It’s time for grilled chicken, Israeli style! These boneless skinless chicken thighs, also known as pargiot, are marinated in Middle Eastern seasoning and grilled to perfection. They are a great way to spice up your chicken dinner. This dish cooks up quickly and is delicious for a weeknight meal or summertime cookout.
This dish is called pargiot (also spelled pargiyot), which in Hebrew means baby chicken or cornish hen. Pargiot is commonly made with boneless skinless chicken thighs that are marinated with Middle Eastern spices. They are popular in Israel because they are a fresh, flavorful, juicy meal that cooks up in minutes.
This tasty recipe is perfect for summertime grilling, but can be made anytime of year indoors with a grill pan or cast iron skillet.
For more Israeli and Middle Eastern inspired dishes, try Israeli Salad (cucumber tomato salad), Green Tahini Sauce, Arayes (Meat stuffed pitas), and Date Maamoul Cookies.
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Dana's note
This chicken recipe is great for a quick weeknight meal or weekend summer BBQ. It works well for casual dinners in the sukkah during Sukkot. And is so tasty alongside Potato Latkes during Hanukkah.
If you get in a Passover rut, the flavors of this chicken dish bring excitement to the table. Serve pargiot with cauliflower rice (if you omit regular rice during Passover) and matbucha sauce (a red pepper tomato sauce).
This dish is often cooked on skewers kebab-style, but I like to grill these chicken thighs as a whole piece for more even cooking and quicker prep.
Recipe origin: This recipe is based on a friend’s family recipe that they serve during the week of Passover. Outdoor grilling instructions are adapted from grill master Jamie Purviance in Weber’s Ultimate Grilling cookbook, 2019.
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.
- Boneless skinless chicken thighs - Alternatively, this recipe can be made with thin chicken breast cutlets. They will be a little less juicy yet still super flavorful. Cook chicken breast for less time until 160ºF on a meat thermometer.
- Produce - Garlic, lemon juice, and parsley add a brightness to this dish. Fresh garlic can be substituted with garlic or onion powder.
- Dried herbs and spices - You will need cumin, coriander, turmeric, paprika, black pepper, cinnamon, and allspice. These Middle Eastern spices make the perfect marinade for this dish! If you don’t have a specific ingredient on hand, you can leave it out as there is still plenty of flavor. Alternatively, a premixed spice blend can be used like baharat, ras el hanout, or shawarma.
Step by Step Photos
See the recipe card below for complete directions.
Mix
Combine the ingredients for the Israeli spiced chicken marinade.
Marinate
Toss chicken with the marinade, and marinate the chicken overnight or for at least 2 hours. If short on time, just 15 minutes of marinating will work too.
Grill
Grill chicken on a preheated grill for about 5 minutes on each side. Works with either an indoor or outdoor grill.
Rest
Let the chicken rest for about 10 minutes before serving.
Top Tips
- Don’t skip the marinade! Even if it's only 15 minutes, marinating the chicken in the Middle Eastern spice blend will help the spices permeate into the meat.
- Grill it anytime of year. You can still get that grilled feeling for this chicken dish even in the winter by using a stovetop grill pan.
- Make it kid friendly. Chop the chicken into 1 inch cubes, toss with the marinade, let sit, then sear in a pan on the stove for 10-15 minutes, mixing often until crisp and cooked through. This is a great way to serve pargiot to kids in a fun way where it’s bite sized.
- Let it rest! Letting chicken rest before cutting into it helps the chicken retain its juices rather than run out.
- Overcook it? Why cook these chicken thighs to 175-190°F (80-88°C)? See this America’s Test Kitchen article about cooking chicken thighs. Chicken breasts become dry and tough when overcooked, but chicken thighs actually become more tender when cooked to a higher temperature.
Make Ahead
Marinade the chicken in the spices, and park in the refrigerator for 2 hours, up to overnight. Grill just before serving.
Storage and Reheating
How to store: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
How to reheat: Leave cooked chicken out at room temperature for about 30 minutes. Reheat in the oven for about 5 minutes until warmed throughout. Alternately, microwave covered for about 30 seconds. Be careful not to overcook and dry out.
What to serve with pargiot
These grilled chicken pargiot are delicious served with rice and a chopped Israeli salad with cucumbers and tomatoes. It’s good served with a drizzle of tahini sauce, a dollop of creamy hummus, or this fresh green tahini sauce. Can also be served with a pita or laffa flatbread.
More Israeli and Middle Eastern inspired recipes
- Matbucha: Moroccan tomato and red pepper sauce
- Kousa Mahshi (Stuffed Zucchini with meat and rice)
- Red Cabbage Slaw (no mayo)
- Homemade Hummus (Smooth and Creamy)
Frequently Asked Questions
Chicken thighs actually become more juicy when cooked to a higher temperature, so cook boneless chicken thighs to an internal temperature of 175-190°F (80-88°C).
Preheat the grill on medium high heat for about 15 minutes or until the grill reaches about 425ºF. Cook chicken thighs with direct heat and the lid closed for about 4-5 minutes per side. The dark meat chicken is fully cooked when it reaches an internal temperature of 175-190°F (80-88°C) on a meat thermometer.
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Recipe
Pargiot (Grilled Israeli Chicken Thighs)
Equipment
- Stovetop grill pan or outdoor grill
- Instant read digital food thermometer
Ingredients
Marinade
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic peeled and minced
- 2 heaping tablespoons finely chopped fresh parsley about ½ ounce
- 2 tablespoons lemon juice juice of about 1 lemon
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric optional
- ½ teaspoon sweet paprika
- ¼ teaspoon freshly cracked ground black pepper
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
Remaining ingredients
- 2 pounds boneless skinless chicken thighs
- Neutral oil like avocado oil, to grease the grill pan
Instructions
- Make the Marinade: Make the marinade in a large bowl: whisk together all ingredients except the chicken and neutral oil for the grill. Set aside.
- Prep chicken: Clean the boneless chicken thighs by using chicken shears or a sharp knife to cut off any excess fat or stringy pieces.
- Marinate the chicken: Place chicken thighs in the marinade, and toss to coat. Let the chicken marinade in the refrigerator covered for 2 hours or up to overnight. OR If pressed for time, a 15 minute marinate at room temperature will work too.
- To cook on a stovetop grill pan: Heat a stovetop grill pan or cast iron skillet over medium-high heat until very hot. Put a little neutral oil on a paper towel, and carefully rub it around the grill pan so that there is a light oil coating. Place chicken thighs on the grill, leaving 1⁄2” of space between each piece of chicken. Depending on the size of your grill, work in 1 to 2 batches. Cook chicken on each side for about 5 to 6 minutes.
- To cook on an outdoor grill: Preheat the grill on medium high heat for about 15 minutes or until the grill reaches about 425ºF (220°C). Cook with direct heat and the lid closed for about 4-5 minutes per side.
- The chicken is fully cooked when it reaches an internal temperature of 175°F - 190°F (80-88°C) on a meat thermometer. Other signs that the chicken is cooked through include fairly firm to the touch, clear juices, no longer opaque on the inside, and brown grill marks and char on the outside.
- Transfer cooked chicken to a plate to cool for 10 about minutes before serving. Serve warm.
Notes
- Why cook these chicken thighs to 175-190°F (80-88°C)? Chicken breasts become dry and tough when overcooked, but chicken thighs actually become more tender and juicy when cooked to a higher temperature. Source: America's Test Kitchen.
- Make ahead: Make the marinade, and then let the chicken marinade in the refrigerator for 4 hours, up to overnight. Grill just before serving.
- How to store: Store leftover chicken in an airtight container in the fridge for up to 3 days.
- How to reheat: Leave cooked chicken out at room temperature for about 30 minutes. Reheat in the oven for about 5 minutes until warmed throughout. Be careful not to overcook and dry out.
- Recipe origin: This recipe is based on a friend’s family recipe that they serve during the week of Passover. Outdoor grilling instructions are adapted from grill master Jamie Purviance in Weber’s Ultimate Grilling cookbook, 2019.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimation only.
Betty says
delicious easy made it for shabbat dinner everyone loves it
Dana Shrager says
So glad it was a hit in your house!
Randi says
My family loves this recipe. I usually double the recipe and follow your grill instructions. We serve with yellow rice, hummus and israeli salad. Delish! We've made it so many times. I use avocado oil and include the tumeric. I probably use more of all of the spices... heaping measurements for a little more flavor.
Barbara Levine says
Outstanding flavors. Spot on cooking directions for the boneless, skinless thighs on the grill. Will make this part of my regular rotation.
Dana Shrager says
Fantastic, the grill adds a nice flavor to this chicken.