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Prep Time: 720 Minutes Cook Time: 15 Minutes |
Ready In: 735 Minutes Servings: 4 |
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A simple recipe I tossed together. Ingredients:
1 lb boneless skinless chicken thighs, cut into 1-inch strips |
1/4 teaspoon ground black pepper |
3 tablespoons grated parmigiano-reggiano cheese |
2 tablespoons minced fresh flat-leaf parsley |
2 garlic cloves, minced |
1/4 teaspoon salt |
1 teaspoon dried oregano |
1 teaspoon dried basil |
3 tablespoons lemon juice |
3 tablespoons worcestershire sauce |
1/4 cup dry white wine |
Directions:
1. Combine all ingredients in a zip-top bag. Squeeze out as much air as possible, then lay the bag in a dish (in case of leaks). Marinate in the refrigerator for several hours (overnight is best), turning and shaking several times.
2. Preheat broiler. Remove chicken from marinade (reserve marinade) and place on the broiler tray. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
3. In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve.
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