Grilled Chicken Thighs

5 from 15 votes

These grilled chicken thighs are moist and tender with a fresh herb flavor. They grill up in less than 10 minutes, making them the perfect weeknight dinner.

Prep Time15

Cook Time15

Marinating Time4

Total Time4 30

Course: Main Course

Cuisine: American, Barbecue

Keyword: Grilled Chicken Thighs

Servings: people

Author: Susie Bulloch (heygrillhey.com)

Ingredients

3 pounds boneless, skinless chicken thighs

Marinade

1 cup olive oil
½ cup white wine vinegar
½ cup white wine
5 cloves garlic minced
2 Tablespoons sugar
2 Tablespoons fresh rosemary minced
2 Tablespoons fresh parsley finely minced
1 Tablespoon fresh thyme leaves chopped
1 Tablespoon fresh oregano minced
1 Tablespoon salt
2 teaspoons black pepper
1 teaspoon red pepper flakes
1 lemon zest and juice

Instructions

Make the marinade. Combine all ingredients for the marinade in a gallon-sized zip-top bag or glass container.
1 cup olive oil, ½ cup white wine vinegar, ½ cup white wine, 5 cloves garlic, 2 Tablespoons sugar, 2 Tablespoons fresh rosemary, 2 Tablespoons fresh parsley, 1 Tablespoon fresh thyme leaves, 1 Tablespoon fresh oregano, 1 Tablespoon salt, 2 teaspoons black pepper, 1 teaspoon red pepper flakes, 1 lemon
Marinate. Add whole chicken thighs to the bag. Remove excess air, and seal tightly. Massage the bag to evenly coat chicken thighs in the marinade, and marinate in the refrigerator for 4 -8 hours.
3 pounds boneless, skinless chicken thighs
Preheat. Preheat your grill to medium-high heat (between 400-450 degrees F).
Grill. Remove the chicken thighs from the marinade, and shake off any excess pieces of herbs or garlic. Place the chicken thighs directly on grill grates, close the lid, and grill for approximately 6-7 minutes per side, or until the internal temperature in the thickest part of the thigh reads 165 degrees F.
Rest and serve. Remove the chicken thighs to a plate or serving tray, cover lightly with foil, and allow them to rest for 10 minutes before serving.

Video

Nutrition