You could use boneless in these T&T's and adjust the cooking time.
Garlicky Baked Chicken
1 Tbsp paprika (used Hungarian paprika, sweet)
8 chicken thighs (removed skin)
3 garlic cloves, pressed
1/4 cup olive oil
3 Tbsp fresh lemon juice (or 1/2 tsp pure lemon oil)
pinch of oregano
salt and pepper to taste
Rub the paprika, salt, and pepper well into the chicken pieces. In a small bowl, mix together the garlic, oil, and lemon juice. Put the chicken in a glass or ceramic roasting pan and pour the marinade over it. Turn the chicken with tongs to coat it completely, then cover and refrigerate overnight.
Bring to room temperature before baking. Preheat the oven to 400̊F. Sprinkle the chicken with oregano. Put the uncovered roasting pan with the chicken in the oven and roast for 40 minutes, turning the pieces once. Serve on a bed of watercress.
Yields four servings of 1.7g of carbohydrate each.
Source: The Low-Carb Cookbook by Fran McCullough
Pat’s notes: Delicious! Didn’t marinate at all, just popped right into the oven. Was great with roasted cauliflower and a tossed salad with blue cheese.
Made dish again and spread about 1 cup mixed olives (Kalamata, large green, and California black olives) over top. Was terrific. Great served with Mushroom Rice.
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Spicy Hoisin Chicken
1/2 cup hoisin sauce
1 teaspoon finely grated peeled fresh ginger
4 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon Asian sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned rice vinegar)
8 chicken thighs with skin and bones (about 2 3/4 lb)
Preheat oven to 500̊F. (P’s note: I use 400)
Whisk together all ingredients except chicken, then coat chicken all over with sauce. Arrange thighs, skin sides up in 1 layer without crowding, in a foil-lined large shallow baking pan (1 inch deep). Roast in upper third of oven until chicken is cooked through and glaze is brown, 20 to 30 minutes.
Makes 4 servings.
Source: 5/03 Gourmet, via Moyn
http://www.epicurious.com/recipes/recipe_views/views/108096
Moyn’s notes 1/15/04: I used two turkey thighs (skin on, bone in) weighing about 3-3/4 lb total. I made the sauce, as written, using about double the garlic & ginger, & more soy & adding chili garlic sauce & some black vinegar, allowing the turkey to marinate, all day, before roasting. As they roasted, I basted a few times and served sprinkled with chopped scallion & black sesame seeds. It tasted like a succulent roast duckling, yummmm!!
Pat’s notes: Delicious, definitely a keeper! Good with steamed jasmine rice and salad of spring mix with tomatoes, cucumbers, blue cheese and ranch dressing. Made it another time using turkey thighs per Moyn's notes below and her tweaks of adding chile garlic sauce, more garlic, ginger and soy (it's an easy sauce recipe to dink around with)...reduced the oven temp to 400 and roasted longer, until the turkey thighs were done. Was great served with Michelle/CA’s Sesame Rice and snow peas that were blanched and shocked then sauteed lightly in a tiny amount of olive oil then finished with a drizzle of sesame oil, salt and pepper.
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BBQ Chicken aka Foster Farms BBQ Chicken
2 whole chickens, cut-up (used skinless thighs)
2-1/2 cups rice vinegar (used seasoned rice vinegar)
1 cup soy sauce (used Kikkoman lite soy sauce)
1 cup fresh lime juice (used half fresh lemon juice)
1-1/2 tsp ground black pepper
4 cloves garlic, minced or pressed
Remove skin from chicken. Marinate chicken in a single layer, in a baking dish, covered, refrigerated, turning once, or Ziploc bags work well too, for at least 3 hours, up to overnight. Bring to room temperature, and drain. Grill on barbecue until chicken is cooked through and juices run clear.
Source: Dawn/MO
Pat’s notes: Used skinless thighs, marinated 3 hours then grilled and they were sooooo good. Used seasoned rice vinegar, Kikkoman low salt soy sauce, and half fresh lime juice, half fresh lemon juice, excellent marinade, definitely a keeper.
Moyn said: This chicken is really delicious. Marinate overnite if you can!
Dawn said: This is also good with pork tenderloin or pork roast, you should definitely marinate overnite as Moyn suggests. I have frozen chicken in the marinade in the freezer, also the marinade freezes well itself.
Debbie in GA said: ISO Dawn - made Foster Farms BBQ chicken... and it was sooooo goooood! I used boneless, skinless chicken thighs, marinated for a day and a half, then wound up freezing cuz we weren't home to eat. Pulled a bag out of the freezer and thawed and grilled and it was grrrreat! Thanks for yet another keeper!
Michael in Phx said: Thanks Moyn! The Foster Farms BBQ Chicken marinade you pointed me to IS very good. It does taste strongly of vinegar, but that's good, in my family's opinion! The tang was balanced well with the soy, etc. Also, my only tweak was to use "seasoned" rice vinegar instead of plain. My grocer was giving away bottles of this free awhile back, and I never use flavored rice vinegar in any of my stir-fry recipes, so this was my chance to use it up. The flavored vinegar has corn syrup and brown sugar listed as ingredients, along with salt. I could taste a definite sweetness to the chicken, which worked well to balance the sourness of the vinegar. Thanks for the tip! Dawn's recipe is wonderful.
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Braised Chicken with Herbs and Shallots
4 chicken thighs
1/2 cup flour
2 tbsp olive oil
6 shallots, coarsely chopped
3 clove garlic, crushed
1/4 cup chicken stock
2 tbsp balsamic vinegar
1-1/2 cups chicken stock
2 tsp crushed dried rosemary
1 tsp crushed dried thyme
1 tsp crushed dried basil
1 tsp crushed dried marjoram
1/4 tsp salt
1/8 tsp ground black pepper
Preheat oven to 350̊F. Dredge chicken thighs in flour to coat. Heat olive oil in a large ovenproof saute pan with a lid. Add shallots and allow to brown. Add chicken and sear on each side, about 2 minutes per side. Add garlic and sauté for about 1 minute, or until you can smell the aroma. Add 1/4 cup chicken stock and vinegar and boil until reduced by about half, 2 or 3 minutes. Add chicken stock, rosemary, thyme, basil, marjoram, salt and pepper. Bring to a boil. Cover and bake 20 to 30 minutes, or until chicken is tender. Remove from oven. Spoon a bit of the sauce on top, and serve the rest of the sauce on the side.
Source: Fiorella @ Gails
Pat’s notes: Verrrry good! Used 6 thighs and there was plenty of liquid, could’ve even done 8. Made stovetop instead of in the oven, removing the skillet lid after 15 minutes to finish cooking the chicken and allow the juices to reduce down a bit. Second time I made it in the oven as directed and really liked it that way. Be sure to drain off most of the fat before adding stock.
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Chicken with Olives and Feta Cheese
2 pounds chicken thighs with skin and bones
1 tbsp olive oil
1 cup chopped onion
2 large garlic cloves, chopped
1 14 1/2-oz can diced tomatoes in juice
3/4 cup Kalamata olives or other brine-cured black olives, pitted, sliced
1/2 cup dry red wine
1 1/2 tbsp chopped fresh oregano (or 2 teaspoons dried)
2/3 cup crumbled feta cheese
Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and sauté until brown, about 4 minutes per side. Transfer chicken to plate. Pour off all but 2 tablespoons drippings from skillet.
Add onion to drippings in skillet. Sauté over medium heat 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juices, olives, wine and oregano. Return chicken and any accumulated juices to sauce; bring to boil. Reduce heat to medium-low, cover and simmer until chicken is tender and cooked through, about 25 minutes.
Transfer chicken and sauce to platter. Sprinkle with feta cheese and serve.
Makes 6 servings.
Source: 11/00 Bon Appetit
Pat’s notes: Excellent. Fresh angel hair pasta is a nice accompaniment too instead of the orzo, and steamed broccoli.
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Soy-Ginger Chicken
8 skinless chicken thighs, about 2 1/2 lbs. total
1-2 tbsp canola oil
1/2 tsp salt
1/4 tsp freshly ground pepper
1 cup chicken broth
1 tbsp soy sauce
1 tbsp fresh lime juice
3 slices fresh ginger
1 large clove garlic, crushed
2 large bunches (8 oz. total) watercress, trimmed and cut in half
6 green onions, cut into 2-inch thin strips
1/4 cup chopped fresh cilantro
4 cups cooked rice
Heat a 12-inch skillet over medium-high heat, 2 minutes, add oil. Sprinkle chicken with salt and pepper; add to skillet and cook 5 minutes, turning once, until lightly browned. Drain off any fat; add broth, soy sauce, lime juice, ginger and garlic. Reduce heat and simmer chicken 20 minutes, until cooked through. With slotted spoon, transfer chicken to plate; cover and keep warm.
Add watercress, green onions and cilantro to skillet; cover and cook 1 to 2 minutes, until onions are tender-crisp.
Divide greens and broth mixture between 4 serving plates. Arrange 2 thighs over top of greens and serve with 1 cup rice. Makes 4 servings.
Per serving: Calories 475, Total Fat 9 g, Sodium 1,009 mg, Carbohydrates 48 g, Protein 47 g, Calcium 118 mg
Pat’s notes: At first I wanted to omit the watercress but I’m glad I didn’t. It was wonderful with the chicken. Great flavor. Original recipe didn’t call for oil or garlic.
Adapted from LJH online at:
http://www.lhj.com
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