American · Dinner
Grilled Chicken Thighs
Bone-in, skin-on chicken thighs are coated in a garlic, paprika and oregano rub, then grilled over medium-high heat until the skin crisps and chars. The meat finishes juicy and smoky, basted with lemon and olive oil. Served with lemon wedges and fresh parsley.
$3
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
480Calories
50.6gProtein
28.3gFat
3.2gCarbs
0.5gSugar
0.8gFiber
973mgSodium
328mgChol
7.1gSat Fat
285mgPotassium
32mgCalcium
1.5mgIron
0.8mcgVitamin B12
6.2mgVitamin C
gluten-free
egg-free
low-carb
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Mince the garlic and combine with olive oil, paprika, oregano, lemon juice, salt and pepper. Coat the chicken thighs evenly with the rub.
2
Marinate
Cover and chill the thighs in the fridge for 60 minutes.
3
Grill
Place thighs skin-side down over medium-high heat for 12 minutes until the skin is deeply charred and releases cleanly from the grates.
4
Grill
Flip and grill skin-side up over medium-high heat for 10 to 13 minutes until juices run clear and internal temperature reaches 175°F at the bone.
5
Rest
Let the thighs rest for 5 minutes.
6
Plate
Scatter fresh parsley over the thighs and serve with lemon wedges alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in, skin-on chicken thighs
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp paprika
- 1 tsp1 tsp dried oregano
- 11 lemon (70g), half juiced and half cut into wedges
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp fresh parsley
