Marinated Boneless Chicken Thighs (Pargiot)

Marinated chicken thighs
LauriPatterson / Getty Images
Prep: 10 mins
Cook: 50 mins
marinate: 3 hrs
Total: 4 hrs
Servings: 8 to 10 servings
Yield: 8
Nutrition Facts (per serving)
274 Calories
19g Fat
1g Carbs
25g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 274
% Daily Value*
Total Fat 19g 25%
Saturated Fat 3g 16%
Cholesterol 125mg 42%
Sodium 550mg 24%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 25g
Vitamin C 2mg 8%
Calcium 16mg 1%
Iron 1mg 7%
Potassium 319mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pargiot means either "chicken thighs" or "young chicken" in Hebrew, (although as Giora Shimoni notes, some Israeli restaurants use the term to refer to Cornish game hens). In this recipe, caterers Paula Levine Weinstein and Julie Komerofsky Remer capitalize on affordable chicken thighs' flavorful, juicy dark meat for a main dish that's not only delicious off the grill in summer, but that works well when oven-baked, too. 

Make it a Meal: If you're grilling, try these chicken thighs with 2-minute coleslaw or this crunchy, colorful rainbow slaw with tamari ginger vinaigrette. Steamed broccoli and dairy free cornbread muffins add a savory touch. For dessert, offer cold slices of watermelon, or a seasonal fruit pie

Serve the baked version on a bed of basmati rice with carrots, along with a selection of your favorite roasted vegetables—a platter of roasted bell peppers, tomatoes, and zucchini, and portabello mushrooms would be great. Finish the meal with chocolate hazelnut stuffed dates and clementines. 


  • 2 1/4 pounds (about 1 kilogram) boneless skinless chicken thighs

  • 1/2 cup neutral oil, such as canola

  • 1/4 cup red wine vinegar

  • 1/4 cup soy sauce

  • 1/4 cup lemon juice

  • 1 tablespoon mustard

  • 1 tablespoon finely chopped fresh parsley

  • 1 clove garlic, minced

  • 1/2 teaspoon freshly ground black pepper

Steps to Make It

  1. Arrange the chicken in single layer in a baking dish, or place in a zip-top plastic bag.

  2. In a bowl, whisk together the oil, vinegar, soy sauce, lemon juice, mustard, parsley, garlic, and pepper. Transfer about 1/4 of the marinade to a small bowl or jar, cover, and refrigerate. 

  3. Pour the rest of the marinade over the chicken thighs. Cover or seal and refrigerate for at least a few hours or overnight.

  4. Preheat the grill or oven to 325 F (170 C). Bring the reserved marinade to room temperature. Grilling Instructions: Remove the chicken thighs from the marinade, and place on the grill. (Discard the marinade that held the chicken.) Grill over medium heat for 5 to 8 minutes. Turn the chicken pieces over, brush them with the reserved marinade, and grill them until the chicken is cooked through, the juices run clear, and the meat registers at least 165 F (74 C) on an instant-read thermometer. ​

  • Baking Instructions: Bake the chicken in its marinade in the baking dish, uncovered, at 325 F (170 C) for 25 minutes. Turn the pieces over and baste, adding the reserved marinade if desired. Bake for another 25 minutes, until the chicken is baked through, the juices run clear, and an instant-read thermometer inserted in the thickest part of a chicken thigh registers at least 165 F (74 C).

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