Description
Juicy grilled chicken thighs served with crispy fried shallots and buttery spring peas. This recipe offers a perfect balance of flavors and textures in one delicious dish.
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs
- 4 medium shallots, thinly sliced
- 2 cups fresh or frozen peas
- 3 tablespoons butter
- Olive oil for cooking
- Fresh herbs (mint, parsley)
- Salt and pepper to taste
- Vegetable oil for frying shallots
Instructions
- Marinate chicken thighs with olive oil, salt, pepper, and herbs for at least 30 minutes, up to 24 hours.
- Preheat grill to medium-high heat (about 375°F).
- Grill chicken thighs skin-side down for 5-7 minutes until skin is crisp, then flip and cook until internal temperature reaches 165°F, about 15-20 minutes more.
- Meanwhile, slice shallots thinly from pole to pole using a mandoline or sharp knife.
- Heat vegetable oil in a small pan and fry shallots until golden brown and crispy. Remove and drain on paper towels.
- In a separate pan, cook peas with butter until tender and seasoned to taste.
- Serve grilled chicken thighs with buttered peas and top with crispy shallots.
Notes
- For best results, allow the chicken to marinate overnight for maximum flavor.
- Make the crispy shallots ahead of time and store in an airtight container for up to 3 days.
- You can substitute chicken breasts if preferred, but adjust cooking time accordingly.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Calories: 420
Keywords: chicken thighs, grilled chicken, crispy shallots, buttered peas, dinner recipes, summer grilling
