Slow Cooked Barbecue Chicken Thighs | Slow Cooked Barbecue Chicken Thighs

Barbecue Chicken

Slow Cooked Barbecue Chicken Thighs

Barbecue chicken for some immediately conjures up memories of some sort of rustic smokey barbecue joint. For me,  it works up memories of school lunches. Wait what?

Basically my first experience with barbecue chicken was my mom pouring barbecue sauce over leftover chicken breast and putting that between two pieces of sandwich bread and then sending me on my way to school with that as my lunch. Traditional barbecue it was not. But as a kid, your palette isn’t really refined anyways and it was actually the perfect introduction for me to barbecue chicken.

Barbecue chicken is not actually unique to the United States, there are varieties of it all over the world. But the sweet and spicy rub that’s put on the chicken here in the States is rather unique. Growing up I never really knew that barbecue chicken even varied from region to region. Depending on where you go the barbecue sauce may be ketchup based, vinegar based, or even mustard base.

In my sauce, I prefer a ketchup base I think it adds a good tang and sweetness to the sauce. My secret trick is adding soy sauce, it helps build the savory flavor in the sauce that you wouldn’t otherwise have.

Barbecue chicken for me is a comfort food, I prefer to not have to use my hands to eat it either. I just want pure meat, I don’t want to fuss around with bones. That’s why the boneless chicken thighs lend themselves to this dish. I go thigh instead of breast, because I think the thigh has more flavor.

This dish is so easy to make, it’s really just throwing a bunch of ingredients into a pot and then cooking it in the oven for a while. This could probably easily transfer to a crockpot too.

 

Barbecue Chicken

Recipe – Slow Cooked Barbecue Chicken Thighs

Ingredients

1 lb of Chicken Thigh

1/2 Tbsp. Soy Sauce

1 Tbsp. Worcestershire Sauce

1/2 Cup Korean BBQ Sauce

1 Tbsp. Tomato Paste

1/2 Tbsp. Brown Sugar

1/2 Cup Ketchup

1 Tbsp. Apple Cider Vinegar

2 Tsp. Garlic Powder

1/2 Cup of Chicken Broth

1 Tsp. Cumin

4 Cloves of Garlic

Method

Mix all the ingredients together except the chicken, chicken broth, and garlic. Pour the chicken broth into a oven safe corning pot, then add your garlic cloves, and chicken thighs. Pour your sauce over the chicken thighs. Bake in the oven at 350F for 2 to 3 hours, covered.

Once the chicken appears cooked, if you have a convection setting on your oven switch it on near the end of the cooking process.Remove the cover and then cook the chicken a little longer.

This will allow the chicken to brown up and caramelize. If the sauce seems soupy, you can bake the chicken a bit longer, near the end of the cooking process mind the chicken thighs and make sure they don’t burn.

I flipped them over in the pot so they browned evenly.

No Fry Sweet Potato Fries | No Fry Sweet Potato Fries

Sweet Potato Fries

No Fry Sweet Potato Fries

The sweet potato fry I feel really hit its stride with the health food boom of the 2000’s. Everyone and their mom was ordering sweet potato fries in lieu of old Mr. Regular French Fry. Why? Because people thought that they were a healthier alternative. Well, I’m going to shock you here, but frying things regardless of what they are is not really healthy.

Sweet potatoes themselves are chock full of healthy nutrients. It’s a great complex carb (i.e. it digests slowly leaving you fuller longer) and it is high in beta carotene, that’s what gives it the orange color it has.

Growing up, sweet potatoes were a fun new thing for us, most Iranians have never had sweet potatoes before (or at least we hadn’t). My Mom would always roast them with a chicken or a roast and they would be these gooey, crispy, delicious little morsels of sweet and savory goodness.

The No Fry Sweet Potato fry basically builds on that premise. It’s essentially the same recipe as my No Fry French Fry, you slice the potato into the sizes you want, then you parboil them. Once their slightly cooked, you brush them with olive oil or another fat and then you bake them in the oven. Simple as that, the end result is a delicious side that goes perfectly with any sandwich or meal.

Recipe-No Fry Sweet Potato Fries

Ingredients

2 or 3 Sweet Potatoes, peeled

1 Tbsp. Sea Salt

1 Tbsp. Cinnamon Sugar

1 Tbsp. Butter or Olive Oil

Method

Slice the sweet potatoes length wise into pieces that resemble long french fries. Then in a pot of boiling water, in batches, lay your potatoes in the water. Once they cooked enough to where the potatoes are slightly pliable but not too soft to the point where they will fall apart, pull them out with a slotted spoon and place them on a rimmed baking pan. This will allow any excess water to drip off.

Once you’ve done this for all of the potatoes, brush on your fat onto all of the fries. Then sprinkle on the salt evenly. Bake in the oven at 350 for about 20 minutes (until they are crispy, but not so crispy that they’re crunchy). The insides should be soft and warm, while the outside should be crisp.

Once they’re done, sprinkle with the cinnamon sugar and enjoy!

 

No Fry Sweet Potato Fries
 
Prep time
Cook time
Total time
 
Recipe-No Fry Sweet Potato Fries
Author:
Ingredients
  • 2 or 3 Sweet Potatoes, peeled
  • 1 Tbsp. Sea Salt
  • 1 Tbsp. Cinnamon Sugar
  • 1 Tbsp. Butter or Olive Oil
Instructions
  1. Slice the sweet potatoes length wise into pieces that resemble long french fries. Then in a pot of boiling water, in batches, lay your potatoes in the water. Once they cooked enough to where the potatoes are slightly pliable but not too soft to the point where they will fall apart, pull them out with a slotted spoon and place them on a rimmed baking pan. This will allow any excess water to drip off.
  2. Once you've done this for all of the potatoes, brush on your fat onto all of the fries. Then sprinkle on the salt evenly. Bake in the oven at 350 for about 20 minutes (until they are crispy, but not so crispy that they're crunchy). The insides should be soft and warm, while the outside should be crisp.
  3. Once they're done, sprinkle with the cinnamon sugar and enjoy!