Grilled Chicken with Garlic and Parsley

    (1889)
    30 minutes

    This very easy dish works with any cut of chicken, skin on or off. My family loves this and it doesn't take long to make. Don't omit the parsley.


    1561 people made this

    Ingredients
    Serves: 6 

    • 125g butter
    • 3 tablespoons minced garlic
    • 3 tablespoons (60ml) soy sauce
    • 1/4 teaspoon black pepper
    • 1 tablespoon dried parsley
    • 6 boneless chicken thighs, with skin
    • 1 pinch dried parsley, to taste

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the griller. Lightly grease a baking tray.
    2. In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper and parsley. Cook 2 minutes on High in the microwave or until butter is melted.
    3. Arrange chicken on the baking tray and coat with the butter mixture, reserving some of the mixture for basting.
    4. Grill chicken 20 minutes until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.

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    Reviews and Ratings
    Global Ratings:
    (1889)

    Reviews in English (1406)

    by
    1995

    This is one of our new fave's. Instead of broiling it, I bake it at 375 for about 45 minutes,stirring every 15 minutes or so. This way, you don't have to deal with smoking! This gives you time to prepare rice or noodles and you've got a fantastic meal ready in less than an hour. Yummy!!  -  20 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    1075

    This is the way to cook this meal- I made this for lunch today! I used half the butter and i baked it in the oven first for 35 min on 375 degrees turning it over half way through and then i broiled it for 5 min on each side. It turned out perfect. I would recommend before you put it in the broiler put it onto a flat baking tray on top of foil without the juices just place the chicken on it because that is what causes the smoke to fill the house.  -  02 Aug 2007  (Review from Allrecipes USA and Canada)

    by
    619

    I've never checked the recipe after I put it up...Thank you all for your ratings. I must say, I usually broil either boneless, SKINLESS theighs or just a whole split chicken. I don't know why it ended up saying "with skin". The theighs are much less fatty if they're skinned...but the whole split chicken is just beautiful when it's presented on a serving platter garnished with more parsley. Again, thank you & enjoy!  -  18 Nov 2005  (Review from Allrecipes USA and Canada)

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