Baked Pargiyot -Boneless skinless chicken thighs and/or legs. Really simple!
In fact, one of the easiest and quickest casual/formal dinner dishes.
Flatten out cutlets with knife.
Brush on spices.
Partially bake.
Then, griddle 2 minutes on each side.
That’s the whole story!
Equipment
Cutting board
chicken knife
Griddle for indoor stove
thongs (optional – I use a fork)
Boneless Skinless Chicken Thighs Easy Mostly Oven Baked
Israeli Pargiyot (boneless skinless chicken thigh/leg cutlets) are given a quick oven bake and quick stove griddled placed above the stove-top indoors. Pargiyot Bar-B-Que style. No long spicing or marinating procedure.
Ingredients
- 5 boneless skinless chicken thighs and/or legs (for legs, add a bit less salt)
- 1/3 teaspoon kosher salt - 0.070 ounces / 2 grams
- 1/2 teaspoon coarsely ground black pepper
- 4 + 2 tablespoons olive oil (mild/no aroma) (or other oil)
Instructions
Par-Bake Chicken in Oven
Pre-heat oven to 320 Fahrenheit / 160 Celsius.
Flatten out thick parts of each cutlet, to create an even bake/griddle or all areas of cutlet. Takes 2 to 5 minutes.
Remove a piece of cartilage if present in the cutlets.
Mix oil, salt and pepper in bowl.
Brush on both sides of chicken cutlets.
Place on parchment paper, in oven-pan and put into the oven, uncovered.
Now, raise oven temperature to 390 Fahrenheit / 200 Celsius and bake for 10 minutes.
Heat up Griddle
Meanwhile, place griddle (cast iron if possible) on a large burner set to a high heat.
It takes around 8 to 10 minutes to reach proper heat.
Remove chicken pan from oven as soon as most of it is baked (off-white color) so the chicken stays partially raw (pinkish areas).
Brush cutlets with a total of 2 more tablespoons of oil.
Place 2 cutlets at a time on the griddle, only in the area that is directly above the fire - for 2 minutes on each side, a total of 12 minutes. 2 cutlets, another 2 cutlets and then another 1.
The purpose is to get nice brown lines across the cutlets.