There’s something magical about grilling chicken thighs—they’re juicy, tender, and oh-so flavorful when done right. This herb and garlic grilled chicken recipe strikes the perfect balance of savory, aromatic, and smoky. With a marinade bursting with fresh herbs, garlic, and zesty lemon, these thighs are destined to be a star at your next barbecue or casual dinner.
Herb and Garlic Grilled Chicken Thighs
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Marinating 1 hour hr
Total Time 1 hour hr 35 minutes mins
Course Main Course
Cuisine American, French, Mediterranean
For the marinade
- 2 lbs chicken thighs boneless, skin-on or skinless
- 1/4 cup olive oil
- 3 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- Zest and juice of 1 lemon
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper
Prepare the Marinade
In a medium bowl, whisk together olive oil, garlic, parsley, rosemary, thyme, lemon zest, lemon juice, Dijon mustard, smoked paprika, salt, and pepper.
Marinate the Chicken
Place the chicken thighs in a zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the dish, then refrigerate for at least 1 hour (up to 4 hours for deeper flavor).
Preheat the Grill
Heat your grill to medium-high (about 400°F). Lightly oil the grates to prevent sticking.
Grill the Chicken
Remove the chicken from the marinade, letting excess drip off. Grill the thighs skin-side down (if skin-on) for 6–8 minutes until nicely charred. Flip and cook for another 8–10 minutes, or until the internal temperature reaches 165°F.
Rest and Serve
Transfer the chicken to a platter and let it rest for 5 minutes to lock in the juices. Garnish with a sprinkle of fresh herbs if desired. Serve hot and enjoy!
Pairings
- Side Dishes: Pair these herbaceous thighs with grilled veggies like zucchini and bell peppers, a tangy cucumber salad, or buttery garlic mashed potatoes.
- Beverages: A chilled Sauvignon Blanc or a refreshing citrusy IPA complements the herb and garlic flavors beautifully.
- Sauces: Add a dollop of tzatziki or chimichurri for extra flavor.
FAQs
1. Can I use chicken breast instead of thighs?
Absolutely! While thighs are juicier and more forgiving on the grill, chicken breasts (preferably boneless and skinless) will also work. Keep an eye on the cooking time to avoid drying them out—grill for about 6–8 minutes per side.
2. What herbs work best for this recipe?
Parsley, rosemary, and thyme are classics, but feel free to experiment with oregano, sage, or cilantro based on your preference.
3. Can I cook these in the oven?
Yes! Preheat your oven to 400°F and bake the marinated thighs on a sheet pan for 20–25 minutes, flipping halfway through. For extra char, broil them for 2–3 minutes at the end.
4. How long can I store leftovers?
Store cooked chicken thighs in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or a skillet to maintain their juiciness.
