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Add a photoServings: 4
Ingredients
- 4 lrg garlic cloves
- 1 tsp coarse salt
- 1/4 c. minced fresh parsley
- 1/2 tsp black peppercorns
- 2 tsp dry thyme
- 2 x shallots finely chopped
- 8 x chicken thighs
- 3 x bay leaves
Directions
- In mortar, crush together garlic, salt, parsley, peppercorns and thyme. (If you do not have a mortar and pestle, put the spices in a resealable bag and crush them with a rolling pin.) Add in shallots and crush into spices.
- Carefully loosen skin on chicken thighs and tuck some of herbal rub under skin. Place thighs, any remaining rub and bay leaves in sturdy resealable plastic bag. Chill overnight or possibly up to 2 days.
- Prepare an indirect-heat fire in charcoal grill. Place thighs on grill rack, skin-side down, cover, open vents fully and grill 10 min. Turn, cover, and grill till cooked through, about 10 min more.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 4 servings | |
| Calories 193 | |
| Calories from Fat 125 | 65% |
| Total Fat 13.81g | 17% |
| Saturated Fat 3.97g | 16% |
| Trans Fat 0.2g | |
| Cholesterol 76mg | 25% |
| Sodium 652mg | 27% |
| Potassium 200mg | 6% |
| Total Carbs 0.72g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.04g | 0% |
| Protein 15.73g | 25% |
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