Time: 8 hours 30 minutes
Complexity: easily
Servings: 4

Marinated chicken thighs acquire a unique flavor and aroma, leaving the meat tender and juicy. They're fairly easy to prepare, though you'll need to tinker with the marinade a bit, but the results are worth it.

Ingredients:

• 2 cups parsley leaves, chopped
• 8 large sprigs thyme, chopped
• 4 large sprigs rosemary, chopped
• 3 cloves garlic, chopped
• 1 small shallot, diced
• 2 tablespoons ground black pepper
• 2 tablespoons ground pink pepper
• 1.25 cups olive oil
• 8 chicken thighs with skin
• Flaky salt for serving
• Salad for garnish

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

We recommend

Preparation:

Step 1
• Combine parsley, thyme, rosemary, garlic, shallots, black pepper, and pink peppercorns in a bowl. Add olive oil and toss with herbs and spices. Reserve 2 tablespoons of the marinade for serving.
Step 2
• Place the chicken thighs in a resealable plastic bag. Add the marinade and marinate overnight in the refrigerator.
Step 3
• Preheat grill to medium heat.
Step 4
• Remove the chicken thighs from the marinade, pat dry with a paper towel, and place them on a hot grill, flesh side down. Cook for 7-8 minutes on each side. Drizzle with the remaining 2 tablespoons of marinade and sprinkle with a little flaky salt. Serve with salad.

Votes: 5