Mely Cooks Monday

Yesterday I had this idea to attempt to bake some chicken thighs and drumsticks using Pioneer Woman's Oven BBQ Chicken but like always I didn't follow the recipe word for word. Not because I didn't want to (which is usually the case) but because I didn't want to buy a bottle of peach preserves. So I stuck with it without the peach preserves and although they came out good, because how could you go wrong with BBQ Chicken, the peach preserves could have made all the difference. Other than the peach preserves, I did follow the recipe as stated.

 

PS. Pioneer Woman has quickly become my FAVORITE food blogger. I love her recipes with all my heart and I want to be like her when I grow up. Okay maybe not that extreme but seriously, the woman knows her stuff.

 

Here is Pioneer Woman's picture from her website...

 

 

Sigh, I wanted this for my chicken. Instead my chicken thighs looked like this...

 

 

 

Close enough? Anyways, go ahead and do the right thing and follow the recipe word for word.

 

Ingredients

• 3 cups Your Favorite BBQ Sauce
• 1/2 cup Peach Preserves
• 1 clove Garlic
• Hot Sauce, Optional
• 12 whole Chicken Thighs, Bone-in, Skin-on
• Olive Oil For Brushing

Preparation Instructions

Combine BBQ sauce, peach preserves, garlic, and hot sauce in a medium saucepan and heat over medium heat for 5-10 minutes, or until nice and hot. Set aside.

PREHEAT OVEN TO 400 DEGREES.

Drizzle olive oil on 2 rimmed baking sheets and place chicken thighs skin side down in the pans. Roast for 25 minutes. Remove from oven briefly, brush sauce all over the thighs, then use a spatula to flip them over to the other side, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425 degrees.

Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving.

 

 

I paired this BBQ Chicken with some Jasmine Rice and Veggie Steamers. And it was delish!

 

 

 

 

~Mely

Mely Cooks Monday - Special Link-Up Edition

Today I am linking up with one of my favorite bloggers Andrea over at Momfessionals for her Recipe Club to share an Easy Peasy Teriyaki Chicken Bowl!

Disclosure: I don't know if this even qualifies for a recipe because it's so DANG easy and only requires 3 things and a microwave but I promise, it's TASTY!

 

A few years ago I discovered Trader Joe's Teriyaki Chicken and with a bit of hesistance I bought a bag fearful that it would be gross. Well it was anything but gross, it's the greatness of Teriyaki Chicken without having to cook any chicken or whip up any sauces. I love this stuff with some steamed white rice and veggies. I posted the recipe using frozen Jasmine rice that heats up in the microwave but really you can combine this Teriyaki Chicken with anything your heart desires. Want to omit rice and serve it over sauteed veggies? Go for it. Want to use steamed brown rice instead of white rice? You got it. You can also serve it over some Chow Mein Noodles!

 

 

 

 

This recipe feeds 4

 

What you will need:

 

1 bag (21 OZ) of Trader Joe's BBQ Teriyaki Chicken

2 Pockets of  Frozen Thai Jasmine Rice (Found in the frozen Veggie Section)
1 Bag of Birds Eye's Steam Fresh Frozen Veggies (Broccoli, Cauliflower and Carrots)

 

This is what the Trader Joe's Teriyaki Chicken Looks like!

 

I found this Rice at Safeway but you can get any other kind elsewhere

 

Easy Steamfresh Fresh Frozen Veggies!

 

 

Okay, empty your chicken into a large microwaveable bowl and heat it up in the microwave for a 4-5 minutes according to directions and then empty your sauce packets on top and heat up another minute to defrost the Teriyaki sauce on the heated chicken.

 

Take your pouches of rice and heat them up in the microwave according to directions on the packet (should only take 3-4 minutes)

 

Now steam your bag of veggies for 4-5 minutes

 

Layer your rice, veggies, and chicken into seperate individual bowls and serve!

 

That's it. No pots or pans dirty, super easy and super tasty. You wouldn't even know this is done all in a microwave in less than 15 minutes! Believe me when I say I am not one who cooks everything in the microwave but sometimes you just want something that's easy, really tasty, filling and fast. This is perfect for a Monday night :)

 

PS: And for my almost-famous chocolate chip cookie recipe for a sweet dessert, click here!

 

~Mely