a while back, IIRC. The recipe looked simple and tasty.
1/2 cup Panko
1 Garlic Clove – chopped into bits
a little bit of oil
Parmesan cheese – I personally like Chihuahua cheese or Mexican mix
Little salt and pepper
Oil the chicken
spread the mix on them – on foil pan (easy clean up)
bake at 400 for 10-15 minutes – until juicy cooked
I like this because the only prep is the panko mix
Vegetable oil, bout a half inch in a pan. High heat. Two three eggs, make a wash about 50 50 egg and water. Throw the thighs in there. Make a flour pepper salt garlic powder mix to taste. Dredge the thighs. Skin side down on the oil for a couple minutes, use a splatter screen. Flip em a couple more minutes. Turn the heat down to medium low, leave em on maybe 15 minutes, flip and do the same. Make sure the oil sizzles the whole time, that’s water vaporizing and means the chicken is still juicy. Stops sizzling it’s time to move on. Anyway, then turn the heat back up, take the lid off, put the splatter screen back on and crisp it up a minute per side and you are set. I like mild peppers with mine.
Of course peanut oil is better, but it tend to be pricey.
Stick ’em in a marinade of lime, soy, garlic, and brown sugar for a while.
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Grill or roast.
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Serve over rice.
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Mew
I’m sorry but all I can think about right now is that classic cartoon by Far Side’s Gary Larson:
Boneless Chicken Ranch.
Apologies.