Mmm sauce.....

Our household eats a LOT of chicken. When you restrict beef and pork from your diet, you're really not left with a lot of options. I've become pretty creative with my families menus to help keep the no beef/pork thing not a big deal. Now granted, my sweet hubby does get his occasional steak and or bacon, but for the most part we're a chicken kinda family.

Chicken legs, chicken breasts, ground chicken, not so much chicken wings....but our ultimate favorite...chicken thighs! These little nuggets of dark meat are simply delicious and we cook them often. My favorite is when Brad grills them up on the charcoal grill cajun style. Just great. But on nights when time is of the essence and waiting for a grill to heat is not an option, I opt for a simple method to cook my favorite cut of el pollo.

Yummy Combination = Black Iron Skillet + Favorite Sauce.



I actually have 2 favorite sauces and they are a life-saver. You really can use either of these sauces on just about anything, veggies, pork, rice etc. The first is Kikkoman Teriyaki Baste & Glaze....now don't get confused with the Kikkoman Basic Teriyaki, Look for the Baste & Glaze! It's a rich, thick, sweet glaze that really sticks to the meat. My 2nd choice is from House of Tsang, the Classic Stir Fry Sauce. This sauce is still sweet, but slightly more salty and acidic. Both are great and an easy way to prepare some lovely thighs.

I simply turn up the heat on my skillet, start cooking the thighs and halfway through drizzle sauce on top and flip. Cooking thighs till they have a nice golden crust.

Even the 1 year old who never eats meat, enjoys these! Yum. Now time to go eat the leftovers in the fridge.