On the off chance that you are searching for a simple marinade for flame broiled chicken thighs, at that point you are at the ideal spot. This straightforward mix of consistently fixings adds a huge amount of flavor to the meat and when flame broiled to flawlessness, it transforms these barbecued boneless chicken thighs into a finger-licking supper.
My proposals for side dishes would be Greek Salad or Creamy Cucumber Tomato Salad, Rosemary Parmesan Roasted Potatoes or Garlic Smashed Potatoes. Be that as it may, the best side dish is the one you like so in the event that you have a most loved one, feel free to make/get it!
At that point, include the thighs in and coat them in the blend. Ensure every one of the thighs are all around covered before covering the bowl with stick film or shutting the Ziploc pack.
Let the meat rest in the ice chest for at any rate 30 minutes before flame broiling. The more you leave it in the ice chest the better. You can likewise make the prep for these flame broiled boneless chicken thighs early and marinade the meat medium-term, on the off chance that you like.
- For the marinade:
- 2 tbsp Paprika (see note 1)
- 4 Garlic Cloves , crushed
- 4 tbsp Fresh Flat-Leaf Parsley , finely chopped (see note 2)
- 2 tsp Salt
- ½ tsp Ground Black Pepper
- ⅓ cup Olive Oil
- 1.5-1.7 lbs Boneless Chicken Thighs (800g)
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- In a mixing bowl (or a Ziploc bag), combine paprika, crushed garlic cloves, finely chopped parsley, salt, pepper and olive oil. Give everything a good mix.
- Add the chicken thighs and coat each one of them with the mixture. Make sure they are all well coated before covering the bowl with cling film (or locking the Ziploc bag). Refrigerate them for at least 30 minutes before grilling.
- Grill on both sides until they are nice brown and cooked through (see note 4).
- Best served right away!
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