Marinated Chicken Thighs (Marc Forgione) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Marc says, This is a great basic marinade for grilling meats, and the pink peppercorns add a nice spicy kick Ingredients:
2 cups fresh parsley leaves, chopped |
8 large sprigs fresh thyme, chopped |
4 large sprigs fresh rosemary, chopped |
3 cloves garlic, minced |
1 small shallot, diced |
2 tablespoons cracked black peppercorns |
2 tablespoons cracked pink peppercorns |
1 1/4 cups extra-virgin olive oil |
8 skin-on chicken thighs |
flaky salt, such as maldon, for seasoning |
salad, for serving |
Directions:
1. 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.
2. Place the chicken thighs in a resealable plastic bag. Add the marinade and marinate overnight in the refrigerator.
3. Preheat the grill to medium.
4. 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.
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