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Griddled chicken thighs with parsley and shallot vinaigrette recipe
Griddled boneless chicken thighs are simple (and the thigh is the juiciest bit) and always more satisfying than you think they’ll be. You want a hot sandwich? Griddle a chicken thigh, pressing it down to get some char marks on the flesh, and stuff it into a roll with mayo (to which you’ve added gochujang, the Korean chilli paste) and some cold lettuce and cucumber. Pour a beer. You’ll be happy.
Here, griddled thighs are dressed with shallots softened in white balsamic vinegar, oil and lemon juice.
Requires marinating time
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