Grilled Chicken Thighs Recipe
📝 Description
This grilled chicken thighs recipe delivers juicy, flavorful meat with crispy skin and a zesty garlic-lemon marinade. Ideal for summer BBQs or a quick weeknight dinner, the dish pairs perfectly with salads, roasted vegetables, or rice.
🍗 Ingredients
- 5–6 bone-in, skin-on chicken thighs
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
- Salt and pepper to taste
🔥 Instructions
- Prep the Marinade:
In a bowl, whisk together olive oil, minced garlic, lemon juice, parsley, salt, and pepper. - Marinate the Chicken:
Pat chicken thighs dry with paper towels. Place them in a large ziplock bag or bowl, then pour the marinade over them. Massage gently to coat. Let marinate in the refrigerator for 30 minutes to 2 hours. - Preheat Grill:
Heat your grill to medium-high (about 400°F / 200°C). Oil the grates lightly to prevent sticking. - Grill the Chicken:
Place the chicken thighs skin-side down on the grill. Grill for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the skin is crispy. - Rest and Serve:
Let the chicken rest for 5 minutes before serving. Garnish with extra fresh parsley and a squeeze of lemon if desired.
👨🍳 Tips for Success
- Don’t skip drying the skin: This helps achieve crispy results.
- Use a meat thermometer: Ensures perfectly cooked chicken.
- Add smoky flavor: Toss a few soaked wood chips on the grill.
- For oven version: Bake at 400°F for 35–40 minutes.
🍽️ Servings
Serves 4–5 people, depending on portion sizes.
🥗 Nutritional Info (per serving, approx.)
- Calories: 320
- Protein: 28g
- Fat: 22g
- Carbs: 1g
- Fiber: 0g
- Sugars: 0g
🌿 Health Benefits
- High in Protein: Supports muscle repair and growth.
- Olive oil: Provides healthy monounsaturated fats.
- Garlic and parsley: Offer antioxidants and anti-inflammatory benefits.
- Bone-in cuts: Often more flavorful and nutritious.
❓Q&A Section
Q: Can I use boneless chicken thighs?
A: Yes, but reduce cooking time slightly and watch for doneness.
Q: Can I make this ahead of time?
A: Absolutely! Marinate the night before and grill the next day.
Q: What sides pair well with this dish?
A: Grilled vegetables, coleslaw, mashed potatoes, or couscous are great options.
Q: Can I use dried herbs instead of fresh?
A: Yes—use 1 tsp dried parsley in place of 1 tbsp fresh.