St. Claire Chicken

By • February 5, 2014 • 15 Comments

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Author Notes: This is a delicious recipe with a winning technique. Parcooking the chicken in the marinade really gives a depth of flavor to these chicken thighs. It's easy enough for a weeknight meal, yet impressive enough for company.Elizabeth Becker

Serves 6

  • 1 1/2 cups vegetable oil
  • 3/4 cup Worcestershire sauce
  • 1/4 cup lemon juice, freshly squeezed
  • 5 garlic cloves, minced
  • 2 tablespoons dry mustard
  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 pounds boneless, skinless chicken thighs
  • 2 teaspoons parsley, chopped, to garnish
  1. Mix all of the ingredients aside from the chicken and parsley in a baking dish large enough to fit both the chicken and the marinade.
  2. Add chicken and coat each piece with the marinade. Marinate, refrigerated, for up to 10 hours.
  3. Preheat oven to 350º F and remove chicken from refrigerator. Bake, uncovered, in the marinade for 30 minutes until parcooked.
  4. Remove from oven and finish cooking the chicken on the grill, or finish it under the broiler. Serve hot or warm. Garnish with chopped parsley.
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Comments (15) Questions (0)

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29 days ago Megan

Tried these tonight. The flavor was really good and the technique was simple. Definitely a good weeknight meal. Next time I won't make nearly as much marinade though. I had just under 2 lbs of thighs and much too much marinade. May have had something to do with the shape of my pan too. I will make this again!

Stringio

about 1 month ago Arthur Okazaki

Are the thighs swimming in the marinade all put into a 350 oven? Or do you remove the thighs to a baking pan and cook for 30 mins, and then broil/grill the?

Stringio

about 1 month ago Elizabeth Becker

Yep, they're swimming in the marinade for the 30 minutes in the oven. Then remove the thighs and broil or grill them to get some nice char.

Mata_240

about 1 month ago jthelwell

I have an old fashioned stove with the broiler on the bottom, and I can't reach it without kneeling down. Problem is, I'm not a kid anymore, and my knees are really bad, which makes getting up again a problem, so I never use the broiler. I'll try finishing these on the stovetop.

Stringio

about 1 month ago Elizabeth Becker

Stovetop will work fine! I've done this in a grill pan on the stovetop and it worked well!

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about 1 month ago Laura Kohn

Sounds delicious. When you say finish under the broiler, do you remove them from the marinade and broil on a broiling pan without the liquid, then return to the liquid to serve?

Stringio

about 1 month ago Elizabeth Becker

Laura, I take them out of the marinade and place the chicken on a foil lined sheet pan to broil, and then reserve the liquid for serving. I usually serve the reserved liquid on the side so the meat retains it's broiled crispness.

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about 1 month ago Kacie

I hope you mean you reserve marinade that hasn't been used yet! You can't safety serve it unless its been heated thoroughly or not used on raw chicken at all.

Stringio

21 days ago Elizabeth Becker

Kacie, Good point! You can pull some marinade aside before you bake the chicken. Or, marinade that has come to a boil (just before serving) can safely be consumed per the USDA.

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about 1 month ago Ebby Chu

Can it be marinated for more than 10hrs? I wonder, since I am NOT a morning person, I would rather marinate it the night before then cook it for dinner the next day. Humm...

Stringio

about 1 month ago Elizabeth Becker

You definitely have options:
1. For a 24 hour marinade, swap out the boneless thighs for bone-in. They should be able to handle the acidic lemon juice.
2. Mix the marinade the night before, and toss the chicken in the zip top bag in the morning.
3. For a more make ahead meal, mix the marinade, add the flattened out boneless thighs and freeze flat. The day you want to eat, pull the chicken from the freezer to the fridge. In the marinade, there's no freezer burn, and your chicken thaws more quickly. You can cook as suggested above.

Hope that helps!

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about 1 month ago Ebby Chu

Thanks for your quick reply. Yup I was thinking option 2 or 3 :) awesome!

Stringio

about 1 month ago Elizabeth Becker

It does depend on how powerful your broiler is, but with mine, I do about 5 minutes on one side, flip it and do 5 more on the other (or as long as you can stand it). The more delicious char you get on your chicken, the better, imo!

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about 1 month ago LauraLamb

Thank you so much Elizabeth!

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about 1 month ago LauraLamb

About how long will it need to finish under the broiler? Would you have to flip it halfway through?