Doctor's Review: Medicine on the Move

December 13, 2017
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Lemon-and-thyme grilled chicken thighs

The lemon juice in this recipe complements the succulence of dark-meat chicken and the thyme adds a bit of crunch and loads of flavour. Because chicken thighs are as good cold or at room temperature as they are hot, they make for good summer food. You can also cut the meat off the bone and toss it in a salad for a fancy leftover dish. Folks who eschew chicken skin will be pleased to know that this dish can be made with skinless thighs, too, with only a little loss of taste.

8 chicken thighs, skin-on or off

1/3 c. (90 ml) dried thyme

¼ c. (60 ml) freshly squeezed lemon juice

2 tbsp. (30 ml) olive oil

Rinse the chicken thighs and place them in a shallow, nonreactive bowl.

Combine the thyme, lemon juice and olive oil in a small bowl and stir to mix. Pour the marinade over the chicken thighs and then turn the thighs to ensure that each is well coated with liquid and evenly covered with thyme. Cover with plastic wrap, place in the refrigerator and let marinate for at least 2 hours or up to 4 hours.

When ready to cook, prepare a fire in a charcoal grill or preheat a gas grill or the broiler. Oil the grill rack. Remove the chicken thighs from the marinade, draining well. Place them on the grill rack or on a broiler pan and slip under the broiler about 3 to 5 inches (7.5 to 12.5 cm) from the heat source. Grill or broil, turning once, for about 10 minutes on each side or until the chicken is browned and the juices run clear when a thigh is pierced with a fork. Serve hot, at room temperature or cold. Serves 4 to 6.

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