Shamefully Fast and Easy Broiler “Grilled” Pargiot/Boneless, Skinless Chicken Thighs

I am a big fan of pargiot, also known as skinless, boneless chicken thighs for many reasons, not least of which is speed of preparation. When you need a fast and delish meal, they are a go-to even faster than fish if you cook them in this method.

I often sauce them but DH has lately had a craving for the taste of “hot off the grill” pargiot. Now this can be a difficult matter since in the middle of a rainstorm, you are not gonna go out and grill (at least I won’t 🙂 ) the little darlin’s. So, I decided to hone my cooking method of indoor grilling to see if I could achieve the same taste and texture of the outdoor grilled pargit.

You can eat them for Shabbat this way or for during the week and they are so ridiculously easy to prepare I’m nearly ashamed to tell you how, but I will, heh.

This is good with rice, in a pita with hummus or techina, with chopped Israeli salad drizzled with olive oil and a grinding of salt and pepper etc. etc.

You simply heat your broiler to 400 degrees. Grab your oil spray can- I love the Kirkland brand

Take a disposable foil pan and spray the bottom and shake generously with Weber’s Mesquite spice

I do warn you that there is a bit of a kick, you can substitute a shwarma spice or one of the McCormick grill spices- I like brown sugar and bourbon- which are milder.

Then take your pargiot

Lay them on top of the sprayed pan and spice and spray the top with the oil spray and shake to cover with the Mesquite seasoning.

Then, put under the broiler for exactly 7 minutes (less still not done and will not have the grilled brown look, more overdone) pull it out of oven, flip and check to see if enough seasoning still adheres to the other side, otherwise spray and shake a drop more, put back under broiler for an additional 7 minutes on the undone side and voila, you are done my friend. Sizzling, mouth watering pargit ready to roll! Don’t you love when a plan comes together?

Shamefully Fast and Easy Broiler “Grilled” Pargiot/Boneless, Skinless Chicken Thighs

6 nice sized pargiot or skinless boneless chicken thighs

oil spray (if you have none, you can use oil but sparingly)

Grill Spice such as Smokey Mesquite of Weber or Shawarma spice or Grill Mates Brown Sugar and Bourbon of McCormick,

Alternatively, make your own shawarma spice- 1 teaspoon of each spice: cumin, garlic powder (granulated), paprika, turmeric, onion powder, ground coriander and salt plus 1/2 teaspoon cinnamon

Disposable baking pan OR line a baking pan with tin foil

Directions:

Preheat broiler to 400 degrees. Take a disposable baking pan sufficient to hold the pargiot. Spray bottom of pan very well and sprinkle with the spice. Lay the pargiot down on top of the spray and spice. Spray generously the tops of the pargiot and sprinkle spice on top. Make sure your oven temp is at 400 degrees or the amount of time for broiling will be off. Place pargiot in broiler for 7-8 minutes and remove from oven and flip and if need be spray more and add more spice. Return to broiler for 7-8 minutes till a nice grilled look is achieved.

Serve hot. Yummmmm. Fast, easy and looks like you DID go out and grill outdoors even if it’s snowing!

• A note about Shabbat. If you choose to make these for Shabbat, they are amazingly forgiving since they are thigh (dark meat) and not breast meat. You can put them up on a plata or warming tray and within about half an hour they will be piping hot and yet not dried out. Yay!