Pargiyot means ‘young chicken’ in Hebrew. It is a popular dish in Israeli cuisine, especially during celebrations like Yom Ha’atzmaut (Independence Day). I’m excited to share our beloved family recipe with you—an easy, juicy chicken thighs recipe that promises to delight both kids and adults alike.
Serve it alongside Israeli salad, plain rice, or potatoes, or tucked into a warm pita for a complete and satisfying meal.
If you like easy dinner recipes, try my chicken meatballs in lemony sauce.
FAQs
Absolutely! Grilling chicken thighs is a fantastic option. After marinating, you can preheat your grill to medium-high heat and cook the chicken thighs for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (74°C). Grilling adds a delicious smoky flavor and beautiful grill marks to the chicken thighs, enhancing their overall taste and presentation. Just remember to oil the grill grates before cooking to prevent sticking, and keep an eye on them to avoid overcooking.
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Marinated Israeli Pargiyot (Chicken Thighs)
Description
Equipment
Ingredients
- 6 units (about 2.5lbs) boneless skinless chicken thighs
- 2 Tablespoons olive oil
- 1 cup (240ml) orange juice
- 2 Tablespoons ketchup
- 2 Tablespoons soy sauce
- 2 Tablespoons lemon juice
- 1 Teaspoon lemon zest
- 2 garlic cloves minced
- Optional: 1/4 Teaspoon chili flakes
- 1 and 1/2 Tablespoons cornstarch
Instructions
Marinating:
- In a medium-sized bowl, whisk together the olive oil, orange juice, ketchup, soy sauce, lemon juice, lemon zest, garlic, and optional chili flakes.
- Place the boneless chicken thighs in a shallow dish or a resealable plastic bag.
- Pour the marinade over the chicken thighs, ensuring they are evenly coated. Massage the marinade into the chicken to ensure it’s well-distributed.
- Cover the dish or seal the bag and place it in the refrigerator to marinate for at least 30 minutes, up to 24 hours, for maximum flavor absorption.
Cooking on Stove:
- Remove the marinated chicken thighs from the refrigerator and let them come to room temperature for about 15-30 minutes.
- Heat a frying pan well over high heat. Cook the chicken thighs with the marinade (uncovered) for 7 minutes on each side.
- Remove the chicken from the skillet (don’t worry if it is not fully cooked).
- Add cornstarch to the leftover marinade and stir until it's well combined and forms a thickened sauce.
- Add the chicken and cook until golden brown and cooked through. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer.
- Allow the chicken to absorb the sauce for a minute or two before serving. This will enhance the flavor and ensure each bite is deliciously seasoned.
