Extra-Large Economy Size!

[chomiji]

The Mr. purchased 3+ lbs of skinless, boneless chicken thighs last night. "Because the price was really good!" (Well, he's right - it was, and there weren't any smaller packages.)

There are only three of us.

We're gonna be eating leftover chicken for a while ... I'm just grilling/baking it all, because that's easiest.

Comments

[vom-marlowe.livejournal.com]

I adore chicken thighs. Mmmmm. Nom nom nom.

[chomiji]

The family are fond of them, and I can use them pretty much just like chicken breast (which they don't like). Mostly I just rub them with stuff (brown sugar, salt, pepper, herbs, and a bit of olive oil) and broil them, but as the weather gets cooler, I'll be more ambitious (stew stuffs, mostly, sometimes with a biscuit topping).

[ann-leckie.livejournal.com]

I've done that before on purpose. I've split packages up, in meal sized portions, and frozen it--that works really well. Cooking it up works too. Cooking it and freezing it works, and then you're not eating chicken fourteen days in a row.

Our favorite thing to do with boneless chicken thighs is taco noodles.

http://www.parenthacks.com/2008/04/easy-supper-chi.html

We don't put it in the oven, we just mix it all together and eat it. And we leave out the mushrooms. But it's quick and easy and a little boneless chicken thigh goes a longish way.

[chomiji]

Trouble is, that uses canned/preprocessed ingredients that we mostly avoid. I guess I could figure out what's usually in taco mix and use frozen corn, which I do usually have, instead of canned. I'll have to sound the customers rest of the family out on that idea.

[ann-leckie.livejournal.com]

Frozen corn would work excellently. Taco seasoning--yeah, I'm not sure what's in it, but it shouldn't be too hard to reproduce.

[ann-leckie.livejournal.com]

Ah!

http://allrecipes.com/Recipe/Taco-Seasoning-I/Detail.aspx

http://southernfood.about.com/od/christmasfood/r/blxm187.htm

Looks easily customizable, if there's anything there you want to avoid.

[telophase.livejournal.com]

My favorite chicken thigh recipe is simple:

Rub lots of Dijon mustard into thighs.

Roll thighs in panko crumbs.

Place in baking dish, pat more crumbs onto the top. Throw in 350 degree oven for 45 minutes or so, until done.

Mmmmmm. Reheats well in oven or toaster oven, less so in microwave - flavors still there, but crunch isn't.

ETA: The book I got the recipe from used regular breadcrumbs and had you pour 3 tb of butter over the top but (a) panko is SO much crunchier and (b) there's PLENTY of fat from the chicken thighs if you don't trim it all off, so the butter is just overkill.

[chomiji]

Hmm, that sounds similar to my oven-fried fish fillet recipe (which came on a card at a grocery store a couple of decades ago), where you drag the fillets through some milk and then through some breadcrumbs seasoned with thyme and parmesan cheese, then drizzle a little melted butter over them. The fish gets baked hotter and faster, though.

I'll have to try yours - the family always jokes how much I like to put Dijon on things anyway (put it in my mac and cheese, f'rinstance).

[telophase.livejournal.com]

The chicken does tend to end up sitting in a puddle of chicken fat if you haven't trimmed most of it off. I think once I did it by putting the chicken on a rack and letting it drip down, but it was just that much more time-consuming that I just deal with the chicken fat, which tastes yummy anyway. XD

I think most things are improved by putting Dijon mustard on them. Or throwing in a small bit of apple cider vinegar. MY SEEKRIT INGREDIENT


ETA: Also, the dish I usually use fits six thighs exactly, so the fat doesn't have anywhere to go. If I switched to a larger dish, it wouldn't be as bad. :)