Just in time for your Labor Day cookout! A delicious grilled chicken thigh recipe for a crowd that everyone will love!
There are over 300 recipes in my recently published cookbook, Everyday Cooking for Everyday People Like Us (Click on the link in Note 1 to get your own copy). Even in these inflationary times, we can prepare delicious meals for our family and do so in a way that does not break the budget. And it’s all in the cookbook!
Introduction
OK, so here’s the deal. You have a crowd coming over for the last weekend of summer. Hmmm, lots of hungry people to feed, and I want everyone to enjoy the meal, but I also don’t want to break the bank. Whatever shall I cook? Of course! Dave’s Rosemary Grilled Chicken Thighs!
David Giustozzi’s Rosemary Grilled Chicken Thighs
My dad loved rosemary and he always had a nice bunch growing along with other herbs such as basil, parsley, and mint. He used to rub rosemary between his fingers and then would smell them, he loved that. He had to have a fence around his garden to keep the rabbits out and he also had to have a chicken wire cover over his strawberry patch to keep the birds out of them. We always had the freshest produce that was fresh from the garden the day it was picked.
I guess the reason my dad liked rosemary so much is that it is a Mediterranean evergreen herb, and he must have grown up with it, as my Italian grandparents must have. I remember seeing it growing in Italy and it was beautiful, and rosemary is a part of Italian cooking. I believe his parents grew rosemary in Pennsylvania, where he was raised, but I can tell you from experience that it does not like the bitter cold, and it will die if exposed to too much cold. Mine will die off if we have cold winters and I’ll have to replant it the next spring. So, if you can, plant some herbs, even if you must plant them in a pot on the porch. You’ll be glad you did when it comes time to make a delicious dish like rosemary chicken. Picture in your mind the smell of crushed garlic, olive oil and rosemary in your kitchen. Yes, I know you want to cook this dish tonight, so just go ahead and do it!
Ingredients
4 lbs. boneless, skinless chicken thighs,
trimmed and tenderized (Note 1)
4 cloves garlic, crushed (Note 2)
1 ½ tablespoons fresh rosemary, minced
1 teaspoon ground fennel seed (Note 3)
1 teaspoon kosher salt (Note 4)
1/3 cup extra virgin olive oil
3 lemons, juiced, hulls retained for marinade
Directions
For each thigh, place on a cutting board, trim excess fat, and using a meat tenderizer, gently allow the tines to pierce the thigh all over in one direction. Rotate the thigh 90 degrees and do the same. You should have a series of small cuts over the entire portion of the thigh and the thigh will be flattened. Flip and repeat. Place the thigh in the dish with the liquids. Continue until all thighs are trimmed, pierced and placed in the baking dish.
Combine all ingredients into a zip-lock bag and marinate for several hours or overnight if you can. Remove from refrigerator and allow to come to room temperature for about an hour before grilling. Grill a few lemon slices along with the chicken and a few halves. Place slices on the side of each plate, and allow each diner to drizzle lemon juice over each piece of chicken, if desired. Enjoy this simple pleasure!
Heat a gas or charcoal grill until hot. Place the thighs on the grill. Cook for about 10-12 minutes, flip, and cook until done.
Most packages of chicken thighs contain both large and small thighs, so the smaller ones may need to come off the grill while the large ones continue to cook. Place in a glass baking dish. Cover the baking dish as you remove each piece of meat. Cover with aluminum foil until ready to serve.
Notes
1. Trim the thighs of excess fat or loose pieces. Use a meat tenderizer, the one that has the tines that stick out and gently pound each thigh on both sides. Turn the thigh 90 degrees and pound it again so that you have a series of about 1/4'” deep cuts in a cross pattern. Besides helping the marinade to infuse the meat, it will allow it to cook faster and be fork-tender when you eat it. This method is a winner all around and I’m finding I’m doing it more and more with all kinds of meats.
2. Place each garlic clove on a sturdy cutting board that has been secured to prevent slipping. You can use a wet paper towel for this, or you can do like I did and buy some Mercer board buddyz to hold the cutting board in place. They are excellent! Trim the root end of the garlic, place the side of your large chef knife on the garlic and smack it with the palm of your hand. Viola! The paper will come off and your garlic will be nice and smashed allowing it to release all its wonderful flavor.
3. I hope you have a Mortar and pestle set. It’s not something you use all the time, but in instances like this it is great to have. In this case, start with whole fennel seeds and crush them. Again, this will increase the flavor and your enjoyment of the meal. Trust me on this.
4. So many things to learn with this recipe! Kosher salt is less intense than table salt, so it allows more of the flavor of the meat to come out without tasting salty. While I’m on the topic, do some investigating of different types of sea salts and have some of each on hand. Heck, you could even have a sea salt and olive oil tasting party where everyone brings one of each, along with a bottle of wine, of course. Finish the evening with these wonderful chicken thighs grilled and served with some rosemary parmesan roasted potatoes and grilled broccoli and you have all the ingredients of a wonderful evening!
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Dave’s Rosemary Grilled Chicken Thighs
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What’s in it for me?
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Call to Action
Show someone how much you love them by preparing a delicious meal for them. Later, enjoy the time and money you save by relishing your leftovers, either for lunch at work or dinner at home. Take comfort in knowing you are eating hearty food you prepared. All because you made a good decision to follow the recipes and tips in the cookbook I developed just for you.
Besides getting a copy of the cookbook for yourself, it makes an excellent gift for those you love and care for, especially for those with a young family who are looking to save time and money in the kitchen. And learn a few things in the process! What a great idea!
Recommended Resources
Everyday Cooking for Everyday People Like Us by David Giustozzi (Note 1).
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Notes
Please note that as an Amazon Affiliate, I may earn a small commission on the sale of any of these recommended resources.
Everyday Cooking for Everyday People Like Us by David Giustozzi: https://amzn.to/437OhVQ
Achieve Your Dreams: A Complete Guide to Live Your Best Life by David Giustozzi: https://amzn.to/3IxEFgy