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Seeking boneless,skinless Thighs recipes..

Knight9

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Please donate to the needy. :)


I have a crock pot, and a stove/oven to work with. Im guessing the crock pot will make them the most tender and juicy. Thanks.
 

lookingforanedge

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I like using a pressure cooker:

I dump in boneless skinless breasts with coconut milk and curry powder and they come out insanely tender and juicy.

Use thighs and will prob be even better as they have more fat.

One more positive is that you can do a huge pot of them and it only takes 5 mins if that once tou have reached pressure.

Look in to pressure cooking it's amazing for bulk bb recipes
 

Pharm_Fed

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Here are a couple of my favorites/

Smoky Bacon-Wrapped Chicken Thighs

4 chicken thighs
8 slices bacon
2 teaspoons smoky spice blend *

*smoky spice blend
-1 tbsp chipotle powder
-1 tbsp smoked paprika
-1 tbsp onion powder
-1/2 tbsp cinnamon
-1 tbsp sea salt
-1/2 tbsp black pepper

Preheat oven to 375*. Sprinkle chicken thighs with 1 teaspoon of smoky spice blend. Wrap each thigh in 2 strips of bacon. Sprinkly chicken with remaining smoky spice blend and bake for about 40 minutes, or until internal temperate reaches 165*.

Mustard Glazed Chicken Thighs

12 chicken thighs (these are supposed to be bone in, skin on, but boneless skinless would work fine as well)
1/4 cup melted butter or coconut oil
2 tbsp mustard
1 tsp sage salt (1/2 tsp sea salt + 1/2 tsp dried sage)
black pepper to taste

Preheat oven to 425*. In small bowl combine melted butter, mustard, black pepper, and sage salt. Place chicken thighs on baking sheet and brush mixture evenly over each one. Bake for 45 minutes or until internal temperature reaches 165*

Buffalo Chicken Lettuce Wraps

1lb chicken thighs
2 tsp chipotle powder
1/2 tsp garlic powder
1/2 tsp onion powder
sea salt and black pepper to taste
2 tbsp coconut oil

Slice chicken thighs into 1/4" strips. Toss chicken in bowl with all your spices. In a skillet over medium heat, melt the coconut oil and place chicken thighs in skillet. Cook for ~ 5-10 minutes, turning occasionally. Be careful not to overcrowd pan.

To do the lettuce wraps I use butter lettuce and add sliced avocado, cherry tomatoes, green onions, maybe some cilantro. But these are so delicious you could eat them by themselves or if you're not gluten-free make regular wraps out of them, put them in a sandwich, whatever.

Enjoy!
 

ToroPharmaRep

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Here are a couple of my favorites/

Smoky Bacon-Wrapped Chicken Thighs

4 chicken thighs
8 slices bacon
2 teaspoons smoky spice blend *

*smoky spice blend
-1 tbsp chipotle powder
-1 tbsp smoked paprika
-1 tbsp onion powder
-1/2 tbsp cinnamon
-1 tbsp sea salt
-1/2 tbsp black pepper

Preheat oven to 375*. Sprinkle chicken thighs with 1 teaspoon of smoky spice blend. Wrap each thigh in 2 strips of bacon. Sprinkly chicken with remaining smoky spice blend and bake for about 40 minutes, or until internal temperate reaches 165*.

Mustard Glazed Chicken Thighs

12 chicken thighs (these are supposed to be bone in, skin on, but boneless skinless would work fine as well)
1/4 cup melted butter or coconut oil
2 tbsp mustard
1 tsp sage salt (1/2 tsp sea salt + 1/2 tsp dried sage)
black pepper to taste

Preheat oven to 425*. In small bowl combine melted butter, mustard, black pepper, and sage salt. Place chicken thighs on baking sheet and brush mixture evenly over each one. Bake for 45 minutes or until internal temperature reaches 165*

Buffalo Chicken Lettuce Wraps

1lb chicken thighs
2 tsp chipotle powder
1/2 tsp garlic powder
1/2 tsp onion powder
sea salt and black pepper to taste
2 tbsp coconut oil

Slice chicken thighs into 1/4" strips. Toss chicken in bowl with all your spices. In a skillet over medium heat, melt the coconut oil and place chicken thighs in skillet. Cook for ~ 5-10 minutes, turning occasionally. Be careful not to overcrowd pan.

To do the lettuce wraps I use butter lettuce and add sliced avocado, cherry tomatoes, green onions, maybe some cilantro. But these are so delicious you could eat them by themselves or if you're not gluten-free make regular wraps out of them, put them in a sandwich, whatever.

Enjoy!
Emailing these to the wife. Can't wait to try the smoky bacon! If you guys have issues with bulking marry a southern woman, best investment I've ever made for mass gaining.
 

Dcv2

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Tasty looking recipes! Have to give them a try

Sent from my SAMSUNG-SGH-I337 using Tapatalk 2
 

Big Dave Smith

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There's no beating the basic 2:1 oil to acidic marinade.

EX:
EVOO + LEMON JUICE
EVOO + APPLE CIDER VINEGAR

Make the liquid and dump in your desired seasonings (salt, pepper, herbs, etc). Marinade for at least a few hours, preferably 24hrs...

Grill at about 400 degrees.
 

IronManRep

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There's no beating the basic 2:1 oil to acidic marinade.

EX:
EVOO + LEMON JUICE
EVOO + APPLE CIDER VINEGAR

Make the liquid and dump in your desired seasonings (salt, pepper, herbs, etc). Marinade for at least a few hours, preferably 24hrs...

Grill at about 400 degrees.

That sounds simple, quick and delicious. :headbang:
 

ToroPharmaRep

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Lately I've been using an asian inspired marinade for my chicken. I don't measure quantities but I add the following to a bowl and let the chicken marinade overnight:

Rice vinegar
Low sodium soy
Fresh ginger
Onion powder
Garlic powder
Kosher Salt

It's surprisingly tasty. My wife usually picks apart anything I cook (she is ridiculous in the kitchen) but she enjoyed this marinade as well.
 

Pressing

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2 lbs Quartered boneless skinless thighs diced.
2 tablespoons coconut oil
2 teapoons sesame oil
1/3 cup each: onion, bell pepper, carrot
3 cloves garlic
3 tablespoons teriyaki sauce or glaze
Sesame seeds

Pan fry in 2 tablespoons coconut oil and 2 teaspoons Sesame oil for 7-10 minutes each side on medium heat or until browned on each side.

Add these diced: onion, bell peppers and carrot. Add 3 cloves crushed garlic. Then sautée for another 6 minutes. Stir in 2-3 tablespoons teriyaki sauce or glaze and cook for 2 minutes.

Sprinkle with sesame seeds after plating.
 

ToroPharmaRep

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That looks delicious.... Maybe its just the diet but damn just got hungry all over again.
 

Knight9

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Thanks! This is awesome. Any crock pot recipes?
 

SAGE74

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There's no beating the basic 2:1 oil to acidic marinade.

EX:
EVOO + LEMON JUICE
EVOO + APPLE CIDER VINEGAR

Make the liquid and dump in your desired seasonings (salt, pepper, herbs, etc). Marinade for at least a few hours, preferably 24hrs...

Grill at about 400 degrees.

Big Dave this is by far my favorite way to make chicken! I made 6lbs yesterday!
 

jockhead

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Ive ate so much chicken I could puke!
new a guy that ate to much tuna, even the smell now makes him gag.
 

red5150

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Ran across these yesterday. Sounds good but havent tried it yet.



Honey-Garlic Slow Cooker Chicken Thighs @ allrecipe.com

4 skinless, boneless chicken thighs
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey
3 cloves garlic, minced
1 teaspoon dried basil



Directions

1) Lay chicken thighs into the bottom of a 4-quart slow cooker.
2) Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
3) Cook on Low for 6 hours.


Crockpot Chicken Sweet Potatoes



Ingredients:

8 boneless, skinless chicken thighs
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon curry powder
1/2 teaspoon ground ginger
3 sweet potatoes, peeled and cubed
1 onion, chopped
1 cup peach preserves OR apricot preserves
3 tablespoons apple cider vinegar
1 tablespoon low-sodium soy sauce
1/2 cup chicken broth or water
2 tablespoons cornstarch

Preparation:

Sprinkle chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Place sweet potatoes and onions in 3-1/2 quart slow cooker and top with chicken. Top with peach preserves, vinegar, and soy sauce. Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and sweet potatoes are tender when pierced with fork.

Combine chicken broth and cornstarch and mix well. Add to slow cooker. Cover and cook on high 10-15 minutes until sauce is thickened.
 

Cerberus777

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3-4 lbs thighs depending on size of crock pot.

3oz fresh basil chopped
2 oz fresh cilantro
3 large jalapeno diced (remove seed if you are a spice sissy)
half to a whole clove of garlic minced
3 red peppers
If higher fat add some oil or fat of your choice ( grass feed butter tasted the best)
If higher carb add quartered red potatoes or rice.

cook on medium for 6-8 hours
 

Knight9

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I'll tell you guys...I have to look back on this thread and FOLLOW some of the advice. However, I finally tried it and I put a couple pounds in a teflon pan on medium heat.

I coated the thighs with olive oil and continued to add garlic salt, paprika, pepper and maybe some onion powder and basil I guess....threw them in the pan and it took about 15min to cook. I bought a big pack so I had a 2nd bunch of them that I kept a glass cover on the pan and it took closer to 10 minutes.

These things were amazing and I'm sure the above sounds super amateur but I am clueless in the kitchen. Mission accomplished though!
 
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