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Thrower's beefy chicken thighs easy and simple

Updated on January 18, 2011

Basic recipe/prep/cook: chicken thighs either regular, skinless/boneless (usually come in 5, but can use 6 as well), olive oil and 1 packet of McCormick's Swiss Steak seasoning (comes with bag as well). No water is necessary. Put the 5 or 6 thighs in the bag, empty contents in the packet over it and pour in about 3 tablespoons of olive oil. Mix all the ingredients for 30 seconds or until thighs are fully coated in the seasoning. Let it rest for at least 4 hours in the refrigerator. Can be cooked any method, regular thighs will need to be cooked longer than boneless/skinless thighs about 9 minutes more. I'll reveal the toaster oven method, I like this better than grilling because the juices can be saved and can flavor other side dishes. In toaster oven 3 pieces can be put in to be cooked. It will take no more than 23 minutes at 350 degrees for skinless/boneless laid flat and 35-40 minutes at 300 degrees for regular cut. I like to save the juices and drizzle it over rice, broccoli or any short pasta.

Another version: I got this from an online friend. basically the same ingredients exclude olive oil. Add honey and finely chopped (small as one can) sauteed white onion. To the bag add the 5-6 thighs, empty packet, mix and let sit of an hour. Then pour in 2/3 cup of honey and the sauteed onions then mix it around. Let it sit for at least another hour. Take out and cook the same way as the paragraph above. This is the sweet and savory version.


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