Grilled Chicken Thigh Ingredients
- Chicken thighs (without skin and bones) 1-1.2 kilograms
- Ground coriander 1 teaspoon
- Salt 1 tablespoon
- Olive oil 2 tablespoons
- 2 cloves of garlic
- Onion 1 piece (small)
- Paprika 1 teaspoon
- Chili 1/2 teaspoon
- Milk 1 cup
- Main Ingredients Onion, Garlic, Chicken, Milk
- Serving 12 Servings
Grill rack, kitchen knife, garlic press, deep plates, tablespoon, cutting board, brush, meat fork, spatula, cling film.
Grilling chicken thighs:
Step 1: prepare the ingredients.
Chicken thighs need to be cleaned of skin and bones, do this with completely thawed meat, helping yourself to separate the meat with a knife.
Also, prepare the garlic and onions, peeling them from the husks, and then mashed the garlic with a crush, and cut the onions into small cubes.
Step 2: prepare the marinade.
Take a deep plate, put in it chopped cloves of garlic and onions, as well as all the other ingredients needed to prepare the marinade.
Pour in milk at room temperature and butter. Mix everything well until the salt is completely dissolved.
Step 3: pickle chicken thighs.
Now take a free deep plate, pour into it 1 tablespoon marinade and lay a couple of chicken thighs.
Then pour some more marinade and chicken again on top. So continue to lay the chicken, alternating layers so that all thighs are thoroughly saturated with spices.
Pour the remains of the marinade from above, drown the chicken in it, pressing lightly with your fingers, cover everything with cling film and put in the refrigerator for 12 hours. It may not be so for a long time, but it is better that the hips are properly pickled.
Step 4: grill chicken thighs.
Cook the grill, and when it is warm, lay the chicken thighs in the marinade on a wire rack. Be sure to lay them in one layer, and not on top of each other.
Frying time is approximately 8-10 minutes on each side, it’s hard to say more precisely, since there are many factors that influence the speed of cooking meat on the grill.
At first you can even use a brush to add a little marinade to the chicken pieces, but later, closer to the end of the frying, you should not do this, because the marinade will no longer have time to prepare.
The main thing is not to forget to watch the chicken thighs on the grill, preventing them from burning or frying on one side for too long. It is better to turn the meat more often.
Step 5: serve grilled chicken thighs.
Remove the finished chicken thighs immediately from the heat and serve. Use a salad of summer vegetables or salsa as a side dish. Chicken meat, if not overcooked, turns out to be more tender and tastier than any other barbecue. Be sure to try cooking with this recipe too!
Enjoy your meal!
- You can fry chicken thighs marinated according to this recipe and on skewers, as well as bake on skewers in the oven.