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  4 0 Pickled Ginger's answer is much better than mine, or at least the recipe is. However, as you fessed up to be cookingly challenged I thought I'd chime in with the near easiest thing possible. Assuming you can shop for yourself, go to the grocery store and buy some seasoned salt. There's all sorts out there. Some are general like lowery's and others are specifically for chicken. Bring the salt home. Preheat the oven to 350. Put the chicken thighs on a baking sheet. Season the chicken with the seasoned salt. Put in the oven for about an hour. Maybe a bit less, maybe a bit more. Check after 45 minutes or so. I like it baked so the skin is dark and crispy. Enjoy. Tom answered in Cooking Tips & Tricks 5 months ago | Report 1 comment by internet_jen… 0 0 Agreed, totally bake them. Left over baked chicken is great, you can put it in anything. internet_jen commented 5 months ago | Report Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  3 0 Roasted anything is easy peazy. Preheat the oven to 350. In a pan, put whatever it is you're cooking; in this case chicken. Drizzle olive oil over everything, you really don't need a lot, and cook. How long depends on the volume of what you're cooking but it's something like 20 minutes per pound. The important thing is that meat (chicken) gets cooked through (to an internal temp of 160*F) and if you're roasting something other than meat, you cook it til it's the way you want it. Crisp or soft or whatever. That right there is more than I knew about cooking when I was first on my own- awesomely clueless is my default mode. But, from there you can experiment with seasoning, etc. Salt, pepper, onion powder, garlic powder, brown sugar, Tabasco sauce, herbs. Have no fear. It's nothing. mizmojo answered in Cooking Tips & Tricks 5 months ago | Report 3 comments by bpmc, Russ Campbell, NWEBS, and mizmojo… 1 0 something really nerdy here: if you want the degree symbol ° you need to type the numbers 2 4 8 with the alt pressed down. now you have ° at your fingertips! but, * works fine too. bpmc commented 5 months ago | Report 2 0 On the Mac it is Alt-Shift-8 (can also describe this as Option-Shift-8) to get a degree symbol. Russ Campbell, NWEBS commented 5 months ago | Report 0 0 ° whoa! Why didn't I even think to wonder..? Thank you much! mizmojo commented 5 months ago | Report Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  2 0 For thighs, I've long made shoyu chicken using this recipe. Even easier: I usually put in more water in place of the wine. More or less of the ginger, garlic, or green onions won't ruin it, and more or less shoyu or sugar will just make it saltier or sweeter. Basically foolproof. pickled ginger answered in Cooking Tips & Tricks 5 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 We call this recipe "marinated chicken thighs" around my house, because we're creative like that. Anyway, it's super-delicious and goes great with mashed potatoes. 5lb skinless chicken thighs (the recipe technically calls for bone-in, but since you can either get boneless skinless or bone-in, skin-on thighs at the grocery store and end up taking off the skin yourself, which I find disgusting, I usually just go with boneless skinless). 1/2 cup cold water 1/2 cup soy sauce 1/2 cup sugar 1/8 cup oil 1/2 cup pineapple juice 1/2 teaspoon garlic powder 1/2 teaspoon ginger powder Mix the above ingredients (except the chicken) together with a whisk. Place the chicken thighs (ugly side up) in a baking dish (I use a 9x13 pyrex) and pour the marinade over them. Cover dish with lid or aluminum foil and bake at 350 F for 1 hour, then turn heat down to 300 or so for as much longer as you want to leave them in the oven (within reason). The thighs just get more and more tender and delicious the longer you leave 'em in. You want to take the top off the dish and turn the heat back up for the last 10-15 minutes to get a nice brown glaze on the tops of the thighs. It seems like a lot of ingredients for someone who doesn't cook much, I know, but the actual effort involved is minimal and I guarantee that your leftovers will get eaten. Sphinx answered in Cooking Tips & Tricks 5 months ago | Report 1 comment by Sphinx… 0 0 Oh, I forgot to say that you flip the thighs when you take the cover off so that the smooth side is up- that's the side you want to serve facing up and, therefore, get the glaze going on. Sphinx commented 5 months ago | Report Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 This question brought back memories of college, when I also knew nothing about cooking, so this super-simple method really helped me get by. So simple, I'd hardly call it a "recipe". Salt and pepper them and lay them skin-side down into a hot, hot skillet. Once you get a nice brown on the skin (a couple minutes), turn them over, dump in a quantity of Italian Dressing (just enough to flow around the thighs about 1/4"), bring to a simmer, lower temp to LOW, cover, and cook for 20 minutes. Not gourmet by any stretch, but great for those (like students) who don't want to be distracted by cooking and cleaning, and the dressing keeps everything moist and flavorful. Obviously, there are many kinds of dressings that could be used, and you'll find some to be too sour, so experiment, but you can hardly go wrong (don't use creamy varieties). sharonc answered in Cooking Tips & Tricks 5 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 least ingredients: Deep fry. Pour Vegetable oil into a deep soup pot, heat to 350, lower in the chicken parts, fry till crisp n browned, then salt n pepper to taste. If you want to get fancy, marinande in buttermilk the day before, then add a cup or two of flour and a spoon or so of TonyCachere seasoning and shake in a ziploc freezer bag. Fry it up in a deep iron skillet and you got yourself some good old boy southern fried chicken. RacerX answered in Cooking Tips & Tricks 5 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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  0 0 I found this recipe online when I bought too much daikon radish and it is really good. The ingredient list isn't totally stuff you necessarily have on hand with the Daikon, sake and mirin, but you can substitute and it is pretty forgiving. Daikon Radish with Chicken - Korean Style http://www.food.com/recipe/daikon-radish-with-chicken-korean-style-133124 agness answered in Cooking Tips & Tricks 5 months ago | Report Comment on this answer Enter your comment or ask a new question preview THIS IS A PREVIEW: Click "Post" to submit it or "Edit" to make changes. edit Please wait… This could take a minute if the tubes are clogged.

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