Herb Sea Salt Rubbed Chicken Thighs Recipe By Tasty Food

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HERB SEA SALT RECIPE BY TASTY



Herb Sea Salt Recipe by Tasty image

Here's what you need: fresh parsley, fresh rosemary, fresh thyme, coarse sea salt

Provided by Greg Perez

Categories     Dinner

Yield 4 cups

Number Of Ingredients 4

1 cup fresh parsley
1 cup fresh rosemary
1 cup fresh thyme
1 cup coarse sea salt

Steps:

  • Clean the herbs. Remove the leaves from the stems and dry thoroughly.
  • Add the herbs and salt to a food processor. Pulse until the herbs are well-chopped but have not broken down into a paste.
  • Transfer the herb salt to a resealable glass jar The salt will keep in the refrigerator for up to 6 months. Use for rubs, roasts, stews, soups, finishing salt, etc.
  • Enjoy!

LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS



Lemon and Herb Marinated Grilled Chicken Thighs image

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 8

Juice and zest of 4 lemons, plus 2 whole lemons
5 sprigs fresh rosemary, finely chopped
5 sprigs fresh sage, finely chopped
3 cloves garlic, smashed and finely chopped
1/2 teaspoon crushed red pepper
Extra-virgin olive oil
8 chicken thighs, trimmed of excess fat
Kosher salt

Steps:

  • In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
  • Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
  • Preheat grill. Brush and oil the grill to clean.
  • Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
  • Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
  • Serve the chicken with grilled lemon.
  • Call yourself a superstar!
  • March - Why We Love: Lemons

SPICE-RUBBED CHICKEN THIGHS



Spice-Rubbed Chicken Thighs image

For our must-have meal, we roast chicken using bone-in, skin-on thighs. This version without skin and bones has a zesty rub of turmeric, paprika and chili powder. -Bill Staley, Monroeville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon pepper
6 boneless skinless chicken thighs (about 1-1/2 pounds)

Steps:

  • In a small bowl, mix the first eight ingredients. Sprinkle over both sides of chicken., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side.

Nutrition Facts : Calories 169 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 460mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

HERB SEA SALT-RUBBED CHICKEN THIGHS RECIPE BY TASTY



Herb Sea Salt-Rubbed Chicken Thighs Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs, herb sea salt, olive oil

Provided by Greg Perez

Categories     Dinner

Yield 4 servings

Number Of Ingredients 3

8 bone-in, skin-on chicken thighs
2 tablespoons herb sea salt
3 tablespoons olive oil

Steps:

  • Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper and set a wire rack inside.
  • Pat the chicken thighs dry with a paper towel. Generously season the chicken on both sides with the herb salt, rubbing underneath the skin. Let sit for 15-20 minutes to draw out the moisture from the chicken skin, which will result in crispier chicken.
  • After resting, pat the chicken thighs dry once more to remove any excess moisture. Drizzle the olive oil under the skin and rub into the chicken.
  • Place the chicken thighs skin-side up on the wire rack. Bake for 30 minutes, until the skin is crispy and the internal temperature reaches 155-160˚F (68-71˚C).
  • Let the thighs rest for 15 minutes to bring the internal temperature to 165˚F (75˚C) and to let the juices settle.
  • Enjoy!

Nutrition Facts : Calories 472 calories, Carbohydrate 0 grams, Fat 22 grams, Fiber 0 grams, Protein 63 grams, Sugar 0 grams

GRILLED HERBED CHICKEN THIGHS



Grilled Herbed Chicken Thighs image

This is my own recipe I dreamed up this summer. I've got an abundance of fresh herbs and wanted to try this out. Turned out really good. I also use this mixture on grilled steaks. The amounts of the ingrediets are an estimate (I didn't measure anything out) so feel free to use your own judgment. Hope ya like it.

Provided by L. Duch

Categories     Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 good sized chicken thighs
2 -3 tablespoons minced fresh oregano
2 -3 tablespoons minced fresh thyme
2 -3 tablespoons minced fresh rosemary
2 -3 tablespoons minced fresh basil
2 teaspoons paprika
3 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Starting with the herbs, mix all ingredients together into a rub mixture.
  • Rub mixture into chicken, under and on top of skin.
  • Set aside for an hour to let flavors soak into meat.
  • Leave longer if you have time.
  • Preheat your grill to HOT.
  • Once the grill is heated, lower the grill temp to medium then grill on indirect heat with grill closed for 20-30 min or until juices run clear.

Nutrition Facts : Calories 315.3, Fat 22.1, SaturatedFat 6.3, Cholesterol 118.4, Sodium 709.5, Carbohydrate 3.5, Fiber 1.7, Sugar 0.7, Protein 25.1

SALT-RUBBED ROAST CHICKEN WITH LEMON & THYME



Salt-Rubbed Roast Chicken with Lemon & Thyme image

From Tom Douglas of the Dahlia Lounge in Seattle. I admit it - when I first saw the amount of salt in this recipes I thought, "WHAT?" but Chef Douglas is incredible so I decided to trust him and try this recipe just like he said to. What can I say - it's just delicious. My favorite way to roast a chicken now. You will be converted, too, once you try it. Great with mashed potatoes.

Provided by P48422

Categories     Chicken

Time 9h

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons kosher salt
1 1/2 teaspoons fresh ground black pepper
2 tablespoons chopped freesh thyme, stems reserved to stuff into the cavity
3 1/2 lbs chicken, excess fat trimmed,rinsed inside and out and patted dry with paper towels
1 lemon, quartered
4 cloves garlic
3 tablespoons unsalted butter, melted

Steps:

  • Mix the salt, pepper and thyme.
  • Lay the chicken on a rack in a roasting pan and rub the mixture all over the skin on both sides.
  • Refrigerate uncovered overnight or for at least 8 hours.
  • Oven to 400 degrees F.
  • Put the lemon quarters, garlic and thyme stems inside the cavity of the chicken.
  • Brush the chicken with some of the melted butter.
  • Roast, basting every 20 minutes or so (first with melted butter, then with any fat and juices accumulating in the pan).
  • The chicken should be done in about an hour, but make sure by testing the thigh for a temperature of 170 degrees F.
  • Let the chicken rest for at least 10 minutes before carving.

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