Savory Boneless Chicken Thighs - Pargiot - Jamie Geller

Savory Boneless Chicken Thighs - Pargiot - Jamie Geller

Prep Time Prep: 5m Cook Time Cook: 40m Total Time Total: 45m

Yield: 6

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Main

  • 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
  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.

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

Instructions

  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.