Chicken thigh recipes, tips, tricks, and techniques for home cooks
Chermoula is a North African paste of herbs, spices, and oil that’s used as a marinade for meats, fish, and poultry. It’s also used as a dipping sauce. How the sauce is made varies from region to region – and this isn’t a particularly authentic version of any of them. […]
I think of them as booster booth sandwiches. This sandwich featured at the concession booth of pretty much ever high school track meet, football game, and soccer tournament I ever went too. Ladled out of a crock pot, sometimes wrapped in thin foil so it all steamed together, they were […]
If you’re a frequent reader, you already know this, but I ate a lot of Mexican food when I was a kid. I mean a lot. This was sort of weird in Ohio in the late ‘70s and early ‘80s, but my Dad grew up in the Sonoran Desert of […]
This is a curry without a country. It’s not an authentic representation of any cuisine. It utilzes flavors found in a number of traditions. It’s simple, and delicious. This coconut based simmered chicken dish is also fast, can be made mild or spicy, and takes only minutes to prepare. Unlike […]
North Carolinians will tell you that this isn’t a thing, and they’re right. Barbecue in that part of the Tar Heel state isn’t made with chicken. They may even tell you that there’s no such thing as barbecue chicken- that chicken isn’t barbecue and that barbecue can only be one […]
Hi. While you’re here, check out my other food project – The Weekly Menu. Stroganoff might be one of those dishes you associate with a steam table, or 1950’s convenience foods – but I love the stuff. To be honest, I like almost any dish loaded with sour cream. Chili? […]
Thanks for visiting The Chicken Thigh Guy. Check out my other project, The Weekly Menu too! Pollo a la Veracruzana – Chicken Veracruz. You may have seen this combination of tomatoes, peppers, onion, olives and capers on menus – though it’s more common as a sauce for fish, it’s a […]
Canned cream of chicken soup – in that red and white can, of course – was my go-to lunch as a kid. Honestly, I don’t know why. Something about the combination of creamy and chicken broth made me happy. I also sort of hated Tomato soup at the time and […]
If it is possible for a city to have a national dish, then chicken paprikash is the national dish of Cleveland. You will find it in diners, at church potlucks, on your grandmother’s table, even ladled over fries at a bar. In Cleveland, paprikash freed itself of its Eastern European […]
Southern Style Buttermilk Fried Chicken is a quintessentially American dish that is loved by people all over the country – and the world. Also, it’s insanely delicious hot or cold – something that can’t be said about every dish in this book. This dish can be fried in almost any […]