In the Kitchen With Mattie

Years ago we would never eat anything but chicken breasts, now we rarely eat them anymore unless I spend the time to brine them so they stay moist while cooking.  Now a days we often have chicken thighs instead, the meat is succulent and it helps that the price is often less than half that of the breasts. This past week one of our local stores had large thighs at 55 cents a pound, I picked up two large packages at that price, each containing 9-10 big thighs. When we got home from shopping I took one pack and set about marinating them for dinner, I baked them but you could also grill them.

                                                     Marinated Chicken Thighs

Into a gallon size zip lock bag put:

1 cup dry white wine

2 cloves garlic smashed

1/2 cup italian dressing (I used the zesty italian bottled)

1/2 teaspoon pepper

2 tablespoons smoked paparika

Into a one gallon zip lock bag put the garlic, dressing, wine, smoked paparika and pepper, add cleaned and trimmed chicken thighs to bag and close tightly.  Make sure chicken is well coated with the mixture. Refridgerate for 3-6  hours, turning over every hour. Remove from fridge and drain off and discard marinade, place drained thighs on sheet pan and sprinkle with a little more smoked paparika. Bake at 350 degrees until done. If preferred you can also cook on a medium grill, have a spray bottle containing water handy for flare ups. These come out tasting great with a very crispy skin and moist meat. Leftovers make a great cold salad the next day.