parcooked

St. Claire Chicken

PHOTOGRAPHY BY: MARK WEINBERG
RECIPE BY: ELIZABETH BECKER

Servings: 6

Ingredients

  • 1 ½ cups vegetable oil
  • ¾ cup Worcestershire sauce
  • ¼ cup lemon juice, freshly squeezed
  • 5 garlic cloves, minced
  • 2 tablespoons dry mustard
  • 2 ½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 pounds boneless, skinless chicken thighs
  • 2 teaspoons parsley, chopped, to garnish 

Directions

  1. Mix all of the ingredients aside from the chicken and parsley in a baking dish large enough to fit both the chicken and the marinade.
  2. Add chicken and coat each piece with the marinade. Marinate, refrigerated, for up to 10 hours.
  3. Preheat oven to 350º F and remove chicken from refrigerator. Bake, uncovered, in the marinade for 30 minutes until parcooked.
  4. Remove from oven and finish cooking the chicken on the grill, or finish it under the broiler. Serve hot or warm. Garnish with chopped parsley.