Grilled Chicken Thighs with Parsley Puree

Maksim Mazur

Go green for grilling season—this recipe from chef Daniel Bojorquez gets you outside to cook up a spring chicken with a touch of seasonal color. The savory thighs are served with a honey glacé and a bright parsley puree, assisted by tender, preserved garlic cloves for a decadent dish perfect for warm-weather nights.


Servings: 3-4


For the garlic confit:
  • 1 cup garlic cloves, peeled
  • 2 cups olive oil
For the chicken thighs:
  • 1/2 cup unsalted butter, room temperature
  • 1 bunch fresh flat leaf Italian parsley, chopped
  • 6 cloves garlic confit
  • 1 tablespoon fresh grated horseradish
  • 6 chicken thighs with skin on and bone in, leaving as much fat as desired
  • 1 bunch flat leaf Italian parsley, blanced
  • 3 tablespoon EVOO
  • 1 lemon, juiced and zested
  • 1 tablespoon chicken stock
  • 1 tablespoon honey, mixed with a tablespoon of warm water to glaze chicken after grilling
  • salt and pepper to taste


For the garlic confit:
  1. Add the garlic cloves and olive oil to a small saucepan and cook over medium heat just to a simmer. Reduce heat to low and cook for 45 min. Using a clean slotted spoon, transfer the garlic cloves to a clean jar and pour the oil over to submerge. Refrigerate immediately.
For the chicken thighs:
  1. With the paddle attachment of a stand mixer, mix together the butter, chopped parsley, 3 of the garlic cloves and horseradish. Using your hands, spread the compound butter under the skin of each chicken thigh, being careful not to tear the skin.
  2. Heat your grill to approximately 350 degrees. Place the chicken thighs in a baking dish skin side up and season gently with salt and pepper. Place the baking dish on the grill over indirect heat for 35 minutes with the lid closed.
  3. While the chicken cooks, mix the blanched flat leaf parsley with the rest of the garlic in a blender. Add the EVOO and blend until you have a smooth, bright green purée. Season with lemon juice and zest. Use the chicken stock to adjust the texture (it should be a smooth purée that coats the back of a spoon). Add pinch of salt to bring the flavors together.
  4. After 35 minutes, take the chicken thighs out of the baking dish and place them right on the grill but closer to fire to caramelize the chicken skin and finish cooking. Check if the chicken is done by slicing along the bone of the chicken. If the juices run clear, remove from the grill.
  5. Using a pastry brush, glacé the chicken with the honey mixture. Season with fresh ground black pepper. Warm a little of the parsley purée and dress the chicken with it. You can garnish with some crispy chicken skin and good aged grated Parmesan.

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