Instructions: In mortar, crush together garlic, salt, parsley, peppercorns and thyme. (If you dont have a mortar and pestle, put the spices in a resealable bag and crush them with a rolling pin.) Add shallots and crush into spices.

Carefully loosen skin on chicken thighs and tuck some of herbal rub under skin. Place thighs, any remaining rub and bay leaves in sturdy resealable plastic bag. Refrigerate overnight or up to 2 days.

Prepare an indirect-heat fire in charcoal grill. Place thighs on grill rack, skin-side down, cover, open vents fully and grill 10 minutes. Turn, cover, and grill until cooked through, about 10 minutes more.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.