Chicken thighs are the meaty part of chicken that's just perfect for those who don't like white meat. Chicken is quick and easy to cook, perfectly soaked in various marinades, which makes it an indispensable dish in the kitchen at our pace of life. Running home from work, throwing fresh or pickled thighs in the oven, you can save a little time that you devote to your household or personally to yourself, and in the meantime, dinner will ripen.
It is necessary
-
- chicken thighs;
- p / e package;
- honey;
- soy sauce;
- hot red pepper;
- kefir 1%;
- cilantro or basil;
- lemon;
- vegetable oil;
- garlic;
- potatoes.
Instructions
Step 1
Wash the chicken pieces with cold water. Trim off excess skin and fat. Throw out the skin, and leave the fat, it will still come in handy. Examine the chicken thighs for feather remains. If the feathers are difficult to pull out with your fingers, then use tweezers.
Step 2
Fold the thighs into a strong plastic bag and place in a wide bowl. If you accidentally pierce the bag and the marinade spills out, it stays in the bowl, rather than spreading across the table or refrigerator.
Step 3
Make a marinade according to one of the options. Chicken meat is very tender. The marinade is required for flavor, not for tenderizing meat. If you don't have time, sprinkle the seasoning on the thighs and place in the oven.
Step 4
Honey and soy marinade. Combine the liquid honey and soy sauce in a bowl. Add chopped fresh red peppers for spice. Wash one pod, cut it in half, and remove the seeds. Then chop and place in the marinade.
Step 5
Kefir marinade. Pour ordinary kefir without additives into a bowl. Season with salt and pepper. Take a bunch of cilantro or basil, wash it and tear it with your hands into a marinade.
Step 6
Lemon marinade. Squeeze the juice out of the lemon. Sprinkle with sea salt and cover with vegetable oil. Stir the liquid well. Squeeze a few cloves of garlic into the marinade through a press.
Step 7
Garlic goes well with chicken. If you did not use garlic in the marinade, then stuff the thighs. Cut a few peeled garlic cloves into narrow slices. Pierce the chicken skin and, without pulling out the knife blade, push the pieces of garlic into the chicken right along it.
Step 8
Pour one of the marinades over the chicken thighs in the bag. Tie the bag in a knot, making sure to carefully release excess air to prevent the bag from bursting. Toss the chicken and marinade and refrigerate for one hour.
Step 9
Prepare a side dish. Peel a few potato tubers. If you are using young potatoes, rinse them well under water. Cut large potatoes into four parts, small ones into two, and if the potatoes are very small, then cook them whole.
Step 10
Turn on the oven and let it warm up well. Place the chicken thighs in the middle on a baking sheet. Spread the potatoes around them. This is where you need to remember the cut chicken fat. Chop it and place it between the tubers. If there is little fat and the thighs themselves were lean, add a few chunks of butter to the potatoes.
Step 11
Place the baking sheet in the oven for one hour. During this time, trim the vegetable salad.
Put the finished dish on portioned plates or on one large one. Decorate with dill sprigs.
