Grilled Boneless Chicken Thighs: A Sizzling Delight
Introduction
When it comes to quick and flavorful grilling, boneless chicken thighs are a top choice. Their juicy tenderness and ability to soak up marinades make them a favorite for grill enthusiasts. In this article, we’ll take you through a simple yet mouthwatering Grilled Boneless Chicken Thighs Recipe that will leave you craving for more.
Ingredients You’ll Need
Before we dive into the cooking process, let’s gather the essential ingredients:
For the Marinade:
- 8 boneless chicken thighs
- 1/4 cup of olive oil
- 2 tablespoons of soy sauce
- 2 cloves of garlic, minced
- 1 lemon, juiced
- 1 teaspoon of paprika
- 1 teaspoon of dried oregano
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
- Lemon wedges
Step 1: Marinating the Chicken
The key to flavorful grilled chicken thighs is a good marinade. In a bowl, combine the olive oil, soy sauce, minced garlic, lemon juice, paprika, dried oregano, salt, and pepper. Mix it well to create a marinade that’s bursting with flavor.
Place the boneless chicken thighs in a zip-top bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or for an even better taste, marinate overnight. This allows the chicken to absorb all those delicious flavors.
Step 2: Preparing the Grill
While the chicken is marinating, it’s time to prepare your grill. Whether you’re using a charcoal grill, gas grill, or even an indoor grill pan, make sure it’s clean and well-oiled to prevent sticking.
Preheat your grill to medium-high heat (around 375°F to 400°F or 190°C to 200°C).
Step 3: Grilling the Chicken
Once the grill is hot and the chicken is done marinating, it’s time to start grilling. Remove the chicken thighs from the marinade and let any excess drip off.
Place the chicken thighs on the grill grates and close the lid. Grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). You’ll know they’re ready when they have beautiful grill marks and the juices run clear.
Step 4: Rest and Garnish
Once the chicken is perfectly grilled, remove it from the grill and let it rest for a few minutes. This allows the juices to redistribute, ensuring each bite is as juicy as can be.
Garnish the grilled boneless chicken thighs with freshly chopped parsley and lemon wedges for an extra burst of freshness and flavor.
Conclusion
Grilled Boneless Chicken Thighs are the epitome of simplicity and taste. With a fantastic marinade and the sizzle of the grill, you can create a delightful meal in no time. Whether you’re enjoying them with a side salad, in a sandwich, or all by themselves, these chicken thighs are sure to please your taste buds.
So, fire up your grill, marinate those thighs, and get ready to savor the succulent goodness of Grilled Boneless Chicken Thighs. Happy grilling!
FAQs
1. Can I use bone-in chicken thighs for this recipe?
Absolutely, bone-in thighs will work just as well. Adjust the cooking time slightly to ensure they cook through.
2. What other marinades can I try?
Get creative! You can experiment with teriyaki, BBQ, or even a lemon-herb marinade for different flavor profiles.
3. Can I grill these indoors on a grill pan?
Yes, you can use an indoor grill pan if you don’t have access to an outdoor grill. Just make sure it’s well-oiled to prevent sticking.
4. How do I know when the chicken is done?
Use a meat thermometer to check the internal temperature. It should reach 165°F (74°C) to be safe to eat.
5. Can I prepare these chicken thighs in advance?
You can marinate the chicken in advance, but it’s best to grill them just before serving for that fresh-off-the-grill flavor.
Source: happyfoodstube.com
Classic Chicken Parmesan
Ah, Chicken Parmesan! Just saying the name brings to mind a delicious, comforting meal that’s perfect for any occasion. This Italian-American classic has won hearts all over the world with its crispy chicken, tangy marinara sauce, and gooey melted cheese. Let’s dive into the wonderful world of Chicken Parmesan and learn how to make it from scratch.
Ingredients
- For the Chicken:
- 3 chicken breasts, sliced in half length-wise to create 6 cutlets
- 1/2 cup all-purpose flour can also use gluten-free flour blend or white whole wheat
- 3 eggs, whisked
- 1/3 cup olive oil
- Breadcrumbs:
- 1 1/2 cups breadcrumbs
- 1/2 cup parmesan cheese, shredded
- 1/2 tsp (each) salt & pepper
- 2 tsp Italian herb blend (thyme, oregano, basil, rosemary)
- 1 tsp garlic powder
- For the Topping:
- 6 slices Mozzarella
- 1 1/2 cups marinara sauce
- 1/3 cup parmesan cheese, shredded
- 2 tbsp fresh basil, chopped
Instructions
- Preheat oven to 425F
- Tenderize chicken: place chicken cutlets/breasts in a large ziplock bag or between two sheets of parchment paper. Firmly pound with a rolling pin or the smooth side of a meat hammer (chicken thickness should be 1/2 inch). Remove cutlets from the bag and pat dry with paper towels.
- Breadcrumbs: In a shallow dish, mix all of breadcrumb ingredients together.
- Assembly line: Set up a line of shallow bowls/dishes with flour, whisked eggs, and breadcrumbs.
- Bread the chicken: First, coat the chicken in flour on both sides, then shake off the excess flour that isn't sticking. Transfer to whisked eggs, then dip into the breadcrumbs. Use your hands to gently pack the breadcrumbs onto each side of the chicken. Repeat until all the cutlets have been breaded.
- Brown the chicken: Heat 3 tablespoons of oil at a time in a cast iron skillet or pan on LOW to MEDIUM heat. Brown chicken for 2-3 minutes on both sides until the breading is golden.
- Layer and bake: arrange browned chicken in a large baking dish or pan. Layer first with mozzarella slices then tomato sauce over top. Bake uncovered in the oven for 14 minutes – remove from oven then sprinkle with shredded parmesan cheese. Then broil on HIGH for 1 minute until the cheese is melted and browned. Sprinkle with fresh basil and serve!
Instructions for Baked Chicken Parmesan
- If you would like to use less oil, use this baking method instead! I love making chicken parmesan this way and the results are almost identical to pan-frying.Baked method: preheat oven to 450F. Follow steps 2-5 above, then after breading the chicken, lay the cutlets in a generously oiled baking pan. Spray the chicken with olive oil, or brush with 2 Tablespoons of olive oil. Bake for 25 minutes, then remove from oven and layer with mozzarella, sauce, and parmesan and bake for 5 additional minutes. Broil on HIGH for the last minute for the cheese to brown. Serve with fresh basil!
Nutrition Information:
Amount Per Serving: Calories: 454