Prep these perfect pargiyot, slide it into the oven, or slap it right on the grill, and dinner is done in no time. Try marinating some broccoli together with the chicken and roasting it along side in the oven for an easy side. Tip: Even in the winter you can use your outdoor grill, I’ve been grilling this perfect pargiyot all winter long and it’s absolutely delicious! Recipe: This recipe was featured in the Whisk by Ami magazine. 8 boneless skinless chicken legs ( also knows as baby chicken or Pargiyot) 1⁄4 cup BBQ sauce 1 tablespoon honey 1⁄4 cup maple syrup 1⁄2 teaspoon pepper 1⁄2 teaspoon salt 1⁄2 teaspoon paprika Mix bbq sauce, honey, maple syrup, salt, pepper, and paprika in a gallon sized zip loc bag. Add the chicken and toss to coat. Marinate for 30 minutes. Preheat oven to 450°. Cook chicken on disposable grill pan for 40 minutes flipping it half way through. Alternatively grill on outdoor grill for about 4 minutes on each side for best result
Photo by Chay Photography
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