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Found 11 results

  1. Chicken is my wife’s favorite and I like to cook things she’ll like, most of the time , so I cooked up some Chichen Shawarma. Started out by skinning and de-boning some chicken thighs that I had thawed out. I cut each in half and set them aside in the fridge. I now got out the ingredients for a yogurt based Sharwarma marinade. Everybody in the pool and gave it a good spin with the whisk. I then put the chicken thighs in and stirred it up to get complete coverage on all surfaces. I then covered the bowl with plastic wrap and placed them in the fridge to rest overnight. Now I made up a batch of Tzatziki. Link to recipes: The next day I broke out my vertical spit. And loaded it up with the Shawarma and topped it with a nice thick slice of red onion After I had preheated my kamado up to 325 for 1/2 hour I put the Shawarma in. I checked on it after about 25 minutes and knew it could go much longer. After about 1 hour I started getting everything ready. I cut up my veggies and got the Tzatziki out. I also set up my craving station. Once the Shawarma developed some char on it, I removed it and sliced off the outer layer and then placed it back in the kamado. I warmed up some flat bread and spooned on some Tzatziki and then made up some Shawarma Sammi’s. Here they are served street food style with a Ballast Point Grapefruit Sculpin and some mandarin orange slices. SO GOOD! Thanks for looking.
  2. As a newbie, I'm like a kid in a candy store that has a pocketful of quarters with all these recipes and videos here at Kamado Guru. So many cooks to try, and so many cooks to taste. I figured I would do two cooks for one grill fire, sorta like the old saying, "kill two birds with one stone." Yyyyyeees, Sir. I wanted my meat selection to be John Setzler's Basil-Pesto Italian Chicken. I really love the flavor combo of basil pesto and chicken. It's simple, but yet refined with all the ingredients that make up pesto. I subbed boneless thighs rather than breasts. I used a store brought basil pesto tonight, but I think next time I will make up some fresh homemade pesto. As I didn't have many cloves of garlic, I sliced my cloves into slivers and placed on top of the pesto to spread that good garlic flavor around more evenly on the chicken. Topped off the thighs with Roma tomato slices, shredded mozzarella cheese, and sprinkled on some Montreal Chicken seasoning. For my side dish, I wanted a couple of old favorite friends, but with a new and fresh smoky flavor added - meet Mr. Mac & Mr. Cheese. I added 2 1/2 cups of uncooked macaroni to a pot of lightly salted and lightly oiled boiling water. After the macaroni had cooked to the perfect texture, I drained it and placed it in my baking dish. I added in a cup of Half & Half cream, a can of condensed cream of mushroom soup, 1/4 cup of real salted butter, 3 tbsp of sour cream, 3 tbsp of cottage cheese, 3 cups of shredded sharp cheddar cheese, 1/2 tsp of chipotle chile powder, and 1/2 tsp of Old Bay seasoning. I topped the dish off with a dusting of Italian seasoned Panko crumbs to create a flavored crust. I fired up the Akorn and soon had it dialed in at a temp that was hovering around 390 degrees per the dome thermometer. I used a couple of chunks of apple wood to get that smoky flavor I was searching for. I placed both dishes on the grill grate, closed the lid, and anticipated that the grill gods would reward me with a tasty and flavorful dinner. Waited for 45 minutes like a bottle of slow dripping ketchup, licking my lips and breathing in the smells of cooking goodness. Then, Presto Pesto! Dinner was served.
  3. Chicken Thighs Marinade 1/4 cup orange juice 1 lime juice soy sauce Salt and pepper to taste leave in the fridge at least 2 hours Grill at 200C Buen Provecho!!! ..... :-)
  4. Most of you don't cook the way I do, but these lowly chicken thighs will be mighty tasty. Rubbed with Grill Mates Mojito Lime and started skin side down in the pan. After fat was rendered and skin crisp, flipped them over to finish. Special price $.49/lb, just couldn't leave them in the store.[
  5. Texas Pete Chicken Thighs (aka Hot Thighs) This cook was an approach to give the flavor impact of hot wings to a piece of sink your teeth into it meat. The combination of boneless chicken thighs and Texas Pete buffalo wing sauce did the trick. Nothing like hot thighs! Dinner is Served - Lip Smacking Good! The Main Attraction The 8 pounds of chicken thighs being boneless were unrolled into a flat piece. They were marinated for 24 hrs plus in the Texas Pete. Prior to grilling they were dusted on both sides with a Cajun Seasoning blend for extra pop. The 24 Hour Marinade Cooked on Big(Red) Joe at 375- 400 degrees direct grilling with mesquite wood for flavor. I turned them periodically, rearranged on the grill as needed, and basted them on both sides with additional Texas Pete building a deep flavor profile. When they were done at 170-175 internal, they were sauced yet again prior to serving with a short rest period to let the final coating of Texas Pete set up. Why I have a Big Joe in the Arsenal Cooking Nicely – Time for Some Sauce (Or was it more sauce??) Almost Done and More Sauce Done and Yet More Sauce Delicious deep kick butt flavor in the chicken. A winner by any and all measure. The Accompaniments Sides for this meal included grilled zucchini and yellow squash cooked on Joe prior to the chicken. Also a nice inslata caprese, a simple salade verte, and a dish of ripe avocado mixed with sharp cheddar cubes rounded out the plate and the palate. Grilled Zucchini & Yellow Squash - Olive Oil and a Sprinkle of Some Dried Herbs Insalata Caprese (Yeah the tomatoes have been good and its spring time... this is been an addition to our last several meals) A Simple Salade Verte Using Butter Lettuce Ripe Avocado and Sharp Cheddar Cheese - Lightly refreshed with avocado oil and spritz of lemon The Verdict A well rounded flavorful spicy meal. It was hard to keep from going back for more of the juicy chicken thighs at dinner with the mix of wing sauce flavor, the undertones of Cajun seasoning, the mesquite smoke and the slight charring of the chicken and sauce hitting all the right notes. Glad I cooked all 8 pounds. Woo Hoo, leftovers! A Last Peek to Get Your Taste Buds Fully Awake
  6. Ok, I have been enjoying chicken thighs lately. 2 lbs organic boneless skinless chicken thighs Marinate all day in 1/4 cup olive oil 1/4 cup shery 3 tbs dijion mustard 3 cloves of garlic, grated Fresh thyme Fresh rosemary Grill indirect 300-350 for 45 minutes over apple wood. Enjoy! Chicken on the grill. 45 minutes and done cooking. On the dinner table. Broccoli stems shaved and cooked with salt, pepper and garlic. Broccoli florets blanched and reheated with salt, pepper and garlic. New sourdough loaf recipe from Bouchon Bakery cookbook. A winner !
  7. Balsamic Herbed Chicken Thighs with Broccoli Soup Been on the road on back to back business travel and had a day home in between the next trip. Suffering from Kamado cooking withdrawal, this was a quick meal to put together at the end of the day after a long trip. Boneless skinless chicken thighs marinated with olive oil and a quality balsamic vinegar with a generous addition of dried thyme and rosemary and finished with fresh ground black pepper. Grilled on direct medium-high heat on Big(Red)Joe for about 10 minutes until 165/170 internal to retain juiciness - turning frequently to avoid burning. The meal was complemented with some grilled Conecuh Smoked Cajun sausage and a really simple broccoli soup my son makes. As a flavorful garnish, I grilled orange slices basted with balsamic vinegar. The broccoli soup is so simple and tasty – my son's adaptation as a "one pot" cook of a Gordon Ramsey recipe. Blanch cut up broccoli (to set the color), drain, then sweat chopped onions and garlic in olive oil in the pot, and then return broccoli and cook in just enough chicken stock to cover until tender. Puree with immersion blender with the addition of some butter – then the usual pepper and salt seasoning. A 30 minute soup! A nice fall season meal and a great way to celebrate being home for a day.
  8. A fun little experiment that turned out great. My wife usually cuts a spaghetti squash in two and seasons with EVOO + Salt and Pepper, then bakes it in the oven for an hour, but I was firing up the Akorn for some crispy thighs so I figured I would give it a go. Spaghetti squash, poked about ten holes in it. Chicken seasoned with Montreal Chicken and dash of pink salt Set the whole spaghetti squash on some foil on the top rack. I had to curl the foil slightly at the sides to prevent it from rolling at me Indiana Jones style. After 15 minutes at 450 I added the chicken thighs. Didn't peek once, just opened it in another 30 and took it all off. We scooped all of the spaghetti squash into a pan and a then shredded it up with a fork then drizzled olive oil and Johnny's garlic on it. As you can see you yield a lot this way vs the method of scraping it out with a fork. The skin was bare. Very cool. And here it is on a plate with crispy chicken thighs. Another victory for the Akorn!
  9. Chicken and Burgers – Simple Meals with an Elegant Touch The last few days in the household have been hectic and so the meals have been simple and uninvolved but still elegant cooks. One evening it was bone-in grilled chicken thighs with my homemade chunky BBQ sauce and the next was gourmet burgers. The Chicken Meal The chicken thighs were grilled indirect at high temperature and then sauced with my homemade chunky version BBQ sauce based off my mom’s older recipe. Yummm! In keeping with the diet balance, the chicken was served with sides of Brussel sprouts and also fresh spinach my son cooked with garlic, onion, and some turkey bacon (yeah, it is just not the same as real pork bacon…sigh) as if they were “Southern Greens”. But the spinach this was was really good. The Burger Meal The burgers were organic grass fed beef the new market had on a loss leader sale. They were served on whole grain bread toasted on Big(Red)Joe. I also got out my new batch of fermented garlic and honey with pepper dill pickles as one burger dressings. Instead of lettuce we used fresh spinach. A major side was a daikon radish slaw with an Asian dressing (light soy sauce, mirin, vietnamese fish sauce, sesame oil and siracha) my son created. Man that was a great side! And just because, we did a caprese salad using some excellent mozzarella and this fantastic olive oil I got as a gift from a friend of mine in Geneva that comes from their family farm in Italy that they press it themselves for their own consumption. On a whim at the end of the cook, I also did some grilled figs fresh off the tree (at least I got a few figs the birds, squirrels, wasp and moths - and sometimes the possum had not gotten first) , drizzled them with honey and a splash of balsamic vinegar while still warm. They were pretty good. Really would have been nice with a brie cheese had I had any. Hope this gives you some new ideas on simple meals with an elegant touch.
  10. Grilled Chicken Thighs with a Spicy Base and Sweet BBQ Sauce EDIT: The title of the post says breasts and they were actually thighs. Either would work. The store had both as BOGO and both came home from the store and I went with the thighs for the cook. Apologies on the title error. Have been out on international travel to Spain for the week and while I was really enjoying the dried Spanish ham and other tapas for dinner, I was just needed to get back home and cook on Big(Red)Joe. Boneless skinless chicken thighs were buy-one-get-one-free at the store. Since they were boneless and skinless they need to be carefully cooked to remain moist. This cook just begged for a good saucing. And being a rainy afternoon it was nice to do a short duration cook. Dinner is Served (with green peas and garlic mashed potatoes - and a nice mint julep) The chicken was put in a bowl and given a light coating of grape seed oil. It was then seasoned with cayenne pepper, paprika, chili powder, garlic powder, onion powder and a bit of salt, finished with a good splash of Worcestershire sauce. This formed the spicy base flavor layer to complement the sweet BBQ sauce. A Bucket of Seasoned Chicken Put in Big(Red)Joe on indirect heat over a drip pan on the deflector at 280-300 degrees. After 10 minutes, sauce the first side with a thick coating of Sweet Baby Ray’s. Then flip the chicken pieces and sauce the second side. Cook for another 8 minutes and then sauce and flip and sauce again to coat both sides. Big(Red)Joe Gets Out the Rain Under the Porch Joe Gets On With The Cooking At this point begin to raise the temperature. Continue to cook and look to get temperature up to around 325-350 to get the sauce caramelizing. Monitor chicken temps and go for a final internal temp of at least 165 degrees for removal. Turn chicken pieces at least once more. Maybe cook another 5-10 minutes. I used a hickory wood chunk for my smoke flavor. Rearrange pieces on grill as needed if pieces located near outer side of deflector are seeing more heat or cooking faster due to more direct heat flowing around deflector and sides of Joe Ready to Raise the Temperature A Nice Plate of Moist and Tasty Chicken Another Plated View Enjoy!
  11. The last two times I've done chicken, I can't seem to control the smoke. Maybe I shouldn't try to use any extra for chicken, just the lump charcoal? I put it in when I light the lump.
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