Using a fork, combine the butter
thick consistency.
Place chicken thighs in the bowl with the
Season chicken thighs with salt and pepper.
b>using) on the bottom of the baking dish.
Season the chicken
minutes.
Season chicken thighs with salt. Place chicken skin-side down
nd heat. Stiir-fry the chicken thighs for 5 minutes or until
il. Add the chicken, salt and pepper. Cook chicken about 3 minutes
Remove skin from chicken thighs and discard (if using drumsticks I leave skin on
nd the 2 jalapenos, if using. Put them in a zip
ost of the skin from chicken thighs, leaving a small patch on
garlic, salt and pepper. Place chicken thighs in a large ziploc bag
Mix the garlic, cumin, oregano, salt and pepper on a wide plate or baking dish. Put chicken thighs on top, then turn them over to coat with the seasoning mix.
Put the olive oil in a wide skillet over medium-high heat. When the oil is hot, add the chicken thighs and cook 7-8 minutes. Turn the thighs over and cook 7-8 minutes longer or until thighs are cooked through.
Season chicken thighs with salt and freshly ground black pepper. Roll up chicken tightly
nd excess fat from the chicken thighs.
Dice onion and celery
ver medium-high heat. Season chicken thighs with salt and pepper to
ven to 475\u00b0. Season chicken with salt and pepper. Heat
side.
Trim fat from chicken thighs.
Grill over medium heat
Using a mortar and pestle, mash
Trim excess fat from chicken thighs and season with 1 teaspoon
Preheat the oven to 400 degrees F.
Unroll the chicken thighs and place in a 9\" x 13\" baking pan.
Brush with 2 tablespoons water and sprinkle the thighs evenly with the flour.
Bake for 30 minutes.
Combine the cornstarch and brown sugar in a bowl.
Gradually whisk in the soy sauce, lemon juice, cooking wine and water.
Add the ginger and pepper.
Pour over the chicken and bake for an additional 20 minutes.
Serve with basmati rice.