Cooking Light’s Hottest Breasts, Thighs, Butts, and More

February 13, 2014 | By | Comments (1)

These may not be exactly the body parts you were thinking of, but we’ve got some mighty fine breasts, butts, thighs, and legs around here. In honor of the holiday of love tomorrow, we’re sharing our favorite recipes for chicken thighs and breasts, pork butts, and legs of lamb.

clinched-planked-chicken-thighs

LOOK AT THOSE THIGHS! We start the list with our Clinched and Planked Chicken Thighs. (Could the name be even better for this list? Clinched Thighs!) These chicken thighs are something special. They’re called clinched because the meat cooks directly on the coals or on a rack placed in contact with the coals. Adam Perry Lang, who created this recipe for our August 2013 issue, says it may seem counterintuitive, but “it’s actually cooler on the coals. They’re transmitting heat in a tempered way.”

grilled-chicken-thighs-tequila-ancho-chile

TEQUILA FOR A GOOD TIME While we’re talking about thighs, we would be remiss if we didn’t mention our Grilled Chicken Thighs with Ancho-Tequila Glaze. Bone-in chicken thighs help the meat stay juicy, so when you bite in it’s tender, succulent, and much more flavorful. The sweet-spicy-tart glaze is extra tasty. It leaves you with a hint of heat and a touch of caramelized sweetness–which you can quench with shots of tequila!

chicken-cutlets-mushrooms-pearl-onions

BOOZY BREASTS The brandy-spiked sauce in our Chicken Cutlets with Mushrooms and Pearl Onions adds an elegant touch to a super simple supper. We loved it so much, we put it on the cover of our March issue, which hits newsstands tomorrow. Butter makes it gorgeously glossy. You can sub wine, if you like, but we recommend you keep the brandy, and then pour a little for yourself and your sweetie.

slow-roasted-leg-of-lamb

FOR THE LEG MAN There’s just something about slow-roasting meat–maybe it’s the gentle heating that brings the meat to the right temperature and doneness with delicate precision. Experience that rise and fall and rise again through each step of our Slow-Roasted Malaysian-Spiced Leg of Lamb. The sriracha and ginger coating is a tangy-spicy complement to the bold meat.

OUR BEST BUTT A gentle smoking process heats a boneless Boston Butt for several hours. In the end, you'll get to experience the best Pulled Pork Sandwiches you've ever had. Ever. They're smoky-sweet, dripping with flavor and depth. This recipe is worth every minute it takes.

OUR BEST BUTT A gentle smoking process heats a boneless Boston Butt for several hours. In the end, you’ll get to experience the best Pulled Pork Sandwiches you’ve ever had. Ever. They’re spicy-sweet, dripping with a deep smoky flavor. This recipe is worth every minute it takes.

COMMENTS

  1. sreysour

    Could you please post video how to cook these food? Thanks

    February 15, 2014 at 5:30 am

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