Boneless, skinless chicken thighs are my favorite new things for weeknight dinner. You bake them for 15 minutes and they emerge all juicy and full of flavor. I just chop them up and serve them with rice and a crunchy, vinegary salad or slaw. I want to say something corny here about how this meal is faster than takeout and way more delicious. I guess I did.
Since I have the outrageous fortune of working mere feet from Delaurenti in Pike Place Market, I've been picking up marinades to douse those thighs in—they're usually pretty expensive and, I'm told, easy to replicate at home. But sometimes you just feel lazy and in the mood to experience some delicious overpriced sauce. Besides, I tell myself, they're still cheaper than a bottle of wine and, frankly, often more memorable.
Most notable so far: Nong’s Khao Man Gai Sauce. It's the creation of Nong Poonsukwattana, whose food trucks—and restaurant, Munchies has the story—are the stuff of Portland legend. Though I try to get to Portland four or five times a year, I've not yet tried Poonsukwattana's signature chicken-and-rice dish. Now that I've sample the sauce, however I will remedy that posthaste. It's tangy and a little spicy with a depth of flavor that you don't often get out of a bottle. Oh, and you can buy it online.