Quick question concerning chicken thighs

[Munch]

@Alice_The_Goon

I will try it with the skin on if you can promise me that it does indeed get crispy. I live in fear of white flabby nasty chicken skin but I love crispy chicken skin.

You’ve got to dedicate yourself to it. Keep the skin side up while you slowly grill the thighs on (extremely) indirect heat (i.e. no flames underneath the chicken). You can essentially keep grilling them until the skins are crispy. I like to finish it off over the flames for a good sear (despite rumors, you can actually sear your meat at the end to just the same result as doing so at the beginning).

[pulykamell]

@Munch

You’ve got to dedicate yourself to it. Keep the skin side up while you slowly grill the thighs on (extremely) indirect heat (i.e. no flames underneath the chicken). You can essentially keep grilling them until the skins are crispy. I like to finish it off over the flames for a good sear (despite rumors, you can actually sear your meat at the end to just the same result as doing so at the beginning).

It’s actually often easier to sear at the end as the outside of the meat is drier (and how I generally prefer to do it, but it depends…sometimes it’s just less hassle to sear at the beginning.)

[Emiliana]

@Dogzilla

But you probably don’t have a homemade molé recipe, right?

If you’re looking for one: http://www.patismexicantable.com/2010/03/mole_poblano_de_los_angeles/

As mole recipes go, it isn’t complicated, once you seed the chiles. And it is to die for.

[nearwildheaven]

@WhyNot

When you’re done not doing that, definitely don’t do this, either:

Tanzanian Chicken Peanut Curry*
1 1/2 ounces peanut butter
1 cup coconut milk
3 tablespoons ghee or butter
1 lb boneless skinless chicken thighs
1 tomato, chopped. (Deskinned first, if you’re an overachiever. I’m not.)
1 onion, chopped
1 teaspoon salt
2 teaspoons curry powder
2 lbs spinach, cleaned and chopped (hell, just get the frozen kind. Way faster)
Do not mix the peanut butter with the coconut milk and set aside. Then don’t heat the ghee/butter in a skillet and sautee the chicken, onions, tomato and onions, salt and curry power/paste until the onions are translucent and the chicken cooked through. Don’t add the spinach and cook to wilt it. And, whatever you do, don’t add the peanut butter/coconut milk mixture and bring to a simmer for about 5 minutes.

Serving it over rice would just be crazy talk.

*I have no idea if it’s authentically Tanzanian or not. Sounds fancy, though. It can also be made vegetarian by leaving out the chicken, and it’s still all kids of awesome. But not very topical to a chicken thread.

Earlier this week, I stopped by an African market in my city, and they had a product that looked like Nutella but was actually “Peanut Butter For Soup.” It was runny and darker brown than the peanut butter I’m familiar with.

When my mother was a kid during WW II, her school sometimes served peanut butter soup for lunch. It was exactly what it sounded like - peanut butter thinned with milk (or more likely water), and heated up. Very few kids, even in that era, were hungry enough to eat it.

[Snickers]

Yeah, don’t make the honey glazed broiled chicken thigh recipe that **Hermoine **posted. It’s not delicious and super easy. And don’t serve it with the peach/bell pepper/quinoa salad that was recommended to go with it (in the Cooking Light magazine that featured the thighs - you might have to search). You just don’t really want to.

[Alice_The_Goon]

Saturday I stuffed some marinated thighs with half a jalapeno filled with cream cheese, wrapped with bacon, and grilled. OMG, it was good. You can also stuff them with pineapple and brown sugar- next time I will do both. If you look at the recipe and make it, you will surely regret it.