Chicken thighs are wonderful. Meaty, juicy and the perfect protein for the grill. While the boneless/skinless variety is everyone’s darling, the bone in/skin on version is not without its charms. The bone adds flavor and the skin, when carefully trimmed provides a nice little blanket of succulent juice.
These thighs come to the table like a little present. There’s a tasty surprise under the skin, herbs led by fresh sage leaves, garlic and olive oil. The grill provides a nice smokey flavor thanks to that skin and olive oil. In this case a small (very small) grill fire is a good thing. Where there is fire there will be smoke. Where there is smoke there will be flavor.
Figure on two thighs per person. My package had six and there were three of us eating so the equation worked. Just multiply and divide, or let the serving adjustment feature on this recipe do the thinking for you.
This went wonderfully with a Potato and Green Bean Salad the I will share with you soon. As the holiday weekend stretches before us, give this recipe a try. It’s perfect for an intimate gathering, but can easily adapt to feed a crowd.
Love, Mama D