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Entries tagged with 'chicken thighs'

Bar Bites: Grilled Tequila Chicken and Hatch Chile Quesadillas

Marvin Gapultos 3 comments

After roasting, peeling, and chopping fresh Hatch chiles, I like to throw them in between a couple of tortillas, along with some grated cheddar and jack cheeses, and some grilled chicken thighs that were previously bathed in tequila and lime juice. The heat and earthiness of the Hatch chiles are a great match to the citrus tang of the chicken thighs. More

Skillet Chicken with Homemade Rice-A-Roni and Green Beans

Serious Eats Yvonne Ruperti 4 comments

Skip the box, add chicken, and get ready for this spot on homemade recipe for that famous San Francisco treat. More

Dinner Tonight: Mario Batali's Chicken Thighs with Garlicky Crumbs and Snap Peas

Dinner Tonight Blake Royer 1 comment

Chicken breasts are an extremely popular cut of meat, and that's because they're easy to work with. But I've lately taken to buying boneless, skinless chicken thighs instead. They're just as easy (no prep whatsoever), but they lay flat and cook more evenly, especially on a grill or grill pan. They also taste better—and a coating of "garlicky crumbs," as in this Mario Batali recipe, doesn't hurt at all. More

Mario Batali's Chicken Thighs with Garlicky Crumbs and Snap Peas

Serious Eats Blake Royer 8 comments

Chicken breasts are an extremely popular cut of meat, and that's because they're easy to work with. But I've lately taken to buying boneless, skinless chicken thighs instead. They're just as easy (no prep whatsoever), but they lay flat and cook more evenly, especially on a grill or grill pan. They also taste better—and a coating of "garlicky crumbs," as in this Mario Batali recipe, doesn't hurt at all. More

Braised Chicken with Sweet Onions and Parmigiano

Serious Eats Caroline Russock 5 comments

When making this Braised Chicken with Sweet Onions and Parmigiano from Mario Batali's latest cookbook, Molto Batali, the house filled up with a very familiar and very French aroma. Coq au vin. It's sort of Mario's Italian accented take on coq au vin. More

Braised Chicken with Apricots, Green Olives, and Herbed Couscous

Serious Eats Caroline Russock 7 comments

When taking the stew out of the oven, you'll find that the apricots and onion have melted away almost entirely, leaving the sauce with a slightly sweet, warm richness. The briny olives, carrots, and celery, along with the chunky chicken thighs are just waiting to be scooped over an orange juice steamed couscous flecked with scallions, mint, and cilantro. More

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