THIGHS****Mario Batali's Chicken Thighs with Bread-Crumb Dressing - 4 Points

By Unblond1

This was great for both - Moist and very tasty

Ingredients

• 3 cloves Garlic
• 2 tablespoons Extra-Virgin Olive Oil
• 1 teaspoon anchovy paste
• 1/4 cup Chopped Fresh Italian Parsley
• 2/3 cup italian bread crumbs (no point using Panko if you're grinding them anyway)
• 6 Boneless Skinless Chicken Thighs

Preparation

Step 1

* Combine the garlic, oil, the anchovies, parsley, and bread crumbs in a food processor and zap until smoothish. Cover and refrigerate overnight if making ahead.

* Season chicken thighs with salt and pepper and a drizzle of olive oil. Dip the thighs into the bread crumbs, one at a time, turning to coat well. Arrange in a single layer on a platter and put in the refrigerator for 15 minutes.

* Preheat the two outside burners of the grill on high.
* Oil the middle, unlit rack and place the chicken thighs on, cover the grill, and grill, turning once, until the chicken is cooked through, about 15 minutes per side - no more or you risk drying them out - even 12 minutes per side would work, I think.

* Remove from the grill and let rest for 5 - 10 minutes. Serve drizzled with a bit of chili oil, if desired. I tried the chili oil and it was good but not really necessary. Even better was fresh lemon juice squeezed over.