Chicken

Parcooked Weeknight Chicken Thighs

March  5, 2015

There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.

Today: Skip the grocery store line and look to your pantry for all of the ingredients for these parcooked chicken thighs.

St. Claire Chicken

There are few weeknight meals as satisfying as a perfectly roasted chicken, but the level of dedicaton -- and patience -- required to cook an entire bird can be difficult to conjure after a long day. Luckily, a simple switch of anatomy paired with a delicious marinade can yield a chicken as hearty and delicious as a roast, in half the time.

More: Can't get enough dark meat? Here are some of our favorite ways to cook chicken thighs.

Something of a braise in reverse, this recipe for St. Claire Chicken calls for the chicken to be partially cooked in the oven, then finished over a grill or under a broiler. This cooking method allows the chicken thighs to soak in a lot of marinade, even if it hasn't sat in it all day, with a crispy finish. The best part? As long as you have a well-stocked refrigerator and pantry, you should already have most of the ingredients for this marinade -- by the time you would have reached the front of the rush hour grocery store line, you'll be home, digging into this parsley-flecked, tender chicken.

St. Claire Chicken

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

See the full recipe (and save and print it) here.

Photo by Mark Weinberg

Is there an undiscovered Food52 chicken recipe you love? Send us a paragraph or two at [email protected] about why you love it, and it could be next week's Winner, Winner, Chicken Dinner.

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