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I’ve made variations of this marinade as a dressing and a dip, but it always feels like summer when we’re grilling green chicken. You can sub fresh herbs for this — two ounces each of parsley and cilantro — and blend it all up with an immersion blender
2 pounds (910 grams) boneless, skinless chicken thighs (pargiyot)
1 package Gefen Frozen Parsley cubes, defrosted
1 package Gefen Frozen Cilantro cubes, defrosted
2 tablespoons water
1 teaspoon salt
1 tablespoon Heaven & Earth Lime Juice
1 tablespoon Gefen Maple Syrup
1 tablespoon mayonnaise (sugar free, if needed)
Combine all marinade ingredients. Add chicken thighs and marinate for 30 minutes or up to overnight.
Preheat grill to medium heat (around 400 degrees Fahrenheit/200 degrees Celsius).
Grill chicken for 10 minutes per side, or until the internal temperature reads 165 degrees Fahrenheit.
Food and Prop Styling by Goldie Stern
Photography by Moshe Wulliger
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Delicious! Just added a garlic cube and adjusted the amount herbs according to how much chicken I used. Tastes fresh and yummy!
I live in Israel and have no idea how big a package of frozen herbs is. Could you give the weight?
I have Type 2 diabetes and was pleased to see that there is no sugar in the recipe. Then I was disappointed to see that it contains maple syrup. Same difference.
I have been trying to get it through, that silan, honey, agave, maple syrup is not sugar free. It just isn’t white sugar (brown or demrarra sugar is also the same). I have diabetes also, and I have tried to get this site to stop labeling things sugar free, when they are not. If you must have a sweetener, replace it with a sugar substitute. However, I have been cooking for more than 40 years and I have never put sweeteners of any kind in my fleishig cooking, (aside from very small amounts of wine in the roast). I don’t use sugar in my cooking. The food comes out delicous. Mayonnaise, even “lite” is not low carb.