Caesar Chicken Thighs
- 6 bone-in, skin on chicken thighs, about 2 pounds
3 tablespoons olive oil, divided
1 ½ teaspoons colatura di alici
- 4 cloves garlic, smashed and peeled
- 2 tablespoons freshly squeezed lemon juice, from 1 lemon
- 2 teaspoons Worcestershire sauce
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup water
- 1/2 cup freshly grated parmesan cheese
Place the chicken thighs in a resealable plastic bag. To the bag add 2 tablespoons olive oil, the colatura di alici, garlic, lemon juice, Worcestershire sauce, 1 teaspoon salt and black pepper. Seal the bag and toss well to coat massaging the marinade into the chicken. Seal the bag removing as much air as possible. Place in the refrigerator and marinate over night.
Preheat the oven to 400 degrees F. Place the rack in the center of the oven. Remove the chicken from the refrigerator 30 minutes before cooking.
Remove the chicken from the marinade and dry very well on both sides on a paper towel lined tray - do not discard the marinade. Season evenly with the remaining teaspoon salt. Heat a large oven proof skillet over medium high heat. Add the remaining tablespoon olive oil to the hot pan. Place the chicken, skin side down in the hot pan. Cook undisturbed until deep golden brown, 6 to 8 minutes. Flip the chicken and add the water and the marinate to the pan. Bring to a simmer. Place the pan in the oven and cook until the chicken is tender and cooked through, about 25 minutes. Remove from the oven and preheat the broiler to high. Sprinkle the skin of the chicken evenly with the parmesan cheese and place under the broiler until golden brown and bubbly about 4 minutes. Remove from the oven and allow to rest for 10 minutes before serving with roasted veggies or potatoes with the pan juices.