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Boneless thighs?

RajunCajun
RajunCajun Posts: 1,127
in EggHead Forum
Looking for a good method to do some boneless skinless thighs?  Anyone?

Thanks
The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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Comments

  • fishlessman
    fishlessman Posts: 34,976
    have done thia chicken on a stick with red dipping sauce with boneless thighs. metal skewers and high heat direct after a marinade. burn them a bit, the thighs can take higher internal temps
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 34,976
    google ai is a riot. recipe looks good, but its not mine. i would never make peanut sauce either =)

    Thai chicken on a stick (often called chicken satay) is a legendary forum recipe popularized by the user Fishlessman on the EGGhead Forum. It is highly regarded for its savory, sweet, and sticky profile. [1, 2, 3, 4]
    The Fishlessman Thai Chicken Marinade
    This flavorful profile can be easily adapted for skewers:
    • The Base: \(1\frac{1}{2}\) lbs boneless, skinless chicken breast or thighs, cut into bite-sized chunks.
    • The Liquids: \(\frac{1}{2}\) cup coconut milk, 2 Tbsp fish sauce, 2 Tbsp soy sauce, 1 Tbsp vegetable oil.
    • The Aromatics & Spices: \(\frac{1}{4}\) cup chopped fresh cilantro, 5-6 cloves minced garlic, 1 Tbsp sugar (or brown sugar/honey), 1 tsp turmeric, and a dash of black or white pepper. [1, 2, 3, 4, 5, 6, 7, 8]
    Quick Preparation Steps
    1. Marinate: Mix all ingredients, pour over the chicken in a bag or glass dish, and refrigerate for at least 2 hours (or overnight).
    2. Skewer: Soak bamboo skewers in water for 1 hour to prevent burning, then thread the chicken pieces.
    3. Grill: Preheat your grill or heavy-duty skillet to medium-high heat. Cook for 8–10 minutes total, turning a few times until a deep color develops and the internal temperature reaches 165°F.
    4. Serve: Pair this dish with a Serious Eats Thai Chicken Satay dipping peanut sauce and a cool cucumber relish.


    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • DoubleEgger
    DoubleEgger Posts: 19,476
    https://www.themediterraneandish.com/joojeh-kabob-persian-chicken-kabob-recipe/
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  • fishlessman
    fishlessman Posts: 34,976
    Google, a great sandwich

    Boston commonwealth Boston buffalo chicken

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 34,976
    https://www.bostonmagazine.com/restaurants/2014/06/13/man-food/
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • YukonRon
    YukonRon Posts: 17,408
    Boneless skinless chicken thighs:

    Marinade in teriyaki for a couple of hours in fridge,  add some yellow squash, zucchini, onion or shallots, mushrooms, place on a skewer raised direct to protein is 165°F, serve over rice….does not suck. Quick and easy. Our children have low expectations but they slam it down. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Foghorn
    Foghorn Posts: 10,300
    edited 5:35PM
    "Our children have low expectations ... "


    I seriously doubt that.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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