8 Chicken Thighs
16 Large Pepperoni Slices
Olive Oil Sauce
1/3 cup Olive Oil
2 TB Fresh Minced Garlic
1-1/2 tsp Dried Oregano, crushed
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Salt
1/4 tsp Ground Black Pepper
1/4 tsp Cayenne Pepper
In a small glass bowl combine all sauce ingredients, stirring until blended. Let the mixture sit for 15 minutes before applying to the chicken.
Rinse the chicken thighs under cool water and pat dry with paper towels. Season both sides of the chicken with salt and pepper, then slide two overlapping pepperoni slices under the skin of each thigh, replacing the skin when finished. Place the thighs skin side down on the 4" rack leaving a bit of space between the pieces, if possible.
Place the heat setting to HI and cook for 12 minutes. When the timer beeps, turn the thighs over, to skin side up, and brush the tops with the garlic olive oil mixture. Reset the timer for 12 minutes on HI and press start. When the timer beeps again check the chicken to make sure the juices are clear and the chicken is cooked through. If more cooking time is needed, rearrange the chicken pieces to ensure even browning, and add a few extra minutes to the timer. (The thighs we used were all a medium to large size so I added 3 extra minutes to the cooking time and they turned out beautiful.)
Place the chicken pieces on a platter, drizzle lightly with olive oil and sprinkle with parsley. Enjoy!!