Best spur-of-the-moment chicken part/section recipes
So many recipes and only three meals a day...
Jen here again. Time for another "clap along and sing with Gilly and Jen" thread--that's right, your participation is vital to this particular thread.
Today's theme: What's your best spur-of-the-moment, last-minute treatment for chicken parts? By parts I mean a whole chicken cut up or a package of one or more parts, ie drumsticks and thighs, just thighs, etc.
Here's my example: I had a smallish bottle of sweet champagne that had been languishing in my fridge since forever ago, and I needed the room in the fridge. I was preparing food for one the now-famous Lefty Blogger Secret BBQ and Strategy Sessions (hail Kos!) and had bought a package of chicken thighs for the occasion. I was going to do a spice rub, but then the power issues in Queens began and I wanted to get out of the kitchen as soon as I could. My solution?
Chickenhawk Thighs Burning in Hell
Ingredients:
--1 package chicken thighs (about 8-10ish)
--harare sauce or paste
--cheap sweet champagne or dry ginger ale
Equipstuff: Ziploc Plastic Bag
Wash off and pat the chicken dry. In the bag mix at least 3 heaping tablespoons of harare with enough champagne or ginger ale to make a very loose paste--think more of a thick marinade versus a thin paste. This should only lightly coat the back of a spoon.
Dump in your chicken thighs and smoosh around, then seal the Ziploc bag. Let the chicken sit in the fridge for at least a few hours, preferrably overnight. Whenever you go to the fridge to get something out, squidge the bag around so that all the chicken marinates evenly.
Grill when ready.
You see, that wasn't that hard, was it? As a somewhat lazy cook, I love quick and delicious advance -prep fixes like this. Share yours here.
Personally, I tend to fry chicken with lots of spices when I'm stuck for things to fix. Things like Chipotle chili powder, garlic powder, fresh ground black pepper can make chicken thighs pop.
posted by Jenonymous @ 1:47:00 AM
