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Pargiyot With Peppers and Onions


4 skinless boneless chicken thighs (Pargiyot) (approximately 1 pound)

4 Tablespoons extra virgin olive oil

4 Tablespoons teriyaki sauce

4 Tablespoons low sodium soy sauce

3 cloves garlic minced

1/4 teaspoon kosher salt

1/8 teaspoon pepper

1/2 red bell pepper cut into thin strips

1/2 orange or yellow bell pepper cut into thin strips

1/2 yellow onion cut into thin strips



Preheat oven to 425° F. Place chicken thighs and vegetables in a large bowl.

In a small measuring cup, whisk together olive oil, teriyaki sauce, soy sauce, garlic, salt and pepper. Pour over the chicken and veggies and toss until well coated. Line a baking sheet with a silicone baking mat or parchment paper. Add the chicken and vegetables to the baking sheet in a single layer and bake for approximately 30 minutes.