Usually when I ask my husband what he wants for dinner I get one of two replies; “Whatever reheats well” or “I don’t care, baby”. So, you can imagine my shock when he actually requested something specific and it wasn’t tacos. He requested “Thunder Chicken”. Now, I don’t know what in the hell “Thunder Chicken” is, so I googled it ( like you do) and here’s what I found:
Thunderchicken, verb, adverb, noun;
- An incredible band
- to do well
- an incredibly fit chicken
- what you get when you add a packet of Kool-aid to Thunderbird wine
- another name for Ford’s sad excuse for a car, the Thunderbird
- one who complains all the time
All this but no mention of a recipe. So I figured that to make good thunderchicken, it had to be awesome and possibly include Kool-aid. I also thouhgt about my husband and what he would consider some damn fine chicken and I came to the conclusion that a very large hot wing would probably do the trick. So I seasoned up some chicken quarters and went to town. Here’s the result, and the Hubs approved.
1 T paprika
1 T chili powder
2 t. oregano
salt
pepper
1/2 cup hot sauce ( like tabasco or Louisiana)
2 T butter
4 chicken quarters
Preheat your broiler. Remove the skin from your chicken quarters. Mix the dry spices and herbs together and rub onto chicken. Place on broiler rack and broil until juices run clear, about 30 minutes (about 6 inches from heat and don’t forget to flip).
Meanwhile, melt butter in a saucepan over low heat and add hot sauce. Heat through. Toss cooked chicken in hot sauce and serve.
I recommend serving some celery and carrot sticks with blue cheese or ranch and also some fried okra. Bon Appetite!
I don’t think it has ever occurred to me to ask Toby what he wants for dinner. Maybe I’ll give that a try. Maybe I’ll just make thunderchicken – I’m sure he’d like it.
I think it needs Kool-Aid.
Hi!
Gee, to taste this with some delicious bleu cheese dip (with big fat chucks, of course, would get my mind off of Mexican food for a little while. Sounds delicious!
What we are going to have for dinner, and a less extent lunch, are a major topic here.
My wife does the majority of the cooking, but I do a lot of the prep work, if you consider making stocks, sausage and fabricating meat prep work. I also do the actuall grilling, although she does she does the prep.
Followed the trail of crumbs from the Noble Pig