Two Grilled Chicken Thigh Recipes To Feed A Crowd
Chicken thighs are the perfect meat to serve when you're feeding a crowd. They're less sensitive to over-cooking than leaner chicken breasts, and they can be flavored in so many different ways. Here are two chicken thigh recipes for big crowds. You can either cook all of the thighs at once for a large party or keep them refrigerated in the marinade and cook them to order throughout the day.
Lemon-Garlic-Ginger Chicken Thighs
The bold flavors of these chicken thighs are reminiscent of Asian cuisine. Serve these thighs with a side of rice and sautéed veggies for a very satisfying meal.
Ingredients (to serve 20 people with 2 thighs each):
- 40 bone-in chicken thighs, skin left on
- 1 cup olive oil
- 1 cup lemon juice
- ¼ cup fresh ginger, grated
- 12 garlic cloves, minced
- 2 cups canned chicken broth
- 2 tablespoons salt
- 1 teaspoon ground black pepper
In a large bowl, combine the olive oil, lemon juice, ginger, garlic, chicken broth, salt and pepper. Stir well. Place the chicken thighs in a shallow container, and pour this mixture over them. Cover the thighs, and place in the refrigerator to marinate for at least 6 hours before grilling.
To grill, remove the thighs from the marinade, and place on a medium-hot grill. Grill for 15 minutes per side, or until the chicken reaches an internal temperature of 165 degrees F.
Buttery Herb Chicken Thighs
These chicken thighs are marinated in an herbed brine, and then topped with a herbed butter sauce after grilling. Serve them with salt potatoes and coleslaw for a traditional summer meal.
Ingredients (to serve 20 people with 2 thighs each):
- 40 bone-in chicken thighs, skin left on
- 4 cups cold water
- ½ cup salt
- ¼ cup fresh basil, minced
- ¼ cup fresh rosemary, minced
- ¼ cup fresh thyme, minced
- ¼ cup fresh chives, minced
- ¼ cup fresh parsley, minced
- 1 cup butter, melted
In a bucket, combine the water, salt, rosemary, thyme, and basil. Stir until the salt dissolves. Add the chicken thighs, and make sure they're all coated in the salty solution. Place the bucket in the refrigerator, and let the thighs soak for at least 12 hours. Once during the brining session, stir and turn the thighs.
When ready to grill, remove the thighs from the salt solution and place them on a medium-hot grill. Grill for 15 minutes per side. While the chicken thighs are grilling, combine the melted butter, chives and parsley to make an herbed butter. Brush this on the chicken immediately after removing it from the grill.
For catering, contact a company such as The Great Wall Restaurant.
Share