Directions:
- Mix the parsley, thyme, rosemary, garlic, shallots, black peppercorns and pink peppercorns together in a bowl. Add the olive oil to cover the herbs/spices. Set aside 2 tablespoons of the marinade.
- Place the chicken thighs in a resealable plastic bag. Add the marinade and marinate overnight in the refrigerator.
- Preheat the grill to medium.
- Remove the chicken thighs from the marinade, pat with a paper towel and place, fleshy-side down, on the hot grill. Grill until cooked through, turning once, 7 to 8 minutes per side. Finish with the reserved 2 tablespoons of marinade and some flaky salt. Serve on top of your favorite salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 756.39 Kcal (3167 kJ) | ||
| Calories from fat | 742.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 82.46g | 127% | |
|---|---|---|---|
| Cholesterol | 6.57mg | 2% | |
| Sodium | 168.65mg | 7% | |
| Potassium | 260.33mg | 6% | |
| Total Carbs | 6.13g | 2% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 1.7g | 3% | |
| Vitamin C | 42.2mg | 70% | |
| Iron | 2mg | 11% | |
| Calcium | 56mg | 6% | |
| Amount Per 100 g | |||
| Calories | 550.36 Kcal (2304 kJ) | ||
| Calories from fat | 539.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.99g | 127% | |
|---|---|---|---|
| Cholesterol | 4.78mg | 2% | |
| Sodium | 122.71mg | 7% | |
| Potassium | 189.42mg | 6% | |
| Total Carbs | 4.46g | 2% | |
| Sugars | 1.45g | 8% | |
| Dietary Fiber | 1.11g | 6% | |
| Protein | 1.24g | 3% | |
| Vitamin C | 30.7mg | 70% | |
| Iron | 1.5mg | 11% | |
| Calcium | 40.7mg | 6% | |
* 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.
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