Tag: gordon ramsay chicken thighs

Hawaiian Chicken Thighs

Hawaiian Chicken Thighs

by Pam on July 24, 2013

I found this Cooking Light recipe on MyRecipes[1] that looked delicious and I just happened to have all the ingredients on hand. I let the chicken thighs marinate all day long then cooked them in my grill pan. The chicken turned out moist, flavorful, and delicious – my whole family loved it. I served the chicken with some tasty green beans (recipe to post tomorrow) and Garlic Rice[2] with cilantro. It was a delicious and healthy meal and we all cleaned our plates.

Combine the pineapple juice, soy sauce, ketchup, ginger, garlic, and crushed red pepper flakes together in a zip lock bag. Mix well. Add the boneless skinless chicken thighs to the marinade; seal and place into the refrigerator for at least 4 hours.

Remove the chicken from the refrigerator 20 minutes prior to cooking. Place the chicken on a plate then season both sides with sea salt and freshly cracked pepper, to taste. Heat a grill pan coated in cooking spray over medium heat. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes; flip then cook for an additional 4-5 minutes or until chicken is cooked through. Sprinkle the green onions over the cooked chicken and serve. Enjoy.



Print[3]

Save[4]



Hawaiian Chicken Thighs




Yield: 5

Prep Time: Marinate for 4 hours

Cook Time: 10 min.



Ingredients:

1/4 cup pineapple juice
2 tbsp soy sauce
2 tbsp ketchup
2 tsp ginger, minced
2 cloves of garlic, minced
Pinch of crushed red pepper flakes
6 boneless skinless chicken thighs
Sea salt and freshly cracked pepper, to taste
Green onions, chopped

Directions:

Combine the pineapple juice, soy sauce, ketchup, ginger, garlic, and crushed red pepper flakes together in a zip lock bag. Mix well. Add the boneless skinless chicken thighs to the marinade; seal and place into the refrigerator for at least 4 hours.

Remove the chicken from the refrigerator 20 minutes prior to cooking. Place the chicken on a plate then season both sides with sea salt and freshly cracked pepper, to taste. Heat a grill pan coated in cooking spray over medium heat. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes; flip then cook for an additional 4-5 minutes or until chicken is cooked through. Sprinkle the green onions over the cooked chicken and serve. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipes by MyRecipes – Cooking Light

References

  1. ^ MyRecipes (www.myrecipes.com)
  2. ^ Garlic Rice (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Sweet Hot Mustard Chicken Thighs – Good to the Bone

I don’t make a lot of Indian food on this blog, but I do
borrow a lot of techniques inspired by that cuisine. Things like toasting
spices in fat for stews, marinating meat in yogurt, and slashing chicken down
to the bone, as I did with these sweet, hot mustard thighs.


I know it’s a bit controversial, since some say you lose
moisture, but any technique that’s been practiced for a thousands years is okay
by me. I think it helps permeate the chicken with the sweet, hot mustard
marinade, as well as gives the final product some fairly cool “racing stripes.”

As I mention, if you insist on using boneless-skinless
thighs, this will still work, but it is really is a recipe where the bone is
key. You may have heard the expression, “the closer the bone, the sweeter the
meat,” and it’s so true. There are many ingredients you can substitute for, but
bones aren’t really one of them.


Imagine a chef boning out a rack of ribs before barbecuing
them, so that they’re easier to eat? …actually, don’t imagine that, but I think
you get the point. Anyway, I hope you try this very easy and delicious sweet,
hot mustard chicken thigh recipe soon. Enjoy!


Ingredients:
(consider all the spices “to taste” and adjust to your liking)
8-10 chicken thighs
1/2 cup Dijon mustard
1/4 cup packed brown sugar
1/4 cup red wine vinegar
1 tsp mustard powder
1 tsp freshly ground black pepper
1 tsp salt
1/2 tsp ground dry chipotle
cayenne to taste
1 onion sliced into rings
4 cloves minced garlic
vegetable oil for the pan and top of chicken

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