We’ve always been fans of dishes that blend tradition with everyday ease, and our Pargiot Recipe Kosher is no exception. This Israeli grilled chicken delight hails from the bustling streets of the Middle East offering tender, flavorful thighs that capture authentic kosher vibes.
It’s a simple yet satisfying staple in Jewish cuisine perfect for weeknight meals or festive gatherings. With our guide you’ll whip up a dish that’s both nutritious and packed with aromatic spices we know you’ll love.
Ingredients
In our Pargiot Recipe Kosher, we focus on fresh, high-quality ingredients that deliver authentic Israeli flavors while adhering to kosher standards. This selection ensures tender, juicy grilled chicken thighs infused with aromatic spices, building on the traditional dish we introduced earlier.
To prepare our flavorful Pargiot, gather these ingredients in the order we’ll use them. We’ve bolded key terms like Pargiot for emphasis and italicized prep specifics to guide you seamlessly.
- 2 pounds chicken thighs (boneless and skinless, trimmed of excess fat for even grilling): The star of our Pargiot dish, providing that tender, succulent base.
- 1/4 cup olive oil: Used first in the marinade to lock in moisture and enhance the grilling process.
- 4 cloves garlic (minced for a punchy aroma): Added next to infuse the chicken with its robust flavor.
- 1 medium onion (finely chopped): Incorporates a sweet, savory depth right after garlic in the marinade prep.
- 2 tablespoons paprika: A key spice that gives our Pargiot its vibrant color and mild smokiness.
- 1 tablespoon ground cumin: Brings warm, earthy notes to balance the marinade.
- 1 teaspoon salt: Ensures proper seasoning; we recommend kosher salt for authenticity.
- 1/2 teaspoon black pepper (freshly ground for added zest): Provides a subtle kick before grilling.
- Juice of 1 lemon (freshly squeezed): Added last in the marinade to brighten the flavors and tenderize the meat.
- 1/4 cup fresh parsley (chopped): Used as a garnish post-grilling to add a fresh, herbaceous finish.
This curated list keeps our Pargiot recipe simple yet nutritious, with ingredients that align with the aromatic spices and ease we discussed in the introduction.
Instructions
Now that we have gathered our fresh, high-quality ingredients for the Pargiot Recipe Kosher, let’s walk through the preparation steps to create a tender and aromatic grilled chicken dish that bursts with authentic kosher flavors. We’ll ensure each step is straightforward for a flavorful result every time.
Prepare the Marinade
To start our Pargiot Recipe Kosher, we begin by crafting a vibrant marinade that infuses the chicken with bold, aromatic spices. In a medium bowl, combine 2 tablespoons of olive oil, 4 minced garlic cloves, 1 finely chopped onion, 1 tablespoon of paprika, 1 teaspoon of cumin, 1 teaspoon of salt, ½ teaspoon of black pepper, and 2 tablespoons of lemon juice. Whisk these ingredients together vigorously until they form a smooth, fragrant mixture—the enticing aroma of garlic and spices will immediately evoke the essence of Israeli cuisine. For added freshness, stir in ¼ cup of chopped fresh parsley to enhance the marinade’s herbaceous notes, ensuring it coats the chicken evenly for maximum flavor absorption.
Marinate the Chicken
Once our marinade is ready, we move on to coating the boneless, skinless chicken thighs—the heart of our Pargiot Recipe Kosher. Place 1.5 pounds of chicken thighs in a large resealable plastic bag or shallow dish, then pour the prepared marinade over them, making sure every piece is fully coated for even flavor distribution. Seal the bag or cover the dish, and refrigerate for at least 2 hours or up to overnight for deeper infusion—the longer marination time allows the spices to penetrate, resulting in juicy, tender meat with a perfect balance of tang from the lemon and warmth from the cumin. Gently massage the bag occasionally to redistribute the marinade, amplifying the dish’s authentic kosher appeal.
Cook the Pargiot
Finally, we bring our marinated chicken to life in this key step of the Pargiot Recipe Kosher, transforming it into a smoky, golden delight. Preheat your grill to medium-high heat (around 375°F) or heat a large skillet over medium heat with 1 tablespoon of olive oil if grilling indoors. Remove the chicken from the marinade, letting any excess drip off, and place it on the grill grates or skillet. Cook for 6-8 minutes per side, flipping once, until the internal temperature reaches 165°F—the skin will char slightly for a crispy texture while the inside remains moist and flavorful, releasing an irresistible aroma of grilled spices that will make your mouth water. Once done, transfer the Pargiot to a plate and let it rest for 5 minutes to lock in juices, ensuring a succulent bite that highlights the dish’s nutritious, kosher essence.
Equipment Needed
To bring our authentic Pargiot recipe to life while maintaining kosher standards, we rely on a few essential tools that streamline the marinating, grilling, and serving process. These items ensure precise preparation and help achieve that perfectly juicy, flavorful grilled chicken every time.
Here’s a detailed list of the equipment we recommend:
- Mixing bowl: A large, non-reactive bowl (such as glass or stainless steel) for whisking together the marinade ingredients like olive oil, garlic, and spices. This allows for even coating of the chicken thighs.
- Whisk or fork: Use a sturdy whisk to blend the marinade smoothly, ensuring the bold spices like paprika and cumin infuse thoroughly.
- Measuring cups and spoons: Accurate sets for measuring ingredients precisely—such as 2 tablespoons of olive oil or 1 teaspoon of salt—to maintain the recipe’s balance and authenticity.
- Ziplock bag or airtight container: Ideal for marinating the chicken, allowing flavors to penetrate the meat during refrigeration for at least 2 hours.
- Refrigerator: Essential for chilling the marinated chicken, helping the aromatic spices develop their full potential.
- Grill or skillet: A grill pan or outdoor grill for achieving that smoky, golden exterior on the Pargiot; alternatively, a heavy-bottomed skillet for pan-searing if grilling isn’t an option.
- Meat thermometer: A digital thermometer to check the internal temperature of the chicken, ensuring it reaches 165°F for safe, juicy results.
- Tongs: Heat-resistant tongs for flipping and handling the chicken during cooking, preventing any tearing of the tender thighs.
- Cutting board and knife: A clean, kosher-certified board and sharp knife for any minor prep, like chopping garlic or onion, though most ingredients are straightforward.
By gathering this equipment, we make our Pargiot preparation efficient and enjoyable, enhancing the overall experience of creating this nutritious, kosher grilled chicken dish.
Make-Ahead Instructions
To make our Pargiot Recipe kosher-friendly and convenient for busy schedules, we recommend preparing components in advance. This approach allows the flavors of the marinated chicken to deepen, ensuring a tender, juicy result that retains its authentic Israeli essence. By planning ahead, we can enhance the dish’s aromatic spices and simplify weeknight meals or festive gatherings.
Preparing the Marinade Ahead
We start by crafting the marinade up to 24 hours in advance. In a mixing bowl, whisk together olive oil, minced garlic, chopped onion, paprika, cumin, salt, black pepper, and lemon juice. Stir in fresh parsley for a burst of herbaceous brightness. Once blended, transfer the mixture to an airtight container and refrigerate it. This step lets the spices meld, creating a more intense, savory profile that elevates the Pargiot‘s flavor.
Marinating the Chicken
For optimal results, we coat the boneless, skinless chicken thighs in the prepared marinade and store them in a Ziplock bag or kosher-certified airtight container. Refrigerate for up to 24 hours, or extend to 48 hours for deeper infusion—ensure the chicken stays below 40°F to maintain food safety and kosher standards. During this time, the chicken absorbs the marinade’s vibrant, smoky notes from paprika and cumin, resulting in a succulent texture that’s perfect for grilling.
Storing Cooked Pargiot
If we’ve already cooked the Pargiot, we can prepare it fully ahead and store it safely. After grilling or pan-searing the chicken to an internal temperature of 165°F, let it cool completely. Portion into meal-sized servings and place in a kosher refrigerator-safe container. Refrigerate for up to 3 days or freeze for up to 3 months, as outlined in the table below for storage guidelines:
| Storage Method | Duration | Key Tips for Quality |
|---|---|---|
| Refrigeration | Up to 3 days | Keep below 40°F; reheat in a skillet over medium heat until warmed through, preserving the golden, smoky exterior. |
| Freezing | Up to 3 months | Use freezer-safe bags; thaw overnight in the refrigerator to avoid texture loss and retain the dish’s juicy, flavorful core. |
When reheating, we gently warm the chicken in a skillet or oven at 350°F for 10-15 minutes, ensuring it reaches 165°F internally. This method keeps the Pargiot Recipe moist and full of its signature kosher spices, making it as delicious as freshly prepared.
Conclusion
We’ve loved sharing this Pargiot recipe that’s simple yet packed with authentic kosher flavors. It’s a go-to for us when we want a nutritious meal that brings people together.
Try it out and you’ll see how easy it is to make your dinners more exciting. We’re confident it’ll become one of your favorites too.
Frequently Asked Questions
What is Pargiot?
Pargiot is a traditional Israeli grilled chicken dish made with tender, boneless, skinless chicken thighs marinated in aromatic kosher spices. It’s simple to prepare, nutritious, and perfect for weeknight dinners or special occasions, offering juicy, flavorful results that capture authentic Middle Eastern tastes.
What ingredients are needed for Pargiot?
Key ingredients include boneless, skinless chicken thighs, olive oil, garlic, onion, paprika, cumin, salt, black pepper, lemon juice, and fresh parsley. All are fresh, high-quality, and adhere to kosher standards to enhance flavor and nutrition while keeping the recipe straightforward.
How do I prepare the marinade for Pargiot?
Combine olive oil, minced garlic, chopped onion, paprika, cumin, salt, black pepper, lemon juice, and fresh parsley in a bowl. Whisk until well blended to create a vibrant marinade that infuses the chicken with bold, authentic flavors.
How long should I marinate the chicken for Pargiot?
Marinate the chicken thighs for at least 2 hours in the refrigerator to allow the spices to penetrate deeply. For better flavor, you can extend it up to 48 hours while following food safety guidelines to keep the meat fresh and tender.
How do I cook Pargiot?
Grill or pan-sear the marinated chicken thighs over medium heat until they reach an internal temperature of 165°F, about 6-8 minutes per side. Let it rest for a few minutes to ensure it’s juicy and flavorful with a smoky, golden exterior.
What equipment is needed for Pargiot?
You’ll need a mixing bowl for the marinade, a whisk or fork, measuring cups and spoons, a Ziplock bag or container for marinating, a grill or skillet, tongs, a cutting board, a knife, and a meat thermometer for safe cooking.
Can I make Pargiot ahead of time?
Yes, prepare the marinade up to 24 hours in advance and marinate the chicken for up to 48 hours. Cooked Pargiot can be refrigerated for up to 3 days or frozen for up to 3 months, making it ideal for busy schedules.
How should I store cooked Pargiot?
Store cooked Pargiot in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently in a skillet or oven to preserve moisture and flavor, ensuring it stays delicious and safe to eat.