Whiskey Thighs Recipes

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WHISKEY ORANGE CHIPOTLE CHICKEN THIGHS AND DRUMSTICKS

This recipe couldn't be easier. You just blitz up a few ingredients to make the marinade, pour it over the chicken, and you're almost done. If you prep it on a weekend day or early in the week, you can just pop it in the fridge and let it hang for up to 2 days, then cook it whenever you're ready. The chicken comes out of the oven sweet and spicy with lots of little crunchy caramelized bits on the skin--amazing!

Provided by Alejandra Ramos

Categories     main-dish

Time 9h

Yield 4 to 6 servings

Number Of Ingredients 11



Whiskey Orange Chipotle Chicken Thighs and Drumsticks image

Steps:

  • Add the cilantro, garlic, chipotle peppers in adobo sauce, tomato paste, marmalade, whiskey, olive oil, salt and black pepper to a food processor or blender. Puree until smooth. Put the chicken thighs and drumsticks in a resealable bag or an airtight container. Pour the marinade over the chicken and refrigerate for at least 8 hours and up to 2 days (if the chicken is in a bag, place the bag in a baking dish before refrigerating it to avoid leaks).
  • Preheat the oven to 400 degrees F.
  • Arrange the chicken in a large roasting pan, skin-side up. Pour in the marinade along with the chicken.
  • Bake until the skin is fully caramelized and crispy and an instant-read thermometer inserted in the thickest part of the thighs reads 170 degrees F, 45 to 55 minutes. Serve garnished with a bit of fresh cilantro.

1/2 bunch fresh cilantro, rinsed and dried, plus more for garnish
4 garlic cloves, peeled
One 8-ounce can chipotle peppers in adobo sauce (use half a can if you prefer it less spicy)
One 6-ounce can tomato paste
1 1/2 cups orange marmalade
1 cup whiskey (substitute orange juice for a nonalcoholic version)
1/3 cup olive oil
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 chicken thighs
6 chicken drumsticks

WHISKEY-GLAZED CHICKEN AND SHRIMP WITH GARLIC MASHED POTATOES RECIPE BY TASTY

A homestyle take on a restaurant favorite, crispy chicken breasts and panko-breaded shrimp are coated in a sweet and savory whiskey glaze. It's all served up with a side of roasted garlic mashed potatoes.

Provided by Tikeyah Whittle

Categories     Dinner

Time 1h50m

Yield 2 servings

Number Of Ingredients 27



Whiskey-Glazed Chicken And Shrimp With Garlic Mashed Potatoes Recipe by Tasty image

Steps:

  • Preheat the oven to 350°F (180°C).
  • Drizzle the halved head of garlic with the olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Wrap the garlic in foil.
  • Bake for 40-50 minutes, until the garlic cloves are golden and tender. Set aside to cool.
  • Season the chicken on both sides with 1 teaspoon salt and 1 teaspoon pepper.
  • Add the eggs and panko to 2 shallow dishes.
  • Coat the chicken breasts in the eggs, then dredge in the bread crumbs, making sure bread crumbs adhere to the chicken.
  • Heat 3 tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Working in batches to avoid overcrowding the pan, add the chicken to the hot oil and cook until golden brown on both sides and cooked through, 5-8 minutes. Remove the chicken from the pan and set aside. Wipe out the pan to remove any remaining oil and bread crumbs.
  • Season the shrimp with ¼ teaspoon pepper and ½ teaspoon salt. Coat the shrimp in the eggs, then dredge in the bread crumbs, making sure the bread crumbs adhere to the shrimp.
  • Heat the remaining 3 tablespoons of oil in the same pan over medium heat. When the oil is shimmering, add the shrimp to the skillet and cook for 2-3 minutes per side, or until golden brown. Remove the shrimp from the pan and set aside. Wipe out the pan to remove any remaining oil and bread crumbs.
  • Make the whiskey glaze: Squeeze the cloves from one half of the roasted garlic head into a medium bowl. Using the back of a fork, mash the garlic cloves into a paste. Add the pineapple juice, water, soy sauce, teriyaki sauce, and brown sugar. Whisk until the sugar dissolves.
  • Pour the sauce into the same skillet and bring to a simmer over medium heat. Once simmering, whisk in the lemon zest and juice, onion, crushed pineapple, whiskey, and cayenne. Gently simmer for 20-30 minutes, or until the sauce is thick and syrupy.
  • While sauce is cooking, make the mashed potatoes: Add the potatoes to a large pot and cover with cold water by 1 inch (2 ½ cm). Bring to a boil over high heat and cook until fork-tender, about 20 minutes.
  • Drain the potatoes and return to the warm pot. Add the remaining half head of roasted garlic cloves. Mash into the potatoes with a potato masher or wooden spoon. Add the butter and cream and stir to incorporate. Season with the remaining salt and pepper.
  • Return the chicken and shrimp to the skillet and turn to coat in the sauce. Transfer the chicken and shrimp to plates with a few spoonfuls of the mashed potatoes and garnish with the parsley.
  • Enjoy!

1 head garlic, halved crosswise
2 tablespoons olive oil
1 ½ teaspoons freshly ground black pepper, divided
2 teaspoons kosher salt, divided
3 large eggs, beaten
2 cups panko breadcrumbs
2 boneless, skinless chicken breasts, halved and pounded thin
6 tablespoons vegetable oil, divided
6 large shrimps, peeled and deveined
1 cup pineapple juice
⅔ cup water
1 tablespoon soy sauce
¼ cup teriyaki sauce
1 ¼ cups brown sugar
1 teaspoon lemon zest
3 tablespoons lemon juice
¼ cup white onion, minced
2 tablespoons pineapple, crushed
2 tablespoons whiskey
½ teaspoon cayenne
3 tablespoons fresh parsley, chopped
6 medium red skin potatoes, quartered
cold water, as needed
3 tablespoons unsalted butter
1 cup heavy cream
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

WHISKEY THIGHS

Yes, chicken thighs have more fat than chicken breasts, but the meat is so tasty. It usually costs less, too. If you wish, though, you can use this marinade on chicken breasts, or even pork chops.

Provided by Lennie

Categories     Chicken Thigh & Leg

Time P1DT1h

Yield 4 serving(s)

Number Of Ingredients 8



Whiskey Thighs image

Steps:

  • In a glass bowl, combine all marinade ingredients.
  • Add chicken thighs to marinade, turning to make sure all meat comes into contact with marinade.
  • Cover tightly and refrigerate for several hours; overnight is fine; turn chicken pieces occasionally.
  • Preheat oven to 350 degrees F.
  • Place chicken in an oblong casserole dish; drizzle half the marinade over thighs (you can use more than half, if you want); discard the remaining marinade.
  • Bake thighs for one hour, basting frequently.
  • Thighs can also be grilled; use the marinade for basting BUT there is a danger, so you MUST bring the marinade to a boil and then let it boil for a full 5 minutes; it can then be used to baste the thighs on the grill.

Nutrition Facts : Calories 338.9, Fat 4.5, SaturatedFat 1.1, Cholesterol 94.4, Sodium 2120.7, Carbohydrate 29.6, Fiber 0.4, Sugar 27.3, Protein 26.3

1 lb boneless skinless chicken thighs (remove all visible fat)
1/2 cup soy sauce
1/2 cup packed brown sugar
1 garlic clove, minced
1 teaspoon freshly grated gingerroot
1 green onion, white and green parts, minced
1/2 cup whiskey (rye, bourbon, whatever you like)
2 tablespoons white wine

SPICE-RUBBED CHICKEN THIGHS

For our must-have meal, we roast chicken using bone-in, skin-on thighs. This version without skin and bones has a zesty rub of turmeric, paprika and chili powder. -Bill Staley, Monroeville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 9



Spice-Rubbed Chicken Thighs image

Steps:

  • In a small bowl, mix the first eight ingredients. Sprinkle over both sides of chicken., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side.

Nutrition Facts : Calories 169 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 460mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon pepper
6 boneless skinless chicken thighs (about 1-1/2 pounds)

MILDLY SWEET WHISKEY CHICKEN

A quick whiskey chicken that has so many uses, whether by itself, over rice, or in pasta. A great dinner or lunch meal. Again it's best to BBQ the chicken, and you can remove the garlic cloves if desired; they are only there to infuse flavor into the sauce.

Provided by AgileMJOLNIR

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 45m

Yield 6

Number Of Ingredients 10



Mildly Sweet Whiskey Chicken image

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Season chicken thighs with salt and pepper.
  • Cook the chicken thighs until no longer pink in the center and somewhat charred on the outside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Let chicken cool until able to handle easily, cut into strips, and put into a large glass bowl.
  • Stir pineapple juice, bourbon whiskey, soy sauce, garlic cloves, brown sugar, and black pepper together in a saucepan over medium-low heat; stir until the sugar dissolves, bring to a simmer, and cook until thickened, 15 to 20 minutes.
  • While the sauce simmers, melt the butter in a small skillet over medium-high heat. Saute mushrooms in hot butter until softened, 3 to 5 minutes. Stir into the simmering sauce.
  • Pour the mushrooms and sauce over the chicken strips and toss to coat.

Nutrition Facts : Calories 324 calories, Carbohydrate 10.1 g, Cholesterol 97.8 mg, Fat 17.1 g, Fiber 0.3 g, Protein 26.3 g, SaturatedFat 5.3 g, Sodium 423.6 mg, Sugar 7.6 g

2 pounds chicken thighs
salt and ground black pepper to taste
1 ¼ cups pineapple juice
3 tablespoons bourbon whiskey, or more to taste
2 tablespoons soy sauce
3 cloves garlic
1 tablespoon brown sugar
¼ teaspoon ground black pepper
2 teaspoons butter, or to taste
2 large mushrooms, sliced

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