If you or members of your family are not huge fans of boneless, skinless chicken thighs this might be the recipe that will change minds. :D
Often the boneless/skinless thighs will go on sale around here for well less than $2.00 per pound. I don't mind dark meat at all, but the boneless/skinless thighs left me cold. Other than stir-frying I didn't really care for them until I found this recipe, adapted from Donna Hay.
After a 30 minute marinade, the thighs are skewered and grilled either on an outdoor grill, or indoors on a stove top grill pan.
The aroma as they are cooking is irresistible, and I have proof...
Our neighbor was over visiting as I was preparing these and was he was absolutely raving about the aroma ~ it would have been absolutely cruel not to offer him a sample.
We all gave them a big THUMBS up!
Reading over the ingredients of the marinade ~Olive oil, paprika, dried chili flakes, crushed garlic and Worchestershire Sauce~ it is difficult to imagine how flavorful it makes the grilled chicken taste, but Donna has come up with another winner.
And the good news is that you can reduce (or increase) the amount of chili flakes depending upon how spicy you like your food. I add only 1 teaspoon, rather than the 2 teaspoons in the recipe, which made mine only slightly spicy.
After grilling the chicken is sprinkled with fresh mint leaves. If you don't have access to fresh mint I would suggest using almost any fresh herb; oregano leaves, marjoram, thyme, cilantro, or flat leaf parsley. Be sure to serve with plenty of fresh lemon wedges so each person can add as much as they like ~ the squeeze of lemon juice is the perfect finishing touch.
Incidentally, we liked the chicken thighs prepared this way so much I'm going to serve them again, prepared the same way on this holiday weekend.
If you try this method, I hope you like it too~
For a printable copy of the recipe you'll find it on my recipe blog ~ click HERE.
Thank you for stopping by today, I always welcome your comments!