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Chicken

St. Claire Chicken

by:
February  5, 2014
3
1 Ratings
Photo by Mark Weinberg
  • Serves 6
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

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Ingredients
  • 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
Directions
  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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20 Reviews

Write a Review
MJ October 4, 2015
Could boneless skinless chicken breasts be substituted?
If so, any other changes needed?
-Thanks!
Elizabeth B. October 5, 2015
You can certainly use the marinade for boneless skinless chicken breasts, but you will need to adjust the cooking method. Here's what I would do. Make the marinade as directed, add the chicken breasts and marinate for 2-4 hours. Preheat your grill, or grill pan. Remove chicken from marinade and dry breasts thoroughly. Discard marinade.

Cook the chicken for 4-8 minutes a side (depending on thickness). Remove chicken once the internal temperature reaches 165 F. Allow to rest for 10 minutes, then enjoy.
Becky September 20, 2015
Can you leave out some of the mustard out, or use something else--a little tired of so many recipes using mustard? Thanks so much.
Elizabeth B. September 23, 2015
Becky, you can certainly omit the dry mustard from the recipe; or drop the quantity down to 1 teaspoon, if you'd like. You'll still get a lot of great flavor out of the other marinade ingredients!
Teisha April 21, 2015
Trying+this+recipe+out+tonight.+My+chicken+has+been+marinating+since+late+yesterday+evening.+I+anticipate+this+will+be+delicious,+but+I+have+a+very+picky+3+year+old+son,+so+I+am+hoping+that+he+enjoys+this.
Megan March 23, 2015
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!
Arthur O. March 10, 2015
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?
Elizabeth B. March 10, 2015
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.
jthelwell March 8, 2015
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.
Elizabeth B. March 8, 2015
Stovetop will work fine! I've done this in a grill pan on the stovetop and it worked well!
Laura K. March 8, 2015
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?
Elizabeth B. March 8, 2015
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.
Kacie March 19, 2015
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.
Elizabeth B. March 31, 2015
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.
Ebby C. March 5, 2015
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...
Elizabeth B. March 5, 2015
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!
Ebby C. March 5, 2015
Thanks for your quick reply. Yup I was thinking option 2 or 3 :) awesome!
Elizabeth B. March 5, 2015
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!
What W. March 5, 2015
Thank you so much Elizabeth!
What W. March 5, 2015
About how long will it need to finish under the broiler? Would you have to flip it halfway through?