Tag: skinless chicken thighs

Embarrassingly Easy Crock Pot Salsa Chicken Thighs

This is the EASIEST slow cooker recipe EVER! Just TWO ingredients: salsa and chicken plus some spices makes a delicious juicy chicken that can be used in tacos, over rice, over salad and more!

After coming back from a long weekend away in Park City, Utah and no real plans for dinner, I was desperate for something quick and easy. Scouring my fridge and pantry I had some boneless skinless chicken thighs and some chunky salsa, so I threw them in my crock pot along with some spices and crossed my fingers.

What emerged was a delicious, juicy chicken which shredded wonderfully after a few hours of slow simmering – and bonus my husband and daughter enjoyed it!

Last night we had them as tacos with all the fixins, and for my youngest, I served hers over rice. Today I was in the mood for a salad bowl like I often get at Chipotles and simply added some tomatoes, corn, shredded cheese and avocado and it was wonderful. This filling can be used so many ways, and it’s too easy not to try. If you make it with chicken breast, you can reduce the cook time to about 2 to 3 hours on low. Use it however you like, tacos, salad, enchilada filling, anything I haven’t thought of please share!

Embarrassingly Easy Crock Pot Salsa Chicken Thighs
gordon-ramsay-recipe.com
Servings: 6 • Size: 1 thigh • Old Points: 4 pts • Points+: 4 pts
Calories: 187 • Fat: 8 g • Carb: 3 g • Fiber: 1 g • Protein: 30 g • Sugar: 0 g
Sodium: 315 mg • Cholesterol: 127 mg
Ingredients:

1-1/2 lbs lean skinless chicken thigh filets (Perdue Fit and Easy)

1 cup chunks salsa

adobo seasoning (or salt) to taste

1/4 tsp garlic powder

3/4 tsp ground cumin

salt, to taste

Toppings:

12 large taco shells (I used El Paso Stand and Stuff)

shredded lettuce

shredded cheddar

sour cream

Directions:

Season the chicken with adobo (or salt), then place in the crock pot and top with salsa, garlic powder and 1/2 tsp cumin.

Cover and cook LOW for 4 hours. When cooked, remove the chicken and set on a large plate; shred with two forks. Pour the liquid into a bowl and reserve, then place the shredded chicken back into the crock pot, adjust salt to taste and add remaining 1/4 tsp cumin.

Pour 3/4 cup of the reserved liquid back into the crock pot and cover until ready to serve.

Makes about 2 3/4 cups chicken.

Baked Ranch Chicken Thighs

Baked Ranch Chicken Thighs

by Pam on September 23, 2014

I was honored to get a copy of a great new cookbook written by my friend Chris from Nibble Me This^[1]. It’s called The Kamado Smoker & Grill Cookbook and it’s filled with mouth watering recipes, excellent photos, and great tips about smoking and grilling food.

Sadly, I don’t have a smoker and my grill doesn’t get much use, but all the recipes in the cookbook are adaptable and can be cooked in a grill pan or oven. Chris has mastered his smoking and grilling techniques and makes the most amazing recipes for dry rubs and marinades. I have so many recipes bookmarked in this cookbook and I plan on taking it to Idaho with me so my brother in law, who has a smoker, can give some recipes a try (and I can eat them).

I decided on the Grilled Ranch Chicken recipe and adapted it to work with what I had on hand. I used boneless skinless chicken thighs, I reduced the marinade in half because I only cooked 5 thighs, and I used homemade seasoned salt (because I didn’t have any). I let the chicken marinate for 6 hours and cooked one side on the stovetop until it was nice and brown then placed it into the oven for 25 minutes. The chicken was AMAZING! This was one of my very favorite marinades ever and I will be putting it in my regular rotation. My son ate all of his chicken before anything else on his plate and said it was the best. The rest of us were impressed with the excellent flavor as well as how juicy and tender it was. This chicken paired beautifully with the Sliced Heirloom Tomato and Avocado Salad with Basil and Shaved Parmesan^[2] and brown rice I served it with.

If you have a smoker or grill and you need some handy tips & techniques and some really great recipes then you should get a copy of The Kamado Smoker & Grill Cookbook! If you are like me, and prefer cooking indoors, you should still get a copy of this excellent cookbook because it has amazing recipes that are easily adaptable for indoor cooking. Thanks for the cookbook Chris^[3] – you did an excellent job my friend!

If you don’t have seasoned salt on hand, click here for a quick and easy recipe.^[4]

Combine the buttermilk, Greek yogurt, salt, seasoned salt, turbinado sugar, minced garlic, minced onion, black pepper, lemon zest, and red pepper flakes together in a bowl. Add the canola oil while whisking until well incorporated. Place the chicken thighs into the marinade and seal with plastic wrap. Place into the refrigerator for 6-8 hours. Remove from the refrigerator 20 minutes prior to cooking.

Preheat your oven to 375 degrees. Heat some olive oil in an OVENPROOF pan over medium high heat. Once hot, add the chicken thighs to the pan and cook for 4-5 minutes or until golden brown. Flip the chicken over and place into the preheated oven for 25 minutes, or until cooked through. Remove from the oven and let the chicken rest for 5 minutes. Place onto a serving plate, drizzle with the sauce from the pan, and sprinkle the top with fresh cilantro. Serve and enjoy!

Print^[5]

Save^[6]

Baked Ranch Chicken Thighs

Yield: 5 thighs

Prep Time: 6-8 hours marinating

Cook Time: 30-35 min.

Ingredients:

3/4 cup buttermilk
1/4 cup plain Greek yogurt
3/4 tsp kosher salt
2 tsp seasoned salt
2 tsp turbinado sugar
2 tsp sweet yellow onion, minced
1 large clove of garlic, minced
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes
Zest from 1 small lemon
2 tbsp canola oil
5 boneless skinless chicken thighs
1 tbsp olive oil, (for cooking)

Directions:

If you don’t have seasoned salt on hand, click the link up above for a quick and easy recipe.

Combine the buttermilk, Greek yogurt, salt, seasoned salt, turbinado sugar, minced garlic, minced onion, black pepper, lemon zest, and red pepper flakes together in a bowl. Add the canola oil while whisking until well incorporated. Place the chicken thighs into the marinade and seal with plastic wrap. Place into the refrigerator for 6-8 hours. Remove from the refrigerator 20 minutes prior to cooking.

Preheat your oven to 375 degrees. Heat some olive oil in an OVENPROOF pan over medium high heat. Once hot, add the chicken thighs to the pan and cook for 4-5 minutes or until golden brown. Flip the chicken over and place into the preheated oven for 25 minutes, or until cooked through. Remove from the oven and let the chicken rest for 5 minutes. Place onto a serving plate, drizzle with the sauce from the pan, and sprinkle the top with fresh cilantro. Serve and enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Chris Grove ~ The Kamado Smoker and Grill Cookbook

References

^{^} Nibble Me This (www.nibblemethis.com)

^{^} Sliced Heirloom Tomato and Avocado Salad with Basil and Shaved Parmesan (www.gordon-ramsay-recipe.com)

^{^} Chris (www.nibblemethis.com)

^{^} Homemade Seasoned Salt (www.gordon-ramsay-recipe.com)

^{^} Print Recipe (www.gordon-ramsay-recipe.com)

^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Korean Fried Chicken is the Best Fried Chicken

I’ve always considered myself something of a fried chicken expert. Whether we’re talking sports bars, casual dining, or white tablecloth restaurants, if there’s some kind of fried chicken on the menu, I’m going to order it.

Because of that fact, and my advanced age, I’ve pretty much had every single style known to man, and this Korean fried chicken is officially my favorite. No other method I’ve come across has the same combination of tender, juicy, flavorful chicken, and plate-scratching crispiness as this recipe does. It’s simply a must try if you’re a fan of the genre.

The technique is very straightforward, and you can actually do the first deep-frying ahead of time. In fact, I did a little test where I waited 24 hours before doing the second frying, and the results were still quite extraordinary. If you’re doing this for a larger group, the chicken will stay crisp, as long as you hold it in a warm oven (175 F.), while you finish frying the rest.

Don’t forget the sauce! Click here for recipe!

I highly recommend the boneless skinless thighs here, but chunks of breast meat will work as well. I believe real “KFC” actually uses chicken on the bone, but that means bigger pieces, and bigger pieces mean less surface area, which ultimately means less of the amazingly crunchy coating. By the way, I’ve tried beer and soda water in the batter, and for whatever reason, plain ice water works the best for me.

Now if you’ll excuse me, I’m going out to buy some Korean chili paste (Gochujan), because apparently it’s a crime against nature to make the sauce without it. Like I said, I’ve used it before, and really liked it, so I need to go out and replenish my supply, and get back into the good graces of the Korean people. Anyway, if you like fried chicken as much as I do, I really hope you give this a try soon. Enjoy!

Ingredients for 4 portions Korean Fried Chicken:

(Note: these ingredients make enough batter for about 1 1/2 to 2 pounds of chicken, even though I only used 1 pound here)

For the chicken marinade:

1 pound boneless skinless chicken thighs, quartered

1/2 yellow onion, grated (enough to generously coat chicken chunks)

4 cloves of garlic, finely minced

1 tsp fine salt (1 1/2 tsp if using kosher salt)

1/2 tsp freshly ground black
*Marinate for between 4 to 12 hours

Ingredients for batter:

1/2 cup of self-rising flour (or 1/2 cup all-purpose flour with 3/4 tsp of baking powder and 1/4 tsp salt)

3/4 cup cornstarch

1/4 tsp salt

1 tsp sugar

1/2 tsp freshly ground black pepper

1 cup very cold water, or as needed

Serve with this Korean Fried Chicken Sauce.

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