Mediterranean Diet Grilled Pargiyot (Boneless Chicken Thighs)
Succulent, smoky, and bursting with vibrant Mediterranean flavors, this Grilled Pargiyot (Boneless Chicken Thighs) recipe is a must-try for fans of healthy yet indulgent eats. Perfectly marinated in a zesty blend of extra virgin olive oil, fresh lemon juice, garlic, and Mediterranean spices like oregano, cumin, and paprika, these tender chicken thighs boast an irresistibly charred exterior while staying juicy inside. Ready in under 40 minutes, this recipe is ideal for weeknight dinners or backyard barbeques, offering a protein-packed dish that pairs beautifully with roasted veggies or a crisp salad. Embrace the heart-healthy principles of the Mediterranean diet with this easy-to-follow grilling classic that will have everyone asking for seconds!
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Ingredients
- 8 pieces boneless chicken thighs
- 0.25 cup extra virgin olive oil
- 2 whole lemon
- 4 cloves garlic cloves
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Directions
Step 1
Begin by preparing the marinade. In a large bowl, combine the extra virgin olive oil, the juice of two lemons, minced garlic cloves, dried oregano, ground cumin, paprika, salt, and black pepper.
Step 2
Thoroughly clean and pat dry the boneless chicken thighs. Place the chicken thighs in the bowl with the marinade, turning each piece to ensure they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for stronger flavors.
Step 3
Preheat your grill to medium-high heat. If using a charcoal grill, wait until the coals are ashed over and the temperature is steady.
Step 4
Remove the chicken thighs from the marinade, allowing any excess to drip off before placing them on the grill. Discard the remaining marinade.
Step 5
Grill the chicken thighs for about 6-7 minutes per side, or until they are fully cooked and have a nice char, with an internal temperature of at least 165°F (75°C).
Step 6
Once cooked, remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute.
Step 7
Garnish with freshly chopped parsley before serving. These grilled pargiyot can be enjoyed with a side of roasted vegetables or a fresh salad to complete the meal.
Nutrition Facts
| Serving size | (1409.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2559.0 |
| Total Fat 177.5g | 0% |
| Saturated Fat 40.2g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1040.0mg | 0% |
| Sodium 3175.2mg | 0% |
| Total Carbohydrate 19.7g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 3.3g | |
| Protein 243.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 286.1mg | 0% |
| Iron 16.7mg | 0% |
| Potassium 2806.5mg | 0% |
Source of Calories