Here is yet another awesome recipe plucked from a prior post, Entertaining with Italian Flair for your consideration. Now that Memorial Day is behind us and the grilling season is “officially” here, it seems a good recipe to share. After all, nothing says summer than food from your grill.
These grilled chicken thighs are so easy – except maybe the de-boning part. I finally broke down and invested a few dollars into some professional knives, including a boning knife. It’s a small collection of just the basics for now. Over time I hope to expand. The folks over at The Biggest Little Kitchen Store in Jackson have been very helpful. They have an on-line catalog, and that’s nice for those of you outside the area. However; if you ever get to central California in the spring, the drive to Jackson is beautiful and the town itself is quaint well worth the time. We love spending the day in Jackson. A “must stop” is the Rosebud Cafe – the most awesome food around. The breads and buns are baked on-site, the meats are raised on nearby ranches, and the vegetables are from their garden. It’s a very seasonal menu, and that’s a good thing.
Now where was I? Oh, yeah . . . Whenever I use a salad dressing as a marinade, I like to pick one that is robust – zesty and packs a strong punch to really flavor the meats. After all, there is a huge difference between pouring a dressing over tender greens and imparting flavor into meats, especially chicken, which tends to resist penetration due to the density of the meat. The best way to really get all that flavor deep into the meat is to expose as much of the thigh as possible to whatever marinade you may be using. Spreading the meat out flat works well. When ready to grill, tuck the skin back around the thigh meat for that crispness we all look for in barbecued chicken.
Can you tell – the weather is beginning to turn and I am anxious to get outdoors again!
Italian Marinated Grilled Chicken
1 Bottle Italian Salad Dressing
3-4 Cloves of garlic, pressed
1 teaspoon salt
8-10 Chicken Thighs, with skin, bone removed
You can either remove the bone yourself or have your butcher do it for you. The skin is an important component – adding a beautiful crispness to the outside of the chicken while helping to keep the meat moist.
In a shallow baking dish, mix the salad dressing, garlic and salt. Place the chicken in the bowl, and turn to coat. Marinate in the refrigerator overnight or up to 48 hours to penetrate the meat fully.
Prepare the grill for high, direct heat.
Lightly oil grate. Discard marinade, and grill chicken 10-12 minutes per side, or until juices run clear.
This chicken goes well with grilled vegetables or a nice Herb Risotto.