Description
Experience the vibrant flavors of Israeli cuisine with this quick grilled pargiot recipe featuring juicy boneless, skinless chicken thighs marinated in a fragrant blend of spices, fresh herbs, and citrus. Perfect for a weeknight dinner or weekend BBQ, this easy-to-make dish delivers tender, flavorful chicken with minimal prep and grilling time.
Ingredients
Scale
Marinade
- 1/4 cup Extra Virgin Olive Oil (or avocado oil)
- 4 cloves Garlic (minced)
- 1/4 cup Fresh Parsley (chopped, cilantro can substitute)
- 1 tablespoon Lemon Juice (fresh)
- 1 teaspoon Diamond Crystal Kosher Salt (adjust if using sea salt)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Ground Turmeric (optional)
- 1 teaspoon Paprika
- 1/2 teaspoon Ground Black Pepper
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Allspice (optional)
Chicken
- 2 pounds Boneless Skinless Chicken Thighs
- 1 tablespoon Neutral Oil (like grapeseed or avocado) for grilling
Instructions
- Preparation: Trim any excess fat from the chicken thighs to ensure even cooking.
- Make the Marinade: In a large bowl, whisk together extra virgin olive oil, minced garlic, chopped parsley, fresh lemon juice, kosher salt, ground cumin, ground coriander, turmeric (if using), paprika, black pepper, ground cinnamon, and ground allspice until well combined.
- Marinate the Chicken: Toss the chicken thighs in the marinade until each piece is well coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
- Preheat the Grill: Heat your grill to 425ºF (220ºC) on medium-high heat to ensure a perfect sear and even cooking.
- Grill the Chicken: Lightly oil the grill grates or brush the chicken with neutral oil to prevent sticking. Place the marinated chicken thighs on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 165ºF (75ºC) and the chicken is cooked through with a nice char.
- Rest the Chicken: Remove the chicken from the grill and let it rest for about 10 minutes. This helps the juices redistribute and keeps the meat juicy.
- Serve: Serve the grilled chicken thighs warm with your favorite sides or salads for a delicious and satisfying meal.
Notes
- Marinating overnight enhances flavor but 2 hours is sufficient if short on time.
- Boneless, skinless chicken thighs are recommended for juiciness and quick grilling.
- Adjust the salt to taste especially if using different salt varieties.
- If turmeric or allspice is unavailable, you can omit them without greatly affecting the overall flavor.
- Use a meat thermometer to ensure chicken is safely cooked but not overdone.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
