Marinated Boneless Chicken Thighs Pargiot Food

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PARGIYOT THREE WAYS



Pargiyot Three Ways image

Pargiyot literally translates as "baby chicken." I saw this at a restaurant with my mother in Kfar Saba, where she lives, and she laughed when I asked her if they were using poussin (real baby chicken). "Pargiyot is chicken thighs," she said. I guess the marketing people took over! Chicken has a mild reputation, but the flavor of chicken cooked over charcoal is ridiculously good. The dark meat of chicken thighs is ideal for the grill - it's far easier to keep succulent than white meat. Chicken takes a marinade incredibly well. For our staple marinade at Zahav, I puree onions in the blender with lemon juice, garlic, oil, salt, and tons of parsley. The interaction of the onion juice with the coals infuses the chicken with the pure essence of the grill. The sugars in the onions caramelize into smoky sweetness, and the lemon and parsley turn the flavor bright and fresh. At Marigold Kitchen, I kept a hibachi just outside the back door and when an order came in, I'd run outside with a marinated chicken thigh and throw it on the grill. If I left it on the fire a minute or two long, the customers never knew. A basic marinade (for any meat) can be adapted in so many ways. Three favorites: The first, based on Zahav's, is greenish - onion, lemons, and parsley; the second relies on harissa for its red and spicy trip to North Africa; and the third has a base of amba, the Iraqi pickled mango that gives the chicken a totally Middle Eastern curry flavor, hence its color.

Provided by Michael Solomonov

Categories     main-dish

Time 4h20m

Yield 4 servings

Number Of Ingredients 16

1 1/2 cup roughly chopped onion
1 cup roughly chopped fresh parsley
Juice of 2 lemons
1/4 cup canola oil
1 garlic clove
1 tablespoon kosher salt
1 1/2 cup roughly chopped onion
1/4 cup canola oil
1/4 cup harissa
3 tablespoons lemon juice
1 1/2 teaspoons kosher salt
1 1/2 cup roughly chopped onion
1 cup amba puree (see Cook's Note)
1/4 cup canola oil
1/2 teaspoon kosher salt
2 tablespoons water

Steps:

  • For any of the marinades: Combine all the ingredients in a blender and puree until the mixture is smooth and about as thick as a milkshake. You may need to add a couple of tablespoons of water to thin the mixture. Toss 2 pounds skinless, boneless chicken thighs cut into 1-inch chunks with the marinade and seal in a zip-top bag. Marinate in the refrigerator for at least 4 hours or up to 2 days. When ready to grill, wipe off the excess marinade, thread the chicken pieces on skewers, and grill directly over hot coals, turning every few minutes, until the chicken has lightly charred on the exterior and is cooked through, about 8 minutes total.
  • Photograph copyright © 2015 by Michael Persico

MARINATED OVEN BAKED CHICKEN THIGHS



MARINATED OVEN BAKED CHICKEN THIGHS image

Juicy and flavorful oven baked chicken thighs with a sweet soy sauce that makes itself in the pan. https://diethood.com/oven-baked-chicken-thighs/

Provided by Gagoo

Categories     Chicken Thigh & Leg

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

6 -8 bone-in skinless chicken thighs (1.5 to 2 pounds, total)
salt & fresh ground pepper
1/2 teaspoon paprika (smoked or sweet to taste)
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 cup low sodium soy sauce
3 tablespoons sugar-free maple syrup
1 tablespoon Worcestershire sauce
2 tablespoons olive oil
1 tablespoon apple cider vinegar
4 garlic cloves, minced
sliced green onion (to garnish) (optional)

Steps:

  • Season chicken thighs with salt and pepper.
  • Combine paprika, thyme, basil, and rosemary in a small mixing bowl; rub the prepared seasoning around each chicken thigh.
  • Transfer chicken thighs to a 9x13 baking dish. Set aside.
  • In a small mixing bowl combine soy sauce, maple syrup, Worcestershire sauce,
  • olive oil, vinegar, and garlic; mix until thoroughly incorporated.
  • Pour marinade over chicken thighs.
  • Cover the chicken thighs and set in the fridge for 1 hour, or up to 8 hours.
  • Preheat oven to 425°F.
  • Remove chicken from fridge and let stand on the counter while oven preheats.
  • Remove the cover and bake chicken for 35 minutes, or until internal temperature
  • reaches 165°F Half way through cooking, baste the chicken with the liquid.
  • Turn on the broiler and continue to cook for 3 to 4 more minutes, or until golden brown on top.
  • Remove from oven and let stand 5 minutes on the counter.
  • Serve chicken with the pan sauce and garnish with green onions.

Nutrition Facts : Calories 101.2, Fat 6.2, SaturatedFat 1.1, Cholesterol 34, Sodium 418, Carbohydrate 2.4, Fiber 0.3, Sugar 0.5, Protein 8.8

CHICKEN THIGH MARINADE



Chicken Thigh Marinade image

Great marinade for chicken thighs. This makes enough for 8 skinless, boneless chicken thighs.

Provided by Kelly Fam Favourites

Categories     Marinades

Time 5m

Yield 8

Number Of Ingredients 8

¼ cup olive oil
3 tablespoons soy sauce
3 tablespoons lemon juice
2 tablespoons brown sugar
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Whisk together olive oil, soy sauce, lemon juice, brown sugar, parsley, garlic, salt, and pepper.

Nutrition Facts : Calories 78.8 calories, Carbohydrate 4.6 g, Fat 6.8 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.9 g, Sodium 630.5 mg, Sugar 3.5 g

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