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.
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.
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
Photo by Mark Weinberg