Thursday, September 8, 2011

Make This Chicken

I know it's not really much to look at, but this chicken is fucking delicious.

And it's so, so simple.

Make this rub:

2.5-ish tsp. salt
4 tsp. paprika
1.5-ish tsp. cayenne pepper
2 tsp. onion powder
2 tsp. thyme
1.5 tsp. white pepper
1 tsp. garlic powder
1/2 tsp. black pepper

(adapted from this recipe. I decreased the salt and increased everything else to make a little less than double the amount in the original post. as with most rubs, you can screw around with the proportions to taste.)

(also, please note that I do not, in any way, endorse that forum's reference to "the Neanderthin diet." seriously??)

Pour the rub and a buttload of chicken thighs into a large ziplock bag. Mix it around to coat. I used about 15 chicken thighs and everything fit nicely into a gallon size freezer bag. Let the entire mess sit and marinate overnight.

In the morning, dump into a crockpot. Cook on low for 6-8 hours (I think 6 would have been sufficient, but my crockpot is not flexible and forces me to choose between high for 6, which I think may have dried it out, and low for 8, which was completely fine). You don't need to add any liquid, since the thighs are much juicier than breasts and will produce more than enough in cooking to keep everything nice and moist.

Once this is cooked, give it a stir with a spoon and watch it shred to pieces. Per the original recipe inspiration, this rub would be amazing on a whole roast chicken, though I think I would steer clear of crockpotting a whole chicken (I like the skin to be a little crispy). I used boneless chicken thighs, but I bet bone-in would deepen the flavor. I would NOT substitute chicken breasts - if you are scared of the fattier cuts of chicken and insist on using breasts, grill them instead, or add some kind of liquid (orange juice maybe?).

To give you an idea of quantity, fifteen chicken thighs was about 4.5 pounds total, and yielded enough pulled chicken for PhillyGuy and I to have nice big bowls for dinner last night, PLUS leftovers for three days' worth of lunches for me.

I cannot say it enough. This chicken is fucking delicious.

Recent post-total Crossfit workouts:

- Monday: Sandy Fran. 21-15-9 of thrusters and pull ups. This is a classic Crossfit benchmark workout typically done with a barbell. Instead, we used giant canvas bags of sand. I used a 40lb sandbag and the "average" band. To say that it is awkward to clean a sandbag from the floor is a vast understatement. Also, to say I suck at pull ups is similarly a vast understatement. 13:40 (to give you perspective, a good Fran time is under 5:00. Plenty of people finished Sandy Fran in under 7-8 minutes on Monday). My thrusters were actually fine, once I got the bag up, but after my first five pull ups, I could not string together more than 2-3 at a time. My last three reps took me an entire minute. GAH.

- Wednesday: Christine. Another benchmark workout, and I could not be less thrilled to share my name with her. 3 rounds, for time, of 500m row, 10 deadlifts with 50% max (115), and 21 box jumps (20"). At 18:19, I was the last to finish in my heat by a good couple of minutes and I do not think I could have finished a second sooner. I hate Christine for the same reason I hate racing 5Ks: you need to sprint the ENTIRE time and you never get to hit your stride.

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