Here’s another super duper easy, yet so delicious recipe: marinated chicken thighs. This one is brought to us by Stephanie Izard, winner of season 4 of the highly acclaimed series Top Chef on Bravo TV. I was lucky enough to have had one of her meals at a pop up dinner here in NYC for the Harlem Eat Up Food Festival. It was damn near a religious experience, and I have all intentions to cook everything out of her cookbook, just to try to duplicate that amazing taste. Here’s the first one, and trust me, you are going to want this all the time.
What you’ll need:
- 2 cups fresh cilantro, roughly chopped
- 1 1/2 cups plain Greek yogurt
- 1/3 cup finely grated parmesan cheese
- 1/3 cup extra virgin olive oil
- 1 shallot, sliced thinly
- 4 garlic cloves, peeled
- 2 tbsp sambal oelek
- grated zest of 1 lemon
- 1 1/2 pounds skin-on boneless chicken thighs
- 2 tbsp canola oil
In a blender or food processor combine cilantro, yogurt, parmesan, olive oil, fish sauce, shallot, garlic, sambal leek, and lemon zest. Blend until smooth. Pour into large bowl, add the chicken thighs. Toss to coat and marinate overnight in the fridge.
Preheat oven to 375 degrees.
Heat the canola oil in a large nonstick skillet over medium-high heat. Without removing any of the marinade from the thighs, brown them for 2 to 3 minutes per side. Do this in batches to avoid crowding the pan. When all the chicken has been browned, transfer them to a large baking dish and bake them until cooked through, 8 to 10 minutes.
For more info on Stephanie Izard’s cookbook Gather And Graze, click here