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.
Grilled Chicken Thighs (Pargiyot)
Servings
4 Servings
Ingredients
- 8 boneless skinless, chicken thighs
- 1/4 cup teriyaki sauce
Instructions
- 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.
I think it’s very important to mention that you should not use the marinade from the plastic bag or in any way that was used to marinate the raw chicken at the end when you mention topping the cooked thighs with extra marinade. Even though it may be obvious to many of us, it may not be obvious to everyone or new cooks.
Good point, thanks
looks yum wanna try
This turned out wonderfully! Great idea!
I use boneless chicken thighs a lot. They are great for people who don’t like tops when a recipe calls for them. Also if you like shawarma take some of the powder mix with olive oil marinate for few hour. You will think your eating the real thing.
these were very tasty and very moist
i use pargiyot all the time instead of chicken breasts. they are moister & quicker to cook.
I make this often, and I mix the pargiyot with some chicken cutlets so those who like white meat in our family are happy too. Any marinade works.