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Marinated Israeli Pargiyot (Chicken Thighs)

Author Rachel
Prep Time 5 minutes
Cook Time 10 minutes
Resting time 1 hour
Yield 4
Print Pin Recipe

Description

Juicy, flavorful chicken that brings smiles to the faces of young and old.
Kosher, Meat

Equipment

  • Tong

Ingredients

  • 6 (about 2 Lbs) boneless skinless chicken thighs
  • 2 Tablespoons (30ml) olive oil
  • 1 cup (240ml) orange juice
  • 2 Tablespoons ketchup
  • 2 Tablespoons soy sauce
  • 2 Tablespoons fresh lemon juice
  • 1 Teaspoon lemon zest
  • 2 garlic cloves minced
  • 1 Tablespoon cornstarch
  • Optional 1/4 teaspoon chili flakes

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. When measured with a meat thermometer, the internal temperature should reach 165°F (74°C).
  • Allow the chicken to absorb the sauce for a minute or two before serving. This will enhance the flavor and ensure that each bite is deliciously seasoned.