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
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1 1/2 cups
vegetable oil
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3/4 cup
Worcestershire sauce
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1/4 cup
lemon juice, freshly squeezed
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5
garlic cloves, minced
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2 tablespoons
dry mustard
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2 1/2 teaspoons
kosher salt
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1 teaspoon
black pepper
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2 pounds
boneless, skinless chicken thighs
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2 teaspoons
parsley, chopped, to garnish
Directions
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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.
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Add chicken and coat each piece with the marinade. Marinate, refrigerated, for up to 10 hours.
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Preheat oven to 350º F and remove chicken from refrigerator. Bake, uncovered, in the marinade for 30 minutes until parcooked.
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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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