Name: Savor Juicy Pargiot: Quick Grilled Israeli Chicken Thighs
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1/4 cup Extra Virgin Olive Oil (or avocado oil); 4 cloves Garlic (minced); 1/4 cup Fresh Parsley (chopped, cilantro can substitute); 1 tablespoon Lemon Juice (fresh); 1 teaspoon Diamond Crystal Kosher Salt (adjust if using sea salt); 1 teaspoon Ground Cumin; 1 teaspoon Ground Coriander; 1/2 teaspoon Ground Turmeric (optional); 1 teaspoon Paprika; 1/2 teaspoon Ground Black Pepper; 1 teaspoon Ground Cinnamon; 1/2 teaspoon Ground Allspice (optional); 2 pounds Boneless Skinless Chicken Thighs (the star of the recipe); 1 tablespoon Neutral Oil (like grapeseed or avocado)

When the sun begins to warm up the sky and the grills come out for summer gatherings, there’s nothing quite like the mouthwatering allure of Grilled Israeli Chicken Thighs, or pargiot. The moment I open that jar of Middle Eastern spices—cumin, coriander, and a hint of cinnamon—I can almost hear the familiar sizzle of the grill heating up. It’s a sound filled with promise, not just of a meal, but of laughter, family, and savoring every juicy bite together.

This easy recipe transforms simple chicken thighs into a feast that’s perfect for any occasion—be it a casual weeknight dinner or a lively BBQ with friends. The marinade, brimming with vibrant flavors, embraces each thigh to create a dish that’s not only gluten-free and high in protein but also a delightful nod to Israeli cuisine. Whether you’re looking to impress your guests or simply escape the fast-food routine, these pargiot will wow your taste buds and fill your home with a delicious aroma that beckons everyone to the table. Let’s dive in and make some magic happen on your grill!

Why will pargiot become your new favorite?

Juicy and Mouthwatering: Each bite of these grilled chicken thighs bursts with flavor, thanks to the aromatic marinade.
Quick Preparation: You can have these on the grill in just a few minutes, making them perfect for a busy weeknight meal.
Versatile Serving: Pair them with Israeli salad or even tuck them into pita for a fabulous meal any time.
Cultural Delight: Enjoy a taste of Israeli cuisine right in your kitchen while celebrating traditions like Passover.
Crowd-Pleaser: Ideal for gatherings, these pargiot will impress your friends and family alike!

Pargiot Ingredients

• The magic begins here!

For the Marinade

Extra Virgin Olive Oil – Adds richness and prevents sticking; feel free to swap with avocado oil if preferred.
Garlic – Provides robust flavor; use fresh minced garlic for the best results.
Fresh Parsley – Enhances the dish with fresh herbal notes; cilantro makes a great substitute for a different spin.
Lemon Juice – Adds acidity to balance the spices; fresh juice is recommended for maximum brightness.
Diamond Crystal Kosher Salt – Amplifies flavors; adjust with sea salt as needed based on grain size.
Ground Cumin – Adds a warm, earthy flavor that complements the chicken.
Ground Coriander – Offers a bright, citrusy note that elevates the marinade.
Ground Turmeric (optional) – Adds lovely color and a subtle earthy flavor; can be omitted if desired.
Paprika – Contributes mild heat and a vibrant color to the dish.
Ground Black Pepper – Enhances overall flavor and depth.
Ground Cinnamon – Adds warmth; essential for that authentic Middle Eastern flavor.
Ground Allspice – Provides a unique sweet-spicy note; optional but recommended for an extra flavor kick.

For the Chicken

Boneless Skinless Chicken Thighs – Known for being juicy and tender when cooked; they’re the star of this pargiot recipe.

For Grilling

Neutral Oil (like grapeseed or avocado) – Use to grease the grill pan and ensure the chicken doesn’t stick.

Each ingredient plays a vital role in creating unforgettable pargiot that will make your meals not just edible, but extraordinary!

How to Make Pargiot

Prepare Marinade: In a large bowl, whisk together olive oil, minced garlic, chopped parsley, fresh lemon juice, kosher salt, ground cumin, ground coriander, turmeric (if using), paprika, black pepper, ground cinnamon, and ground allspice. Ensure the marinade is well combined for maximum flavor.
Prep Chicken: Trim any excess fat from the boneless skinless chicken thighs to ensure even cooking and prevent flare-ups on the grill.
Marinate Chicken: Toss the chicken thighs in the prepared marinade until well coated. Refrigerate for at least 2 hours, or overnight for the best flavor, or you can marinate at room temperature for 15 minutes if you’re short on time.
Preheat Grill: For outdoor grilling, preheat your grill to a temperature of 425ºF (220ºC) over medium-high heat. Alternatively, if using a stovetop, heat a grill pan over medium-high heat.
Grill Chicken: Place the marinated chicken thighs on the grill. Grill for about 4-5 minutes per side on an outdoor grill, or 5-6 minutes per side on a stovetop, until the internal temperature reaches 175-190°F (80-88°C). Look for a beautifully charred exterior as the perfect indicator.
Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for about 10 minutes. This allows the juices to redistribute, ensuring each bite is juicy and tender.

Optional: Serve with a drizzle of tahini or alongside a fresh salad for a delightful meal.

Exact quantities are listed in the recipe card below.

How to Store and Freeze Pargiot

Fridge: Store leftover pargiot in an airtight container for up to 3 days. Keep it sealed tightly to retain moisture and flavor.

Freezer: For longer storage, place cooled pargiot in a freezer-safe bag or container, ensuring it’s well-wrapped. It can be frozen for up to 3 months.

Reheating: Thaw frozen pargiot in the fridge overnight. Reheat gently in the oven at 350°F (175°C) until warmed through, avoiding the microwave to prevent dryness.

Make-Ahead: Marinated chicken can be stored in the fridge for 2 days before grilling, bringing convenience to your meal planning for those busy weeknights.

Pargiot Variations & Substitutions

Feel free to play with flavors and textures, making this dish entirely your own!

Breast Swap: Use boneless skinless chicken breasts for a leaner alternative; just shorten the grilling time for best results.
Smoky Twist: Add smoked paprika to the marinade for a delightful smoky flavor that enhances the grilled taste.
Herby Upgrade: Replace parsley with fresh cilantro for a vibrant twist, infusing the dish with a unique flavor profile.
Spicy Kick: Mix in a teaspoon of chili powder or cayenne pepper to the marinade for an exciting heat level sure to ignite your taste buds!
Nutty Flavor: Toss in a sprinkle of ground almonds to the marinade for a welcome nuttiness and crunchy texture.
Citrus Burst: Substitute lemon juice with fresh orange juice for a sweeter citrus note that beautifully complements the spices.
Grilled Veggie Side: Pair these pargiot with grilled vegetables; bell peppers, zucchini, and eggplant add color and nutrition to your plate.
Whole Grain Option: Serve with whole grain pita for a satisfying crunch that balances the tender chicken excellently.

Embrace these ideas and let your creativity shine!

What to Serve with Grilled Israeli-style Chicken Thighs (Pargiot)?

A magnificent meal awaits when you pair these flavorful, marinated chicken thighs with delicious sides.

Israeli Salad: This refreshing salad of diced cucumbers, tomatoes, and parsley offers a crunchy contrast, enhancing the chicken’s succulence.
Fluffy Couscous: Flavored with herbs, couscous is a light, nutty side that soaks up savory juices from the chicken beautifully, making every bite delightful.
Tahini Sauce: Drizzle this creamy sauce over the chicken for a rich, nutty flavor that complements the spices in your pargiot perfectly—it’s a match made in heaven!
Grilled Vegetables: Charred zucchini, bell peppers, and eggplants provide a sweet smokiness that balances the savory chicken, creating a colorful, inviting plate.
Warm Pita Bread: Soft pita pockets are perfect for wrapping around juicy chicken thighs, creating a handheld treat that’s fun and easy to eat, great for casual meals.
Lemon Rice: Zesty lemon-infused rice brings brightness and acidity, making it a wonderful base that complements the rich flavors of pargiot.
Mint Yogurt Dip: Cool and creamy, this yogurt-based dip adds a refreshing zing, balancing the earthiness of the spices while enhancing your cooking experience.
Red Wine: A glass of fruity red wine pairs beautifully with the richness of grilled chicken, rounding out your meal with a touch of sophistication.
Baklava: Finish the meal on a sweet note with this flaky pastry layered with honey and nuts, offering a delightful contrast to the savory main dish.

Expert Tips for Pargiot

Use Fresh Ingredients: Fresh garlic and parsley enhance the marinade’s flavor significantly. Avoid pre-minced garlic for the best taste.
Marinate Longer: For truly flavorful pargiot, aim to marinate overnight. If short on time, remember that 15 minutes at room temperature still makes a difference.
Don’t Overcrowd the Grill: Place chicken thighs with space in between to promote even cooking and a nice char.
Rest After Grilling: Allow your grilled chicken to rest for 10 minutes before serving to lock in juices, ensuring a tender bite every time.
Check Temperature: Using a meat thermometer is key; ensure chicken reaches 175-190°F (80-88°C) for the perfect juicy pargiot.

Make Ahead Options

These Grilled Israeli Chicken Thighs (pargiot) are perfect for meal prep, making weeknight dinners a breeze! You can marinate the chicken thighs up to 24 hours in advance for maximum flavor—simply store them in the refrigerator in an airtight container. Additionally, the marinade can also be mixed and kept in the fridge for up to 3 days prior to prepping the chicken. To maintain the chicken’s juicy quality, ensure it’s well-coated in the marinade and refrain from overcooking when grilling. When you’re ready to serve, just grill the marinated pargiot as instructed and enjoy restaurant-quality results straight from your backyard!

Pargiot (Grilled Israeli Chicken Thighs) Recipe FAQs

What type of chicken thighs should I use for pargiot?
I recommend using boneless, skinless chicken thighs for this recipe. They are known for their juiciness and tenderness, which makes them perfect for grilling. If you prefer a leaner option, boneless skinless chicken breasts can also work, just remember to adjust the cooking time accordingly.

How can I tell if my chicken thighs are ripe for grilling?
Look for chicken thighs that are plump and have a pinkish hue. Avoid any with dark spots or a greyish color, as this indicates they may be spoiled. For optimal flavor, try to use chicken that has been marinated for at least 2 hours, preferably overnight.

What is the best way to store leftover pargiot?
Store leftover pargiot in an airtight container in the fridge for up to 3 days. Make sure the container is sealed tightly to retain moisture and flavor. When you’re ready to enjoy them again, reheat gently in an oven to avoid drying them out.

Can I freeze pargiot? If so, how?
Absolutely! To freeze pargiot, allow the grilled chicken to cool completely. Then, place it in a freezer-safe bag or container, ensuring it’s tightly sealed to prevent freezer burn. These can be stored for up to 3 months. When you’re ready to eat, simply thaw in the fridge overnight and reheat in a preheated oven at 350°F (175°C) until warmed through.

How do I troubleshoot if my chicken is dry after grilling?
Oh no, dry chicken is no fun! To prevent this in the future, make sure you marinate the chicken long enough—2 hours at a minimum, or overnight is best. Also, always use a meat thermometer to avoid overcooking; look for an internal temperature between 175-190°F (80-88°C). If you find yourself with dry chicken, consider slicing it up and tossing it with a little sauce or broth to help reintroduce moisture.

Is this recipe suitable for those with dietary restrictions?
Definitely! This pargiot recipe is gluten-free and high in protein, making it a wonderful option for various diets. However, always check for allergens in your spices or oil. If serving to guests, be mindful of any allergies they may have, especially to ingredients like garlic or coriander.