Grilled Chicken Thighs with Peas and Shallots

Name: Grilled Chicken Thighs with Peas and Shallots
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 2 Tbsps butter; 3 Tbsps chopped fresh rosemary leaves, divided; 3 Tbsps thin slices garlic, divided; 2 teaspoons kosher salt, divided; 3 Tbsps fresh lemon juice; 2 Tbsps extra-virgin olive oil; 118 milliliters chopped pancetta; 2 Tbsps each chopped parsley; 710 milliliters pounds English peas in the pod, shelled (about , or 3 cups frozen peas; 118 milliliters chopped red onion; 454 grams shallots, peeled and separated into cloves; 12 smalls 12 skin-on, bone-in small chicken thighs or 6 large (about 3 lbs. total)

You can never have too many main course recipes, so give Grilled Chicken Thighs with Peas and Shallots a try. This gluten free recipe serves 6. One portion of this dish contains about 17g of protein, 9g of fat, and a total of 372 calories. If you have peas in the pod, onion, skin-on, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Rinse chicken and pat dry, then arrange in a single layer in a 9- by 13-in. baking dish. Scatter 1 1/2 tbsp. garlic slices over chicken, then sprinkle with 1 1/2 tbsp. rosemary.

Ingredients you will need

Rosemary

Whole Chicken

Garlic

Equipment you will use

Baking Pan

Drizzle chicken with olive oil and sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Turn to coat; chill, covered, at least 6 hours and up to overnight.

Ingredients you will need

Olive Oil

Whole Chicken

Pepper

Salt

Prepare a gas or charcoal grill for indirect medium heat (about 400; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). If using gas, turn all burners to high and close lid; heat 10 minutes and turn off one of the burners. The area over the turned-off burner is the indirect heat area. If using charcoal, light 60 briquets on firegrate. When coals are covered with ash, about 20 minutes, bank on opposite sides of firegrate and let burn to medium. The area over the cleared section is the indirect heat area.

Equipment you will use

Grill

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add shallots and cook until tender, 10 to 15 minutes.

Ingredients you will need

Shallot

Transfer to a bowl and let cool; cut any large pieces into halves or quarters. Bring water back to a boil, add peas, and cook until just tender, 2 to 4 minutes.

Ingredients you will need

Water

Peas

Equipment you will use

Bowl

Drain peas; transfer to a bowl of ice and cold water.

Ingredients you will need

Water

Peas

Ice

Equipment you will use

Bowl

Drain again.

Pat chicken thighs dry and lay them skin side down over indirect heat area; close lid. Cook 10 minutes (12 for large thighs). Turn over and grill, covered, 10 minutes more. Move chicken over direct heat and cook, turning once, until skin is well browned, 3 to 5 minutes, and until chicken is no longer pink inside (cut to test).

Ingredients you will need

Chicken Thighs

Whole Chicken

Equipment you will use

Grill

Transfer the chicken to a pan; tent pan with foil to keep warm.

Ingredients you will need

Whole Chicken

Equipment you will use

Aluminum Foil

Frying Pan

In a large frying pan, cook pancetta over medium heat until fat begins to render and pancetta starts to become crisp, about 5 minutes.

Ingredients you will need

Pancetta

Equipment you will use

Frying Pan

Add remaining garlic, rosemary, salt, and pepper, the onion, parsley, and shallots to pancetta. Cook, stirring, 2 minutes. Stir in peas and butter and cook 2 minutes, or until peas are heated through.

Ingredients you will need

Pancetta

Rosemary

Shallot

Parsley