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Chicken Thighs with Capers, Garlic and Herbs


4 chicken thighs, with skin and bone
Salt and freshly ground black pepper
4 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 clove garlic, finely chopped
1 tablespoon capers, drained
2 tablespoon chopped fresh herbs, such as basil, oregano, thyme or rosemary
Lemon wedges, to serve

Season chicken with salt and pepper and barbecue or grill for 8 minutes, skin side down. Turn over and cook a further 7 minutes, or until cooked through. Meanwhile, combine oil, vinegar, garlic, capers and herbs in a bowl. Transfer the chicken to plates, spoon over the dressing and serve with lemon wedges.

Makes 4 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.