Lemon and Ginger Boneless Chicken Thighs (Pargiot)

I’m always looking for a quick and delicious method of preparing chicken. I wanted something zesty and flavorful and I was really pleased with this combo of ingredients. I especially like this since it is delicious hot out of the oven, rewarmed but best of all, you can cool it down, slice it in nice slices for a wonderful grilled chicken topped salad with the salad fixings of your choice, served cold. This also works well as a first course salad, just use half a chicken thigh and it’s just right. You are whisking together a simple marinade for them to sit in and then grilling the skinless, boneless thighs for a total of approximately 14 minutes. What could be bad?

So start with gathering your ingredients:

and in a bowl large enough to hold all the chicken, place the mayonnaise, soy milk, lemon juice and grated lemon peel, crushed garlic, minced onion, ground ginger, black pepper, smoked or regular paprika and a pinch of salt.

Whisk well together

till combined. Now take the chicken thighs and submerge/coat them in the sauce.

Let the chicken sit in this mixture for at least half an hour. (It can sit longer, but then you’ll have to refrigerate it). Preheat the broiler to low broil. Take a broiling pan and coat well with oil spray, lining the bottom pan with foil for easy clean up.

Carefully place the coated chicken on the oiled pan, don’t shake off the coating (it should stick well).

Place chicken in broiler and broil about 7 minutes or till chicken browns with a bit of char, remove and flip over and grill an additional 7 or so minutes till browned. Remove and serve hot, warm or cold with salad.

Lemon and Ginger Boneless Chicken Thighs (Pargiot)

1 pound (about half a kilo or 500 grams) boneless, skinless chicken thighs (pargiot) about 6-7 large

Marinade:

3/4 cup mayonnaise

2 tablespoons soy milk

1 tablespoon lemon juice

2 teaspoons grated lemon peel

2 cloves garlic, crushed (frozen is fine)

1 teaspoon dried minced onion OR 2 teaspoons fresh grated onion

1/4 teaspoon ground ginger

1/4 teaspoon ground black pepper

1/4 teaspoon smoked or regular paprika

Pinch of salt

Directions:

Mix together mayonnaise, soy milk, lemon juice and peel, garlic, onion, ginger, black pepper, paprika and salt. Let stand 5 minutes. Submerge the chicken thighs in the marinade and let sit for a minimum of 1/2 an hour.

Preheat broiler on low broil and remove chicken from marinade. The marinade should stick to chicken. Place chicken on oil sprayed rimmed or broiler pan, letting come to room temperature. Grill about 7 minutes, turn over carefully and grill an additional 7 or so minutes on other side or till cooked throughout, nicely browned and no longer pink inside.