• Prep Time: 10 minutes
• Cook Time: 50 minutes
• marinate: 180 minutes

• Total Time: 240 minutes
• Yield: 8-10 servings

INGREDIENTS

• 2 pounds (1 kilo) boneless, skinless chicken thighs (pargiot in Hebrew)
• 1/2 cup vegetable oil
• 1/4 cup wine vinegar
• 1/4 cup soy sauce
• 1/4 cup lemon juice
• 1 Tbsp. mustard
• 1 Tbsp. fresh parsley, chopped
• 1 garlic clove, minced
• 1/2 tsp. pepper

PREPARATION

1. Arrange chicken in single layer in a Pyrex dish. 2. In a bowl, mix all marinade ingredients. 3. Pour the marinade over the chicken. Cover. Refrigerate for a few hours or overnight. 4. Preheat grill or oven to 325°F (170°C) Grilling Instructions: Remove chicken thighs from marinade, but don't discard marinade. Grill over medium heat for 5-8 minutes. Turn the chicken pieces over, brush them with marinade, and grill until they test done.