Sentences with phrase «skinless chicken thighs on»

My grocery store has boneless, skinless chicken THIGHS on sale regularly.

Not exact matches

Heat 1 tablespoon olive oil in a large skillet, and cook boneless skinless chicken thighs (seasoned with salt and pepper) on one side for 5 minutes:

Boneless, skinless chicken breasts (cut into strips) or boneless skinless thighs are often on sale.

Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes.

Second, we used boneless skinless chicken thighs which I believe is the answer to the age old question «how do I keep my chicken juicy on the grill?»

You will find either boneless skinless or bone - in skin - on chicken thighs at the grocery store and I recommend buying bone - in skin - on chicken... Read the Post

I just threw 1 pound of boneless skinless chicken thighs in my smaller crockpot with 1/2 cup of GF soy sauce and cooked on high for about 3 hours, then shredded it and stirred it in at the end)-LSB-...]

You can use boneless, skinless chicken thighs, but the baking time may be different so keep an eye (and thermometer) on them.

I used boneless, skinless chicken thighs (all the grocery store had on hand at the time), skipped the wood chips (as some other reviewers have suggested), and we put heavy duty foil down on the grill but lit the burners directly underneath (took about 20 minutes total cook time, turning and basting with syrup every 5 minutes).

Boneless skinless chicken thighs are sprinkled with paprika, ginger, cumin, coriander, and more, placed on a bed of chopped onions, and slow cooked with green olives, lemon slices, and raisins until fork tender.

ingredients PINEAPPLE BOWLS 8 cups cooked jasmine rice 2 pineapples SALMON: 4 tablespoons unsalted butter 2 6 - ounce salmon fillets 2 teaspoons dried parsley 2 tablespoons seafood seasoning 1 1/2 tablespoons cajun seasoning CHICKEN: 1 1/2 teaspoon onion powder 1/4 teaspoon freshly ground pepper 1 teaspoon Mexican - style pollo seasoning 2 teaspoons Worcestershire sauce 2/3 cup store - bought teriyaki sauce (divided, plus extra for finishing) 1/3 cup pineapple - ginger marinade 1/2 pound boneless, skinless chicken thighs Shrimp: 2 tablespoons unsalted butter 1/2 pound large shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought chilCHICKEN: 1 1/2 teaspoon onion powder 1/4 teaspoon freshly ground pepper 1 teaspoon Mexican - style pollo seasoning 2 teaspoons Worcestershire sauce 2/3 cup store - bought teriyaki sauce (divided, plus extra for finishing) 1/3 cup pineapple - ginger marinade 1/2 pound boneless, skinless chicken thighs Shrimp: 2 tablespoons unsalted butter 1/2 pound large shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought chilchicken thighs Shrimp: 2 tablespoons unsalted butter 1/2 pound large shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8 teaspoon freshly ground pepper 1/2 teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought chili sauce

Substituted two boneless, skinless chicken thighs, thinly sliced, that I smoked over oak on my stovetop smoker for prosciutto.

Keep an eye on prices for whatever steaks you like (a decent porterhouse is a meal of itself, imho), chicken parts (legs and thighs are particularly good for soups and stews) and boneless skinless chicken breasts (good for sandwiches and anyplace where the meat will be a part of the larger meal, like casseroles or most Chinese foods).

Add asparagus (ends trimmed, cut in half), chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well) to the same skillet, sprinkle red pepper flakes and salt over all of the ingredients in the skillet, and cook on medium heat, occasionally stirring, until the chicken is cooked through and no longer pink, and the asparagus is cooked to your liking (crunchy or crunchy - soft), about 5 to 10 minutes.

We made this tonight and marinated some boneless skinless THIGHS in a grill seasoning pack, cooked them on the grill and served the chicken on the bed of the quinoa dish.

I used to prefer bone in, skin on, but lately I've been using boneless skinless chicken thighs, and it is now our favorite.