What to do with skinless chicken and turkey quarters?

poster · December 2021

Doing a dry run of turkey porchetta for Christmas today using chicken. After wrapping the breast with the skin I now have skinless quarters as I used the skin from the legs to have a bigger piece to wrap the breasts. I dont what to do with them now with no skin left, any ideas?

U_tarded · December 2021

poster said:

Doing a dry run of turkey porchetta for Christmas today using chicken. After wrapping the breast with the skin I now have skinless quarters as I used the skin from the legs to have a bigger piece to wrap the breasts. I dont what to do with them now with no skin left, any ideas?

Grind and make turkey burgers. Add in some ground bacon for fat and flavor

pgprescott · December 2021

I’d just cook them. The dark meat is plenty forgiving and far more delicious than the white meat. Nom. Nom. Nom.

poster · December 2021

Ive marinated skinless thighs before in a jerk marinade with good results. Might be a little odd at Christmas though. Hoping to keep the leg/thigh together. I guess i could just save them for boxing day as well. Should be plenty enough meat with just the breasts as we are having beef and ham too. @U_tarded Im hoping for a grinder for Christmas. This might be a good trial run

1voyager · December 2021

Sear on high heat, then make fajitas.

danhoo · December 2021

I often cook boneless chicken thighs around a beer can chicken. Marinate in whatever you like. I do soy, worchestershire, oil, wine and whatever spice sounds good.

Cook Indirect. I usually add them about 30 mins after the beer can chicken goes on.

Canugghead · December 2021

1) debone and slice for stir fry
2) grind up for meatballs
3) for tandoori chicken I use skinless leg quarters... couple of slashes on thigh, leg and knee, marinade with lemon juice, tandoori spice, garlic, ginger, yogurt. Cook hot and fast direct. Watch closely and rotate to avoid excessive charring. Finish cook indirect if charring too fast. Slashes allow marinade to penetrate and cook faster.
4) shawarma

caliking · December 2021

Canugghead said:

1) debone and slice for stir fry
2) grind up for meatballs
3) for tandoori chicken I use skinless leg quarters... couple of slashes on thigh, leg and knee, marinade with lemon juice, tandoori spice, garlic, ginger, yogurt. Cook hot and fast direct. Watch closely and rotate to avoid excessive charring. Finish cook indirect if charring too fast. Slashes allow marinade to penetrate and cook faster.
4) shawarma

All good suggestions, especially #3. I usually add mayo 1-2 TBSP to the marinade. With yogurt and citrus juice in the marinade, I usually don't marinate longer than 4 hrs.

You can also grill the skinless chix quarters, simply seasoned with any rub you like. Still turns out great.

Canugghead · December 2021

caliking said:

Canugghead said:

1) debone and slice for stir fry
2) grind up for meatballs
3) for tandoori chicken I use skinless leg quarters... couple of slashes on thigh, leg and knee, marinade with lemon juice, tandoori spice, garlic, ginger, yogurt. Cook hot and fast direct. Watch closely and rotate to avoid excessive charring. Finish cook indirect if charring too fast. Slashes allow marinade to penetrate and cook faster.
4) shawarma

All good suggestions, especially #3. I usually add mayo 1-2 TBSP to the marinade. With yogurt and citrus juice in the marinade, I usually don't marinate longer than 4 hrs.

You can also grill the skinless chix quarters, simply seasoned with any rub you like. Still turns out great.

Agree, forgot mayo. I probably don't use enough yogurt and lemon juice, no problem with mushy texture even after marinating two days.