#chicken marinades

[wallacelondon]

Vegetarian Bibimbap

In less than an hour, a vegetarian version of the traditional Korean one-bowl dish of rice, vegetables, and an egg can be made.

[rolandcrawford]

Vegetarian Bibimbap

In less than an hour, a vegetarian version of the traditional Korean one-bowl dish of rice, vegetables, and an egg can be made.

[sea-loverr]

Vegetarian Bibimbap

In less than an hour, a vegetarian version of the traditional Korean one-bowl dish of rice, vegetables, and an egg can be made.

[santinoelliott]

Vegetarian Bibimbap

In less than an hour, a vegetarian version of the traditional Korean one-bowl dish of rice, vegetables, and an egg can be made.

[jonahcarter]

Asian - Vegetarian Bibimbap In less than an hour, a vegetarian version of the traditional Korean one-bowl dish of rice, vegetables, and an egg can be made.

[dasha-pudman]

Vegetarian Bibimbap A vegetarian version of the Korean one-bowl meal of rice and vegetables topped with an egg is ready in less than an hour. 6 ounces canned bamboo shoots drained, 1 can sliced mushrooms drained, 1 cup zucchini matchsticks, 1 tablespoon butter, 1/4 teaspoon ground black pepper, 3 teaspoons sweet red chili sauce or to taste, 1/8 teaspoon salt to taste, 2 tablespoons soy sauce, 2 tablespoons sesame oil, 2 cups cooked and cooled rice, 3 eggs, 1 cup carrot matchsticks, 1/3 cup sliced green onions, 1/2 can bean sprouts drained

[daily-deliciousness]

Roasted spatchcock chicken

[vegan-nom-noms]

Vegan Kabobs with Sweet Curry Marinade

[garlicandzest]

Asian Chicken Thighs are tangy, sweet and savory with a little heat. The key is the delicious Asian chicken marinade. It's good with a 30-minute soak and better if you marinate the chicken thighs overnight.

[pane-bistecca]

https://pane-bistecca.com/2024/10/08/vietnamesisches-reis-nudel-gericht/

[cinemaocd]

Just made the best grilled chicken of my bbq life and it was so damn easy

I have to share

The chicken: bone-in skin on thighs

The prep: open package, place the chicken on a plate and salt on both sides with kosher salt in an even layer.

The marinade: 3 Tablespoons of ranch dressing and a 1/2 cup of buttermilk, or mixture of yogurt and milk.

Place the thighs in a ziplock with marinade and let it sit while you set the grill up. You can marinate longer, or even overnight for improved texture/flavor, but mine only went about 90 minutes before I cooked them and they were fantastic.

Set up the grill half with coals, half with a water bath. Add a few chunks of smoking quality hardwood on top of your coals. You can use a gas grill for this but you won't get the smokey flavor which is a big part of this. If you have a gas grill, you may want to baste the chicken with a bbq sauce near the end of cooking to enhance flavor. You need at least a full size Weber for this, you can't do this on a smokey joe. When your temperature hits 350, close your dampers (I used 1/4 open on top and bottom on my weber) and keep the temp as close to 350 as possible.

Put the chicken on the cool side of the grill, with the skin facing up. Shut the lid and let cook for 45 minutes without opening the lid. Use your vents to keep your heat low and steady. After 45 minutes rearrange the chicken thighs so that they cook evenly. Check and add charcoal if it is depleted, but if you kept your temp under control, it should be fine. No need to add smoking wood, they should be pretty well smoked by this point. Put the lid back on and cook another 45 minutes. The next time you open up, test the thighs. They need to get to at least 165, but they can go a lot higher without drying out.

Open your vents to stoke up the hot side of the grill, adding more charcoal if needed. Keeping the lid on the grill will help it heat faster. When the temperature gets up over 400 put the thighs skin side down on the hot side. As the fat renders out of the skin you will get flare ups. That's fine, you want some of that. Don't let them catch fire and you'll be fine. Use tongs to get the charring on all sides of the meat. This is the point to add some bbq sauce to your thighs if you want. Cook for five-ten more minutes with the meat on the cool side of the grill and the lid on to set the sauce.

When the thighs are at the doneness you prefer (I personally like well done 180F+ on chicken thighs), remove them to rest a few minutes.

These grilled chicken thighs are great as is hot, or cold in picnic lunch, cut up in a salad, shredded for tacos, put in a wrap etc. Serve with BBQ sauce on the side.

[nikademus1969]

Ooooooohhhhhh....

[joelletwo]

ehehehehehehehehe. cooked so good. cooked so smart. delicious food for joelle.

[vampyroteuthid]

currently making citrus glazed chicken and brussels sprouts. is this what it feels like to eat like an adult

[unsafe-chikku]

These veggies gonna FUCK

[banhbotloc]

[ID: 3 photos of an oval baking dish with marinated chicken thighs, tart cherries, and rosemary show 1) the dish before baking with the chicken barely visible under the pile of cherries, 2) after baking, with the chicken in a brown sauce with the cooked down cherries, and 3) with a spoon and only one piece of chicken left. End ID]

the beginnings of the end of farmers market cherry season, celebrated with genuinely my new favorite recipe: bone in skin on chicken thighs + olive oil + balsamic + lots of shallots + honey + tart cherries + rosemary + salt + pepper