French · Dinner
Grilled Chicken Thighs with Herb Marinade
Bone-in, skin-on chicken thighs marinated in olive oil with garlic, thyme and rosemary, then grilled over direct heat until the skin chars and the meat reaches 165°F. Finished with lemon juice and fresh parsley, served with mixed salad greens.
$4
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
355Calories
35.8gProtein
22.1gFat
3.7gCarbs
1.2gSugar
0.9gFiber
880mgSodium
207mgChol
5.4gSat Fat
470mgPotassium
53mgCalcium
2.2mgIron
0.8mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
gluten-free
Instructions
1
Prep
Pat the chicken thighs dry and place in a shallow dish. Mince the garlic, chop the rosemary, and measure the thyme and lemon juice.
2
Marinate
Whisk together olive oil, garlic, thyme, rosemary, 1 tbsp lemon juice, salt and pepper. Pour over chicken, coat evenly, and refrigerate 1 hour.
3
Rest
Remove chicken from fridge 15 minutes before cooking. Preheat grill or grill pan to medium-high heat.
4
Grill
Place thighs skin-side down over medium-high heat and cook 8–9 minutes until skin is deeply charred and releases easily from grates.
5
Grill
Flip thighs and grill over medium heat 7–9 minutes until juices run clear and a thermometer reads 165°F at the thickest part near the bone.
6
Rest
Transfer to a plate and rest 5 minutes.
7
Plate
Drizzle with remaining 1 tsp lemon juice, scatter parsley over top, and serve with mixed salad greens.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz198g, 2 bone-in, skin-on chicken thighs
- 3 tbsp46ml olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh thyme
- 2 tsp2 tsp fresh rosemary
- 2 tbsp30ml lemon juice
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp lemon juice, for finishing
- 2 tsp2 tsp fresh parsley
- 2 cup60g mixed salad greens, to serve
