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|Lana in FL||
Herbed Grilled Chicken Thighs
Joined: Oct 9, 2007
Posted to Thread #27827 at 6:13 pm on Jul 23, 2015
We made this chicken recipe for guests, though I only marinated it for several hours, instead of the 24-48 suggested in the recipe. It was outstanding!
Our guests went straight off to buy a little grill after eating with us, and told me that the chicken was even better when marinated to the full 48 hours. I'm trying it again this weekend.
Herb grilled chicken thighs
• 5 big cloves of garlic
• ½ cup fresh, whole sage leaves
• ¼ cup fresh rosemary leaves
• 1/8 cup fresh oregano leaves
• 1/8 cup fresh thyme leaves
• ½ cup olive oil
• 1 cup of cider vinegar
• 1 egg
• 1 ½ tablespoons kosher salt
• 10- 15 grinds of black pepper
• 8 to 10 chicken thighs
• Mince garlic very finely, or mash to a paste with the tines of a fork, or grate on a microplane. You want it to be reduced to very small bits.
• Strip any stems from all of the herbs, and chop them well - they should equal about a half cup total when they are all chopped.
• Using a non-reactive container [stainless steel or glass], whisk together the olive oil, vinegar, egg, salt and pepper. The egg is to keep the mixture emulsified, and though it is often left out of the original recipe. I think it works better with it.
• Whisk in the chopped herbs and garlic.
• Trim the excess skin and fat from the chicken thighs - not all of it, just anything that might hang down on the grill and get burned anyway.
• Wash thighs, and pat dry with paper towels.
• You can just put the chicken in the bowl with the marinade, but I like to put it all in a large ziplock bag. Make sure all of the air is pushed out and it is well sealed. For extra insurance I lay the bag flat on a large plate or in some other flat vessel. A couple times a day, I just flip the bag over and kind of mush everything around a little to make sure all the thighs are getting marinated.
• After 24 - 48 hours, take the chicken out of the fridge. Arrange the thighs in a large saute pan or dutch oven - it is best if they can all lay flat, but if you don't have a big enough pan for that, get it as close as you can.
• Pour over the marinating liquid, and set the burner at medium. Watch carefully, and when it starts to boil, turn it down to barely simmering. After 10 minutes, turn each piece carefully, and cook another 10 minutes. Remove from the heat.
• Get your grill heated up, and be sure to oil the grates.
• Once the grill is well heated, place the chicken, skin side down, on the grates. Keep the heat at about medium. You may have some flare up because the oil is going to drip down some, but a spray bottle of water kept handy will take care of those.
Link: Herbed Grilled Chicken Thighs
Other messages in this thread:
- 27827. Herbed Grilled Chicken Thighs [LINK] - Lana in FL - 6:13pm on 07/23/15 (6)
- Lana, can you edit the measurements for thyme and oregano? Recipe looks delicious! [NT] - Curious1 - 2:01pm on 07/24/15
- In case she doesn't come back for a while - that stands for one eighth. Here is a helpful [LINK] - LisainLA - 2:31pm on 07/24/15
- I'm so sorry, I didn't notice the gobbledegook! Thanks for the link, Lisa! :) Edited. [NT] - Lana in FL - 2:39pm on 07/24/15
- I was gong to dry the deep fried paprika chicken above this weekend, however - KarenNoCA - 6:23pm on 07/24/15
- We are very boring with our grill side dishes, - Lana in FL - 5:37pm on 07/25/15
- Sounds good to me.. I decided to do the parsley roasted potatoes Cathy posted [LINK] - KarenNoCA - 7:03pm on 07/25/15