Long time no post! Well, you’ll be seeing a lot more of me because I’ve decided to get my groove on..on Youtube! YAAAAS bitch, YAAAAS! I’ve been wanting to figure out a better, easier way to not only share …
Chicken thighs are bae. Period. They are hands-down my favorite part of the bird. I love wings and boobies and legs too, but thighs are just...pure love! I ate them frequently during my weight loss journey -- fatty skin included, and I still lost the weight. It's all about moderation. I do not recommend this particular recipe for white meat because white meat isn't as naturally fatty and full of moisture like dark meat. A chicken breast cooked using this method will dry out and ruin the dish -- you would have to do some serious tweaking. With that said, this recipe is for THIGHS. Okay? Got it? Good.
The secret to a good sear is to remove as much surface moisture from the protein, and make sure the oil is damn near smoking. Also, leave the meat alone! It will let you know when it's ready to flip over. If you start poking at it, and it's sticking? It's not ready. If it moves around or releases with minimum effort, it's ready. Now that you know those basics, you shouldn't have trouble getting a wonderful color and crust on your fish, chicken, or steak.
My goodness. Just look at this. Makes absolutely no sense. I'm sure you're ready to kick your standard shrimp and grits recipe up a few notches, right? This isn't a bad way to start. This was really good, and if I recall, we immediately snuggled up afterward and took an epic nap. It was raining outside, so this was the perfect bowl of warmth and love, but with flair.