(11 votes, average: 3.82 out of 5)INGREDIENTS:
- 1 stick of unsalted butter, at room temperature
- 2 small garlic cloves, grated
- 2 tablespoons fresh lemon juice
- 1 ½ tablespoon honey
- 1 tablespoon grated horseradish
- 2 tablespoons chopped parsley, plus 1 cup packed parsley leaves
- Kosher salt
- Pepper
- ⅓ cup extra-virgin olive oil, plus more for brushing
- 12 chicken thighs (about 7 ounces each)
- In a bowl, blend butter with half the garlic, 1 tablespoon of lemon juice, honey, horseradish, and parsley. Season with salt and pepper. In a saucepan of salted boiling water, blanch parsley until bright green, about 1 minute.
- Drain and cool under running water. In a blender, puree parsley with 2 tablespoons of water and remaining garlic, and 1 tablespoon of lemon juice until nearly smooth. With the machine on, add the ⅓ cup of oil until incorporated. Season parsley sauce with salt and pepper.
- Heat FIREDISC® cooker to medium heat. Brush chicken thighs with oil. Season with salt and pepper.
- Cook, turning until charred in spots and cooked through 20 to 25 minutes. Brush chicken all over with honey butter. Cook, turning and brushing, until glazed, about 2 minutes more.
- Transfer chicken to a platter or plates. Serve with parsley sauce.
- NOTE: Adjust cooking temperature if any stage of this — or any — recipe goes too fast or gets too hot. turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.
- Credit to foodandwine.com: https://www.foodandwine.com/recipes/honey-butter-grilled-chicken-thighs-parsley-sauce