MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spanish Tapas Chicken
Categories: Poultry, Herbs, Vegetablees, Citrus
Yield: 10 servings
5 lb Boned, skinned chicken
- thighs
3 tb Smoked paprika
1 1/2 tb Oregano
2 tb Cumin
1 1/2 ts Salt
15 cl Garlic; minced
5 tb Parsley; chopped
1/4 c Olive oil
MMMMM--------------------------GARNISH-------------------------------
Chopped parsley
1 Lemon quartered; to finish
MMMMM------------------------GARLIC AIOLI-----------------------------
1/2 c Mayonnaise
2 cl Garlic; minced fine
1 ts Lemon juice
1 tb Olive oil
Salt & pepper
Combine rub ingredients from Paprika to Olive oil and
slather all over chicken. Cover and refrigerate for
minimum 3 hours and preferably overnight.
Heat the grill to medium high heat (350oF/175oC -
375oF/190oC).
Grill chicken on each side for 5 minutes until the
pieces turn golden and you can see visible grill marks.
Keep the lid closed (but check for flareups).
Flip pieces again and turn the heat down to medium low,
about 300oF, for an additional 4-5 minutes until the
chicken has cooked through. Large thighs may take even
more time. (Yes - dark meat is actually better cooked a
bit longer, the meat pulls from the bone easier!)
Let rest 5 minutes before serving. Squeeze lemon all
over chicken and garnish with chopped parsley. Serve
with sour cream or garlic aioli if desired.
HOW TO BAKE CHICKEN THIGHS: If you choose to bake your
thighs, they will take 35 minutes in a pre-heated 350
degree oven.
TO MAKE GARLIC AIOLI: Put all ingredients into a small
bowl and whisk together until well combined, transfer to
a smaller bowl to serve.
RECIPE FROM: https://creative-culinary.com
Uncle Dirty Dave's Archives
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