Savory Boneless Chicken Thighs - Pargiot - Joy of Kosher

5-Ingredient Savory Boneless Chicken Thighs - Pargiot

Author:
Publish date:
Social count:
145
avi katz pargiyot

Even my grandfather, who usually only eats white meat chicken, loves these savory pargiot with apricot jam and mustard. I think it’s because of the apricot jam. You’ll soon discover the difference by savoring each morsel of soft chicken marinated in a unique blend of contrasting flavors. You won’t want to rush through this meal.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 1 cup apricot jam
  • 1 cup Dijon mustard
  • 1 cup barbecue sauce
  • 2 tablespoon Sriracha sauce
  • 3 pounds pargiot (boneless, skinless chicken thighs)

  • Garnish: fresh chopped parsley

Preparation

  1. Mix together jam, mustard, barbecue sauce, and Sriracha sauce and add chicken, let marinate in the refrigerator for 6 hours (for best results overnight).
  2. Remove chicken from fridge 30 minutes prior to cooking. Preheat grill to high and oven to 350°F. When grill is very hot, grill chicken for 2 minutes on each side and place in a pan and cover. Transfer the pan to the preheated oven and bake at 350°F for 30 to 40 minutes.
  3. Serve hot over rice or with green beans and garnish with fresh chopped parsley. Enjoy! 
  4. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.