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Marinated Chicken Thighs

Marinated Chicken Thighs

Giora Shimoni
Whenever boneless chicken thighs (called Pargiot in Hebrew) go on sale, we buy, marinate and grill or cook them. Boneless chicken thighs are a tender, moist cut of chicken, and this marinade packs the meat with great flavor. We especially enjoy pargiot during the summer months because they are a lite source of protein. Serve these delicious Pargiot with rice and roasted vegetables for a delicious and satiating Shabbos or weekday family meal.

Prep Time: 10 minutes

Cook Time: 50 minutes

marinate : 3 hours

Total Time: 4 hours

Yield: 8-10 servings


  • 2 pounds (1 kilo) boneless, skinless chicken thighs (pargiot in Hebrew)
  • 1/2 cup vegetable oil
  • 1/4 cup wine vinegar
  • 1/4 cup soy sauce
  • 1/4 cup lemon juice
  • 1 Tbsp. mustard
  • 1 Tbsp. fresh parsley, chopped
  • 1 garlic clove, minced
  • 1/2 tsp. pepper


1. Arrange chicken in single layer in a Pyrex dish.
2. In a bowl, mix all marinade ingredients.
3. Pour the marinade over the chicken. Cover. Refrigerate for a few hours or overnight.
4. Preheat grill or oven to 325°F (170°C).
Grilling Instructions: Remove chicken thighs from marinade, but don't discard marinade. Grill over medium heat for 5-8 minutes. Turn the chicken pieces over, brush them with marinade, and grill until they test done.
Baking Instructions: Bake the chicken in the marinade in the Pyrex, uncovered, at 325°F (170°C) for 25 minutes. Then turn the pieces over, baste, and bake for another 25 minutes, until baked through.

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