Slow cooker chicken thighs-Homemade BBQ

INGREDIENTS

  • 1 tbsp. extra-virgin olive oil
  • 6 bone-in or boneless chicken thighs
  • kosher salt
  • Freshly ground black pepper
  • 1/2 c. low-sodium soy sauce
  • 1/2 c. ketchup
  • 1/4 c. honey
  • 3 cloves garlic, minced
  • 1/2 oz. freshly chopped ginger
  • 2 tbsp. sriracha
  • Juice of 1 lime
  • Cooked rice, for serving
  • Freshly chopped cilantro, for garnish

  • DIRECTIONS

    1. In a cast-iron skillet over medium-high heat, heat oil. Season chicken thighs with salt and pepper and sear until golden, 3 minutes per side. Transfer chicken thighs to slow cooker.
    2. Whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice. Pour sauce over chicken and toss to combine.
    3. Cover and cook until no longer pink, on low for 6 hours or high for 2 hours. Serve with rice and garnish with cilantro.

Comments

Post a Comment

Popular posts from this blog

There Are Some Secrets To Success

How many of these 10 secrets of success do you practice? How you think is everything . Remember to “think positive” at every opportunity. Visualize success, not failure. Avoid negative environments and people. You are what you think. In fact, a study shows that positive thinking actually increases longevity . Decide on your dreams and goals . Be specific about your goals. For example, say “I am taking a cooking class next month,” rather than “I would like to take a cooking class sometime.” Create a plan to reach your goals, and stick to it. Take action. Goals alone have no meaning; you need to take action to make them real. Don’t let fear hold you back. "Just do it." Never stop learning. Take classes, go back to school, read books, join a discussion group. If you are interested in a subject, make time to learn about it. Keep acquiring new skills. For more information, read The Benefits of Lifelong Learning for Older Adults . Be persistent and work hard . You’ve probably hear...
Read more

Eggplants stuffed with Turkey and Mushrooms

2 sm. eggplants, split in half lengthwise 1 pound ground turkey 2 tbsp. cooking oil 6 tbsp. sweet butter or magarine 1 tbsp. chopped shallots 1/2 lb. mushrooms, chopped 1 tsp. minced garlic (more if desired) 1 tbsp. tomato sauce 1 tbsp. salt 1 tsp. white pepper 4 tbsp. bread crumbs 1 egg, beaten 1 tbsp. chopped parsley 1 tbsp. grated Parmesan cheese Sprinkle cooking oil over eggplant halves; bake, uncovered in preheated 400 degree oven for 15 minutes. Melt butter in saucepan. Add shallots, saute 5 minutes (do not brown). Add mushrooms, saute 5 minutes, add garlic, saute 2 minutes. Stir in tomato sauce, salt and pepper. Stir in ground turkey and sautee until done. Remove eggplant pulp and chop finely. Add mushroom mixture and blend over stove. Mix in bread crumbs, egg and parsley. Fill eggplant shells with mixture. Sprinkle with grated cheese and place in preheated 450 degree oven 10 minutes or until brown.
Read more

Sauteed Chicken Breast- Bone In

INGREDIENTS 1/8 teaspoon ground black pepper 1/8 teaspoon paprika 2 tablespoons all-purpose flour 4 bone-in chicken breast halves 2 tablespoons olive oil 2 small red onions, cut into quarters 4 Cloves Garlic-pressed 1 1/2 cups Chicken Stock 3 tablespoons lemon juice 1 tablespoon chopped fresh oregano leaves 1 tablespoon chopped fresh thyme leaves DIRECTIONS Heat the oven to 350 degrees F. Combine the black pepper, paprika and flour in a small bowl. Coat the chicken with the flour mixture. Heat the oil in a 12-inch oven-safe skillet or Dutch Oven over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet. Add the onions and garlic to the skillet and cook for 5 minutes. Add the stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet. Bake at 350 degrees F for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are...
Read more