{"id":353,"date":"2016-02-09T12:38:17","date_gmt":"2016-02-09T20:38:17","guid":{"rendered":"http:\/\/www.hhhh.org\/perseant\/foodlog\/?p=353"},"modified":"2016-02-09T12:38:17","modified_gmt":"2016-02-09T20:38:17","slug":"marinated-chicken-thighs","status":"publish","type":"post","link":"https:\/\/www.hhhh.org\/perseant\/foodlog\/?p=353","title":{"rendered":"Marinated Chicken Thighs"},"content":{"rendered":"<p>A nice way to <a href=\"http:\/\/www.foodnetwork.com\/recipes\/marc-forgione\/marinated-chicken-thighs-recipe.html\">marinade before grilling or baking.<\/a><\/p>\n<p>Ingredients<br \/>\n2 cups fresh parsley leaves, chopped<br \/>\n8 large sprigs fresh thyme, chopped<br \/>\n4 large sprigs fresh rosemary, chopped<br \/>\n3 cloves garlic, minced<br \/>\n1 small shallot, diced<br \/>\n2 tablespoons cracked black peppercorns<br \/>\n2 tablespoons cracked pink peppercorns<br \/>\n1 1\/4 cups extra-virgin olive oil<br \/>\n8 skin-on chicken thighs<br \/>\nFlaky salt, such as Maldon, for seasoning<br \/>\nSalad, for serving<\/p>\n<p>Directions<br \/>\nMix the parsley, thyme, rosemary, garlic, shallots, black peppercorns and pink peppercorns together in a bowl. Add the olive oil to cover the herbs\/spices. Set aside 2 tablespoons of the marinade.<\/p>\n<p>Place the chicken thighs in a resealable plastic bag. Add the marinade and marinate overnight in the refrigerator.<\/p>\n<p>Preheat the grill to medium.<\/p>\n<p>Remove the chicken thighs from the marinade, pat with a paper towel and place, fleshy-side down, on the hot grill. Grill until cooked through, turning once, 7 to 8 minutes per side. Finish with the reserved 2 tablespoons of marinade and some flaky salt. Serve on top of your favorite salad.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A nice way to marinade before grilling or baking. Ingredients 2 cups fresh parsley leaves, chopped 8 large sprigs fresh thyme, chopped 4 large sprigs fresh rosemary, chopped 3 cloves garlic, minced 1 small shallot, diced 2 tablespoons cracked black peppercorns 2 tablespoons cracked pink peppercorns 1 1\/4 cups extra-virgin olive oil 8 skin-on chicken &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.hhhh.org\/perseant\/foodlog\/?p=353\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Marinated Chicken Thighs&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-353","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts\/353"}],"collection":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=353"}],"version-history":[{"count":1,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts\/353\/revisions"}],"predecessor-version":[{"id":354,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=\/wp\/v2\/posts\/353\/revisions\/354"}],"wp:attachment":[{"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=353"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hhhh.org\/perseant\/foodlog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}