Grilled Rosemary and Black Olive Marinated Pargiyot

I have always preferred the dark meat of the chicken. Somehow I find it to be juicier and more flavorsome. I always enjoy eating a crispy thigh or drumstick, but then I am aware of the health hazard of eating the chicken skin, often my favorite part especially when it is crisp and crunchy. So, pargiyot ,skinless, boneless chicken thighs, as I mentioned in one of my previous blogs, are a good compromise. This time however, instead of stuffing them I decided to marinade them in one of my newly constructed marinades for a few hours and then grill them on the barbecue. The result was amazing and it was such a quick dish to prepare.

I used a bulk pack of pargiyot and have given the link to Grillerspride.com’s  bulk packet as I knew that if I had left over chicken I would be able to use it in a different dish for another dinner. Nothing like cooking one day for two or three, right? So hang in there and later this week you will get dinner 2 of the first pargiyot dinner.

Grilled Rosemary and Black Olive Marinated Pargiyot

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Ingredients

1 pkt. boneless, skinless thighs (pargiyot)
1.5 Tbs. olive oil
1 small onion finely chopped
2 Tbs. all purpose flour
1/2 cup roughly diced black olives (I use the ones in brine)
2 Tbs. chopped fresh Rosemary
2 Tbs. freshly squeezed lemon juice
1 + 1/4  cup water
freshly ground black pepper, about 10 turns of the grinder
1/2 tsp. salt

Method

Heat olive oil in a sautee pan and add the onion. Cook until it is translucent
Add the flour and mix well. Allow the flour to cook for a minute or two.
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Remove from stove and slowly add the water stirring the mix all the time as you add it.
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Once the water is incorporated return to the stove and let it cook to thicken.

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The sauce should not be too thick, it should stick to the back of the spoon, but still be fairly liquid.
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Add the olives, rosemary, salt and pepper.
Last add the lemon juice stirring as you add it
Take an immersion blender and blend all the ingredients to smoothen the marinade

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Place the pargiyot in a ziploc  bag or any container to marinade. Cover with the marinade/sauce and allow to marinade for at least 3 hours – can be longer. Try to turn the pieces at least once or turn the ziploc over to ensure all sides are well coated.

Grill on the barbecue. These do not take long to barbecue as they are fairly thin. Great to get grill marks on the one side before flipping over.

Delicious served with a baked potato and a vegetable of your choice or a fresh green salad

 

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