|Nutritional Guidelines (per serving)|
|Servings: 2 lbs. Chicken (8-10 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||2%|
|*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.|
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. On the side, offer a grain salad, like this barley and roasted vegetable salad. Steamed broccoli and dairy free cornbread muffins round out the meal. 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.
Updated by Miri Rotkovitz
- 2 pounds (1 kilo) boneless, skinless chicken thighs (Pargiot in Hebrew)
- 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 fresh parsley (chopped)
- 1 garlic clove (minced)
- 1/2 teaspoon pepper
Arrange the chicken in single layer in a baking dish, or place in a zip-top plastic bag.
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.
Pour the rest of the marinade over the chicken thighs. Cover or seal and refrigerate for at least a few hours or overnight.
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).