Chicken Thigh Recipes

... pyrex bowls, one of a chicken/turkey chili (I don't eat ... and seeds. (I had one chicken thigh in lieu of a late ... had a drumstick plus a thigh and couldn't stop raving about ... yet started (yes, I'm collecting recipes for vegetarian dishes featuring cabbage). ...

... report: I tried baking some chicken legs at 400 degrees for..., as I've often seen in recipes online. The results were encouraging... of toughness up around the thigh joint area, but nothing too ... "how do I cook a chicken leg?!?!" this is what I ...

... a lot of cumin. Most recipes never lead with cumin apart... from some chilli con carne recipes but even then it's mild.... I had four chicken breasts and four thigh fillets so I mixed... olive oil (1T) as the chicken breast is quite dry. Will ...

... friend request in that gibberish chicken scratch. It had taken her... had been brushing against her thigh froze as it suddenly felt... write it all down. The recipes." Tanya's face flushed slightly red...

... higher. They have lots of recipes they offer on their site. ..., lentils, meat such as beef, chicken thigh, mussels are good sources.

... pasta for dinner. Added some chicken thigh from the freezer that needed... seen a few vegetarian/vegan recipes do which was blitz half...

... escape a midweek rut, these recipes deliver big flavour with ease... a fish to deboning a chicken thigh or mastering a perfect julienne...

... escape a midweek rut, these recipes deliver big flavour with ease... a fish to deboning a chicken thigh or mastering a perfect julienne...

... the chicken I shred isn't breast meat? My wife doesn't care for thigh and leg... meat, so I save that for myself. Regarding the rotisseri chicken... broth and freeze for future recipes, put entire carcass (bones and ...

... to be careful of chicken breasts because those can dry ...done very little or no chicken with the sous vide. Can't... juicy like a BButt. Chicken I am usually doing a ... breast is ~155 the thigh will be in the 170's. ...tasty when under cooked. Specially chicken. The texture is actually gross ... usually maximum preferred texture. Chicken without skin and bones is ...you use a lot of recipes. I just make stuff I ...

Not sure why it ended up being overcooked?! I followed the recipe perfectly! I was baking some chicken thighs yesterday and my friend made this incredibly funny joke, so I shamelessly stole it for this comic LOL. Art by Ryukiri (me) submitted by /u/RyukiriDragon to r/dragons [link] [comments]

Saw this on Threads and figured people on this sub might be interested: Recipe: CHICKEN (Thighs for flavor/Breasts for leaner) Seasonings: - Lemon Pepper Seasoning - Garlic Powder - Paprika - Salt Pan Fried with: - Olive Oil (I used the high heat version) - Butter w/ Olive Oil (for extra flavor) SAUCE - Melted Butter (w/ Olive Oil) - Lemon Juice - Lemon Zest - Lemon Pepper Seasoning - Paprika - Salt - Chopped Parsley (wala ako) Pan Fried with: - The oil and butter remains and added some Olive Oil. Bahala kayo mag-tanchameter. Hahahaha submitted by /u/EdgyTerraPotatoFries to r/MealPrepPH [link] [comments]

I was extremely grateful when I got a ton of skinless chicken thighs in my Too Good To Go order (excess groceries nearing expiration, for cheap-- you don't get to choose the contents). I froze the thighs right away, but now I'm considering how best to use them. I wouldn't say I actually hate dark meat, but I strongly, strongly prefer white. When it's something like fried chicken, for example, I will order white meat without exception. I can occasionally appreciate a heavily sauced and/or slow-cooked dark meat dish-- so one I know I'll make is adobo (Filipino style-- my ex is Filipino). Marinated and slow braised in soy sauce/garlic/vinegar/etc. so it cancels out the gamey-ness I don't care for in dark meat. But what else? I'm only cooking for myself (my kid is vegetarian), and looking for dishes or like... sauced chicken that I can add to other dishes... that I can freeze ahead in smaller portions to thaw and eat on my non-kid-custody weeks. Any and all ideas welcome! submitted by /u/DecadesLaterKid to r/slowcooking [link] [comments]

I have shifted most of my chicken cooking to thighs. I typically do a sear and then some random pan sauce, but I’m getting bored. I’d love to hear people’s favorite thigh things! I can handle a fairly high level of complexity so bring it. Edit: OMG I now have enough recipes for the next 6 months. I knew this sub wouldn’t let me down Merry happy everyone! submitted by /u/jeffweet to r/Cooking [link] [comments]

Most of my protein comes from chicken, most commonly boneless, skinless chicken thigh bought in bulk from Costco. I feel stuck making different variations of chicken and rice and am looking to add new recipe types to the list of approachable weeknight dinners. What are your favorite ways to cook chicken thigh? submitted by /u/Fischoeder14 to r/Cooking [link] [comments]

With the recent closure of King of the Coop, Tampa says goodbye to one of its more recognizable attempts at bringing Nashville hot chicken to the local dining scene. The concept was straightforward: bold, spice-driven, fried chicken served with plenty of personality. The restaurant quickly attracted a following of food lovers curious to test their tolerance for heat. It became a small hub for adventurous eaters, each guest navigating the menu’s varying levels of spice. The kitchen itself was modest, with fryers constantly at work, embodying the energy of a team focused on delivering a distinct, Southern-inspired comfort food. King of the Coop may not have grown into a long-standing institution, but its presence highlighted something important about Tampa’s evolving food culture: restaurants like this, those willing to take risks, experiment with trends, and create conversation among diners, leave a mark even when their lifespan is short. They spark curiosity, bring people together around a shared table, and add variety to the culinary landscape. When they disappear, it’s not just the business that’s lost, but also the stories, flavors, and memories tied to them. Preserving those elements ensures that even the most fleeting contributions remain part of our community’s food history. As part of my ongoing recipe preservation project (more info on my profile), I’ve secured King of the Coop’s original recipes. Capturing them feels like a way to document not just the dishes themselves, but also the effort of a local business that stepped forward to try something different. King of the Coop Hot Chicken (Serves 4) (with both home cook and chef-friendly measurements) Biddy Seasoning ¼ cup paprika (2 oz) 2 tsp smoked paprika (⅓ oz) 1 Tbsp kosher or sea salt (1 oz) 2 tsp black pepper (½ oz) 2 tsp garlic powder (½ oz) ¼ cup brown sugar (2 oz) Mix all ingredients thoroughly. Store in an airtight container. Biddy Oil 2 Tbsp Biddy Seasoning (1 oz) ½ cup neutral oil (4 oz) Warm oil gently and whisk in seasoning until combined. Keep warm for tossing fried chicken. Chicken Flour 1 cup all-purpose flour 1 cup cornstarch 1–2 tsp black pepper (to taste) 1–2 tsp kosher or sea salt (to taste) Mix together thoroughly. Tennessee Marinade 2 cups whole milk 2 cups buttermilk 2 Tbsp Biddy Seasoning without sugar Whisk together until fully incorporated. Nashville Seasoning ¼ cup cayenne pepper 2 Tbsp brown sugar 1 Tbsp kosher salt 2 tsp black pepper 2 tsp smoked paprika 1 Tbsp garlic powder Mix all ingredients thoroughly. Store airtight. Method Marinate the chicken: Place 2 lbs of chicken (any cut: thighs, drumsticks, tenders, or breast pieces) in the Tennessee Marinade. Cover and refrigerate for at least 2 hours, preferably overnight. Dredge: Remove chicken from marinade. Dredge each piece heavily in Chicken Flour and let rest on a plate or sheet tray for at least 30 minutes. Fry: Heat neutral oil to 325–350°F in a deep fryer or heavy-bottomed pot. Fry chicken in batches until golden brown and fully cooked (internal temp 165°F), about 6–8 minutes for tenders, 10–12 minutes for breasts, or 12–15 minutes for bone-in pieces. Drain on a rack or paper towels. Finish: While hot, toss or brush the chicken with warm Biddy Oil. Immediately after, season generously with Nashville Seasoning for the final layer of spice and flavor. Serve: Traditionally paired with white bread and pickles, but great alongside coleslaw, fries, hushpuppies, or mac and cheese (King of the Coop original 'Sides' recipes coming soon!) Note: These are the original opening recipes for King of the Coop/the version served when the restaurant first launched. Many of you will recognize that this recipe preservation effort started with King of the Coop, but it has since grown into something much larger. Every time a restaurant closes, it isn’t just the food that disappears: it’s a piece of local culture, memory, and community. By documenting and sharing these recipes, I hope to make sure that those flavors can live on at your dinner table, even if the restaurant itself is gone. If you’d like to see more of these recipes brought back to life, your support goes directly into making this possible: helping cover the time, testing, and research it takes to rescue and share them. Donation links are on my profile for anyone who wants to be part of keeping these food histories alive. And if this recipe brings back memories, pass it along to someone else who remembers King of the Coop. You never know whose table it might bring a little joy to again! submitted by /u/RouxedChef to r/tampa [link] [comments]

Had honey chipotle chicken at Chipotle yesterday and was really good so I wanted to make it at home. I looked up a recipe and was surprised it called for chicken thighs. I have looked up other recipes for places like Panda Express and those too says chicken thighs. I could've sworn a lot of those dishes were chicken breast. Do most places use chicken thighs? I guess that's good cause those seem to be cheaper at stores and you get more submitted by /u/voltagejim to r/Cooking [link] [comments]

$1/lb, on sale in the local grocer circular. Skin removed. Sprinkled with 6tsp salt, dried Italian herbs, dried thyme leaves, pepper, garlic powder, onion powder. Cooked to 185F in a 350F oven. Juice poured off once during cooking. Will be cooked, bagged in a single layer in gallon zipper freezer bags, then frozen. To reheat, 1min in microwave on high, cut into 3 pieces along the bone, another 1min in microwave. Cheap, good, safe, and easy protein. 1 or 2 is a serving for dinner. submitted by /u/Prestigious-Fig-5513 to r/Frugal [link] [comments]

I love a quick dinner with chicken breasts and seasoning or a pan sauce but I'm stuck in a rut with the same few. A dijon sauce, a garlic sauce, a marinara, a brown gravy, and a butter chicken style curry sauce. Looking for more to add to the list!!! Also, I LOVE a breaded chicken breast but sometimes ya just wanna do as little as possible to get dinner on the table, yknow? submitted by /u/Ravioli_meatball19 to r/Cooking [link] [comments]

For anyone looking to try making Chipotle’s Chicken at home, I have a recipe that has scored a 10/10 in my house by my husband who eats at Chipotle… EVERY. SINGLE. DAY. He has now requested this recipe be made multiple times! Here’s what you need if you want to try making it! • 2 Pounds Skinless Chicken Thighs • 1 Can (7 oz) of Chipotle Peppers in Adobo Sauce (discard peppers - you could blend them in if you’d like) • 1/4 Cup Avocado Oil (or Olive Oil) • 1 Tsp Garlic Powder • 1 Tsp Oregano • 1/2 Tbsp Chili Powder • 1 Tsp Salt & Pepper • 1 Tsp Cumin Marinate the chicken thighs for 12-24 hours and then pan fry! Enjoy! submitted by /u/GiGiEats to r/TopSecretRecipes [link] [comments]

Created a copycat Chipotle Chicken recipe for my husband who eats at Chipotle EVERY. SINGLE. DAY. No joke! I have made this for him now 2 times, which means, he really friggin’ likes it (trust me, he’s picky AF). If you’d like to give it a shot, here is what you need: 2 Pounds Skinless Chicken Thighs 1 Can of Chipotle Peppers in Adobo Sauce (discard peppers) 1/4 Cup Avocado Oil (or Olive Oil) 1 Tsp Garlic Powder 1 Tsp Oregano 1/2 Tbsp Chili Powder 1 Tsp Salt & Pepper 1 Tsp Cumin Marinate the chicken thighs for 12-24 hours and then pan fry! submitted by /u/GiGiEats to r/Chipotle [link] [comments]

First, some notes Inasal is a Filipino dish made with an annatto marinade. Annatto comes from the seeds of the achiote tree. You can usually find them in the Mexican section of the market if you don't have access to a store that sells Filipino ingredients. If you can't find coconut vinegar, don't worry--while it's a traditional ingredient it's not strictly necessary. I've also made this with pineapple vinegar. My advice would be, if you need to swap, use rice wine vinegar as a substitute since that's easier to get and it's probably your best bet as a substitute. I have a hard time finding palm sugar which is more typical which is why I use brown sugar here. RECIPE I used boneless skinless chicken thighs cut into chunks. For the marinade: 1/2 cup vegetable oil 2 tbs achiote seeds Gently heat the oil with the seeds until hot but not bubbly. Turn off heat and let it steep until it cools down. Strain and now you have your achiote oil for the marinade. Add it to a blender with: 1 ounce of ginger, peeled 6 cloves of garlic, peeled 1 stalk lemongrass, white part only, chopped juice and zest of two large limes 1/2 cup coconut vinegar 2 tsp salt 1 tbs brown sugar 1 chipotle chili in adobo sauce Grind all that up--you should get a bright orange marinade. Rub it all over your chicken pieces, let marinate for 6 hours. You can use this marinade with chunks or with whole chicken pieces like drumsticks, bone-in thighs, breasts, wings, etc. but obviously the skewers will cook in a much shorter amount of time. Optional but delicious: the glaze The glaze is a combination of peanut oil, ketchup, chili sauce, lime juice, some Saizon Goya, and brown sugar. I just kind of winged it, tasting as I went. I only brushed it on for the last few minutes of grilling because it is sugary so you don't want the sugar to burn. I Grilled them for 5 minutes on one side on direct heat, flipped them, grilled for about 6 more minutes, brushed the glaze on when I had 3-4 minutes to go. They came out really nice. I served them with jasmine rice and a cucumber tomato salad. Here are some of the finished skewers And if you don't want to go through the skewer process, you don't have to! Here are some drumsticks and breast I grilled with the same marinade a while back. These were marinated but not glazed. submitted by /u/TheLadyEve to r/Cooking [link] [comments]

Hi everyone! Seven years ago, I made a promise to myself to learn as many of my 84yo Grandma's Chinese and Vietnamese recipes as I could. She's now 91 and it has been so rewarding to cook her dishes for the family (and get her nod of approval too)! When I first learnt how to cook Grandma's Cantonese and Vietnamese recipes, she did all the cooking while I frantically scribbled down notes and learnt how to guesstimate her measurements because, as she always said, "If you have a larger plate, use more. If you have a smaller plate, use less." But these days, she doesn't cook anymore, so when I cook using her recipes, it really hits home every time I eat it. Fast forward to 2022, I want to celebrate my memories of my 91yo Ma Ma's Braised Chicken Wings and Mushrooms. You can see how the dish looks here. My Favorite Cantonese Side Dish I’ve never known a dish I’ve loved more than Grandma’s Braised Chicken Wings and Mushrooms in Oyster Sauce. The magic of this recipe doesn’t just start when you taste it on steaming hot rice. It starts when you lift the lid off the wok as the wings are gently braising in mushroom juices and you get that first waft…its earthy aromas are just out of this world. And that’s just the beginning! The chicken is so silky it slides right off the bone then slowly melts in your mouth. The whole dish is cooked with oyster sauce, which gets infused in the mushrooms and transforms them into something spectacular. Think of a delicious thick, savoury glaze except it’s inside the mushroom! One bite and you’ll fall in love. Seriously, just look at how the golden wings and mushrooms glow. Which Chicken Cut Do I Use? The best part about this recipe is that you can use any cut of chicken you’d like with oyster sauce and mushroom – breast, thigh, you name it.The reason why we choose wings above all the other cuts is because it has everything a tasty piece of chicken offers: a great meat to fat ratio and a way to cook straight from the bone. We all know that anything cooked with the bone in tact tastes so much better. Now, if you prefer other chicken parts, this recipe will taste amazing with any of them! How Can I Substitute Oyster Sauce? I’ll be completely honest…you can’t replicate the exquisite savoriness in a good oyster sauce. Luckily, they’re fairly easy to come by in Asian supermarkets. But if you don’t have oyster sauce handy in your pantry, don’t panic! There are a few ways to get a flavor that resembles oyster sauce: Vegetarian oyster sauce. Made exclusively from mushrooms, vegetarian flavoured mushroom sauce is a great alternative especially for vegetarians or anyone allergic to shellfish. Soy sauce. While they’re not exactly the same, you’ll get the saltiness oyster sauce offers. Just use less than what you’d normally add for oyster sauce and use some sugar to balance out the salt. Hoisin sauce. The consistency of hoisin sauce is as thick as oyster sauce but has a sharp sweetness that can be adjusted with a little salt. The Recipe Prep Time: 25 minutes Cook Time: 30 minutes Total Time: 55 minute Servings: 6 Ingredients 100 g / 0.22 lb dehydrated shiitake mushrooms (or any mushrooms you have available) 3 US cups water (saved from soaking mushrooms) 1.5 kg / 3.3 lb chicken wings 6 cloves garlic, finely chopped 3 tbsp cooking oil 3/4 tsp salt, or to taste 1 tbsp sugar, or to taste 3/4 tbsp chicken bouillon powder 4 tbsp oyster sauce (3 tbsp for the marinade, 1 tbsp for braising) 1 tbsp dark soy sauce Instructions Soak the shiitake mushrooms in water for at least 20 minutes then drain. Keep the water aside for later. Marinate the chicken wings in oyster sauce, salt, sugar and chicken bouillon powder. Pour the oil into a wok and brown the garlic on a medium heat. Turn the heat up to high and toss in the mushrooms to sear for 2 minutes. When seared, add the chicken in and stir for 2 minutes. Add the saved mushroom liquid into the wok along with the oyster sauce and dark soy sauce. Bring the liquid to a boil then turn down the heat to medium/low to braise the wings and mushroom on a simmer for 20 minutes. Serve over rice! submitted by /u/WokandKin to r/Cooking [link] [comments]

Any recipe suggestions for bone-in with skin chicken thighs? I just did a bulk buy because they were only $.99/lb and I ended up with 6lbs. TIA. submitted by /u/First_Prompt_8407 to r/EatCheapAndHealthy [link] [comments]

submitted by /u/NerdsWithKnives to r/EatCheapAndHealthy [link] [comments]

I am weird about chicken. I hate trimming it, handling it, touching it. I’m not this way with red meat and have no idea why I’m so averse to it. Anyway, after desperately needing more protein that wasn’t red meat or tofu and being completely sick of chicken breast, I bought some chicken thighs, marinated them overnight in a Moroccan-ish spice blend, and threw them in the air fryer. My GOD. So JUICY! So crispy!!!!!! What are you favorite ways to prepare them? Edit: sorrrrrrrrrrrry for being the person who posted the post that always gets posted. I was just SO EXCITED! Saving all of these recipes and tips thank you all ilysm submitted by /u/jezekiant to r/Cooking [link] [comments]

I'm planning on making chicken curry, but I need another recipe or two so I can cook up all the thighs I bought, only problem is that most of the recipes I see online require an oven and the rest look pretty meh. submitted by /u/New_Stats to r/EatCheapAndHealthy [link] [comments]

I can't stand how tasteless the chicken breast is so instead I just always use chicken thighs as they're more flavorful, they become far more tender and melt in your mouth better than the chicken breast. I just can't seem to find a purpose for chicken breast anymore? Anybody else feel the same or different and if yes, why? Chicken breast eaters, what makes you prefer the breast instead of thighs or other cuts? ​ EDIT: Well, this exploded. Some really good points being made about chicken breast, some of which I have forgotten about myself. Maybe I'll give chicken breasts another chance. Also, thank you for the awards. submitted by /u/Axelmoonsong to r/Cooking [link] [comments]

PIC: https://i.imgur.com/K9UMXPm.jpg I love one-pot chicken and rice. It's what I go to when I'm not in the mood to cook but don't want to order takeout. My favorite thing about it is that you can customize it almost endlessly. I whipped this up using what I had in my fridge. The ingredient list looks long, but it's really mostly pantry staples – oil, spices, rice, and water or stock. The wild card ingredients were really just the avocado topping and cheese, but I had them tucked away in my fridge so that's why I used them. I've included substitutions below so I'm sure you could make some variation of this work with what you have in your fridge! Recipe here originally: One-Pot Chicken and Rice SUBSTITUTIONS: Chicken Breasts: Chicken thighs White Rice: Use brown or wild rice, adjust cook time and amount of stock, as necessary ADDITIONS: Bell peppers Small-diced sweet potato or butternut squash Poblano peppers, for a hint of smokiness Baby spinach added at the very end of cooking Black beans, drained and added with the tomatoes If you want to bolster this recipe with additional, hearty vegetables like sweet potatoes or additional peppers, be sure to remove the chicken from the skillet before adding onion. Cook the onion for about 5 minutes, add the additional vegetables and season with salt, pepper, cumin, and chili powder and cook until softened. Return the chicken to the pot and continue on with the recipe as written. I added shredded cheese to mine since I had some about to go bad, but you can omit if you want to reduce calories! I also made a guacamole-ish (didn't have all the ingredients to make it legit) but you can omit or top with radishes or cilantro for a crisp finish to the dish! One-Pot Chicken and Rice This easy one-pot chicken and rice is a mid-week dream recipe. This one-pot chicken recipe is easy to prepare, loaded with flavor, and only requires a few ingredients. Prep Time: 20 minutes Cook Time: 20 minutes Inactive Time: 20-30 minutes Total Time: 1 hour to 1hr10mins Servings: 5 Calories: 503kcal Equipment Wide pot Ingredients 1 pound thin-sliced chicken cutlets cut into bite-sized cubes 2 tablespoons olive oil divided 1 tablespoon chili powder 2 teaspoons cumin 2 teaspoons garlic powder 1 teaspoon cayenne powder more or less, depending on preference Salt and pepper, about ½ teaspoon of each, more or less depending on your preference 1 yellow onion peeled and diced 3 cloves garlic peeled and minced 2 tablespoons butter -- optional, but you may need a touch of oil 1 teaspoon chili powder 1 teaspoon cumin ½ teaspoon cayenne powder optional 1 cup white rice long-grain, preferred 2 cups chicken stock or water plus more, as needed 14.5 ounce can diced tomatoes ½ cup shredded sharp cheddar or Mexican blend cheese optional 2 scallions minced, white and green parts kept separate Avocado Topping (Optional): 1 avocado peeled and cored 1 jalapeño trimmed and minced 1 lime juiced ¼ red onion peeled and minced 2 cloves garlic peeled and minced Salt and pepper to taste Instructions Prepare the Chicken: Combine the diced chicken with one tablespoon olive in a gallon freezer bag. Add chili powder, cumin, garlic powder, cayenne powder, salt and pepper. Close the bag and shake it until the chicken is completely coated. Transfer to the refrigerator for 15 minutes as you prepare the remaining ingredients. Prepare Avocado Topping: Place the avocado in a bowl and mash with a fork. Add jalapeño, lime juice, red onion, and garlic and mix to combine. Season with salt. Cover with plastic wrap and transfer to the refrigerator. Cook the Chicken: Heat the remaining oil in a wide pot over medium heat. Add the chicken and cook in an even layer for at least 5-7 minutes until a brown crust forms. Flip and cook again for 5-7 minutes. Continue cooking, allowing the chicken to cook undisturbed in intervals until the chicken is almost completely cooked through. Cook the Aromatics: Add the onion and cook for 4-5 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant. Add the butter and cook an additional minute until frothy, being careful not to burn the garlic. Add the remaining spices, chili powder, cumin, and cayenne powder and cook briefly until fragrant, about 30 seconds. Season with salt and pepper. Cook the Rice: Once the butter is melted and frothy, add the rice and toss to coat. Cook for 1-2 minutes until toasted and coated with the butter and spices. Pour in the stock, add tomatoes, and bring to a boil. Reduce heat and simmer, uncovered, for 20-30 minutes, stirring regularly, to prevent the rice from sticking. Cook until the rice is tender, but not overcooked. Add more stock or water, as necessary, to loosen up the rice if it absorbs too much liquid. Taste and season to your preferences. Once the rice is tender, stir in the cheddar cheese and the white parts of the scallions. Cook for 1-3 minutes until the cheese is melted. Turn off the heat. To Serve: Divide the chicken and rice between bowls and spoon the avocado topping onto each. Garnish with the green parts of scallions. Enjoy! Nutrition Calories: 503kcal | Carbohydrates: 45g | Protein: 29g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 404mg | Potassium: 969mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1098IU | Vitamin C: 21mg | Calcium: 165mg | Iron: 3mg submitted by /u/BushyEyes to r/EatCheapAndHealthy [link] [comments]

Reddit law dictates pictures first, so here's how my shawarma turned out. As usual if you'd like to support me or prefer video guides, here's the link to the recipe and technique. I've also linked to all my past r/cooking posts in the comments below. The sight of a Shawarma spit rotating slowly while grilling is breathtaking and majestic. The meat slowly bubbles and fries up on the exterior, while melted fat and juices trickle down the assembled shawarma cone. Then like a trained violinist, the shawarma meister shaves the exterior of the cone into thin strips of grilled meat before wrapping it in some flatbread. It is a true site to behold, and the experience of eating shawarma that was shaved seconds before is one you'll likely never forget. So what is one to do when you have no shawarma shops nearby and the craving strikes. Well the answer is to make your own but the problem with that is it's near impossible to get the correct grilled flavor and texture without a rotisserie, that is until today. I'm going to show you how to make the best homemade chicken shawarma of your life, using a technique that I developed that requires no special equipment (except some skewers) and can be done in any grill or broiler equipped oven. What is Chicken Shawarma Shawarma is the name given in the Middle East to a dish of layered meat which is grilled on a rotating spit, it commonly comes in two forms; Chicken or Meat (either beef, lamb or a mix of both). It's served throughout the middle east with every country putting their own unique twist on the marinades and sauces that are used. For the most part shawarma is eaten as a sandwich, but it's also sometimes served with rice, on hummus or with a salad. The popularity of shawarma and it's appeal as a quick delicious street food has lead to it spreading all over the world particularly as a late night meal. There are a number of international variants of shawarma such as Turkish Döner (this is actually the historical origin of shawarma), Greek Gyros, and Mexican Al pastor (invented by Lebanese immigrants to Mexico), though today we will be focusing only on Levantine (specifically Syrian and Lebanese) style Chicken Shawarma sandwiches. These sandwiches are put together using the freshly shaved chicken, Toum (Thick garlic sauce, see my last post for this, link in notes), salty pickled cucumbers and Shatta (Chilli sauce, also in my last post), all wrapped together in a thin stretchy flatbread called Saj. Some people opt to add in slices of Tomato, lettuce, French fries or potato chips (crisps) for additional flavors or textures, but I feel it's unnecessary and the shawarma sandwich can shine without them. Once wrapped in the bread, the sandwich is toasted on a panini press for a minute, to crisp up the exterior of the bread and seal the sandwich shut. The issue with cooking chicken shawarma at home is that it's really hard to get the right texture without the assistance of a rotisserie. As the rotisserie spins, the meat cooks from the outside inwards, and attains a glossy grilled char on the outer surface. Once shaved you'll end up with pieces that on one side are perfectly juicy and tender soft meat, and on the other side are crisped and lightly charred with an amazing grilled flavor. That texture is essential for correctly made chicken shawarma, and unfortunately it's really difficult to get using most home cooking methods. Although the marinade adds the majority of the flavor to the dish, it won't taste or feel right without the grilled exterior. The simplest method to use for home cooked shawarma is to cut your marinated chicken into strips and then pan fry them. It works in a pinch and will give you chicken strips that taste similar to shawarma, but I've found that this method doesn't give you any resemblance in terms of texture and crucially the meat is missing a charred/grilled flavor. Another method that is quite simple, is to grill whole chicken thighs or breast fillets (slices about 1 cm thick) in a griddle or grill pan, then slicing it into strips before serving. This will give you a better texture and some char, and is my preferred method if I'm in a rush. However the texture is still quite different from that of genuine shawarma and the reason for that lies in the direct contact the chicken pieces will have with the pan. It will cause the meat to cook a lot quicker on the outside than it will on the inside, so you'll end up with a larger variation of doneness across a cross section of the meat. One strange technique I've seen a lot recently, involves stacking your whole chicken pieces on some skewers, and baking it upright in the oven. Although this might look closer to a traditional shawarma cone, it's absolutely illogical, as you have to bake the whole thing until cooked through to the center. Although well intentioned, this method will basically give you over done and dry outer edges with some browning, and a well cooked center with 0 color. So what can you do to get realistic shawarma at home? My technique is designed to grilling steak in a restaurant setting, to ensure that we get a perfectly cooked center in our meat, while still ensuring we get a crispy grilled outside. We will use the grill or broiler function to obtain a nice crust and grilled flavor. First the marinated chicken is sliced into thin strips about 1/2cm or 1/4in thick, then its suspended between two skewers. The filled skewers are placed on the edge of a baking tray or dish so that the meat is suspended in mid air and isn't touching the base. The tray is then placed under the broiler or grill in the oven to cook and is rotated every few minutes until lightly charred and cooked through. This is the best technique I have found for cooking chicken shawarma at home, and it really does mimic that of rotisserie shawarma. The direct heat from the grill or broiler allows you to develop char and crispiness, without the meat constricting and shrinking as it would in a pan. History The origins of Shawarma is one of many stories and timelines, and has been claimed by many nations. The name Shawarma may have come from the Turkish word çevirme, which some sources say means turning, though my google-fu has said it means translation (technically this still is a form of movement). But all indicators do point to this being an ottoman food, and that's mainly due to its importance and stature in the countries that make up the former ottoman empire. One very important clue on its ottoman origins was discovered in the background of a painting from 1616 which the food historian Priscilla Mary Işın discovered and wrote about in her book 'Bountiful Empire: A History of Ottoman Cuisine'. It dates the rotation method of cooking kebab to at least the 17th century. Shawarma is thought to have first gone vertical through the work of Iskender Efendi in the 19th century (1867 to be exact) in the city of Bursa. He is also the inventor of the Iskender Kebab, which consists of meat shawarma placed on a bed of bread, then topped with a tomato sauce, browned butter and yoghurt. His descendants still run a restaurant in the city of Bursa to this day. Speaking of vertical shawarma, nearly all shawarma is now cooked vertically, but over the past decade there has been a resurgence in horizontally cooked shawarma. This is usually done over a coal fire pit and is honestly one of the best things I have ever eaten. The spread of shawarma through the rest of the middle east is not clear and there aren't any credible stories of how it got transformed into a sandwich nor how it came to be combined with Toum and Shatta. However given that Toum is very much a Levantine invention and is a main component of chicken shawarma sandwiches, it's likely that it spread from either Syria or Lebanon. One clue to the Syrian origins of Chicken shawarma sandwiches also lies in the stores that sell shawarma throughout the Arab world. One of the oldest shawarma stores in Egypt is called Abo Ammar El Sory, which literally means Ammar's Father - The Syrian. There are also lots of other Syrian joints that specialize in shawarma throughout Cairo, though I'm unsure if this is just a phenomenon in Egypt. One thing that we can say for sure is that Shawarma has spread throughout the world over recent years, and this is mostly attributed to the rise in Syrian refugees opening restaurants in the countries they now call home. London, UK is home to dozens of these, some of which put out shawarma that can rival any I've had in the Middle East. Europe has been a hotbed for Turkish Doner Kebabs for a long time, but the shawarma sandwich is now posing a new challenge to their dominance. Flavor Profile The chicken shawarma itself has a mild but complex spiced flavor due to the varied amounts of spices in it. You can easily pick up the flavors of Bay, cloves, cardamom and turmeric. The paprika and tomato paste add some depth to the shawarma and much needed umaminess. Adding lemon and vinegar to the marinade give it acidity but at the same time they serve to tenderize the chicken in conjunction with the yoghurt. Once cooked the flavors in the marinade mellow down slightly and you also get the grilled flavor coming through. Finally the great thing about cooking the shawarma with this method, is that you are still able to taste the chicken itself. As a sandwich, it has quite a great and well rounded flavor. The first flavor you notice is the grilled bread, which I think is a step that gets left out too often. The freshly baked flavor you get from toasting it is essential to the shawarma experience. The next thing that cuts through is the garlic sauce, with its strong and pungent garlic flavor. You then get the flavors of the chicken mixed with the salt and sourness of the pickles. It's very much a memorable experience eating real shawarma for the first time as the flavors all blend together so well. If you add some chilli sauce as well then you will get a background heat in your sandwich that is really pleasant. Ingredients For the Chicken Shawarma: 1kg (2lbs) Boneless skinless chicken thighs 4-6 Garlic cloves 4 Bay Leaves 1 Cup of Yoghurt 4 Tbsp tomato paste 3 Tbsp Lemon Juice 1 Tbsp Olive Oil 1 Tbsp White Vinegar 2 Tsp Salt 1 Tsp Ground Cumin 1 Tsp Garlic Powder 1 Tsp Boharat 1 Tsp Onion Powder 1/2 Tsp Chilli Flakes 1/2 Tsp Ground Coriander 1/2 Tsp Cinnamon 1/2 Tsp Smoked Paprika 1/2 Tsp Turmeric 1/2 Tsp Black Pepper 1/2 Tsp Ground Ginger 1/2 Tsp Cloves 1/4 Tsp Nutmeg 1/4 Tsp Ground Cardamom Sandwich Ingredients: Saj bread if you can find it, Lavash or Lebanese bread if you cannot Salty Lebanese pickled cucumbers or if you can't find it then get salty cornichons Toum sauce (recipe in my last post, link in the comments) Chilli sauce (recipe in my last post, link in the comments) Directions Marinade directions: Butterfly or pound your chicken thighs until they are 1/2 cm or 1/4 inch thick, even thickness is crucial for a great cook. If you are using chicken breasts then butterfly them and then pound to an even thickness Crush your bay leaves using a pestle and mortar or a spice grinder (you can use some of the salt to help with this), then add to a bowl with the remaining spices Mince your garlic and mix with the Yoghurt, Tomato Paste, Lemon Juice, Olive oil, white vinegar and the spice mix. Stir until well mixed and then add your chicken in to the bowl and mix to ensure each piece is well coated in the marinade Place your chicken in the fridge for a minimum of 12 hours so the marinade can really take effect My oven grilled/broiled chicken shawarma technique: I highly recommend checking out my video for this as the steps are kind of hard to translate into words Slice your marinated chicken thighs into strips about 1/2 cm or 1/4 inch thick Using a skewer, pierce your chicken strips all along one side and slide them onto the skewer until the entire chicken thigh has been threaded on to the skewer With a second skewer, pierce the opposite end of the chicken, so that the chicken strips are suspended between both skewers, it will kind of resemble crochet. Push the thigh together so it's slightly compressed then repeat until you have filled all your skewers. Leave about an inch clear on both tips of the skewer. Line a deep baking sheet with foil or dish with foil, then place the skewers across the edge of the sheet. Either end of the skewer should be resting on opposing walls of the baking sheet, with the meat suspended between them, floating above the sheet not sitting in it (you may need to use a deep baking dish if your trays are shallow). Place your tray in the oven with your grill or broiler set to medium and cook for 3-5 minutes. Rotate the skewers to the second side and cook for another 3-5 minutes. Place them back in the over for 2-3 more minutes until slightly charred. Cooking times will really vary with each broiler or grill, but you should basically flip when it starts to develop a sear then flip when it happens on the other side. Your chicken should read 74c or 165f when done. If your broiler or grill only has one strength setting, try rotating it more often such as every minute. Pan Grilled directions: Heat a grill pan or griddle and place a few chicken thighs in it, but don't overcrowd the pan Cook them on medium high heat, flipping them every 2-3 minutes until cooked through, this should only take a few minutes Remove and let cool slightly before slicing into thin strips To make a shawarma sandwich: Place a piece of bread on your work surface and slather on a couple of tablespoons of Toum Add your chicken pieces on top, as well as some pieces of sliced cucumber pickle Add some chilli sauce to the sandwich then roll it up and seal Place your sandwiches in a grill pan of griddle, and weigh them down with something heavy. Allow them to sear for 30-60 seconds per side until grill marks form. You may find that wrapping the sandwiches in greaseproof paper before grilling helps keep them from splitting open. Notes and tips This recipe is specifically for CHICKEN shawarma and the marinade for meat shawarma is completely different, it probably wont taste right if you do this with meat instead You can use Chicken breast instead of chicken thigh, or even a mix of both if you are doing a large quantity. The best way to do this would be to alternate strips of thigh and breast for a well mixed texture I really recommend using metal skewers, but if you can't find them then regular bamboo or wooden ones will do fine, just be aware that they can burn under the grill Play around with the strength of the marinade a bit, the spice blend is great but you might find that you like it a bit weaker or stronger. Try halving the spices or doubling it to suit your taste. The rest of the marinade ingredients should remain the same though If you really wanted to go wild, I'd highly recommend grilling the shawarma on a charcoal grill. The flavor will be insane and honestly coal fired shawarma is so much better, you will thank me for this The recipe for the Toum and Shatta (Garlic and chilli sauces) is here submitted by /u/ObiEff to r/Cooking [link] [comments]

I'm in an interesting situation so bear with me. Skip to *** if you don't want to read my thrilling backstory. I'm an omnivore but I've been eating a lot less animal protein lately, since my partner is vegan. Since neither of us want to cook separate meals and since we cool delicious vegan food, I don't have a problem with mostly eating animal products at restaurants. During this covid-y times, my partner has been doing lots of grocery runs for elderly neighbours, and due to a miscommunication, ended up picking up a tonne of meat for a neighbour who couldn't afford it, so we bought it off her. I already cooked myself the steaks (yum!) but we got about a half dozen bone-in chicken thighs. They're currently in my freezer, waiting for me to get at them. ***So, since I pretty much never buy meat anymore, I don't have anything exciting in my back pocket for a half dozen bone-in chicken thighs. I have no dietary restrictions, and I do not give one saucy fuck about "healthy" eating in this case. Dairy-wise, I currently have feta and a bag of crappy tex mex shredded cheese, and am happy to go out and get other cheeses if need be. We also have lots of non-dairy alternatives so if your grandma won't be offended I have no problem using coconut yogurt in lieu of cow yogurt in a recipe what calls for it. I am a pretty competent home-cook and I have a well-stocked pantry with a good variety of ingredients, including stuff from cuisines outside of North America. I love cooking and I like a challenge! Equipment-wise, we don't have many "gadgets" (so no deep fryer, no sous-vide, no slap-chop) but I have the hall-of-famers (standard dutch oven, cast iron pans, roasters, casseroles, stand mixer, immersion blender) so I can usually figure out a way to do whatever it is, except I can't grind the meat or sous-vide it. I also have just got my herb garden going, so I currently have fresh basil, rosemary, and mint going. ​ SO! What's your holy grail chicken thigh recipe, to make when you literally don't know when the next time you're going to cook chicken is?! ​ EDIT: I made this post intending to use up the chicken and then call it -- but now maybe I just have to buy more chicken??? These all sound so awesome. submitted by /u/fourpointedtriangle to r/WhatShouldICook [link] [comments]

Basically the title. I love chicken thighs and how cheap they are, but need some recipes for them. Someone in the family can’t have spicy stuff and onions. Also don’t have a grill unfortunately, so no grill recipes please. Thanks In advance! Edit:Also no lemon. Edit: Omg thank you so much for everyone who posted their recipe here, I wasn’t expecting to get a lot of comments but I’m glad I did, I’m very excited to try them so thank you. submitted by /u/Smug_Eevee to r/EatCheapAndHealthy [link] [comments]