Pargiot: Israeli grilled chicken thighs

Pargiot are the most Israeli thing on the grill: boneless, skinless chicken thighs in a marinade of garlic, paprika and cumin, grilled for a few minutes over fierce heat so they stay juicy. The same method works for chicken breast on the griddle, in pita or on a plate, as long as you know when to take it off the heat.

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Gluten freeDairy freeMeat

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Pargiot, grilled chicken thighsIllustration
Time2 h 30 minCook 15 min
Amount6 portions1.1 kg
Per portion385 kcal50.2 g protein · a 180 g portion
Cost of the pot₪71for the pot, about ₪12 a bowl

The story of Pargiot, grilled chicken thighs

In Hebrew a pargit is a young chicken, but in Israel the word took on a new meaning: a boneless, skinless chicken thigh. It became the star of the steakiya, the small grill house of skewers, salads and pita found in every town and at every junction. Pargit is cheaper than beef, hardly dries out on the grill and soaks up any seasoning, which is why it is part of almost every order.

Away from restaurants, the pargit is the queen of the mangal, the Israeli barbecue. On Independence Day the parks fill with smoke, and most grills carry pargiot next to kebab, sausages and wings. At home it became the base of countless recipes, from oven baked pargiot to homemade shawarma on a griddle, but the basic version stayed the same: salt, garlic, paprika, cumin and a hot fire.

What makes Pargiot, grilled chicken thighs itself

Pargit is forgiving because of what is in it: fat between the fibres, connective tissue that turns into gelatine, and dark meat that stays juicy at temperatures where breast meat is already dry. So working with it is simple: salt it early, use very high heat, and do not touch it until it releases from the grate. Chicken breast is the opposite, lean and unforgiving, and every degree counts. Grill both and you learn the difference between meat that waits for you and meat you have to wait on.

Pargiot, grilled chicken thighs for any number of people

Change the number of people and the portion size, and every ingredient updates in grams, with the cost, calories and protein per portion.

Portion size
Units
1.1kg of food
3Pot to use, litres
₪71Cost of the pot
₪12per portion
385kcal per portion
50.2g protein per portion
IngredientAmountCost
The pargiot
Pargiot, boneless skinless chicken thighs1.5 kg · 12 pcs₪64
The marinade
Olive oil45 g₪2.4
Garlic cloves, crushed20 g · 6 pcs₪0.7
Sweet paprika8 g₪0.7
Ground cumin4 g₪0.4
Ground coriander seeds3 g₪0.1
Turmeric2 g₪0.2
Coarsely ground black pepper2 g₪0.3
Salt, about 1 percent of the chicken weight15 g₪0.0
To serve
Lemon, in wedges120 g · 1 pcs₪1.5
Chopped parsley15 g₪0.7
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Shelf prices at a large Israeli chain and specialty shops, October 2026. Nutrition from the ingredients in grams, before cooking.

How many calories in Pargiot, grilled chicken thighs? Nutrition facts and calorie calculator

Change the amount of any ingredient, drop one, or pick a lighter version, and the numbers per serving update at once: calories, fat, carbs, protein, sodium and fibre.

Pargiot, grilled chicken thighs has 214 calories per 100 g. A 180 g serving made with our recipe has 385 calories: 50.2 g protein, 17.6 g fat and 3.4 g carbohydrates.

Lighter

Ingredients, for the whole recipe

  • 12 pcs303 kcal per serving
  • 45 ml61 kcal per serving
  • 6 pcs5 kcal per serving
  • 8 g4 kcal per serving
  • 4 g3 kcal per serving
  • 3 g1 kcal per serving
  • 2 g1 kcal per serving
  • 2 g1 kcal per serving
  • 15 g0 kcal per serving
  • 1 pcs6 kcal per serving
  • 15 g1 kcal per serving

What each add-on adds to Pargiot, grilled chicken thighs

Values for the amount in the row, from the national food database.

Add-onCaloriesProtein, gFat, g
A tablespoon of oil122013.8
Chicken breast, 100 g raw12022.52.6
Chicken thigh, 100 g raw12119.74.1

How to make Pargiot, grilled chicken thighs

In cook mode the screen stays on, tap a step when it is done, and the timers run next to each step.
  1. Trim the pargiot of hard fat, sinews and bits of cartilage, and pat dry with paper towels. Open out or slice thick parts so every thigh is an even 1.5 cm thick.
  2. In a bowl mix the salt with the paprika, cumin, coriander, turmeric and pepper, then add the oil and garlic. Rub the mixture well into the pargiot on all sides.
  3. Cover and refrigerate for at least 2 hours and up to 12. Take them out of the fridge 20 minutes before grilling.
  4. Heat a grill or griddle to very high, 230 to 260 °C. On a charcoal grill, wait until the coals are covered in white ash. Clean the grate and oil it with a paper towel dipped in oil.
  5. Lay the pargiot smooth side down and do not move them for 4 to 5 minutes, until they release easily from the grate and carry dark grill marks.
  6. Turn and grill for 3 to 4 minutes more. Check with a thermometer in the thickest part: 80 to 85 °C for pargit. If some pieces are done before others, move them to the cooler side of the grill.
  7. Move to a board, cover loosely with foil and rest for 5 minutes so the juices settle inside the meat.
  8. Serve whole or sliced across the grain, with lemon wedges, parsley and a little coarse salt. In pita with tahini, chopped salad and pickles, or on a plate with rice.

The science of Pargiot, grilled chicken thighs

Kitchen science

Why pargit is more forgiving than chicken breast

The thigh is a muscle that works all the time, so it has more myoglobin, the protein that makes it dark, more fat between the fibres and more collagen. Above 70 °C collagen begins turning into gelatine and the fat melts and lubricates the fibres, which is why pargit is juicy even at 85 °C. Chicken breast is lean, and above 70 °C its proteins contract and squeeze the water out.

Kitchen science

What salt does in the marinade

Salt dissolves some of the myosin, the main muscle protein, and changes the structure of the fibres so they hold more water during grilling. It moves into the meat slowly, which is why chicken is seasoned at least two hours ahead. About 1 percent of the chicken weight gives full flavour without the meat tasting salty.

Kitchen science

Dark grill marks: Maillard on the grate

Browning and roasted flavour come from the Maillard reaction between proteins and sugars, which gets going in earnest above about 140 °C. As long as the surface is wet it is stuck near 100 °C, so the chicken is dried and the marinade is oily, not watery. Sugar, silan and honey brown faster and burn above 180 °C, so they go on only at the end.

Kitchen science

Why the lemon goes in at the end

Acid changes the structure of proteins much as heat does; it is what cooks fish in ceviche. On chicken left for hours in lemon juice, the outer layer firms and turns mealy, and it browns less well. A lemon wedge on the plate brings all the freshness without the damage.

Kitchen science

Safety: how hot chicken needs to get

Chicken needs to reach 74 °C at its thickest part to destroy Salmonella and Campylobacter. With pargit there is no worry about going past that, and it is at its best at 80 to 85 °C. Chicken breast comes off the heat at 72 °C and reaches 74 while it rests. Trays, tongs and marinade that touched raw chicken stay away from the cooked chicken.

Pargiot, grilled chicken thighs in every kitchen

Israeli steakiya

Cubes of pargit on skewers, sometimes alternating with onion, over coals. They arrive with a row of small salads, pita, chips, hummus and tahini.

Pargit shawarma

Thinly sliced pargiot in a shawarma spice of cumin, turmeric, coriander, cardamom and cinnamon, fried on a blazing griddle with onion and stuffed into laffa with tahini and amba.

Chicken breast on the plancha

Chicken breast sliced to an even 1.5 cm, salted for at least half an hour and seared for 2 to 3 minutes per side on a very hot griddle. Served sliced, in pita or on a plate with salads, with no coating and no frying.

Silan and sesame pargiot

A sweet Israeli version: a marinade of silan date syrup, garlic and a little soy sauce, finished with toasted sesame. Silan burns fast, so it is brushed on only in the last two minutes.

Persian joojeh kabab

Chicken pieces in a marinade of grated onion, lemon and saffron, skewered over coals and served with rice and grilled tomatoes. In Iran yogurt is sometimes added; kosher homes leave it out.

Japanese yakitori

Small pieces of thigh on bamboo skewers, alternating with spring onion, a style called negima. Grilled over charcoal with salt alone, or with tare of soy, mirin and sugar.

Common Pargiot, grilled chicken thighs problems and how to fix them

The pargiot stick to the grill

The grate was not hot or clean enough, or the chicken was moved too soon. Heat thoroughly, brush clean, oil, and wait 4 minutes. Browned chicken releases by itself.

The marinade burns before the chicken is cooked

The seasoning contains sugar, silan or large pieces of garlic, and the heat is too high for the whole time. Wipe off excess marinade before grilling, move to the cooler side to finish, and brush on anything sweet only at the end.

The pargiot came out chewy and rubbery

They were undercooked, left around 70 °C where the collagen has not softened yet, or the sinews were not removed. Grill to 80 °C, and trim sinews and cartilage before seasoning.

The pargiot come out grey instead of brown

The grill was not hot enough, the chicken was wet, or the griddle was crowded and steam was trapped under the meat. Dry the chicken, leave space between pieces and preheat the surface before you start.

The chicken breast came out dry on the griddle

The breast was thick at one end and thin at the other, and the thin end dried out before the thick end was cooked. Slice or pound it to an even 1.5 cm, salt it half an hour ahead, and take it off the heat at 72 °C.

The pargiot have no flavour inside

The seasoning went on only minutes before grilling. Salt needs at least two hours to move into the meat, and overnight in the fridge is better.

Storing, freezing and reheating

3 days

In the fridge

2 months, grilled and well sealed

In the freezer

2+4

To cool

Bring it from 60 to 21 °C within two hours and down to 5 °C within four more. Split a big pot into shallow boxes.

75 °C

Reheating

Reheat in a hot pan with a spoonful of water, 2 minutes per side and covered, or in the oven at 180 °C for 8 minutes. They can also be sliced cold for a sandwich or salad.

Nutrition of Pargiot, grilled chicken thighs

From our recipe, per bowl and per 100 g, next to the national food database.

ServingkcalProtein, gFat, gCarbs, gFibre, g
Our recipe, a 180 g portion38550.217.63.41.5
Our recipe, 100 g21427.99.81.90.8
Typical Pargiot, grilled chicken thighs, 100 g25820.618.90.00.0
Typical Pargiot, grilled chicken thighs, 100 g (2)20925.910.90.00.0
Typical Pargiot, grilled chicken thighs, 100 g (3)16030.13.80.00.0

What the ingredients of Pargiot, grilled chicken thighs cost

What each ingredient costs in one pot, and where to buy it.

IngredientPriceIn this potWhere to buy
Pargiot, boneless skinless chicken thighs₪43 per kg₪64Butcher
Olive oil₪53 per litre₪2.4Supermarket
Lemon, in wedges₪1.4 each₪1.5Greengrocer
Chopped parsley₪4.9 each₪0.7Greengrocer
Sweet paprika₪86 per kg₪0.7Supermarket
Garlic cloves, crushed₪34 per kg₪0.7Greengrocer
Ground cumin₪86 per kg₪0.3Supermarket
Coarsely ground black pepper₪139 per kg₪0.3Supermarket
Turmeric₪86 per kg₪0.2Supermarket
Ground coriander seeds₪44 per kg₪0.1Spice shop
Salt, about 1 percent of the chicken weight₪2.1 per kg₪0Supermarket

Shelf prices at a large Israeli chain and specialty shops, October 2026, VAT included. Vegetable prices change with the season.

Pargiot, grilled chicken thighs and its culture

In Israel fire is a social institution. On Independence Day the parks fill with families, grills and smoke, and on summer Saturdays the beaches and back yards fill with small barbecues. In the neighbourhood steakiya, from the Hatikva Quarter in Tel Aviv to the junctions on the road north, the table is covered with a row of small salads before the meat even arrives, and pargit is almost always part of the order. It has become part of daily life: a sandwich at lunch, a skewer in the evening, a pot of pargiot for Shabbat.

Abroad, pargit has become the signature of Israeli restaurants in New York, London and Berlin, and of Israelis grilling wherever there is a garden. At events it is one of the safe dishes: a bar mitzvah, a company evening, a kibbutz celebration or a graduation party. To plan quantities, count about 250 g of raw pargiot per adult, and order them already seasoned so the meat has time to take in the salt.

Make Pargiot, grilled chicken thighs a meal

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What to serve with Pargiot, grilled chicken thighs

In pita or laffa with tahini, chopped salad, pickles and amba, or on a plate with white rice, chips and grilled vegetables. A lemon wedge and a little coarse salt are a must.

Pargiot, grilled chicken thighs in large quantities: events, offices and communities

How much of everything by number of guests, at a 180 g portion. For trays, catering and community kitchens.

Guestskg of food3 kg traysCost of ingredients
254.52₪297
509.03₪595
100186₪1,189
2003612₪2,378
5009030₪5,945

Every ingredient for any number of guests is in the calculator above: type the number of people.

Order Pargiot, grilled chicken thighs

A ready pot for Shabbat, an event or the office, ordered ahead.

  • Cooked to order, for Shabbat, an event or the office.
  • Tell us how many people and when, and we send a quote.
  • Delivery in Tel Aviv from ₪35, free over ₪750.
Ask for a quote for Pargiot, grilled chicken thighs

Order Pargiot, grilled chicken thighs for a large event

Large orders in Israel and abroad: events, offices, synagogues, communities and institutions.

  • In Israel: cooked in Tel Aviv and delivered to events in the area, and to large events anywhere in the country on a quote.
  • Abroad: for communities, events and restaurants. Tell us where, how many and when, and we come back with a quote and options.
  • Institutional quantities and a shopping list for any number of guests, in the calculator above.
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Frequently asked questions

What are pargiot?

Pargiot are boneless, skinless chicken thighs. In the dictionary a pargit is a young chicken, but in Israel today the word means the dark thigh meat, sold trimmed and ready for the grill.

How long should pargiot marinate?

At least 2 hours and up to 12 in the fridge when the marinade has no acid. With lemon or vinegar in it, keep it to 2 to 4 hours, because acid firms the outer layer.

How long do pargiot take on the grill?

4 to 5 minutes on the first side and 3 to 4 on the second, over high heat. The right test is a thermometer: 80 to 85 °C in the thickest part.

How do you make pargiot in the oven?

Arrange the seasoned thighs on a rack over a tray and roast with top and bottom heat at 220 °C on the upper shelf for 18 to 22 minutes, then finish for 3 minutes under the oven grill for browning.

How do you cook pargiot in a frying pan?

In a very hot cast iron or ridged grill pan with a little oil, 4 to 5 minutes per side. Do not crowd: 3 or 4 thighs at a time, or they steam.

Which is better on the grill, thigh or breast?

Pargit is more forgiving and juicier, because it has more fat and connective tissue. Chicken breast is leaner and comes out excellent only when it is an even thickness, salted ahead and taken off the heat at 72 °C.

What is the best seasoning for grilled pargiot?

The Israeli basics: salt, garlic, sweet paprika, cumin and black pepper with a little oil. Ground coriander, turmeric or baharat can be added, and anything sweet, silan or honey, is brushed on only at the end.

How many calories are in Pargiot, grilled chicken thighs?

A 180 g portion of Pargiot, grilled chicken thighs made with our recipe has about 385 calories and 50.2 g of protein. Per 100 g: 214 calories.

How much does it cost to make Pargiot, grilled chicken thighs at home?

A tray or pot of 6 portions costs about ₪71 at Israeli shelf prices in October 2026, about ₪12 a portion. The calculator above works it out for any number of people.

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