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Prep time
10 minutes
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Cook time
8 minutes
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Makes
5 or 6 medium chicken thicken thighs
Author Notes
You know how boneless chicken thighs have a large part and an attached smaller side? I started cutting the smaller pieces off and grilling them separately a while back, to avoid drying out the smaller side before the large side is fully cooked. I've taken this another step by cutting the small side pieces into smaller chunks and skewering them. This makes it easier to get them on and off the grill. The photo is actually of a riff on this, using a marinade spiced with ground coriander, cumin and cardamom, and chopped cilantro. Please note that in addition to the hands-on prep time noted, you'll want to marinate for at least 3 hours (though 1 hour is okay in a pinch), and then to take them out of the fridge 20 - 30 minutes before throwing the chicken on the grill. Enjoy! ;o) —AntoniaJames
Ingredients
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5 or 6 boneless skinless chicken thighs
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2 tablespoons Dijon or other sharp mustard
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2 tablespoons Worcestershire sauce
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2 tablespoons olive oil
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Freshly ground black pepper
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4 garlic cloves, smashed but not chopped
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2 teaspoons soy sauce
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1 tablespoon chopped parsley (I use the stems for this)
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2 tablespoons finely chopped other herbs (my favorite combinations: marjoram + thyme; basil + oregano; and rosemary + thyme)
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Kosher salt - 1 teaspoon for the marinade + more for grilling
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Juice of ½ lemon, or more to taste, plus grated zest of one lemon, optional
Directions
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Whisk until thoroughly blended all of the ingredients except the chicken and the lemon juice in the container in which you plan to marinate (and refrigerate) the chicken. Cut the large side of each thigh away from the smaller side, so they can be cooked separately; this keeps the smaller side from overcooking. Lately, I've been cutting the small side into 2 pieces for skewering, which makes it easier to the smaller pieces on and off the grill. I find that kitchen shears work really well for this, as well as for snipping off any large bits of fat. If you don't want to use skewers, don't cut those smaller side pieces.
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Add the chicken to the marinade, turn to coat each piece completely, cover tightly and refrigerate for at least 3 hours, or up to 24 hours.
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Take the container out of the fridge 30 – 40 minutes before grilling. Make your grill medium hot (375 – 80 degrees Fahrenheit). NOTE: The cook time shown above is for the large pieces only. The skewered or smaller bits will take 4 or 5 minutes, or less if the pieces are very small.
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Put the chicken on the grill; if you have cut the smaller sides into pieces, skewer them and put them on the grill, too; sprinkle lightly with salt. Cook the larger pieces for about 8 minutes, turning every few minutes. The smaller pieces will take 4 - 6 minutes, more or less, depending on the size of the pieces, how hot your grill is, and how close those pieces are to the direct heat. Cook all pieces until the internal temperature is 165 degrees F.
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Remove from the grill, grind on some more black pepper, sprinkle lightly with lemon juice, and let rest for a few minutes, loosely covered. Serve, and enjoy! ;o)
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Tip: We like to drizzle the juices from the serving plate onto slices of ripe summer tomatoes and onto artisanal bread, which we also recommend using for sopping up the juices on your dinner plates, if you are so inclined.
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