Marinated chicken thighs
Discover an exquisite blend of flavors with our marinated chicken thighs salad recipe. Succulent chicken paired with vibrant vegetables will tantalize your taste buds.
Ingredients:
- 2 cups fresh parsley leaves, chopped
- 8 large sprigs fresh thyme, chopped
- 4 large sprigs fresh rosemary, chopped
- 3 cloves garlic, minced
- 1 small shallot, diced
- 2 tablespoons cracked black peppercorns
- 2 tablespoons cracked pink peppercorns
- 1 1/4 cups extra-virgin olive oil
- 8 skin-on chicken thighs
- Flaky salt, such as Maldon, for seasoning
- Salad, for serving
Instructions:
- Combine the parsley, thyme, rosemary, garlic, shallots, black peppercorns, and pink peppercorns in a bowl. Pour enough olive oil to coat the herbs and spices. Keep 2 tablespoons of the mixture aside.
- Put the chicken thighs in a sealable plastic bag. Pour the herb mixture over the chicken and let it marinate in the refrigerator overnight.
- Heat the grill to a medium temperature.
- Take out the chicken thighs from the marinade, dab excess marinade with a paper towel, and place them skin side down on the hot grill. Grill until fully cooked, flipping once, for about 7 to 8 minutes per side. Drizzle with the reserved 2 tablespoons of marinade and sprinkle some flaky salt. Serve over your preferred salad.
Summary:
- Calories: 6016 kcal
- Fat: 530 g
- Protein: 265 g
- Carbs: 51 g
- Potassium: 4704 mg
- Magnesium: 467 mg