Grilled Stuffed Chicken Thighs
This simple dish makes a wonderful main course and is so easy to make with the Square Skillet Grill and Panini Press. The versatility of the iron handled Square Skillet Grill allows you to finish this dish in the oven.
8-5 ounce Boneless chicken thighs (with skin)
3/4 cup of Panko bread crumbs*
3/4 cup of freshly grated Parmesan Cheese
1/4 cup of freshly grated or shredded Provolone Cheese
2 tablespoons flat leaf Italian parsley
1 tablespoon of dried oregano
About 1/4 cup chopped roasted red pepper (jarred is fine)
1 large egg lightly beaten
Zest of one lemon (use a Microplane Grater to do this)
Salt and pepper to taste
2 tablespoons of extra virgin olive oil for brushing
*Panko is a Japanese bread crumb that is available in grocery stores
Preheat oven to 400° F.
In a medium bowl mix the Panko bread crumbs with the cheeses, parsley, oregano, zest and egg.
Place the chicken thighs skin side down on a sheet of parchment or aluminum foil.
Season with salt and pepper to taste.
Place 1/4 cup of the cheese filling in each thigh.
Fold the side of the thigh to enclose it.
Place the Skillet Grill and the Panini Press (rib side down) side by side over two heat sources.
Preheat over a medium heat setting for 3 to 4 minutes. [Do not oil either piece before heating.]
The heating surfaces are ready for use if a few droplets of water sizzle on each surface.
Brush the seam side of the thighs with olive oil, and place seam side down on the grill.
Brush the skin side with more olive oil and top with the heated Panini Press.
Cook over medium heat approximately 10 minutes.
Remove Panini Press and place the Skillet Grill in the oven for approximately 15 minutes or until chicken bundles are cooked through – Cut one to test.
Remove from the oven; the chicken will be golden brown.
Let rest for 10 minutes tented with foil and serve as is or with your favorite tomato sauce