By L. Duch on June 05, 2003
Photo by AcadiaTwo
Photo by AcadiaTwo
"This is my own recipe I dreamed up this summer. I've got an abundance of fresh herbs and wanted to try this out. Turned out really good. I also use this mixture on grilled steaks. The amounts of the ingrediets are an estimate (I didn't measure anything out) so feel free to use your own judgment. Hope ya like it."
Serving Size: 1 (100 g)
Servings Per Recipe: 4
"Oh this is soooo good! I have several types of fresh herbs I grow in pots on the back deck and this fit the bill!!!! The flavor of the combination of herbs were so delicious.. I didnt' change a thing with this recipe.. The only thing I might do is go a little less on the salt. I think its important to let the herbs sit on the chicken and between the skin and meat for an hour as stated. I made this with grilled corn on the cob with basil butter and a few grilled summer squash. caesar salad on the side.. I will make this again .. thanks L. Duch for the great post.. I'm always looking for new ways to use my fresh summer herbs..."
"Delicious! Oiled the thighs with a bit of olive oil before putting the rub on ... excellent! Thank You ..."
"I was making pasta Alfredo and wanted to put chicken in it but was unsure what to do with it. I dumped all the spices into a plastic bag and shook the chicken up in it. I let it sit in the fridge for about an hour then grilled it on the stove in a grill pan. Sliced it into thin strips and served on top of the pasta. It was the perfect compliment. Thanks for the great recipe.:)"
"This was great tasting and very moist! Some of my thighs must have been off of mutant chickens so I had to add an additional 15 minutes to the cooking time. I skipped the paprika as I don't care for it, but otherwise, made as written. Made for the "HOT, SPICY AND TASTY JUNE 2009 Event.""
"What a wonderful and flavorful chicken thigh recipe! I didn't have fresh thyme but used dry and it wasy nice. Instead of garlic powder I used 3 cloves fresh pressed garlic. I did not use onion powder as I didn't have any, but it tasted great anyway. Instead of chili powder I used ground cayanne pepper as that's what I had on hand. I let it marinate for about 2 1/2 hours. I planned to grill it but it started raining so I broiled them instead. I preheated a broiler pan (sprayed with Pam for Grilling) in the oven and set to broil for about 5 minutes. I then added the chicken thighs skin side down and broiled about 8 inches from the coil and left the door ajar. After 15 minutes I turned the chicken and broiled for 15 minutes more. The skin crisped up very nicely was a nice alternative when I couldn't grill. Nice job Duch!"