Thursday, October 22, 2009

Broiled chicken thighs


The photo is of the chicken during prep, showing how I stuffed the thighs with carrot and oregano. It didn't seem important to include a photo of the cooked chicken - for heaven's sake, you know what that looks like!

This is such a simple recipe, I have to post it, even though I think I did something similar a ways back. Truth be told, I never do anything exactly the same way twice. (Just looked it up in this blog - it was almost a year ago.

The carrot and oregano under the skin were a last minute inspiration caused by my discovery of part of a carrot in our fridge's veggie drawer.


Broiled chicken thighs (serves 4)
4 bone-in chicken thighs
2 tbsp kosher salt
1 tbsp sugar
1 tsp black pepper, plus more to taste
2 cups water
4 tbsp grated carrot
2 tsp dried oregano



Start by brining the chicken for at least an hour or for several hours, up to you. Just dissolve the salt and sugar in the water, add the pepper, and refrigerate in a freezer bag.



An hour before cooking, thoroughly rinse and dry the thighs. Loosen the skin and put 1 tbsp carrot and 1/2 tsp (or to taste...this amount is pretty agressive) oregano under it.



Preheat the broiler, leaving the door ajar so that it won't cycle off and on. Place the oven rack in the second highest position under the broiler heat source (the topmost position will cause the chicken to burn.



Add a bit more pepper to the chicken, place the thighs on a rack over a shallow baking pan, skin side down and slide under the broiler. Broil for 10 minutes. Turn the chicken over and broil for 8-10 more minutes, until cooked through.

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