MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spanish Tapas Chicken
Categories: Poultry, Herbs, Vegetables, Citrus
Yield: 10 Servings
5 lb Chicken thighs;
- boned, skinned
3 tb Smoked paprika
1 1/2 tb Oregano
2 tb Cumin
1 1/2 ts Salt
15 cl Garlic; minced
5 tb Parsley; chopped
1/4 c Olive oil
MMMMM--------------------------GARNISH-------------------------------
Parsley; chopped
1 Lemon; quartered, to finish
MMMMM------------------------GARLIC AIOLI-----------------------------
1/2 c Mayonnaise
2 cl Garlic; minced fine
1 ts Lemon juice
1 tb Olive oil
Salt & pepper
Combine rub ingredients from paprika to olive oil and slather all
over chicken. Cover and refrigerate for minimum 3 hours and
preferably overnight.
Heat the grill to medium high heat 350 to 375°F (175 to 190°C).
Grill chicken on each side for 5 minutes until the pieces turn
golden and you can see visible grill marks. Keep the lid closed
but check for flareups.
Flip pieces again and turn the heat down to medium low, about
300°F, for an additional 4 to 5 minutes until the chicken has
cooked through. Large thighs may take even more time. Yes, dark
meat is actually better cooked a bit longer, the meat pulls from
the bone easier!
Let rest 5 minutes before serving. Squeeze lemon all over chicken
and garnish with chopped parsley. Serve with sour cream or garlic
aioli if desired.
Chicken Thighs:
If you choose to bake your thighs, they will take 35 minutes in a
pre-heated 350°F oven.
Garlic Aioli:
Put all ingredients into a small bowl and whisk together until well
combined, transfer to a smaller bowl to serve.
Recipe FROM:
https://creative-culinary.com
Uncle Dirty Dave's Archives
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