Grilled Chicken Thighs with Peas and Shallots Recipe

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Grilled Chicken Thighs with Peas and Shallots
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Ingredients
13
Count
Nutrition
13729
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Rinse chicken and pat dry, then arrange in a single layer in a 9- by 13-in. baking dish. Scatter 1 1/2 tbsp. garlic slices over chicken, then sprinkle with 1 1/2 tbsp. rosemary. Drizzle chicken with olive oil and sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Turn to coat; chill, covered, at least 6 hours and up to overnight.
  2. Prepare a gas or charcoal grill for indirect medium heat (about 400°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). If using gas, turn all burners to high and close lid; heat 10 minutes and turn off one of the burners. The area over the turned-off burner is the indirect heat area. If using charcoal, light 60 briquets on firegrate. When coals are covered with ash, about 20 minutes, bank on opposite sides of firegrate and let burn to medium. The area over the cleared section is the indirect heat area.
  3. Bring a large pot of salted water to a boil. Add shallots and cook until tender, 10 to 15 minutes. Transfer to a bowl and let cool; cut any large pieces into halves or quarters. Bring water back to a boil, add peas, and cook until just tender, 2 to 4 minutes. Drain peas; transfer to a bowl of ice and cold water. Drain again.
  4. Pat chicken thighs dry and lay them skin side down over indirect heat area; close lid. Cook 10 minutes (12 for large thighs). Turn over and grill, covered, 10 minutes more. Move chicken over direct heat and cook, turning once, until skin is well browned, 3 to 5 minutes, and until chicken is no longer pink inside (cut to test). Transfer the chicken to a pan; tent pan with foil to keep warm.
  5. In a large frying pan, cook pancetta over medium heat until fat begins to render and pancetta starts to become crisp, about 5 minutes. Add remaining garlic, rosemary, salt, and pepper, the onion, parsley, and shallots to pancetta. Cook, stirring, 2 minutes. Stir in peas and butter and cook 2 minutes, or until peas are heated through.
  6. Divide chicken among 6 warm plates. Sprinkle lemon juice over vegetables. Stir and spoon onto plates alongside chicken.
  7. *If using frozen peas, don't cook them in step 3; just add to pancetta mixture in step 5.
  8. Note: Nutritional analysis is per serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 13729.47 Kcal (57483 kJ)
Calories from fat 11582.13 Kcal
% Daily Value*
Total Fat 1286.9g 1980%
Cholesterol 3009.6mg 1003%
Sodium 7486.68mg 312%
Potassium 6565.94mg 140%
Total Carbs 212.53g 71%
Sugars 65.49g 262%
Dietary Fiber 40.76g 163%
Protein 332.88g 666%
Vitamin C 133.7mg 223%
Vitamin A 6.3mg 209%
Iron 11.7mg 65%
Calcium 648.6mg 65%
Amount Per 100 g
Calories 340.72 Kcal (1427 kJ)
Calories from fat 287.43 Kcal
% Daily Value*
Total Fat 31.94g 1980%
Cholesterol 74.69mg 1003%
Sodium 185.79mg 312%
Potassium 162.94mg 140%
Total Carbs 5.27g 71%
Sugars 1.63g 262%
Dietary Fiber 1.01g 163%
Protein 8.26g 666%
Vitamin C 3.3mg 223%
Vitamin A 0.2mg 209%
Iron 0.3mg 65%
Calcium 16.1mg 65%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 381
    Points
  • 381
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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