Ingredient List:
- 4–6 — TenderBird Boneless Skinless Chicken Thighs, well chilled
- 3 Tbsp — Shallots Scallions & Leeks — Oil
- 3 oz — DL Jardine’s Fajita Rub
- 3 oz — LuLu Rosemary Rub
- 1 ea — Flat Meat Pounder, Pound It, Jaccard Tenderizer
Instruction:
Take the thigh pieces and using the Flat Meat Pounder and Pound It, flatten the thick end down to the same thickness as the thinner end. Trim off any excess fat. Then on the bone side of the chicken thigh, use the Jaccard making the penetrations approximately ¾ to 7/8 of the way thru each piece, take care not to penetrate all the way thru to other side of the meat. Place the Shallots Scallions & Leeks — Oil and DL Jardine’s Fajita Rub and LuLu Rosemary Rub, into a zip lock bag and add the chicken thighs in the bag. Agitate and marinate for about an hour in the refrigerator. Prepare your grill and any other dishes at this time.
Remove the chicken from the baggie, and shake each piece to remove any excess. Make sure the “Chicken” is evenly coated with the Shallots Scallions & Leeks — Oil and a light to medium coat of the Rosemary Rub on all sides, add more if necessary.
Preheat the grill to high heat (2–3 sec hand hold), set the chicken thighs skin side “Jaccarded side” down on the griddle to lock sear and seal the punctures, thereby trapping the moisture inside each breast. Sear each side on high direct heat for 1 to 3 minutes until both sides are well browned. After the chicken is seared set the meat into a medium low heat zone (4–6 sec hand hold) for 4 to 8 minutes until meat has an internal temperature of 160°…. Pull the chicken thighs, rest ~5 minutes, then slice or serve whole. Serve immediately.
Enjoy!!
