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Herb And Garlic Grilled Chicken Thighs

Herb and Garlic Grilled Chicken Thighs

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Prep Time 10 minutes
Cook Time 25 minutes
Marinating 1 hour
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American, French, Mediterranean
Servings 4

Equipment

  • Medium mixing bowl
  • Whisk
  • Zip-top bag or shallow dish for marinating
  • Grill Charcoal or Gas
  • Tongs
  • Meat Thermometer
  • Basting Brush optional

Ingredients
  

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

Instructions
 

Prepare the Marinade

  1. 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

  1. 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).
    uncooked chicken thigh placed in a shallow glass dish

Preheat the Grill

  1. Heat your grill to medium-high (about 400°F). Lightly oil the grates to prevent sticking.

Grill the Chicken

  1. 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.
    chicken thighs being placed onto a hot grill

Rest and Serve

  1. 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!