Sentences with phrase «skin on chicken pieces»

Made with thighs, this slow cooker beer chicken recipe will be extra tender and moist — particularly because the recipe suggests leaving the skin on the chicken pieces.

Not exact matches

7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide slices

To serve, carefully remove the chicken thighs from the pan, put them on a platter, and drizzle the blueberry sauce around them and down the middle of each piece of chicken, leaving some of the crispy golden skin showing.

4 - 4 1/2 lb chicken parts, skin on, bone - in (such as chicken breasts and thighs), or one whole chicken, cut into 8 pieces.

Arrange the coated chicken pieces on a baking tray lined with aluminum foil, skin side up.

~ 6 - 8 chicken pieces, bone - in, skin - on and of fairly equal thickness ~ 2 bag frozen spinach ~ 2 cups, 1 box or 1 - 28oz can chopped tomatoes ~ 1 - 12 oz bottle Manzilla green olives ~ 1 teaspoon salt ~ 1/2 teaspoon pepper ~ 1 teaspoon each garlic and onion powder ~ 1 tablespoon dried rosemary ~ up to 2 tbsp olive oil

In the video above, Carla demonstrates her mom's famous chicken marinade: shallots, garlic (with the skin still on), quartered lemons, fresh rosemary, whole peppercorns, olive oil, and chicken pieces.

8 pieces skin - on, bone - in chicken legs (about 6 pounds total), drumsticks and thighs separated, patted dry

When you can handle the chicken, remove the skin, sprinkle the entire surface of the chicken with a light coating of the spice blend (approximately 1/2 teaspoon for a big piece, 1/4 teaspoon for a small piece), and place it back on the baking sheet.

Place the chicken pieces skin - side down on the hot grill, and cook them for 7 - 8 minutes.

1 whole chickens, cut up into 4 pieces (I keep the legs and thighs together and keep the bones and skin on the breasts)

INGREDIENTS 4 cloves garlic, minced 1 tablespoon minced ginger 2 tablespoons red onion pickling liquid (or unseasoned rice vinegar) 2 tablespoons fish sauce 4 small bone - in, skin - on chicken thighs (about 1 1/2 pounds) Kosher salt and freshly ground pepper 1/2 a small red onion, thinly sliced 1/2 a small head of green cabbage, cored and cut in rough 2 - inch pieces

Sauté chicken pieces in real butter, bone in, skin on, and sprinkle with salt, pepper, and garlic salt, and a little dried time flakes (not ground).