I like to make chicken thighs because they are more forgiving and tasty than the breasts. One of my favorite ways to cook them is with some smoked Spanish paprika. It gives a nice smokey flavor with a little kick.
I ate this with frozen veggies, and before one of you smart asses says anything, yes I microwaved my veggies. These would also be tasty with these roasted potatoes.
Made beer battered shrimp with your roasted potatoes last night. This looks good too!
My favorite thing to do with chicken thighs is yank the skins off, salt them and fry them up at medium low until they’re crisped up like potato chips.
If I’m feeling generous I’ll share them, otherwise that’s my snack while everyone else gets skinless thighs.
Um, YUM!!
> I like to make chicken thighs because they are more forgiving and tasty than the breasts.
A woman after my own heart! Chicken thighs and rough measurements! I love chicken thighs. Another factor, besides the taste, is the amount of meat compared to a chicken drumstick or a chicken wing. Chicken breasts yes, they have a lot meat but they lack in the taste department. Chicken tenders are better. And who needs exact measurements for this. Eye-ball it!
I haven’t tried spanish paprika. I use chilli powder. I’ll try it if I find it!
Ya I’m not one for measurements, especially on things I’ve been making for years. But then I realize it might be helpful for y’all!
Love chicken thighs. This is my go to chicken piece at the market. Breast meat is still dry to me even if you dunk them in pickle brine (allegedly Chick-Fil-A’s secret) where as thighs turn out really tasty.
My mom used to complain when we visited the Colonel or have Turkey that my dad, sister and I never ate the breast pieces and attacked the dark meat pieces. She got more upset when my sister and I would peel off and eat the skin/crust, leaving the tasteless white meat.
A ton of Mediterranean recipes call for bone-in chicken thighs, rather than boneless chicken breasts. They are so much more forgiving, you’re right, and so much tastier and easier to work with. Of course I’m only reading this now and I’m committed to making chicken enchiladas tonight, for which we got, you betcha, boneless chicken breasts. At some point this week I’ll make chicken cacciatore, and I don’t think you can make it with anything but chicken thighs.
Because my household’s diet regimen is of immense interest to all, what I’m going to do is make the absurd amount of chicken breasts my husband picked up. He’s not so good when it comes to estimating portions. Divide in half. 85% for our enchiladas, reserve 15% (cooked but pre-seasoned) for the dog’s bowl, so he has something to eat alongside us.
As for the remainder, I’m going to refrigerate overnight and then tomorrow morning make a chicken salad with Dijon mustard and chives, reserving another 15% for the dog’s bowl. I am going to go all Betty Draper and make club sandwiches, and because I’m me I have boxes of toothpicks.
When I get in a mood like this I sometimes serve the chicken salad on a bed of iceberg lettuce with cherry tomatoes and pickles. What’s that saying about drinking? It’s always 5 o’clock somewhere? In my apartment it’s sometimes 1961, but you never know when.
I am interested in your food choices. Add tarragon to that chicken salad, and a bit of cream – you will be happy for it.
I am pescatarian, Keitel is carnivorous. But still after 20 years of not eating anything with a reasonable sized brain I miss bacon and KFC.
I haven’t smoked a cigarette since 2006 and I still want one every once in a while. I feel ya.
I eat a lot of chicken thighs. It’s one of my go-to foods.