Juicy, delicious Kosher for Passover griddled Boneless Skinless Chicken Thighs and/or drums. Pargiot – boneless cutlets are a great late afternoon lunch or dinner.
Serve delicious chicken cutlets with rice or mashed potatoes. This is a delicious wholesome easy recipe.
Check out (Schnitzel) Boneless Chicken Breast recipe /
Boneless Skinless Chicken Thighs
Juicy and delicious Kosher recipe for griddled boneless skinless chicken thighs - 3 ingredients
Ingredients
- 8 boneless, skinless chicken shins or 4 shins + thighs - 2 1/2 pounds / 1.100 kilos
- 1 teaspoon kosher salt (0.21 ounces / 6 grams)
- Less than 1 teaspoon coarse ground black pepper (0.05 ounces / 2 grams)
- 2 1/4 tablespoons canola oil 1 ounce / 30 grams
Instructions
Pre-heat griddle for around 10 minutes.
Create thinner raw chicken cutlets with knife to ensure even cooking.
Mix chicken cutlets with ingredients in bowl.
Notes
IT'S BEST TO USE A RIDGED GRIDDLE, CAST-IRON IS BEST.
If you don't buy ready evened out cutlets, then even them out with knife.
While cutlet is on cutting board, place your weaker hand on top, while your stronger hand slices horizontally into meat. Meaning, the knife is not in a 90 degree/vertical angle to the chicken, but rather more flat/lying down, and you gently but firmly cut into the chicken to even it out.