Grilled Chicken Thighs with Peas and Shallots

Grilled Chicken Thighs with Peas and Shallots
Photo by Aya Brackett

Ingredients

  • 12 skin-on, bone-in small chicken thighs or 6 large (about 3 lbs. total)
  • 3 tablespoons chopped fresh rosemary leaves, divided
  • 2 tablespoons each chopped parsley
  • 2 tablespoons butter
  • 3 tablespoons thin slices garlic, divided
  • 3 pounds English peas in the pod, shelled (about 3 cups), or 3 cups frozen peas*
  • 1 pound shallots, peeled and separated into cloves
  • + 19 more ingredients
    • 2 tablespoons each chopped parsley
    • 2 tablespoons butter
    • 3 pounds English peas in the pod, shelled (about 3 cups), or 3 cups frozen peas*
    • 12 skin-on, bone-in small chicken thighs or 6 large (about 3 lbs. total)
    • 1 pound shallots, peeled and separated into cloves
    • 2 tablespoons extra-virgin olive oil
    • 1 ½ teaspoons kosher salt, divided
    • ¾ teaspoon freshly ground black pepper, divided
    • 3 to 4 tbsp. fresh lemon juice
    • 1 ½ teaspoons kosher salt, divided
    • ½ cup chopped pancetta
    • ½ cup chopped pancetta
    • ½ cup chopped red onion
    • ¾ teaspoon freshly ground black pepper, divided
    • 2 tablespoons extra-virgin olive oil
    • ½ cup chopped red onion
    • 3 tablespoons chopped fresh rosemary leaves, divided
    • 3 tablespoons thin slices garlic, divided
    • 3 to 4 tbsp. fresh lemon juice

1. Rinse chicken and pat dry, then arrange in a single layer in a 9- by 13-in. baking dish. Scatter 1 1/2 tbsp. garlic slices over chicken, then sprinkle with 1 1/2 tbsp. rosemary. Drizzle chicken with olive oil and sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Turn to coat; chill, covered, at l...

View full recipe at My Recipes

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