Description
Juicy and flavorful Israeli-style pargiot (grilled boneless chicken thighs) marinated in a fragrant blend of olive oil, fresh garlic, parsley, lemon juice, and warm spices, then quickly grilled to perfection. This recipe offers a perfect balance of smoky, tangy, and aromatic notes in just 45 minutes, making it an ideal choice for a quick, healthy, and satisfying meal.
Ingredients
Scale
Marinade
- 1/4 cup Extra Virgin Olive Oil (or avocado oil)
- 4 cloves Garlic (minced)
- 1/4 cup Fresh Parsley (chopped, cilantro can substitute)
- 1 tablespoon Lemon Juice (fresh)
- 1 teaspoon Diamond Crystal Kosher Salt (adjust if using sea salt)
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Ground Turmeric (optional)
- 1 teaspoon Paprika
- 1/2 teaspoon Ground Black Pepper
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Allspice (optional)
Main
- 2 pounds Boneless Skinless Chicken Thighs (the star of the recipe)
- 1 tablespoon Neutral Oil (like grapeseed or avocado)
Instructions
- Preparation: Gather all ingredients and ensure the chicken thighs are thawed and ready for marination.
- Make the Marinade: In a large bowl, whisk together the olive oil, minced garlic, chopped parsley, fresh lemon juice, kosher salt, ground cumin, ground coriander, turmeric (if using), paprika, black pepper, ground cinnamon, and ground allspice until well combined to form a flavorful marinade.
- Trim Chicken: Trim any excess fat from the chicken thighs to ensure even cooking and a cleaner flavor.
- Marinate Chicken: Toss the chicken thighs in the marinade until well coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Preheat Grill: Preheat your grill to 425ºF (220ºC) over medium-high heat to ensure a nice sear and even cooking.
- Grill Chicken: Lightly brush the grill grates or chicken with neutral oil to prevent sticking. Place the marinated chicken thighs on the grill and cook for about 4-5 minutes per side, turning once, until the chicken is cooked through and has beautiful grill marks.
- Rest and Serve: Remove the chicken from the grill and let it rest for about 10 minutes to allow the juices to redistribute before serving, ensuring maximum juiciness and flavor.
Notes
- Marinating overnight yields the best flavor and tenderness.
- Adjust salt levels to taste, especially if using a different type of salt.
- You can substitute parsley with fresh cilantro for a different herbaceous note.
- Optional spices like turmeric and allspice add depth but can be omitted if unavailable.
- If you don’t have a grill, you can sear the chicken in a hot skillet or broil in the oven, but grilling adds the characteristic smoky flavor.
