There’s a lot of garlic and oil, and the coating sort of clumps on the chicken, but the end result is terrific. You’ll never want to eat chicken thighs any other way again. Be sure to use good bakery bread, such as a crusty boule and not packaged white bread, which will be too mushy.
Serves 6.
What you Need:
Put the bread in a food processor and whiz until coarse crumbs form. Add the garlic, oil and parsley, and whiz until a chunky paste forms.
Put the chicken thighs in a large zipper-lock bag and pour the crumb mixture over them. Seal and marinate from one hour to as long as overnight.
Preheat a gas fire on high for 10 minutes, lid down or prepare a medium-hot charcoal fire. Place the chicken
thighs over indirect heat and close the lid. Cook for about 10 minutes.
Turn, moving the pieces around to avoid direct heat. Cook with the lid down for another 10 minutes.
Open the lid and move the chicken over direct heat for a few moments to lightly brown. Serve warm or at room temperature.
Serves 6.
What you Need:
- 4 1/2-inch-thick slices crusty peasant bread
- (or 2 cups fresh crumbs)
- 10 garlic cloves, peeled
- 1/2 cup extra-virgin olive oil
- 1/2 cup Italian parsley
- 12 boneless, skinless chicken thighs
Put the bread in a food processor and whiz until coarse crumbs form. Add the garlic, oil and parsley, and whiz until a chunky paste forms.
Put the chicken thighs in a large zipper-lock bag and pour the crumb mixture over them. Seal and marinate from one hour to as long as overnight.
Preheat a gas fire on high for 10 minutes, lid down or prepare a medium-hot charcoal fire. Place the chicken
thighs over indirect heat and close the lid. Cook for about 10 minutes.
Turn, moving the pieces around to avoid direct heat. Cook with the lid down for another 10 minutes.
Open the lid and move the chicken over direct heat for a few moments to lightly brown. Serve warm or at room temperature.
John and Tanya Bäck / blankets provided by Woolrich 
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