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Pargiyot: recipe illustration
Meat

Pargiyot

Pargiyot are boneless chicken thighs, marinated and grilled, very popular in Israel. Their crispy golden skin contrasts with juicy, fragrant meat.

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

807 kcal per serving

Protein
63.3 g
Carbohydrates
3.4 g
of which sugars
1.6 g
Fat
59.2 g
of which saturated fat
15.5 g
Fiber
1.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Blend the garlic, onion, cilantro, oil and lemon until you have a smooth paste.
  2. Add the paprika, cumin, salt and pepper. Rub the thighs with this marinade and refrigerate for at least 2 hours, ideally overnight.
  3. Preheat the oven to 220 °C, with the grill on if possible. Place the thighs skin side up on a rack above a tray.
  4. Bake for 25 to 30 minutes, until the skin is golden and crispy and the meat is no longer pink at the center (75 °C).
  5. Let rest 5 minutes before serving with a green salad and semolina.

Variations and tips

Plancha version. Cook the thighs over medium heat in a skillet or on a plancha for 8 to 10 minutes per side, covered.

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Original Ecomely recipe.