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Meat
Easy
4-6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This is one of my favorite and easiest ways to make pargiyot. If you want a foolproof grill recipe that delivers big flavor with almost no fuss, this is the one. Boneless chicken thighs — pargiyot — get coated in a simple blend of salt, pepper, paprika, onion powder, garlic powder, whole-grain mustard, dried parsley, and good-quality olive oil. The mustard adds tang, the paprika brings warmth, and together they form a marinade that clings to the chicken and turns beautifully golden once it hits the heat.
Grill until cooked through and nicely marked, flipping once. Serve straight off the grill — no complicated plating required! It’s the kind of recipe that proves that
great grilling doesn’t need a long ingredient list, just good chicken, bold seasoning,
and a hot grill. Feel free to use an indoor grill pan as well. And for best results, add a huge amount of love!
1 and 1/2 pounds (680 grams) pargiyot
1/4 cup old-style whole-grain mustard
2 tablespoons Gefen Extra-Virgin Olive Oil
1/2 tablespoon dried parsley
2 teaspoons Gefen Onion Powder
1 teaspoon garlic powder
1 teaspoon Pereg Sweet Paprika in Oil
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Add all ingredients to a mixing bowl. Mix until combined. Marinate for at least 30 minutes, up to two hours.
Heat grill to medium heat and grill for six to eight minutes per side, until cooked through.
Serve with white rice and your favorite salad.
Photography by Chay Berger
Food Prep by Leah Hamaoui
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