This is a good weeknight dish that can marinate for as little as an hour (or overnight if you prefer), then go onto a hot grill for a total of 25 minutes.  Chicken thighs are so versatile, moist, rich and gamey, that  I prefer them to almost any other poultry.

I simply rub them with some herbs–tonight I’m using parsley, rosemary and fennel seeds, as well as some sliced garlic and olive oil.  I don’t hesitate to salt my poultry ahead, so I’ve given it a generous sprinkling of salt and black pepper as well.

To accompany the smokey chicken, we’re having a wonderful sweet roasted pepperonata–a red pepper and tomato stew that I’ve roasted instead of simmered in a pot (the traditional way) and to which I’ve added black olives.  Roasting the peppers and tomatoes concentrates their flavors and sweetness and adding the olives gives them just the right balance of sweet and salty.  In addition, I’ve made pureed spinach and skillet potatoes with the duck fat leftover from my deconstructed duck post.

Grilled Chicken Thighs

serves 4

2 lbs boneless, skinless chicken thighs

1 tsp dried rosemary

1 tsp dried sage

1 tsp fennel seeds

3 cloves garlic, thinly sliced

1 tbl salt

2 tsps black pepper

2 tbls olive oil

About an hour in advance, rub the chicken with the herbs, garlic, oil and salt and let sit at room temperature until ready to grill.

 Grill over hot coals for about 25 minutes, turning  from time to time to prevent burning.  Remove from grill and drizzle with olive oil.