Pargiyot are boneless, skinless chicken thighs, sometimes called baby chicken. I love to coat this type of chicken in a dry rub and grill, but another way to do it, is simply to use your favorite store bough marinade or teriyaki sauce. Feel free to jazz the marinade up or make your own.
- Cook Time
- Prep Time
- 4 ServingsServings
- 8 boneless, skinless, chicken thighs
- 1/4 cup teriyaki sauce
Place the chicken and teriyaki or favorite marinade in a ziplock bag in the fridge for 3-4 hours.
Preheat grill to high.
Grease the grill. Place the chicken on the grill (discard any extra marinade that touched the raw chicken); cover and cook 3-5 minutes on each side, or until nicely browned and done. Transfer the chicken to a serving platter, then top with the extra sauce if desired.