Frigărui de Pui cu Usturoi și Cimbru
Frigărui de Pui cu Usturoi și Cimbru·(free-guh-ROO-ee deh POO-ee koo oo-stoo-ROY shee CHEEM-broo)
La Grătar (The Weekend Cookout)
This isn't a weekend charcoal operation, but on Tuesday at 6 p.m., you can still catch the intoxicating drift of woodsmoke, roasting garlic, and cimbru floating over a backyard fence. For decades, translation dictionaries have lied to first-generation kids, telling them cimbru is thyme. It's not. It’s summer savory—a peppery, piney herb that chars into an earthy crust where the thyme blisters. Ditch the standard dry chicken breasts for forgiving, fat-laced thighs. Drop those boneless supermarket chicken thighs into a heavy cast-iron skillet and don't touch them until the fat hisses.
Before you start
Soak the skewers.
If using wooden or bamboo skewers, submerge them entirely in water for at least 30 minutes before threading to keep them from incinerating in the pan.
Ingredients
- boneless skinless chicken thighs1 1/2 lb
- neutral oil3 tbsp
- lemon juice2 tbsp
- garlic cloves4 large
- dried summer savory1 tbsp
- sweet paprika1 tsp
- coarse kosher salt1 1/2 tsp
- black pepper1/2 tsp
- red onion1 large
- red bell pepper1 large
- green bell pepper1 large
- zucchini1 med
- cherry tomatoes12 small
Method
- 01
Make the marinade.
In a large mixing bowl, vigorously whisk together the oil, lemon juice, crushed garlic, summer savory, paprika, salt, and pepper.
- 02
Marinate the chicken.
Add the cubed chicken thighs to the bowl, massaging the marinade into the meat with your hands to ensure every piece is coated. Cover tightly and refrigerate for at least 1 hour, but no more than 3 hours, as the lemon juice will eventually chemically cook the meat and turn it rubbery.
- 03
Season the vegetables.
While the meat marinates, place the prepped onion, bell peppers, zucchini, and tomatoes in a separate bowl and toss with a light drizzle of oil and a pinch of salt so they don't dry out over the heat.
- 04
Thread the skewers.
Alternating between meat and vegetables, thread the ingredients onto your soaked skewers. Leave a tiny fraction of an inch between each piece; if they are crammed tightly together, they will steam instead of getting that crucial, crusty sear.
- 05
Grill the skewers.
Heat a large cast-iron grill pan or skillet over medium-high heat until it just begins to smoke, then lightly oil the grates. Working in batches to avoid crowding the pan, cook the skewers for about 3 to 4 minutes per side—turning three times total—until the chicken is deeply browned, charred on the edges, and cooked through to 165°F.
- 06
Rest and serve.
Transfer the cooked skewers to a platter and let them rest for 5 minutes so the juices redistribute. Serve hot with warm mămăligă (polenta) and a generous drizzle of mujdei (Romanian garlic sauce).
Notes
The great herb mistake.
If you absolutely cannot find dried summer savory, don't just use plain thyme. Mix 2 teaspoons of dried thyme with 1/2 teaspoon of black pepper to mimic the pungent, peppery bite of authentic cimbru.
From Cook Romanian in America.