Chicken thighs

It’s taken me awhile to become a fan of chicken thighs. I generally prefer light meat as opposed to dark meat, although I know the arguments about flavor, nutrition, etc. etc. Mark Bittman, in The Best Recipes in the World, is emphatic about the importance of using boneless thighs as opposed to boneless breasts, when grilling chicken kebabs. We have been having people over fairly frequently and about ten days ago it was totally spur of the moment. Boneless chicken thighs were what I had in the freezer, probably because I had been in a hurry and picked up the wrong package by mistake. Am glad I did. They defrosted quickly and then i tossed them in the oven (350 F.) on a rimmed baking sheet covered with a mixture bourbon, soy sauce, a little brown sugar, hot pepper, oil, garlic. It took about an hour and a half to cook the sauce down and the chicken to the point of being nearly crispy. Very very yummy. Classic bourbon chicken.

Yesterday, we did chicken kebabs on the grill. Two and a half pounds of chicken thighs went into a Middle eastern type marinade of olive oil, lemon juice, grated onion, salt, pepper, thyme. The other two and a half pounds were marinated in more of a Thai type mixture: soy sauce, oil, basil, cilantro, asian hot sauce, chopped ginger, minced garlic, brown sugar. My goodness, they were so so good. Eight adults and two children finished nearly six pounds of meat. We also had pilav, mixed salad, fruit salad, bread, peach cobble with homemade peach ice cream. yum.

About Helen Akinc

Writer: * The Praeger Handbook for College Parents, Praeger Publishing, Dec. 31, 2009; *Turkish Family Favorites, CreateSpace, Nove. 30, 2015 * currently working on Dinner Party Diva Interests include: intercultural bridging, cycling, hiking, gardening, cats, knitting and crocheting, cooking, books
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