chicken thighs | nina in the kitchen

Tag Archives: chicken thighs

Grilled Chicken with Yogurt Marinade

Posted on September 14, 2022 by nina in the kitchen

The New York Times has given me so many inspirational recipes and this is one of them! Quick and easy. I doubled the recipe to make leftovers for my kids to take to their homes. Making easy recipes my family likes encourages them to try something new too!

Ingredients

2 pounds boneless skinless chicken thighs
1 cup whole milk yogurt
2 cloves minced garlic or more
1 teaspoon dried oregano or more
1/2 teaspoon or 1 1/2 teaspoons fresh thyme or more
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1 large lemon, ZEST AND JUICE

Directions

1. In a large bowl whisk together all ingredients except lemon juice and chicken.

2. Add chicken and mix well. Cover and refrigerate 3-24 hours

3. Remove from frig 30 minutes before grilling

4. Clean grill grates and coat them with a bit of oil. Grill on high to medium high heat until done or reaches internal temperature of 165 degrees, about 6-8 minutes per side.

5. Place chicken on a serving platter. Sprinkle with more salt and pepper and pour lemon juice over all. Add chopped parsley and lemon wedges if you like

Absolutely delicious!!

Voila!

Creamy Baked Chicken

Posted on March 28, 2020 by nina in the kitchen

Comfort food from the 1960s! My mom made this recipe for decades and so have I! Everyone loves it! My kids continue to make it! It’s simple, requires very few ingredients and has some flexibility too!

These are the basic ingredients, though the sherry is not essential. My kids did not like the flavor the sherry added, so I made it without for them

Basic steps to get this in your tummy!

Melt butter in a glass baking pan. Glass looks better for serving, but not essential

Coat the chicken on both sides with melted butter

In a bowl combine Campbell’s Cream of Chicken Soup, milk and sherry. Use the empty can as your measuring cup!

Pour the soup sauce over the baked chicken.

Bake another 20-30 minutes until it starts browning, and even longer to get a really dark brown crust! The sauce evaporates more the longer you cook it.

Ingredients

5- 6 chicken thighs, boneless and skinless
1-10.5 ounce can Campbell’s Cream of Chicken Soup
About 8 oz milk, measure 3/4 can
About 3 oz sherry, measure 1/4 can
1 small can sliced mushrooms, drained OPTIONAL
2-3 tablespoons butter Or olive oil

Instructions

1. Preheat oven to 375 F. Melt butter in glass baking pan in the oven. I use a 9×12 inch baking pan.

2. Place chicken in butter and turn pieces over so all sides are coated. Season with salt and pepper

3. Bake 20 minutes

4. In a medium bowl whisk together Campbell’s Cream of Chicken Soup, milk and sherry. Add canned mushrooms too if you like which were part of the original recipe.

5. Pour the sauce over the baked chicken. Bake 20-40 minutes, depending how brown you like it.

6. Mashed potatoes of some sort is essential. I like smashed yellow potatoes with their skins! Wide egg noodles also work.

7. Unless you really brown the chicken and sauce it’s a pretty bland color, so add a colorful vegetable and or sprinkle with paprika, another mid century culinary trick!