MARINATED CHICKEN THIGHS RECIPES RECIPES

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LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS RECIPE ...



Lemon and Herb Marinated Grilled Chicken Thighs Recipe ... image

Provided by Anne Burrell

Categories     main-dish

Total Time 1 hours 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

Juice and zest of 4 lemons, plus 2 whole lemons
5 sprigs fresh rosemary, finely chopped
5 sprigs fresh sage, finely chopped
3 cloves garlic, smashed and finely chopped
1/2 teaspoon crushed red pepper
Extra-virgin olive oil
8 chicken thighs, trimmed of excess fat
Kosher salt

Steps:

  • In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
  • Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
  • Preheat grill. Brush and oil the grill to clean.
  • Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
  • Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
  • Serve the chicken with grilled lemon.
  • Call yourself a superstar!
  • March - Why We Love: Lemons

BUTTERMILK MARINATED DEEP-FRIED CHICKEN THIGHS RECIPE ...



Buttermilk Marinated Deep-Fried Chicken Thighs Recipe ... image

Provided by Robert Irvine : Food Network

Categories     main-dish

Total Time 2 hours 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 9

4 boneless chicken breasts
4 boneless chicken thighs
Salt and freshly ground black pepper
3 cups buttermilk
1 liter canola, approximately, as needed for deep-frying
2 cups all-purpose flour, approximately, as needed for breading stage
3 to 5 eggs beaten, as needed for egg wash
3 cups cornmeal, approximately, as needed for breading stage
1 tablespoon paprika (you may need more if you use more cornmeal in breading)

Steps:

  • Rinse chicken breasts and thighs to remove any residue and pat dry with paper towels. Season with salt and pepper and place in a nonreactive bowl. Pour buttermilk over, cover, and let marinate, preferably overnight, refrigerated, but at least 2 hours.
  • Heat oil in deep-fryer to 350 degrees F, or as directed in the manufacturer's instructions of your deep fryer for chicken pieces.
  • Set up your breading station: in separate bowls put flour; beaten eggs; and cornmeal which has been seasoned with the paprika and salt and pepper, to taste. Remove the chicken 1 piece at a time from the buttermilk and dredge in flour, allowing any excess flour to fall away. Dip the floured chicken in the egg wash and then coat with the cornmeal mixture. Deep-fry coated chicken pieces in batches until they are cooked through, about 13 to 20 minutes. (Use the manufacturer's instructions for your deep-fryer for basic reference for chicken pieces, then test the chicken see that it is fork tender.) Allow to drain on paper towels and serve.

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