Tuesday, April 17, 2012


Chicken is just such a bore.  UGH sometimes just thinking about it annoys me.  We don't even eat it that much but still it feels omnipresent doesn't it?  There just has to be a better way to prepare it that won't dirty five million dishes or take hours to prepare.

Well- if this recipe isn't the answer to my problems, I don't know what is.  And no, I don't have a pic (do you care really? My pics are shit.) because 1) it's not much to look at and 2) it was gone in a flash.

Couple of thoughts first.  I've made chicken probably every possible way, and used every possible part.  Wings, legs, drumsticks, breast, whole chicken, half chicken, smoked chicken, poached, marinated, brined, tenderized, bacon-wrapped, grilled, seared, boiled, slow-cooked, baked, fried, ground… you get the picture.  I have to say, if you have the time, a whole chicken butterflied on the grill is tops.  But what if you don't want to buy a whole chicken, or don't have the time, or patience to cut it up etc.  Here is my secret to the best chicken ever- stop buying boneless skinless chicken breast.  For reals.  Just stop.  Buy the best chicken you can, grass-fed/pastured/organic whatever, and get boneless, skinless thighs.  No messy skin and bones to deal with, no muss no fuss.  Freezes great, retains flavor and moisture a zillion times better.  Just try it.

However- if you aren't in to dark meat, have a bunch of white meat on hand still, or have a few different parts, this will still work GREAT!

EYB Chicken
1 lb boneless, skinless chicken thighs
2 cups buttermilk**
1 tsp poultry seasoning
1/2 tsp garlic powder
1/4 tsp cayenne
1/2 tsp paprika
1/4 tsp ground mustard
1/2 tsp chili powder
1/4 tsp black pepper
1 1/2 - 2 tsp kosher salt

Marinate your chicken in buttermilk for at least four hours, can leave overnight even.  Preheat your oven to 425 (and use the convection feature if you have it!) and mix all your seasonings together.  Spread your chicken out onto a foil lined baking sheet/pan so they have a little space in between.  Very liberally distribute your seasoning mixture over the chicken.  Don't worry about coating both sides.  Bake until the juices run clear- probably 25-35 minutes.

**This chicken is so freaking easy.  Buttermilk is the ultimate chicken marinade/tenderizer people.  I know I know, what the hell do you with the leftover buttermilk?  Two suggestions- 1) it is already "spoiled" shall we say, so you can leave it in the fridge for quite awhile, even after it's been opened.  Like, weeks and weeks.  Just make sure it's properly sealed and towards the back of the fridge.  2) freeze the rest!  Pour it in a freezer bag and be done with it!  Thaw it next time you need it.  Dunzo.


  1. yum, I will have to try this thanks for sharing

  2. let me know how it goes katie! if i were smart i'd make a big batch of the spice mixture to have on hand all the time.