![Shortcut Pie Crust](https://static01.nyt.com/images/2019/11/20/dining/15pierex4/15pierex4-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Shortcut Pie Crust
Clare de Boer
490 ratings with an average rating of 4 out of 5 stars
490
20 minutes, plus at least 3 1/2 hours’ chilling (or freezing)
Updated July 15, 2024
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Begin by slashing the chicken thighs: Hold each thigh down on a cutting board with skin facing up and pierce the skin with a knife, then drag the knife perpendicular to the bone to make a deep cut. Repeat on each thigh to make two slashes through the skin and flesh to the bone.
In a large bowl or container, combine the herbes de Provence, garlic, 3 tablespoons vinegar, 1 tablespoon mustard and 1¾ teaspoons salt. Add chicken and toss and squelch the marinade into the slashes. Let marinate at room temperature while the grills heats up or, ideally, cover and marinate in the refrigerator overnight.
When ready to cook, remove the chicken from the fridge to come to room temperature if needed. Light the grill to medium.
Meanwhile, in a small bowl, mix the olive oil with the remaining 1 tablespoon vinegar, 1 tablespoon mustard and ¼ teaspoon salt. Stir vigorously until the ingredients come together into a thick vinaigrette. Set aside.
When the grill is hot, place the chicken on the grill skin side down and close the lid. Grill until the skin has dark brown char lines and releases easily from the grates, about 3 minutes, then uncover. If there are any flare ups, remove the chicken from the grate and let the flames die, then wipe off any fat on the grate with tongs gripping a dish towel. Rotate the chicken 45 degrees without flipping, and allow the chicken skin to color for 3 to 4 more minutes.
Flip the chicken and add the tomatoes to the grill, cut sides down. Close the lid again and grill the second side of the chicken and the tomatoes until the chicken is cooked through and the tomatoes are charred and soft, 7 to 9 minutes. To check if the chicken is cooked, poke a knife into a slash. The juices should run clear and the meat should not be pink by the bone. If using a meat thermometer the internal temperature should reach 165 degrees.
While the chicken is cooking, prepare the serving platter by spreading about a tablespoon of the mustard vinaigrette on the plate. Place the chicken and tomatoes on top of the mustard vinaigrette. Spoon the remaining vinaigrette onto the tomatoes. Let everything rest for 5 to 10 minutes, then top with arugula and drizzle over some olive oil.
Clare ended up swapping the basil for arugula in this dish because she used basil in her other grilled chicken recipe (https://cooking.nytimes.com/recipes/1025669-grilled-chicken-thighs-and-corn-with-lime-basil-butter). The title has been updated here! (Also, this is fantastic with basil in place of the arugula too.)
165F is too high. Take off heat at 155F--meat will come up to temp.
Used boneless-skinless. 11 min toaster oven at 425 on a solar. Finished in a grilled pan with a slick of olive oil. Topped with pan juices. Served with grilled focaccia, sliced garden tomatoes and arugula.
*on a silpat, not solar
Marinated overnight. Greased the grates and dried off the skin. After some time meat side down moved to indirect then back skin down to finish to 175. Good, but really delicious cold. Will make for picnics.
While 165 is the safe temperature and what I use for breast, the texture of thighs improves around 180-195
Just did the chicken in the air fryer at 350..was delicious but too much salt in the recipe..I would cut it down to 1 tsp or less next time
Very good. Also grilled some figs because I had some in the fridge.
This was fantastic! My guests all went back for seconds... while you've got the grill going and the chicken thighs are resting, make some grilled bread, it goes so well with the juices from the tomatoes and vinaigrette: https://cooking.nytimes.com/recipes/1014865-grilled-garlic-bread-with-basil-and-parmesan
This was great! I don’t have a grill, so I baked in the oven at 425. Boneless, skinless thighs instead of bone-in and skin on. I served it over jasmine rice. Would make again.
This was fantastic. Subbed sherry vinegar, cause I had that to hand. Dynamite! Will make again.
Perpendicular is such a weird word to use in a recipe. Should the cuts be parallel to the bone or crossing the bone? Also, I would sure love it if the NYT would tell me in the ingredients list that the vinegar, mustard and salt are divided. I thought that was pretty much standard recipe writing.
Quick and easy recipe with ingredients I always have on hand. Didn't have grill options available so cooked on wire rack directly under the broiler for about 8 minutes per side and it came out perfect. Family loved the flavors and crispness of skin. Will be making this again and again.
Oh wow, this is really good! Made my own Herbes de Provence with an AllRecipes recipe. Grilled for the camping this weekend, but ate the piece I dropped on the gravel. Yum!
What advise do y'all have for those of us without grills?
Oven.
I was out of charcoal so I put the chicken in the convection oven at 375 for 40 minutes and cooked with some carrots, onions, and parsnips coated in olive oil and the herbs
Incredible! Made mostly as written but doubted mustard in the marinade and didn’t grill the tomatoes.
To save on cleanup I put the basil, room temp butter etc in a measuring cup and used a stick blender. It didn't mash the basil and the butter stuck to the blender blades. So I melted the butter mixture. It worked better, but basil never mashed. I would have gotten same result simply fine-chopping the basil and adding to melted butter et al.
... there's no basil or butter in this recipe.
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