Figged Up Chicken Thighs A1 Recipes

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ROASTED CHICKEN WITH FIGS AND ROSEMARY



Roasted Chicken With Figs and Rosemary image

This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you're starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you'll need.

Provided by Melissa Clark

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 9

4 1/2 pounds bone-in chicken parts
1 tablespoon coarse kosher salt
2 rosemary sprigs, needles removed from stems (discard the stems)
2 garlic cloves, grated on a microplane or finely minced
1/2 teaspoon finely grated orange or lemon zest, plus optional orange or lemon wedges for serving
1/2 teaspoon black pepper
1 pound ripe figs, stemmed and quartered lengthwise
1 to 2 jalapeño or red chile peppers, halved, seeded and thinly sliced
Extra-virgin olive oil, for drizzling

Steps:

  • In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
  • Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
  • Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.

Nutrition Facts : @context http, Calories 817, UnsaturatedFat 36 grams, Carbohydrate 17 grams, Fat 57 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1000 milligrams, Sugar 13 grams, TransFat 0 grams

KICK IT UP GRILLED CHICKEN #A1



Kick It up Grilled Chicken #A1 image

Make and share this Kick It up Grilled Chicken #A1 recipe from Food.com.

Provided by AtHomeCreative

Categories     Sauces

Time 1h49m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb chicken thigh
1 lb chicken leg
1/2 cup mayonnaise
3 tablespoons A.1. Original Sauce
1 tablespoon prepared mustard
1 teaspoon seasoning salt

Steps:

  • Combine Mayo, A1 Sauce, Prepared mustard and seasoned salt in a large bowl.
  • Add chicken, make sure the chicken is covered in the sauce.
  • Place marinated chicken in the fridge for at least one hour.
  • Heat grill to 325.
  • Place your chicken thighs on the grill.
  • Close the grill.
  • For optimal grilling make sure not to open the grill to much.
  • After 20 minutes flip the chicken let it cook for a additional 20.
  • minutes again only checking on it sparingly.
  • If you need to check a piece to make sure it is fully cooked on the inside as eating a grilled raw inches.
  • middle chicken will make you sick. And always make sure that the piece of chicken that is checked was.
  • a piece from the outer edges not the middle as the grill heat (in some cases) likes to neglect the.
  • food from the outer edges.
  • Enjoy with a fresh Spinach, tomato and avocado salad!

MISS GILLIAN'S CRISPY FRIED CHICKEN THIGHS



Miss Gillian's Crispy Fried Chicken Thighs image

On a popular TV cook-off show, contestant Miss Gillian won with a recipe for crispy fried chicken that I've imitated here, to excellent family reviews.

Provided by KDcook

Time 8h40m

Yield 8

Number Of Ingredients 10

2 pounds bone-in chicken thighs, skin removed
1 pound chicken drumsticks, skin removed
4 cups buttermilk
2 tablespoons hot sauce
5 cloves garlic, crushed
1 ½ cups all-purpose flour
1 tablespoon salt
½ teaspoon black pepper
1 pinch poultry seasoning
1 quart canola oil for frying, or as needed

Steps:

  • Place chicken thighs and drumsticks in a large bowl or plastic container, along with buttermilk, hot sauce, and garlic cloves. Stir and coat the chicken, cover, and soak for 8 hours, or overnight, in the refrigerator.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Combine flour, salt, pepper, and poultry seasoning on a dinner plate. Dredge chicken in the flour mixture.
  • Heat 2 inches oil in a large frying pan to 370 degrees F (188 degrees C). Preheat the oven to 400 degrees F (200 degrees C).
  • Place 4 or 5 pieces chicken at a time into the hot oil; about half of each piece should be submerged in oil. Cook, being careful not to poke or touch the pieces more than is necessary, as this cracks the coating and leads to greasy chicken, until golden and no longer pink in the centers, about 4 minutes per side. Place on paper towels to drain. Repeat with remaining chicken, adding more oil as necessary. Transfer chicken pieces to a large roasting pan.
  • Roast chicken in the preheated oven until crispy, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 463.7 calories, Carbohydrate 24.6 g, Cholesterol 110.7 mg, Fat 23.4 g, Fiber 0.7 g, Protein 36.6 g, SaturatedFat 5.2 g, Sodium 1195.3 mg, Sugar 6 g

FIGGED-UP CHICKEN THIGHS #A1



Figged-Up Chicken Thighs #A1 image

A.1. Original Sauce Recipe Contest Entry. Succulent Braised chicken thighs in a hearty Madiera wine and fig sauce, thickened with delectable goat cheese, topped with cherry tomatoes for freshness.

Provided by Ginger Vaccaro

Categories     Sauces

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 18

6 bone in chicken thighs
1 1/2 tablespoons brown sugar
3 ounces goat cheese
1 1/2 cups sliced cherry tomatoes
4 (12 ounce) figs, chopped
2 tablespoons balsamic vinegar
1 minced shallot
4 garlic cloves, minced
1 cup madeira wine
1 cup chicken stock
1 small hot pepper, of choice chopped (can omit )
1/8 teaspoon fresh rosemary
1/8 teaspoon fresh oregano
1/8 teaspoon black pepper
2 tablespoons chicken stock, concentrate
1 hot pepper, of choice chopped (can omit )
2 tablespoons oil, for browning chicken
1/4 cup steak sauce

Steps:

  • Season chicken thighs with salt and pepper. Brown well on both sides.
  • Remove from pan. Drain all but 1 tbls of oil.
  • Sautee garlic and shallots until fragrant- approx 2 minutes. Add hot pepper.
  • Add in brown sugar and 4 oz figs, stirring to combine. (reserve ½ oz figs for top).
  • Add Madeira wine, scraping any brown bits from bottom. Add in chicken broth, Chicken stock concentrate and A1 sauce.
  • Reduce for 10 minutes on med high heat.
  • Add in rosemary, oregano and 1 cup tomatoes.
  • Add back chicken turning to coat in sauce. (should be skin side up).
  • Simmer covered for 40minutes.
  • Remove chicken to serving platter.
  • Reduce heat to low.
  • Add goat cheese, whisking well or use immersion hand held blender, Blend until sauce is smooth.
  • Spoon desired amount over chicken on platter.
  • Top with chopped figs and ½ cup sliced tomatoes.
  • Bon Appetite!

Nutrition Facts : Calories 813.5, Fat 36.7, SaturatedFat 11.7, Cholesterol 137.3, Sodium 328.4, Carbohydrate 82.2, Fiber 10.9, Sugar 66.2, Protein 34.5

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Top Asked Questions

How to cook chicken thighs with Mayo A1 sauce?
Combine Mayo, A1 Sauce, Prepared mustard and seasoned salt in a large bowl. Add chicken, make sure the chicken is covered in the sauce. Place marinated chicken in the fridge for at least one hour. Heat grill to 325. Place your chicken thighs on the grill. Close the grill.
What is the best way to make baked chicken thighs?
Marinate chicken at least 4 hours, but overnight is even better. Fruity and creamy, with a bite of onion for contrast--and made in a jiffy using salad dressing, onion soup mix, and apricot jam. Garlic and basil baked chicken thighs are easy to put together and goes quite nicely with a side of rice.
What is the best sauce to cook chicken thighs in?
A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens chicken thighs or pieces. Easy to double for a large group. This is an easy slow cooker recipe for chicken thighs in a sauce made with soy sauce, ketchup, and honey. Curried honey mustard imparts a golden hue to tender baked chicken.
How to cook chicken thighs on a gas grill?
Add chicken, make sure the chicken is covered in the sauce. Place marinated chicken in the fridge for at least one hour. Heat grill to 325. Place your chicken thighs on the grill. Close the grill. For optimal grilling make sure not to open the grill to much. After 20 minutes flip the chicken let it cook for a additional 20.

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