August 2, 2023
Dante Chicken Thighs
“Could we even call this a cookbook if we didn’t include at least one grilled or roasted chicken recipe? We’ve never had a chicken dish on the menu at the restaurant, but we all love chicken. Everybody loves chicken! But we didn’t want to write up a chicken recipe just for the sake of it. We wanted it to make sense for us and for you. That’s why we decided to repurpose our Dante Vinegar as a marinade for the chicken. The vinegar not only helps tenderize the meat, but also keeps it from drying out. It’s a one-stop brine and marinade shop! You will get tastier results using a charcoal grill (obviously), but the chicken will still be juicy and delicious cooked over medium on a gas grill.” – Salad Pizza Wine
Yield: Serves 4
Make Dante Vinegar
- Whisk all ingredients together in bowl or blitz in blender until smooth. Dante vinegar will keep in fridge indefinitely.
Marinate the chicken
- In small bowl, place Dante vinegar, 2 tbsp olive oil, kosher salt, onions and garlic. Toss to combine and set aside. In large bowl, sprinkle skin of chicken thighs with oregano and black pepper. Pour marinade over chicken and toss to coat. Marinate in fridge for at least 60 minutes and up to 2 days, flipping thighs every once in a while.
- Take chicken thighs out of fridge to temper for 30 minutes. Bring grill up to medium-high heat. Remove chicken thighs from marinade and place skin side up on grill. Cook, gently flipping after a nice color has developed, about 6–8 minutes. Cook skin side carefully, allowing for nice sear to develop before moving meat to avoid tearing skin, about 8 minutes. Finish cooking thighs on edge of grill so meat doesn’t burn, flipping every once in a while, until internal temperature reaches 160°F. Remove from grill and rest for at least 8 minutes before cutting into it.
- While chicken is resting, coat onion quarters with olive oil and season with salt and pepper. Grill on each side for about 3 minutes, until onions are tender and nicely charred but still somewhat intact.
- Plate chicken thighs while still hot and top with drizzle of olive oil, flaky sea salt and charred onions.
Excerpted from Salad Pizza Wine by Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky. © 2023 Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray, and Marley Sniatowsky. Photographs by Dominique Lafond. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved