Wood Fired Chicken Thigh Recipe
Onion and Sumac, Cherry Tomatoes, Mint, Arugula
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Ingredients
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Main Ingredients
Marinade Ingredients
Method
Preparation
- 1
Marinate the Chicken
In a large bowl, combine olive oil, minced garlic, salt, and black pepper. Mix well. Add the chicken thighs, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 1 hour, or overnight for better flavor.
- 2
Prepare Vegetables
While the chicken is marinating, thinly slice the onion and halve the cherry tomatoes. Set aside.
Cooking
- 3
Fire Up the Grill
Prepare your wood-fired grill according to the manufacturer's instructions, allowing it to reach a temperature of about 400°F (200°C).
- 4
Cook the Chicken
Remove the chicken thighs from the marinade. Place them skin-side down on the grill. Cook for about 10-12 minutes, then flip and cook for another 10-12 minutes or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
- 5
Add Vegetables
In the last 5 minutes of cooking, add the sliced onion and cherry tomatoes to the grill. Allow them to char slightly and become tender.
Serving
- 6
Plate the Chicken
Once the chicken is cooked and the vegetables are charred, remove them from the grill and let them rest for 5 minutes.
- 7
Assemble the Salad
On a large platter, lay down the arugula, top with grilled chicken thighs, charred onions, and cherry tomatoes. Sprinkle with chopped mint and sumac to finish.
- 8
Serve
Serve immediately while warm, allowing guests to enjoy the smoky flavors of the chicken and the freshness of the vegetables.