Grilled chicken thighs
(or chicken breasts) with a richly flavorful and bright, garlic and
herb marinade! It’s a super simple recipe that packs a pleasant
flavorful punch.
Garlic Herb Grilled Chicken Thighs
Servings: 6
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 1 hour
Total Time 1 hour 25 minutes
Ingredients
- 2 lbs. boneless skinless chicken thighs* (6 pieces, trim visible fat)
- 6 Tbsp olive oil**
- 3 Tbsp fresh lemon juice
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh parsley
- 1 Tbsp minced fresh oregano
- 1 Tbsp minced fresh rosemary
- 2 tsp minced fresh thyme
- 1 Tbsp minced garlic
- Salt and freshly ground black pepper, to taste
Instructions
-
In a medium mixing bowl whisk together olive oil, lemon juice, basil, parsley, oregano, rosemary, thyme, and garlic. Season with salt and pepper to taste (I use a scant 1 tsp salt and pepper, not included in nutrition estimate).
-
Place chicken in a gallon size resealable bag. Pour marinade mixture over chicken. Seal bag while pressing out excess air.
-
Rub marinade over chicken while turning pieces to coat with herbs and garlic until it's evenly distributed.
-
Transfer to refrigerator and let marinate 1 - 8 hours.
-
Preheat a gas grill over medium-high heat to about 425 degrees.
-
Grill chicken until center registers 165 degrees in thickest portion, about 5 minutes per side.
-
Let rest a few minutes before serving. Garnish with more fresh basil and parsley if desired.
Recipe Notes
- *Chicken breasts may be substituted, use 6 (6 oz) chicken breasts. And check temp in center cooking right to 165. Don't cook higher or they'll start to dry out.
- **I just measure halfway between 1/4 cup and 1/2 cup on the liquid measuring cup.
- I like to serve this chicken with parmesan roasted potatoes and grilled corn on the cob.
