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Anne Burrell's Herb Marinated Chicken Thighs >> so much better than rotisserie!

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Joined: Dec 12, 2005


Posted to Thread #15950 at 3:27 pm on Aug 22, 2009

Okay, I'll come right out and admit that Larry would not have his doctorate today if it weren't for Publix's Lemon Roasted Rotisserie chicken and Denali Moose Tracks Ice Cream. Both of these fueled the long nights, weeks, then months throughout the disseration and defense process when I was typing and editing but not cooking.

Of course, on the day I had to get Larry to the emergency room with a 103 degree temp and pneumonia then drive 30 miles through the beginning fury of Hurricane Irene to print/bind five copies of his 250 page disseration, then get them to FedEX to ship out to New Mexico by the 3:00 pm cut-off (not to mention FedEx closing up shop early), then drive back down I-95 with trees falling on the highway to get back to the hospital...even the thick, dark ripples of Denali chocolate fudge didn't help.

But I digress...

So I haven't made "real" chicken in a long time, other than the occassional Thomas Keller roaster/oven messer-upper or grilled chicken breast.

This recipe was a revelation! I had honestly forgotten how moist and flavorful grilled dark meat can taste. I did have fresh rosemary and fresh thyme, but had to use dried sage. It was fine. It was <i>lick your fingers</i> fine. Plus Larry did the grilling so I didn't set fire to any parts of my body, which is always a bonus.

First time we went with the short 1-hour, ouside-the-frig marinade version. It was good, but the next time, we marinated overnight. Even better. I think Lar cut back on the amount of lemon & oil as we were only doing 4 thighs, but left everything else the same.

Do give it a try. We didn't bother with the final grilled lemon step as lemons are almost $1 a piece.


Jesus saves. Buddha recycles.

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