MacKenzie Posted December 9, 2016 Report Posted December 9, 2016 (edited) PCed the carrots and potatoes then put the potatoes through the ricer. Sprinkled thighs with granulated garlic and freshly ground black pepper, coated with Srirachi sauce then vacuumed for a few hours before putting on a 350F grill. Done, IT 180F. Plated with the veggies and chicken gravy. As always the chicken was extra moist, in fact, I had to go back and get another thigh it was so tasty. Edited December 9, 2016 by MacKenzie 3
Bruce Pearson Posted December 10, 2016 Report Posted December 10, 2016 What a nice looking dinner and healthy too.What a nice looking dinner and healthy too.
tony b Posted December 10, 2016 Report Posted December 10, 2016 MacKenzie, I'd crawl to NS for that gravy!! And, I'd have started out with 2 thighs and probably eaten a third!!!
Aussie Ora Posted December 10, 2016 Report Posted December 10, 2016 Delicious Sent from my SM-P600 using Tapatalk
MacKenzie Posted December 10, 2016 Author Report Posted December 10, 2016 Thanks, everyone, I'll keep an eye out for you, Tony.;)
Shuley Posted December 12, 2016 Report Posted December 12, 2016 I love kk thighs. They never cease to amaze me with their moistness. Sent from my iPhone using Tapatalk
tinyfish Posted December 12, 2016 Report Posted December 12, 2016 Your right MacKenzie, chicken comes out so moist.
skreef Posted December 13, 2016 Report Posted December 13, 2016 Looks so good.. We have yet had a dried chicken. No matter the cut or size... Always great results.
