Before grilling chicken thighs, Mario Batali crusts them with a simple and delectable combination of garlic, bread crumbs, parsley, and—a surprise ingredient—anchovy fillets, which add a salty, complex flavor.
More Chicken Thigh Recipes
5 oil-packed anchovy fillets, drained and chopped
2 cups fresh bread crumbs
12 garlic cloves, smashed
1/2 cup finely chopped flat-leaf parsley
1/2 cup plus 3 tablespoons extra-virgin olive oil
2 1/2 pounds skinless, boneless chicken thighs
1 pound sugar snap peas
3 medium shallots, thinly sliced
How to Make It
In a food processor, combine 4 of the anchovy fillets with the bread crumbs, garlic, parsley and 1/2 cup of the olive oil; process until evenly blended.
Season the chicken thighs with salt. In a large bowl, toss the chicken with the bread crumb mixture. Cover and refrigerate for 15 minutes.
Light a grill or preheat a grill pan. In a pot of boiling, salted water, blanch the snap peas until bright green, about 1 minute. Drain and pat dry.
Grill the chicken thighs over moderate heat until they are lightly charred, crisp and cooked through, about 10 minutes per side. Transfer the thighs to a platter.
In a large skillet, heat the remaining 3 tablespoons of olive oil. Add the shallots and the remaining anchovy fillet and cook over moderate heat, stirring occasionally, until the shallots are softened, about 5 minutes. Add the snap peas and cook, tossing a few times, until heated through, about 2 minutes. Season the snap peas with salt and transfer to a serving bowl. Serve the chicken with the snap peas.
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