Chicken recipe???

I have chicken thighs in my freezer (with skin on) and would like to know if anyone has a nice recipe to use with them?? Pot / Stove / Grill - any idea's welcome!!





Thanks :-)Chicken recipe???
Teriyaki Chicken Thighs - Mr Food


8 large chicken thighs, skinned if desired (about 2 pounds)


1/2 cup soy sauce


5 scallions, chopped


1/4 cup lime juice


2 tablespoons dark brown sugar


1 tablespoon honey


1 teaspoon crushed red pepper


1 clove garlic, minced





Place the chicken in a large resealable plastic storage bag. In a small bowl, combine the remaining ingredients; mix well and add to the chicken. Seal the bag and marinate in the refrigerator for about 8 hours, turning occasionally.


Preheat the grill to medium heat. Drain the chicken, reserving the marinade.


With the grill lid open, cook the chicken over medium heat for 10 minutes per side, or until cooked through and no pink remains, basting often with the marinade, but only up until the last five minutes of cooking.





GARNISHING TIP : This becomes a real eye-popper garnished with sliced scallions and lime wedges.





MARINADE SAFETY : Never consume a marinade that has come in contact with raw poultry, meat, or seafood, nor let it come in contact with cooked food unless the marinade has been brought to a boil and boiled for at least 3 minutes, stirring frequently.








SUPER CRUNCH CHICKEN


Preheat oven to 375F. Spread 8 boneless, skinless chicken thighs (try breasts?) w/ 1/4 C salad dressing.





Empty 1 pkg stove top stuffing mix into a pie plate. Add 1/4 C parmesan cheese, then stir to combine. Coat each piece of chicken with dry stuffing mixture. Place on foil covered bakin gsheet. Discard any leftover stuffing mixture.





Bake 25-30 min or until chicken is cooked through.








I found that when I deboned my thighs, it left little meat. Plus, it just wasn't easy to do.Chicken recipe???
I love this recipe, and I always use chicken thighs for it even though you can use any cut really as long as it has skin. One pan, not too much work, and it tastes great.





Ingredients:





Potatoes, chicken, asparagus, lemon, butter, rosemary, thyme





Instructions:





(Note: the measurements dont have to be exact in this recipe which makes it easy to adjust to fit your family)





Preheat oven to 350 degrees F





Cut up potatoes into approx. quarters, toss them lightly in butter and place them in a roasting pan. Use enough potatoes to cover the bottom of whatever pan you are using.





Let bake for about 20 minutes





add chicken, defrosted and skin side up. season with rosemary, thyme, salt and pepper. You can spray the tops with spray butter if you like as it will help the skin brown nicley.





Let bake for about 20 minutes or until chicken is almost done.





add as much asparagus as you like sprinkled throughout the dish. take 1/2 to 1 whole lemon, cut it into wedges and sprinkle throughout dish (this really makes it good)





Bake for about 10 more minutes or until chicken is done and asparagus is tender.
I make this ALL the time- the only thing I do different is I do not add the corn starch mix even though a lot of people do. This is actually a ';REAL'; Teriyaki sauce to make at home and use on everything - I do!!! If this seems to get too hot and bubbly - put foil over it (I have to sometimes)











Baked Teriyaki Chicken --








INGREDIENTS


1 tablespoon cornstarch


1 tablespoon cold water


1/2 cup white sugar


1/2 cup soy sauce


1/4 cup cider vinegar


1 clove garlic, minced


1/2 teaspoon ground ginger


1/4 teaspoon ground black pepper


12 skinless chicken thighs











DIRECTIONS


In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.


Preheat oven to 400 degrees F (220 degrees C).


Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.


Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
1 tablespoon cornstarch


1 tablespoon cold water


1/2 cup white sugar


1/2 cup soy sauce


1/4 cup cider vinegar


1 clove garlic, minced


1/2 teaspoon ground ginger


1/4 teaspoon ground black pepper


12 chicken thighs











DIRECTIONS


In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.


Preheat oven to 425 degrees F (220 degrees C).


Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.


Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.








MOROCCAN CHICKEN WITH TOMATOES AND


POTATOES





1 pkg chicken (3 or 4 boneless breasts or a selection of bone-in breasts and/or thighs)


3-4 baking potatoes, peeled and cubed


1 can diced tomatoes (or 2-3 large fresh tomatoes, diced


3-5 carrots or parsnips, quartered


1 large onion, diced


1-2 cloves garlic, diced


1/2-1 red bell pepper, diced


1 cup peas (if desired)


1/4 cup olive oil


parsley (1/4 cup fresh or 2 tbs. dried)


1 1/2 tsp. paprika


a few pinches of saffron, if you've got it


salt and pepper to taste





In a large pot, heat oil and saut茅 onion and garlic. Add chicken, tomatoes, red pepper, parsley, paprika, saffron, and 1/2 cup water. Cover and cook about an hour (until chicken is thoroughly cooked and just beginning to shred when handled much), stirring occasionally.


Add water as necessary to keep mixture wet and saucy (maybe 2 cups total by the end of the process). Add potatoes, carrots/parsnips, and peas and cook for another 20-30 minutes, or until potatoes and carrots are completely cooked. Salt and pepper as you like.





Now, if you want to eat in authentic Moroccan style, dish onto a large plate and serve with lots of bread (something crusty like French works well).





Using the bread as the only untensil, everyone eats out of their section of the plate (using the right hand only). Wow, a culture where playing in your food is the norm!





ANNA'S CHICKEN





6-9 chicken thighs, bones in


1 med. size bottle French salad dressing


1 packet Lipton's onion soup mix


1 can cranberry sauce





Arrange the chicken in a shallow baking pan. In a bowl, combine salad dressing and onion soup mix. Blend thoroughly. Pour this mixture over the chicken until covered completely. Spoon the cranberry sauce over the top of the chicken. Cover with foil and bake in 350 degree oven for 1 hour. Remove foil near the end if you want to crisp the top a little bit. I like this served with rice and vegetables.
One of my favorite recipes for chicken is Cap'n Crunch Chicken. It is normally made with breast meat, but it will work with thighs as long as you don't mind cutting off the skin and deboning them (if they have the bones in).


To make it you need:


1 small box of Cap'n Crunch cereal.


1 bottle of your favorite Italian salad dressing


chicken.





Remove the skin and bones and cut the chicken into 1 inch cubes.


Marinate the chicken cubes in the Italian dressing over night.


Pour half of the Cap'n Crunch into a ziploc bag and crush with a rolling pin, meat hammer, or the bottom of a pot.


Drop in the chicken pieces and coat them.


Spread the pieces on a cookie sheet.


Pour some additional whole pieces of Cap'n Crunch over the top.


Bake at 350 degrees for 35 minutes.





The Cap'n Crunch will melt and will form a nice thin crispy crust on the chicken. The flavors meld together very well...





If you do not want to debone and go through the aggrevation, I would simply soak them overnight in a brine solution (salt and flavorings) and then grill them on high heat. (Be carefull not to overcook them.)





Good luck
How about chicken in a creamy dijon mushroom sauce. It's yummy and not difficult. I posted the recipe on my Suite101.com French Cuisine category, but don't let the French throw you off. Almost all of the recipes there are suitable even for beginners. That's the 101 aspect.


Or for something completely different, how about African Chicken and Peanut Soup. It's perfect for stretching about a cup of leftover cooked chicken into a second meal. I'll give you the link for that one, too.
thighs are good in things like a tagine, or a curry - cooked in a casserole dish for about an hour. I recently made chicken tagine with preserved lemons http://www.bbc.co.uk/food/recipes/databa鈥?/a> which was really tasty - the chicken just falls off the bone after cooking, and the preserved lemons give a really nice lemony flavour!
Well if you are up to the challenge then you can always fry them into hot wings or something like that.





If your grill them and then drench them in your favorite barbecue sauce they are really tasty and tender. (Remember: LOW AND SLOW on the grill!!)





Also look up Nirmala's curry chicken!! My dad is Guyanese and the best dish that he can make is curry chicken. I don't know what he does to his but I have tried Nirmala's and hers tastes really close!!





That should be it!!
There's so many things you can do with chicken. At this time of year, you may want to sprinkle some garlic salt and pepper and then marinate the chicken in italian dressing (after you thaw the ckn) overnight and then cook slowly on the grill.
Put them in a big dish add a tin or two of chopped tomatoes, onions and mushrooms and a tablespoon or two of paprika. Stir place in the oven and cover with foil cook for about and hour or longer it won't spoil serve with a baked potatoe or rice and baby carrots. I do it all the time and all my family love it!!
Try this recipe (courtesy of Rachel Ray). It is caled


Rosemary Grilled Chicken with Wild Mushroom sauce. It only takes 30 min. (this includes preptime and cooking time) Here is the link





http://www.foodnetwork.com/recipes/racha鈥?/a>
Why dont you make chicken salad???





Roast the chicken with salt and pepper or any seasons you like...








remove skin when cooled





cut into chunks or shred off the bone


add diced celery


and mayo


salt and pepper to taste


and you have a wonderful chicken salad!
Grill them, add honey to them with pepper, seasoning salt, gives it a great taste. Nothing fancy... You should also grill some veggies, like eggplant, broccoli and some carrots.
Lob them in a dish with a jar of Tesco curry sauce and cook for 1 hour - job done!
put chicken in it with milk and carrots. It being the pot.
Here are some recipes that I have tried and are excellent.


but if you want something very easy and very good just marniate them in Italian dressing and then bake them or grill them. I also chop up veggies such as squash, zucchini, asparagus (leave whole) red pepper, broccoli, portabello mushrooms etc and marinate in Italian Dressing for a few hours and grill them too. They are AMAZING!





Balsamic Chicken Thighs


*


*


* 2 lbs skinless chicken thighs


* salt and pepper, to taste


* 1/4 cup chopped shallot


* 1/4 cup balsamic vinegar


* cooking spray





Directions








Spray large frying pan, preheat.





Rinse and pat dry thighs.





Season with salt and pepper.





Brown well on all sides.





Cover, reduce heat to medium and cook for approximately 25 minutes,or until thighs are done depending on size.





Add shallots,cook for 2-3 minutes,until they soften.





Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly.





Spoon sauce over thighs to serve.











Crispy Rosemary Chicken and Fries





';This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!';





INGREDIENTS:


8 chicken thighs


6 small red potatoes, quartered


1/2 cup extra-virgin olive oil, or


as needed


1 tablespoon chopped fresh





rosemary


1 1/2 teaspoons chopped fresh


oregano


1 1/2 teaspoons garlic powder


salt and pepper to taste


DIRECTIONS:


1. Preheat the oven to 375 degrees F (190 degrees C).


2. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.


3. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.








(Indian Butter Chicken)





Butter chicken is AMAZING! You should try it. It takes some work but it is well worth it!





1 tablespoon peanut oil


1 shallot, finely chopped


1/4 white onion, chopped


2 tablespoons butter


2 teaspoons lemon juice


1 tablespoon ginger garlic


paste


1 teaspoon garam masala


1 teaspoon chili powder


1 teaspoon ground cumin


1 bay leaf


1/4 cup plain yogurt


1 cup half-and-half





1 cup tomato puree


1/4 teaspoon cayenne pepper,


or to taste


1 pinch salt


1 pinch black pepper





1 tablespoon peanut oil


1 pound boneless, skinless


chicken thighs, cut into bite-


size pieces


1 teaspoon garam masala


1 pinch cayenne pepper


1 tablespoon cornstarch


1/4 cup water


DIRECTIONS:


1. Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.


2. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.


3. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.