Easy Charred Chicken Thighs
I threw this together when I had a bunch of extra chicken thighs and wanted to get them cooked before the workweek. I was shocked at how delicious it turned out with such minimal effort. The best part is you can use whatever herbs and spices you have lying around and don’t need to measure anything. The chicken is going to be perfectly juicy and delicious as it gets cooked under the broiler in under 15 minutes. All I have to say is that this is the only way I’ll be cooking chicken thighs for the foreseeable future!
Ingredients
6 chicken boneless skinless thighs, trimmed of any excess fat
2 tsp coriander seed
2 tsp cumin seed
1-2 tsp turmeric
2 tsp dried oregano
4-5 cloves of garlic, peeled
about 1/4 cup olive oil (no need to measure)
1/2 cup parsley, with the stems, or any leafy fresh herbs you have
juice of half a lemon or lime
salt and pepper to taste
Method
Toast the coriander and cumin seeds in a dry skillet over medium high for 1-2 minutes or just until fragrant. Keep it moving or it will burn and become bitter. Take off the heat and add the dried oregano and turmeric, just to warm up and draw out some flavors.
Put all the ingredients except the chicken in a food processor, vitamix, or mortar and pestle. Feel free to zest the citrus too. Blend until it turns into a paste.
Put the chicken into a big ziplock bag with the marinade. Close the bag while squeezing out as much air as possible and massage the marinade into all the nooks and crannies. Leave in the fridge for 30 minutes or up to a few hours.
When ready to cook, preheat the broiler (my broiler is only on or off) and lay the chicken onto a lined sheet tray in one layer. Broil on one side for about 6 minutes on the top rack. Flip and cook about 6 more minutes or until cooked through and charred.
Leave the chicken to rest for 10 minutes. Enjoy by itself, over rice, with some bread, in a burrito, or any other way you can imagine.
