Friday, April 30, 2010
It’s time for chicken breast to step off stage occasionally to let dark meat shine. This entire entree takes only 1 Tbs of oil, yet it’s really moist and tender - and that includes frying without a drop of fat. The marinade caramelizes as it cooks, and there’s no mess to clean up when using a non-stick skillet.
I don’t know how I survived my newlywed days when I had to de-bone chicken. My children grew up thinking the only bones a chicken has are ‘drumstick’ bones. (I finally had to tell them the truth about boneless chicken - along with the Tooth Fairy, Easter Bunny, and Santa)
I occasionally buy fresh, boneless, skinless chicken thighs at Sam’s Club - and they literally fall apart the longer I cook them. They’re great for soups, chicken & rice, and lots of other dishes. But nobody raves about them. I decided to try to make something memorable with chicken thighs a few days ago. I think I succeeded.
When you cube chicken thighs, they are not a pretty sight. Definitely not like chicken breast that’s all white and perfect. Just cut off the extra fat, and try to ignore the imperfections. You won’t recognize them after preparing them this way - kind of like seeing your awkward teenager grow into a swan after middle school.
This sauce shouldn’t be this good because it doesn’t have anything exotic, imported, or snooty in it - and it even has a food storage staple (honey?!) It doesn’t take forever to marinate, and the sheer fact that the meat is lined up on sticks makes them so EASY to turn as they brown. One quick turn of your wrist and the entire lineup of meat is rotated for easy browning. You could BBQ these, but then you would lose most of the great sauce on the grill - and that would be a shame.
This recipe made 5-6 skewers of chicken, and one was PLENTY of meat (even for my extra-hungry son who had worked landscaping all day). Serve with extra honey on the side, (which it really doesn’t need) and toasted sesame seeds to give it even more flavor.
For this recipe, go to: