Sentences with phrase «skin side of the chicken»

Sprinkle the skin side of the chicken thighs generously with salt and pepper.

Brush skin side of chicken with 1/3 cup of the barbecue sauce mixture.

Not exact matches

In the meantime, working one at time, put the chicken breast between 2 sheets of clingfilm skin side down and pound it with the meat pounder until about 1/4 inch thin.

Put the chicken, skin side down, directly over the hot part of the grill and grill, covered, until the skin is browned, 3 to 4 minutes (don't leave the grill at this point because flare - ups may occur; if they do, move the chicken away from the flame).

Starting with the breast side, gently lift the chicken skin being careful not to break it, next put about 1 tbsp of mustard mixture under the skin on each side, massaging it around to cover as much as possible.

Place chicken, skin side up, on top of bread.

For chicken breasts, place chicken skin side down and broil 10 minutes, then take out chicken, use a fork to turn skin side up, transfer to a new sheet of foil and return to the oven for about 20 minutes.

My nostalgic memory of that greasy dish inspired this combo here, in which deboned, skin - on chicken thighs are seared until the skin becomes as crunchy as fried chicken, with a few spices adding just the right amount of seasoning to the meaty side.

Pull the skillet out of the oven, turn the chicken again to skin side up; add the garlic, olives, pine nuts, rosemary, and white wine.

Toss everything together and then turn the chicken skin side up on top of the potatoes.

Arrange chicken thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5 — 10 minutes.

Once the Grill Dome temperature is stabilized, place the chicken, skin side up, on the cooking grate and smoke - cook, with the Grill Dome cover down, for 50 to 60 minutes or until the thigh has an internal temperature of 165 degrees F. (If desired, the chicken may be brushed with your favorite barbecue sauce during the last 10 minutes of cooking.)

Place the chicken breasts skin - sides down on the grill, and cook, flipping once, until they have reached the internal temperature of 165º, 8 minutes on each side.

Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour.

Slide your finger underneath the skin of the chicken on the breast side, separating the skin from the bird, but leaving it attached.

Tzvi - No need to turn the chicken if you cook it in a crockpot — that was to brown the skin on both sides of the bird.

Arrange chicken over cooler part of fire, skin side down and with thickest part nearest hot area.

Season the skin - side of the chicken thigh with half of the salt, garlic, and ginger.

Arrange the 3 pieces of chicken skin side - side down in the pan and cook until golden brown, about 3 minutes.

It's happened to all of us: you get the cast iron hot, swirl in the oil, lay the chicken thighs skin - side down, and then: shriveling.

Add half of chicken to skillet, skin side down, and cook, turning occasionally, until browned all over, 8 to 10 minutes.

Enter our patented (actually not patented at all) Cold - Pan Method, perfected by Epi's Anna Stockwell: Pour a couple of tablespoons of olive oil into a large skillet and just lay the chicken thighs, skin - side down, in the cold pan.

Top the egg noodles with the caramelized onion mixture and arrange chicken thighs, skin side - up on top of the onions.

Coat a over proof skillet with a thin layer of oil and brown the chicken over medium - high heat, starting with the skin - side down.

Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side.

Place chicken on top of vegetables in sheet pan, arranged skin side up.

Place the chicken, skin side up, on one side of a large rimmed baking pan.

When grill is hot, using tongs, place chicken skin side down on hot side of grill until there are nice grill marks (about 5 minutes).

Then flip chicken over (skin side up), place on cooler side of grill, close grill lid and let chicken cook (3 - 5 minutes for breast meat; 12 minutes for bone in leg / thigh meat).

Starting the chicken skin side down in a cold skillet yields a pan of flavorful schmaltz, a.k.a. liquid gold.

Return chicken to pot, arranging skin side up in a single layer, and pour in reserved infused wine (it should come just to the top of the chicken pieces; add water to get it there if needed).

Add stock to bring liquid up the sides of chicken without going over the top (this will keep skin crispy).

Pour in a thin layer of olive oil, then sear the chicken, skin - side down, until the skin is browned, about 5 minutes.

Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5 — 10 minutes.

Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter.

Leaving the layer of lemons on the bottom of the skillet, if possible, turn the chicken skin side up.

Once the backbone is removed, lay the chicken skin side up and flatten it by pressing firmly on the breastbone with the heel of your hand.

Using tongs, turn the chicken skin side up and move it to the indirect heat side of the grill.

With the chicken skin side up, brush pieces with olive oil, then generously coat with 2/3 of the salt, pepper & rosemary.

Place the chicken on top of the vegetables, skin side up, and transfer the pan to the oven.

Place the chicken, skin side down, on top of the onions.

Skin chicken and rub the cut side of the lemon over them.

Add the chicken and turn it a couple of times in the fat, leaving it skin side up.

Turn the chicken over (now skin side up again), add another quarter of cilantro, and cook until the chicken is done (you'll see clear juices if you make a small cut in the meat near the bone), for another 15 - 20 minutes.

Add the chicken thighs, skin side - down, and cook until the skin is light brown and crispy and most of the fat has rendered out and is liquid in the pan, 8 - 10 minutes.

Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture.

Add 4 of the chicken pieces, skin side down.

After about three or four minutes, watching carefully, lift the chicken pieces (if they are stuck push them free of the pan base using a backwards strong egg turner, to release them) and turn them skin - side up.

Allow the bone side of the chicken only about half the length of time to brown as you did for the skinned side.