Pargiyot are boneless, skinless chicken thighs, sometimes called baby chicken. I love to coat this type of chicken in a dry rub and grill, but another way to do it, is simply to use your favorite store bough marinade or teriyaki sauce. Feel free to jazz the marinade up or make your own.

Duration: 20 minutes

Cook Time: 15 minutes

Prep Time: 5 minutes

Servings: 4


  • 8 boneless, skinless, chicken thighs
  • 1/4 cup teriyaki sauce


Place the chicken and teriyaki or favorite marinade in a ziplock bag in the fridge for 3-4 hours.

Preheat grill to high.

Grease the grill. Place the chicken on the grill; cover and cook 3-5 minutes on each side, or until nicely browned and done. Transfer the chicken to a serving platter, then top with the extra sauce if desired.

Jamie Geller

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do.

As “The Bride Who Knew Nothing”, Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (The New York Times), she’s the creative force behind

Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen – quickly. Check out her new book, Brisket 101 and her new family meal plan “Fresh Families” at