/ck/ - Food & Cooking

>>11931989
Either roast them in herbs or bake them to be crispy

>>11931989
Cook them and eat them

>>11931989
Are they bone in? If so, then marinate them overnight in a quality BBQ sauce, then put the thighs with enough sauce to cover them in a casserole fish.
Bake covered at 385 degrees for one hour while turning them over halfway through.
Wala

literally almost anything retard, they're the tastiest and most versatile part of the chicken

>>11931989
Bread in starch, fry in oil, and whip up a sauce for sesame chicken

>>11931989
I usually use chicken thighs to make jap fried chicken

>>11932016
>get's upset when someone asks for recipes on cooking board
>I'm the retard
ok bud you why don't you suck my dick?

If they're skin on, pat the skin dry, salt and pepper them, then brown both sides in some oil in a pan that can go in the oven
remove
then cook with aromatics, like ginger, scallion, garlic, onion, chilli, fresh turmeric, whatever, in the fond/ oil. Maybe some bacon. You can start this at the end of the chicken cooking going on around it. Spices if you want.
then deglaze with some liquid; wine, rice wine, stock, beer, coconut milk, whatever, with some vegetables as well, like bell pepper or carrots or anything.
then add your chicken back in, skin side up
the aim is to have the level of the liquid, below the level of the chicken skin.
then bake in the oven for around 30-40 minutes
Then take it out and season it with fish sauce/salt/pepper/sugar/lemon/llime juice/ fresh herbs or whatever

this way you get braised chicken, tasty veges, juice flavoured by your chicken AND crispy skin.
it's not a recipe so much as a technique.

Use them as you'd use any other chicken. Chicken thighs are bomb. I've never made a chicken dish with them that wasn't good. Consider trimming the fat off first. I personally don't, but some people prefer it that way.

>>11932301
also if you want to do stuff like brocolli or green beans and keep them with a crunch, then add it only like 10 minutes from the end to the dish

>>11931989
marinade them in seasoning, flour, seasoned batter and seasoned flour, deep fry for 7-9 mins at 300-350F, butter grill some buns, spread mayo on top buns, take out deep fried thighs, cover in a slice of mozzarella cheese, put in over for 3 mins, put on bun, top with shredded greens and dill pickles

>>11931989
scour them with bleach to make sure they are safe first of all

>>11931989
Make American Chinese dishes

>>11931989
Smoke them

Eat them raw or ur a vegan pussy

grated radish is also nice in the marinade, if you have it

>>11932301
no point in using oil if they're skin on unless you're in a hurry, just render the fat from the skin at a medium-low temperature

>>11932394
>washes the chicken

is that american chicken

Throw them in the garbage and buy some nice chicago deep dish pizza

>>11932421
nah, it just gets the last bits of blood and feathers off. flavor/texture, not bleach for safety.

>>11932411
It's not duck dude. And the oil is good, it adds flavor to the dish. I'm not saying a lot, but some gives more even browning.

Yeah, if you're really concerned about calories, sure, don't.

make chicken and sausage gumbo

I dont care what you do with those thighs but for the love of god if you are going to do them in an oven, PUT SOMETHING UNDERNEATH. those thighs are fattier/greasier than half a pig.

>>11931989
>bone in
just roast in an oven with some oil and herbs and a bit of potato & onion along with it
>boneless
fry in a pan coated with seasoned flour, make a chicken burger out of them. you can go the whole distance and bread them as well for a full fried chicken experience.

>>11931989
Karaage with spicy and sour dip.

>>11932394
looks more like steak than chicken.
do anime makers not know the difference?

>>11932642
in japan chicken thighs are sold boneless and skin on, cut such that they are pretty flat and can be prepared in a pan similar to a pork chop or steak

1 part mirin
1part sake
1.25 part soy sauce
.25 sugar

debone chicken thighs and slow fry the chicken skins.

put pan on hot till chicken fat starts to smoke.

throw chopped up chicken thigh in there for a few minutes and toss. add sauce you made earlier.

eat with rice

>>11931989
Make Karaage

sear the outside
fry onions, carrots, etc
add curry spices, tomato paste, etc
make chicken curry

>>11931989
what can't you make with it? Truly the superior cut of the chicken.

>>11932015
wala ? jesus H christ man learn to spell,

it's Viola' or ( phonetically for you really stupid millennials )
VOY - LAH
the lack of education and basic intelligence in these threads is astounding.

i've just been putting them to roast in the oven at 400F for 40-455 minutes. all i put on them is some salt, pepper, and tumeric, and theyved turned out really nice. crispy skin and juicy meat

>>11931989
karaage
https://www.justonecookbook.com/karaage/

>>11933926
Worst shitpost on the board desu

>>11931989
Fuckem

>>11932046
>>11932394
>>11932631
>>11933556
>>11934875
OP, you know what you have to do. Nip fried chicken. My family loves that stuff. Prep work can be a pain (debone, marinate, chopping)if time is short but the end result is awesome.
What no one here asked was is it boneless skinless or bone-in, skin-on. I wish they would sell boneless, skin-on but I've never seen it. Karaage is best with skin-on. That crispy skin is so fucking good.

>>11934284
>455 minutes
I know it’s a type but you still made me laugh.

>>11934944
>not nuking your chicken thighs for maximum flavor

>>11932063

>>11934911
Not OP, but is there any easy way to debone chicken? I'm always having a hard time doing it, maybe because all my knives are big size.

>>11936222
no easy way to do thighs. use your sharpest paring knife, lay the thigh flat, and just trace the bone with the knife from the top. hack around the joint and you can finish by hand

>>11936222
It shouldn't matter how large your knife is. It really matters how SHARP your knife is.

>>11932394
>00:26

Tikka masala. I made mine with breast today since i just happened to have a bunch and its so much better with thigh. :(

Waiting for them to genetically modify chickens with bigger thighs, not breasts. The patrician fetish

>>11931989
Guys try making pork or chicken adobo pls

you won't regret it

Fried chicken and waffles

>>11932642
>Karaage looks more like steak than chicken.
Bitch please. If you're cutting them the same way it'll look the same whether you use steak, chicken, lamb, etc..

>>11932421
There's many reasons to wash and dry chicken before cutting and/or marinating that isn't salmonella.

>>11936415
the reason not to is salmonella

>>11932394
>Wash the chicken

Good job cross contaminating everything around the sink, retarded anime girl

>Only marinating for 20 minutes

Might as well skip this part

>>11931989
rub them

>>11931989
sprinkle liberally with chinese 5 spice and then grill.

>>11937000
not an issue. especially if, y'know, you KEEP YOUR GODDAMN KITCHEN CLEAN.

>>11937030
Or you can just pat the damn chicken dry, and not have to thoroughly clean everything within a 5 foot radius of the sink.

>>11937043
you should be cleaning anyway.

Marinate in bourbon sauce, then grill.

>>11933926
cringe

Marinade overnight in lemon juice, orange juice, black garlic, and rosemary; prepare brown rice with chicken stock; lay those juicy tender thighs down on the rice and fucking cook it you stupid fucking fuxkuxjsk I hate you Julia please come back god my life is so empty

>>11931989
>medium rare

>>11931989
make Thai red curry

>>11938698
she's dead, Anon
all you can do is watch reruns of her arguing with the French guy

>>11933926
Nice bait.

>Bone app the teeth

>>11938698
Don't do this, it makes mustard gas.

>>11933926
i see what you did there...

>>11932301
Came out good, could have left it in longer, but thanks for the tip.

>>11933573
>>11932016
guys wanna kiss?

https://www.budgetbytes.com/easy-sesame-chicken/

Make sesame chicken. I used this guide the other day and it turned out great. I 1.5x the sauce though.

>>11936222
place the thigh on the cutting board skin side down. You >>11936222
will see a line of fat that runs along the length of the bone. Cut along that line down to the bone. Start cutting the meat away from the bone and work around the ends.
If you want to flatten it, cut into the thicker parts and flay it open.

>>11936376
Spanish or Filipino?