Chicken Thighs with Olio Piccante Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Olio piccante:
2 cups extra-virgin olive oil
5 medium jalapeņo peppers, stemmed, seeded, and chopped
1/2 cup crushed red pepper flakes
1 tablespoon paprika
Chicken:
12 medium cloves garlic, crushed
1/2 cup extra-virgin olive oil
2 salt-packed or 4 oil-packed anchovies, filleted, rinsed, drained, and patted dry
3/4 cup loosely packed flat-leaf parsley leaves
2 cups bread crumbs
8 (4 1/2 to 5 pounds) bone-in, skin-on chicken thighs
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Directions: |
Directions:Olio piccante:
Combine oil, jalapeņo peppers, crushed red pepper flakes, and paprika in a small sauce pan over medium heat. Cook for a few minutes until the mixture starts to bubble a bit, then transfer to a heat-proof bowl and let cool and refrigerate until ready to use. The recipe makes about 2 cups.
Chicken:
Combine the garlic, olive oil, anchovies, parsley, and bread crumbs in the bowl of a food processor; process for about 20 seconds to form an almost-smooth, thick mixture.
Lay the chicken in 1 or 2 large baking dishes or platters; press the garlic-bread crumb mixture onto both sides. Cover loosely and refrigerate for 15 minutes.
Lightly coat the grill rack with oil or cooking spray. Place the chicken thighs skin side up on the grill. Cover the lid and cook for 15 minutes, then turn them over and cook for 10 to 15 minutes, until they are cooked through and coating is nicely browned.
Remove the olio piccante from refrigerator and let it come to room temperature. Drizzle it over the chicken. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: The olio piccante should be prepared a day or more in advance and can be refrigerated in an airtight container for up to 10 days, and it is good drizzled over grilled vegetables, seafood pasta, pizza, and grilled bread. Use sparingly -- it is very hot.
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