Grilled Chicken with Garlic Herb
Grilled Chicken with Garlic Herb
This recipe is perfect for anyone who loves juicy, flavorful chicken with a hint of herbaceous aroma and a garlic kick. Inspired by backyard gatherings and cozy family dinners, this dish is a crowd-pleaser that pairs well with a variety of sides. The recipe highlights the simplicity of using fresh herbs and garlic to create a marinade that enhances the natural flavor of chicken. Whether you’re a seasoned griller or just starting out, this recipe is a foolproof way to impress your guests. Serve it with a side of grilled vegetables or a crisp salad for a complete meal.
Servings
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Prep Time
Cook Time
Ingredients
Total Time
Equipment
1. Preparation:
• Rinse the chicken thighs under cold water and pat them dry with a paper towel. Trim any excess fat or skin if needed.
2. Marinade:
• In a mixing bowl, combine olive oil, minced garlic, rosemary, thyme, lemon zest, sea salt, and black pepper.
• Rub the marinade generously over the chicken thighs, ensuring the mixture gets under the skin for maximum flavor.
• Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1 hour (or up to 8 hours for deeper flavor).
3. Preheating the Grill:
• Preheat your grill to medium-high heat (375–400°F). If using charcoal, wait until the coals are glowing and spread evenly.
4. Grilling the Chicken:
• Place the chicken thighs skin-side down on the grill over direct heat. Close the lid and cook for 5–7 minutes or until the skin is crispy and golden brown.
• Flip the chicken thighs and move them to indirect heat. Continue cooking with the lid closed for 20–25 minutes, flipping once halfway through. Use a meat thermometer to ensure the internal temperature reaches 165°F.
5. Resting the Chicken:
• Remove the chicken from the grill and place it on a cutting board. Let it rest for 5 minutes to lock in the juices.
6. Serving:
• Serve the chicken hot with a side of garlic mashed potatoes, grilled corn, or a fresh garden salad.
Ingredients
• 4 bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon lemon zest
• 1 teaspoon sea salt
• ½ teaspoon black pepper
Instructions
1. Preparation:
• Rinse the chicken thighs under cold water and pat them dry with a paper towel. Trim any excess fat or skin if needed.
2. Marinade:
• In a mixing bowl, combine olive oil, minced garlic, rosemary, thyme, lemon zest, sea salt, and black pepper.
• Rub the marinade generously over the chicken thighs, ensuring the mixture gets under the skin for maximum flavor.
• Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1 hour (or up to 8 hours for deeper flavor).
3. Preheating the Grill:
• Preheat your grill to medium-high heat (375–400°F). If using charcoal, wait until the coals are glowing and spread evenly.
4. Grilling the Chicken:
• Place the chicken thighs skin-side down on the grill over direct heat. Close the lid and cook for 5–7 minutes or until the skin is crispy and golden brown.
• Flip the chicken thighs and move them to indirect heat. Continue cooking with the lid closed for 20–25 minutes, flipping once halfway through. Use a meat thermometer to ensure the internal temperature reaches 165°F.
5. Resting the Chicken:
• Remove the chicken from the grill and place it on a cutting board. Let it rest for 5 minutes to lock in the juices.
6. Serving:
• Serve the chicken hot with a side of garlic mashed potatoes, grilled corn, or a fresh garden salad.
