Pargiot, Israeli boneless grilled chicken thighs, are marinated in Middle Eastern spices and are easy to make. They are juicy, so flavorful, and make a delicious chicken dinner!
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.
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.