One of my favourite barbeque items is deboned chicken thigh. I know that there are tougher meat parts that are more typical barbeque items, and chicken is not usually a top choice for a BBQ night, but chicken thighs are my favourite – along with bacon. They’re juicy and tender, ad if well seasoned they taste great! By well seasoned I mean flavoured with freshly chopped herbs dipped in olive oil, a real Mediterranean delicacy.
With a mezzaluna knife I finely chopped some leaves of sage, rosemary and basil. Then I transferred the chopped herbs into a bowl and combined them with olive oil. I left this mixture for about 20 minutes to allow the flavours to mix and settle. The quantity of olive oil varies according to the quantity of chopped herbs, as a general rule it should look like pesto, a thick blend, and not like few herbs drowned in oil. We are not looking for a flavoured oil here, but for a glazing paste. In the meantime I seasoned the chicken thighs with salt and oregano, randomly sprinkled on both sides of the meat chunks. I had them already deboned by the butcher when I bought them, to save myself the hassle of doing it without a decent knife.
Then it’s time to season the meat with this Mediterranean mixture. Lay the chicken thighs onto a large plate and smear the mixture over them. Afterward, once it’s all over the meat, massage the chicken thighs to get the seasoning all over. This is a very important step, as it ensures that the seasoning is well distributed and the whole thigh is flavoured. Let it sit in the fridge for at least a couple of hours before grilling.
A cheap meat, a simple seasoning that requires very few ingredients, yet these chicken thighs totally passed the test and proved the most successful BBQ item among our guests. Despite competing with succulent pork chops and typical Italian fresh sausages, which were the other elements of our BBQ, our guests really loved the chicken thighs.