Chicken Thighs with Capers

My Mama loves her chicken thighs. I had some capers in the refrigerator and needed to use them. I avoid them out of no knowledge on how to use  them and they are salty lil bugers. I am not big on salt but as a cook know that it is essential in cooking. What I have done here is take the thighs and simply add the capers to a standard chicken recipe. They came out mouth watering to say the least. 

You can make a few adjustments. I had some limes on hand from our tree. You can use lemon. 

Ingredients 

6 chicken thighs
2 tablespoons grated lime peel (Zest)
1/2 cup lime juice (fresh is best)
2 cloves garlic, chopped
2 tsps dried thyme
2 tablespoons of capers, rinsed
1/2 tsps kosher salt
1 tsp ground black pepper
Olive Oil to sprinkle on the bottom of the pan

Wash chicken & pat dry. Sprinkle the olive oil (just a little the thighs have enough fat to coat the bottom for no sticking) plus half of the lime juice in a large shallow dish. Put you thighs in the dish skin side down.

On the chicken now put the capers, garlic and seasoning and let it sit for half an hour to soak up the lime and seasonings.

In a small bowl, whisk together lime peel, lime juice, garlic, dried thyme, salt, and pepper. Now wake up your thighs from their nap flip them over so they are skin side up. Spoon lime mixture over chicken refrigerate for 1 hour.

Bake at 425° for 25 minutes. Brush some of the reserved marinade on the chicken and bake for about 30 minutes longer, basting several times. Chicken should be browned and cooked through.

Garnish chicken with chopped parsley.

Chicken Thighs with Onion & Bell Pepper

Well we all know I love chicken and my Mama has given me new love for The Thigh. It has so much flavor and when you add some stuff to it Betta!

Have no fear it is cooked I just pulled the skin back for the picture. 

Look you can never be to careful and I do not need the reputation of the half cooked cook!






I always have chicken thighs on hand and in my kitchen . I am also known for my love of lemon. I am a lemon head. The word even sends chill's down my spine. Holy Rooster I am drooling. Back to the thigh's.

This is simple as are most of the recipes I post. Preheat your oven to 350


Ingredients

5 chicken thigh's
olive oil
1  sliced red bell pepper
1 sliced red onion
1 lemon - half for squeezing and  half to slice
a few fresh sprigs of parsley
2 cloves of finely chopped garlic
salt and pepper to taste

 Line a baking sheet with aluminum or not. I do because it makes my clean up fast. It is a toss up. Do you want to waste water washing. Your call. Alright line a baking sheet and drizzle just a tad of olive oil.  The thighs have the skin which makes enough fat not to stick. I like the tiny taste of a little olive oil. Place your thighs on the baking sheet.

Slice and add your red bell peppers and red onions. Place a lemon slice on each thigh place your parsley around the chicken. Now squeeze the other half of lemon juice onto the chicken and season to taste with your salt, pepper and garlic. If you have other seasonings you like adds them. The more the merrier the mouth.














 Bake in a 350 degree oven for 45 minutes + depending on your oven . I noticed while writing this post the ingredients look almost exactly the same in the one picture above and below. I took them out to turn the tray and returned them to the oven for an additional 20 minutes.

No Fear my friends No Fear!

This is a juicy and delicious dinner and easy to make. Chicken thighs are the underdog of chicken. They are the juiciest part of the chicken and so delicious with any side dish. Go take on the thigh! xoxo