Herbal-Rub Dark-Meat Grill

Recipe Ingredients

4		Garlic cloves (large)
1 teaspoon	5ml	Coarse salt
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1/2 teaspoon	2.5ml	Black peppercorns
2 teaspoons	10ml	Dried thyme
2		Shallots - finely minced
8		Chicken thighs
3		Bay leaves

Recipe Instructions

In mortar, crush together garlic, salt, parsley, peppercorns and thyme. (If you don't have a mortar and pestle, put the spices in a resealable bag and crush them with a rolling pin.) Add shallots and crush into spices.

Carefully loosen skin on chicken thighs and tuck some of herbal rub under skin. Place thighs, any remaining rub and bay leaves in sturdy resealable plastic bag. Refrigerate overnight or up to 2 days.

Prepare an indirect-heat fire in charcoal grill. Place thighs on grill rack, skin-side down, cover, open vents fully and grill 10 minutes. Turn, cover, and grill until cooked through, about 10 minutes more.

This recipe yields 4 servings.

Each serving: 412 calories; 728 mg sodium; 158 mg cholesterol; 29 grams fat; 3 grams carbohydrates; 33 grams protein; 0 fiber.

Source:
The Los Angeles Times, 10-06-1999

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