Garlic Herb Grilled Chicken Thighs

Name: Garlic Herb Grilled Chicken Thighs
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 6 serving
Ingredients: 2 lbs. boneless skinless chicken thighs*; 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

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings
6
Course
Main Course
Cuisine
Italian

Garlic Herb Grilled Chicken Thighs

Iris Warren

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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 flavor punch.

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Ingredients

Servings

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

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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.

Notes

I just measure halfway between 1/4 cup and 1/2 cup on the liquid measuring cup.
*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.