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July 2012 Moms
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Bone-in w/ skin chicken recipes?

Boing214Boing214 member
in July 2012 Moms
We got a shitload of chicken given to us, and it's incredibly inconvenient because it's all the full thigh and leg, bone in with skin. I have like two things I can do with this, fried chicken and boil it and shred it off the bone to make into something else. Anyone else have any great ideas on this, 'cause I'm at a loss?

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Re: Bone-in w/ skin chicken recipes?

  • Boing214Boing214 member
    I spilled sugary stuff all over the bottom of my oven so need to clean that out before I'll be able to bake anything, but it is incentive to get it done now. And my work computer is being difficult and won't let me open up the links you ladies have provided so I'll have to look at them when I get home. But stock is a good idea too, then it's there and available.

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  • Boing214Boing214 member
    Ok, got them to open, and both recipes look amazing!! I need to clean my stove looks like. ;)

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  • Boing214Boing214 member
    @hijoi This is going to sound silly, especially since I come from a grilling family, but grills worry me. Irrational? Yes. But I just can't get around it. I don't think it helps that ours isn't self-lighting, so you have to put your hand down there with fire in it. :\"> MH could do that though, on the days he's home.

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  • ashleynakaashleynaka member
    I have an amazing Maple Glazed Teriyaki chicken recipe I can send you!  I make it all the time and it goes well with good old white rice (or brown if you prefer).  The best part is spooning the sauce over the rice!  Yum!
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  • Boing214Boing214 member
    @ashleynaka Please do send it, that sounds really good!

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  • StokedWifeyStokedWifey member
    Bone-in skin-on chicken is awesome for the crock pot.  It doesn't dry out like boneless skinless breasts do sometimes.  

    I made Pesto Ranch Chicken and Barbecue Chicken this week using thighs.  I didn't follow the BBQ chicken recipe for real- just my own spices and put sauce on top.  They fell off the bone and the skin fell off.  Delicious!  They need 6 hours or less.
    Dating since 3.8.2008. Married since 6.4.2011. Bryson born on 6.28.2012
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  • ashleynakaashleynaka member
    Here is the Teriyaki Chicken recipe.  If you want to cheat, you can use Mr. Yoshida's Teriyaki sauce, which most grocery stores carry (as does Costco) in a pinch and skip the marinating.  It tastes good and cuts down on the time by quite a bit.  The key is adding some minced ginger or ginger powder to the sauce to give it a better flavor.

    You can also use McCormicks Grill Mates Chicken seasoning in place of the actual chicken seasoning.  This can be used on fish (preferably salmon), beef and pork as well.  Enjoy!


    Maple Glazed Teriyaki Chicken
    3 to 4 pounds Chicken Wings, Legs or Thighs

    1 to 2 cups Maple Syrup (depending on how sweet you like it)
    1/2 cup Lite Soy Sauce
    1/3 cup Teriyaki Sauce 
    2 tablespoons Minced Garlic 
    1 tablespoon Garlic Powder (double the garlic powder if not using minced garlic above)
    1/2 tablespoon Ginger Powder 
    1 tablespoon Onion Powder 
    1/2 tablespoon Black Pepper 
    (remember, you can cheat by using 2 cups of Mr. Yoshida's Teriyaki sauce and add the maple syrup and ginger powder)


    Chicken Seasoning:
    1/2 tablespoon Garlic Powder
    1 tablespoon Garlic Salt
    1/2 tablespoon Ginger Powder
    1 tablespoon Onion Powder
    1/2 tablespoon Black Pepper
    (you can also cheat by using McCormicks Grill Mates Chicken seasoning and add the ginger powder)

    1. Cut off chicken wing tips and snip the skin between the joints if you are using wings.
    2. Place in a large disposable baking pan or spray a glass Pyrex with tons of cooking spray
    3. Combine the Chicken Seasoning recipe in small dish and sprinkle evenly over both sides of chicken
    4. Marinate overnight 
    5. Combine the maple syrup, soy sauce, teriyaki sauce, garlic, garlic powder, ginger powder, onion powder, black pepper, and pour over chicken to coat.
    6. Preheat oven to 350 degrees F.
    7. Place pan on baking sheet and bake for approx. 1 hour, turning every 20 min.
    8. After 1 hour, increase the temperature to 425 degrees F.
    9. Turn chicken every 15 min. to coat evenly and cook an additional 30-45 min.
    10. ENJOY!
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