I haven’t had time to plant a garden yet, but my front patio is full of pots of herbs – parsley, thyme, cilantro, sage, and basil. Lots and lots of basil. Just rubbing my hand over the basil releases an aroma that makes me so happy.
Chicken thighs are so easy to cook with. Two of them is the perfect serving size for a hungry person, the meat is always moist, and you just can’t screw them up. Besides, the family pack of 8 chicken thighs is usually on sale.
Use a big fistful of basil leaves, probably 30 large leaves or so, and a smaller fistful of parsley. Once you chop them up, you should have about 1 cup of greens for the marinade.
Add to the herbs the zest of 2 large lemons, the minced garlic, paprika, celery salt, salt and pepper. Stir aggressively to bruise the basil and release all it’s amazing flavour.
Then stir in the lemon juice, oil and vodka, mixing well to dissolve the salt.
Remove the skin and extra fat from chicken thighs, put them into a large bag or container, and pour marinade over them. Seal it up and store in the refrigerator for as many hours as you can. Overnight is best.
Put the chicken thighs into the pressure cooker, seal it up, and set for 11 minutes. Let the steam release naturally.
Summer Basil Marinated Chicken Thighs
- Yield: 4 1x
Ingredients
- 8 chicken thighs (family pack) bone-in
- Basil – a large fistful, about 30 large leaves
- Parsley – a small fistful
- 2 large lemons, zested and juiced
- 8 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp celery salt
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Tbsp vodka
- 1/4 cup olive oil
Instructions
- Chop basil and parsley, it should equal about 1 cup
- Add to the herbs the lemon zest and juice, minced galic, paprika, salt, pepper, celery salt, stirring roughly to bruise the basil so it releases more flavour
- Stir in the vodka and olive oil until the salt dissolves
- Pour over chicken thighs and marinate overnight
- Pour marinade and chicken into pressure cooker, seal up, and cook on high for 11 minutes
- Allow steam to release naturally, then serve
Nutrition
- Serving Size: 2 chicken thighs
