Recipe Adapted from Italian Grill by Mario Batali
~from Savoring Time in the Kitchen
Serves 4
8 boneless, skinless chicken thighs
1-1/2 cups fresh bread crumbs
1/2 cup extra-virgin olive oil
2 teaspoons anchovy paste
1/3 cup fresh Italian parsley, chopped
6 cloves of garlic, crushed
Combine the bread crumbs, olive oil, anchovy paste, parsley and garlic in a food processor and process until well combined and finely chopped.
Preheat a cast iron grill pan over medium heat.
On a work surface, unfold the chicken thighs and place about 3 tablespoons of the bread crumb mixture on each thigh. Roll them up and tie with kitchen string. Any remaining bread crumb mixture can be patted onto the outside of the chicken.
Brush the grill pan with 1 tablespoon of olive oil and arrange the thighs presentation side down first on the pan and cook for about 15 minutes before turning over. Cover the grill pan loosely with a lid. Cook the other side for an additional 20 minutes
My Notes:
Mario's original recipe calls for rolling the chicken thighs in the bread crumb mixture but I found that they didn't stick to the chicken well enough, so that's why I decided to stuff them with the mixture. I also used anchovy paste instead of anchovy filets. Also, his recipe also called for indirect cooking on outdoor grill with the cover down.