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Finally figured out a chicken recipe that works Anonymous 02/04/26(Wed)07:36:10 No.77059799 [Reply]▶
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So I'd made a thread last month about how my chicken always turned out ass: https://desuarchive.org/fit/thread/76973932/
And I've finally cracked the code. The most helpful tip I got was that the chicken needs to brine in order to retain juices. Here's a recipe for 3 lbs of boneless, skinless chicken thighs, I use whole thighs with the fat trimmed. You can cube the chicken if you want but it's just unnecessary effort in my opinion.
8 tbsp frank's sweet chili sauce (you can reduce this to 6 if you want to control your sodium intake)
4 tbsp low sodium onions sauce
1 tbsp lemon/lime juice
1.5 tbsp sesame oil
1-2 tbsp grated ginger
2-3 tbsp chopped garlic
5 stalks of chopped green onions (can add a little more/less)
1 tbsp paprika
0.5 tbsp black pepper
0.5 tbsp salt
I marinate the chicken in this and let it sit in the fridge overnight and the other bags I keep in the freezer, moving it to the fridge the night before I'm going to cook it. Letting it marinate overnight definitely helps a lot with the flavor.
As for the cooking instructions, I use a stainless steel pan. I get it to a medium heat and gently spritz some olive oil on top. Sear the thighs on each side for about a minute to get the perfect golden brown color. Add in the rest of the marinade from the ziploc bag into the pan. Pop it into a preheated over at 375 for about 15-20 minutes.
You can serve this with rice or noodles and it tastes absolutely amazing. As for the macros, it's not the leanest since I use thighs + there's some amount of oil being added (thoughbeit it's negligible). But anything to make chicken edible is a win in my books. Personally I've lost 3% body fat since last month eating this almost everyday.
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>>77059799
or, i can go to my local burrito spot and just get something for 10 bucks and not have to do any of this shit and it'll cost the same amount fucking anyway with the way grocery prices are right now.
yeah, i get it, like 5 years ago chicken was less than 2 dollars a pound. not so much anymore for a lot of places and buying all those seasonings and extra shit will only last so long before i have to get them all again. cooking can be fun every once in a while to show off for the girlies and get some mires for knowing a recipe or two but broski just go get a 10 dollar burrito and spread it out through the day. who fucking cares
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>>77059799
>cover chicken breast in taco seasoning
>bake or fry the fuck out of it
>doesn't matter how dry it is because the third step is adding a shitload of greek yogurt in every bite
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>>77061332
>it'll cost the same amount fucking anyway with the way grocery prices are right now.
We're not exactly at East Asia levels of atomization and the destruction of community yet where it's cheaper to go out to eat but we are getting there. Eventually there will be no market demand for home cooking and we'll all be dependent on Syscoslop
But for the moment, with $15 you can feed yourself chicken and potatoes for the whole week.
>cooking can be fun every once in a while to show off for the girlies and get some mires for knowing a recipe or two
This has happened not once in anyone's life
>go get a 10 dollar burrito and spread it out through the day.
Huh?
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>>77061445
>But for the moment, with $15 you can feed yourself chicken and potatoes for the whole week.
+seasonings, which is another 25 dollar investment, plus meal prep containers, another 20 (one time fee, until they break or corrode into garbage), plus your time and energy which clearly isn't worth anything to you
don't be dishonest about the cost, it really is more than you let on unless you're one of these depressed bodybuilder fags who just eat boiled chicken and siracha on plain white rice.
>This has happened not once in anyone's life
i'm sorry you have zero game, bro. work on it. chicken parm gets em every time
i'm leaving the thread now, have fun
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>>77061522
>plus your time and energy which clearly isn't worth anything to you
This is the only reasonable thing you said. Everything else is indisputable proof of retardation. I'm not even trying to be mean it's just a fact.
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>>77061522
I mean if you have legitimately nothing in your house and it's just a pod to you, I can see not cooking in it for the first few days because it would be exhausting to reach for something and it isn't there, but eventually it makes more sense to cook at your house because the costs of the assets amortize over the span of a few weeks for small stuff like salt and pepper, as well as a few months for appliances and crockery. Unless you only plan on living until this summer or so, there isn't a reason to cite cost as a factor in your decision making.
But this cannot also be true about your living situation if we assume veracity of your Chef (2014) fantasy of impressing women (whom you call 'the girlies') with 'chicken parm.' Unless your redpill game is so good you're couch surfing through every gorgeous single woman's house throughout the city on a nightly basis to impress and woo them with live-in maid service, this means you do have usable shit in your kitchen already to cook with.
For the amount of illicit unions you've had (you stinker, you playa, you high test mad dog, I completely trust you) you likely have a bastard or two running around who is old enough to explain this to you with some napkin math
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>>77059799
>The most helpful tip I got was that the chicken needs to brine in order to retain juices.
You’re welcome, big dawg. Told you so. Glad you figured it out and good job on the progress.
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>>77061614
Like the black people affectation you're putting on, the "impression" you make on someone is insubstantial.
It's like the secular version of saying grace before a meal. They're being courteous.
You might as well carry yourself as the absolute confounder of all women the way you're shocking them left and right with how you drive them places, cook for them, open doors for them, etc, affirmed by how impressed and gratified they look to receive the favors.