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/ck/ - Food & Cooking

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12125750 No.12125750 [Reply] [Original]

What’s a good rub or seasoning I can throw together real quick to make these baby chicken thighs delicious?

>> No.12125759

>>12125750
Baste with butter and sprinkle with a blend of salt, pepper, garlic powder and paprika.

>> No.12125763

>>12125750
Eggwash, seasoned flour, pan fry.

>> No.12125766

>>12125759
It’s being cooked in the oven. How am I supposed to baste?

>> No.12125769

Some sort of alcohol to abate the chicken smell, then slow and simmer in something sweet. Paprika can be principal, but you need other notes to make sense. If you're near oriental people, grab some lemongrass and ginger; those two herbs were literally made for chicken.

>> No.12125772

Curry-honey-vinegar marinade.

>> No.12125799

>>12125766
Melt butter and brush it on the raw chicken then sprinkle on you seasonings. Remove them 3/4 of the way through and brush them with more butter and put them back in the oven.

>> No.12125806

https://www.gordonramsay.com/gr/recipes/shawarma-spiced-chicken-wraps/

https://www.gordonramsay.com/gr/recipes/jerk-chicken/

literally any spice mix. go into your cupboard and get wyld

>> No.12125835
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12125835

>>12125799
Word. We out here

>> No.12125884
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12125884

Looks like shit

>> No.12125889

>>12125884
Do you have some rule against seasoning the entire piece of chicken?

>> No.12125914

>>12125889
The seasoning was really powerful and I was afraid of overdoing it.

>> No.12125918

I didn't know what ratios to use so I just did 1 tablespoon each of salt, paprika, garlic powder, and pepper...I think the salt and garlic powder were too much

>> No.12125922

>>12125914
Gotta be liberal with the butter and I did say sprinkle not roll.

>> No.12125925

>>12125918
lmao you’re retarded

>> No.12125931

>>12125918
Ya ya think? Of course it’s too much salt and garlic especially when you used sea salt instead of kosher. When it comes to cooking meat and you see the word salt that 99% of the time means kosher salt.

>> No.12125932

>>12125925
to be fair no one specified

>> No.12125939

>>12125918
I would add mustard powder if you have it.

>> No.12125940

>>12125932
Because we know how strong each ingredient is. Oh well, this is how you learn. You won’t make that mistake again.

>> No.12125944

>>12125750
Ground clove, smoked paprika or whatever you have, lemon, cinnamon, dill, and whatever spice you like.

>> No.12125948

>>12125944
Gotta be careful with smoked paprika. That shit is strong, a little goes a long way.

>> No.12125957

Those aren't thighs.

>> No.12125979
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12125979

>>12125750
You're going to cook them wrong and they're going to be tough no matter what shit you put on them. Thighs are almost impossible to fuck up. Drummies = slow and low to 180 F internal. Salt and acid on them for 30 min, bring to room temp before cooking. Spice with whatever meme shit you want prior to, during, or after cooking. I grill on low temp fire 36 min, 6 min per side, flip 6x. Oven at 275 for ~45 min on a half sheet with a rack. They won't be perfectly released like smoked or braised, but they'll be good enough.

>> No.12125980

>>12125944
>clove
who the fuck likes this outside of my grandma and 00's mall goths with djarum blacks?

>> No.12126002

>>12125980
tastelet confirmed

>> No.12126003

>>12125980
Adds to savory and sweet dishes. You use it just like nutmeg, allspice, and cinnamon.

>> No.12126017
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12126017

Finished.

>> No.12126021

>>12126017
cut em open and let's see your salmonella

>> No.12126034

>>12126017
Yo man you gotta simmer them. Dont listen to these fucktards, simmer is how flavor penetrates beyond skin deep. Looking at that, your shit is barely seasoned. The middle is probably bland as shit; no seasoning, no salt.

And it looks undercooked too...

>> No.12126037
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12126037

>>12126021

>> No.12126042

>>12126017
>>12126037
How can you be so inept at cooking?

>> No.12126052

>>12126017
Throw em back in under the broiler and rotate every couple minutes until the outsides are crispy

>> No.12126056

>>12126042
The chicken is fine you dumbass. I cook it better than you. This guy is right though >>12126034 it wasn’t seasoned at all.

>> No.12126057

>>12125763
Is it recommended to cut chicken breasts in half if you are going to pan fry them? They seem too thick to cook evenly in a pan as they are normally.

>> No.12126060

>>12126056
Fuck off
its undercooked as fuck I can see it even if you try to hide it
show the meat close to the bone ya lying cunt

>> No.12126062

>>12126017
>>12126037
Looks kind of bland anon. It's barely seasoned. It's cooked well but I'm sure it doesn't taste like much.

>> No.12126071
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12126071

>>12126057
I pan fry whole chicken breast all the time. Medium heat, five minutes on one side and six minutes on the other. Add an extra minute or two if they’re extra thick.

>> No.12126072 [DELETED] 
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12126072

>>12125750

>> No.12126076

>>12126060
I cooked it at 380 for 30 mins...I took one out a few minutes before that to check and it was already good. It’s cooked. Stay mad.

>> No.12126077

>>12126071
Interesting, I'll have to try that. Seems like it would be raw in the middle.after only about 11-12 minutes of total cooking time. It's likely my pans just suck.

>> No.12126081

why didnt u just deep fry them u fucking mongoloid

>> No.12126093

>>12126056
Baking chicken legs, bone-in is not an easy task. It's a fucking nightmare of moisture, time, seasoning, etc.

Keep it simple like Asian. I recommend you throw all that shit in a pot and follow up with tablespoon of alcohol, or beer either; then a cup of sweet liquid, ideally honey or molasses, but OJ or apple juice are fine too; throw in paprika up the ass, garlic, onions, chilies (dry or fresh doesnt matter); no blackpepper. Enough to cover and simmer until tender. Shift and flip them periodically. Blackpepper 5 minutes before serving.

>> No.12126098

>>12126077
i guarantee the chicken in that pic is a chore to chew and not enjoyable for anyone but a delusional cook
he didn't even flatten it out, the edges are overcooked and the center may be fucking raw

>> No.12126099

>>12126077
Make sure your chicken comes to room temp before it goes in the pan. If it was cold it probably would be raw in the middle. Mine comes out with no pink but moist as hell.

>> No.12126108
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12126108

>>12126098
Lol you couldn’t be more wrong. Only a straight amateur needs to flatten chicken breast to get them to cook properly.

>> No.12126110

>>12126099
That's where I am fucking up. Holy shit I can't believe I haven't thought of that. You are a gentleman and a scholar Anon.

>> No.12126125
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12126125

>>12126108
Same chicken I made on a different night. This ain’t my first rodeo lol

>> No.12126127

>>12125750
Rub some black man's cum on it you cucklet

>> No.12126129

>>12125750
Mint toothpaste. Trust me.

>> No.12126130

>>12126125
Looks damn near identical.
Sorry to break your delusions of grandeur but these look equally good.

>> No.12126131

>>12126071
Doesn't that make the skinny end super dry and overcooked?

>> No.12126143

>>12126125
Looks boring as fuck

>> No.12126154
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12126154

>>12126130
Delusional? That’s rich coming from the guy pretending he has X-ray vision that allows him to see inside pictures of food.

>>12126131
Not really. Will it be slight more done than the thickest part? Sure. The trick is not over cooking the center. As long as that’s nice an juicy the thinner part of the breast will still be fine. The very tip will be a bit dry but by weight that’s like 5% of the breast by weight and isn’t significant. Chicken breast aren’t ideally shaped for even cooking which is why so many people fuck them up and overlook them. Don’t forget they will continue cooking for a few minutes after they come off the heat.

>> No.12126184

>>12126154
>pretending he has X-ray vision that allows him to see inside pictures of food.
When did I imply that?

>> No.12126200

>>12126062
>It's barely seasoned.
You must be one of those fatties who can't eat meat unless you dump several days worth of sodium on it

>> No.12126203

>>12126184
Lol you’re sitting behind your dorito stained keyboard trying to tell me my chicken breast is raw in the center.

>> No.12126204

>>12126017
Undercooked/10

>> No.12126216

>>12126200
Shut the fuck up butthurt OP - don't make thread if you can't take criticism fucking sperglord

>> No.12126219

>>12126203
When did I imply that?
>>12126200
I'm sorry that you think that chicken looks appetizing. To all the sane people in the thread it looks boring as fuck.

>> No.12126221

>>12126154
Nigga imma be honest those look like tumor 10/10 for neatness though

>> No.12126227

>>12126221
What the red pepper flake?

>> No.12126241

>>12126227
C'mon nigga that shit looks overcooked and you know it. The only time breast fluffs up like that when it's absolute sand dry as fuck in center.

>> No.12126247

>>12126154
Wow. What a creative and exciting meal.

>> No.12126259
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12126259

>>12126241
Well seeing as I ate it and would know, no, it wasn’t by any stretch. I love that on one hand anon is telling me my chicken is raw inside and anon is also trying to tell me my chicken is over cooked even though they were cooked at the same temp for the same time. The fuck does puffed up even mean. Lol

>> No.12126263

>>12126247
What make you think that’s the entire meal dipshit? I have to assume this thread is just being trolled at this point. Peace out.

>> No.12126269

>>12126241
You’re right

>> No.12126275
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12126275

>>12126263
ah bloo bloo

>> No.12126278
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12126278

>>12126263
>people don't like what I made
>I'm perfect so they must be trolling
You won't be missed.

>> No.12126279

>>12126154
looks like shit

>> No.12126284

Bone in thighs. S&P. McCormick Mesquite Grillmates. Oven at 400* for about 15 minutes. Slather on Sweet Baby Ray's. 7 minutes. Flip and slather on more Sweet Baby Ray's. 7 minutes. Repeat til your desired level of doneness. Easy weeknight dinner with velveeta for a side.

Bone in thighs. Sear in butter. Remove, saute chopped onion, then crushed garlic. Add chicken back in. Pour in chicken stock and white wine. Pile on thyme and lemon slices. Simmer for about 45-hour. Absolutely delicious.

>> No.12126286

the samefagging in this thread is palpable

>> No.12126291
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12126291

>>12126286

>> No.12126295
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12126295

>>12126291

>> No.12126298

>>12126286
Is there a rule that says we're only allowed one post per thread?

>> No.12126300

>>12126295
fuck you

>> No.12126301

>>12126127
ay, there's the rub

>> No.12126360

Are legs now called "baby chicken thighs"? If so, I'm really out of it.

>> No.12126368

>consuming meat made by a brand called "maxx value"
do amerilols really not care about what chemical poison they eat?

>> No.12126372

>>12126298
samefagging is bullshit like replying to yourself, not posting more than once you sperg

>> No.12126375

>>12126372
You missed the fucking point

>> No.12126381

>>12126375
Yeah that guys oblivious what a dumbass

>> No.12126425
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12126425

>>12126372
>being this dense

>> No.12126449

>>12126375
>>12126381
>>12126425
You're way too obvious

>> No.12126538

>>12126449
>more than one person disagrees with me?
>impossible, must be samefagging
Like clockwork. Let me guess, you're going to start calling everything reddit next.
Like clockwork

>> No.12126541

>>12125750
Those aren't fucking thighs

>> No.12126669
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12126669

Slayin it

>> No.12126685

>>12126669
hermano...

>> No.12126686

>>12125750
make a house blend BBQ rub

most use common ingredients

Cayenne Pepper
Salt
Black Pepper
Paprika
Onion Powder
Garlic Powder
Brown Sugar

>> No.12126690
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12126690

Here's some thighs I smoked a while back. Kind of shitty picture. Could have sworn I had a better one. Regardless they were delicious. Brined them for a couple hours and rubbed with a honey hickory seasoning.

>> No.12126708

>>12126690
Looks like trash tbqhfamiliosa

>> No.12126752

>>12126690
Don't bother with this thread anon. Mcdonalds posters will just shit on anything you put up.

>> No.12127084

>>12126131
>>12126057
You can always pound the chicken breast out a bit, to even it out. Not really needed for thighs though.

>> No.12127953

>>12126071
That looks good anon do you marinade it or just season

>> No.12128023

>>12126017
>>12126037
looks good anon. ignore the faggots saying it's underseasoned or undercooked, it looks fine on both regards.

>> No.12128041

>>12125750
sunflower oil + salt, pepper, smoked paprika & garlic powder.
if you want a "bbq" throw in some brown sugar.

>> No.12129364

Ate the leftovers this morning. It was good.

>> No.12129389

>>12125750
Salt pepp garlic powder.

>> No.12129405

>>12125750
chili powder + garlic powder + cinnamon

go easy on the cinnamon though and hard on the chili

>> No.12131062

>>12126284
I’m with you on McCormick, but it needs smoke. In the outdoor propane grill it goes with a pan of hickory woodchips in the center and the two side burner on low. Sweet baby is ok
Lillie’s smoky or Captain Curts

>> No.12131103

>>12125750
garlic, some type of fermented/brown sauce (worcestershire, soy, fish, tamarind, taryaki, molasses, etc), some type of chili rub, and some type of herb and/or other aeromatic. Sweetness is also good, like honey or brown sugar.

There you go, covers all bases.

>> No.12131192

>>12125750
if you want delicious: you need to marinade instead chicken absorbs flavors like a sponge. like honey soy. the longer it soaks the more marinade it absorbs no less than a hour in the fridge