Grilled Chicken Thighs
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.
Servings: 6 people
Ingredients
- 3 pounds boneless, skinless chicken thighs
Marinade
- 1 cup olive oil
- ½ cup white wine vinegar
- ½ cup white wine
- 5 cloves minced garlic
- 2 Tablespoons granulated white sugar
- 2 Tablespoons fresh minced rosemary
- 2 Tablespoons fresh parsley finely minced
- 1 Tablespoon fresh thyme chopped
- 1 Tablespoon fresh oregano minced
- 1 Tablespoon salt
- 2 teaspoons black pepper
- 1 teaspoon red pepper flakes
- zest and juice of one lemon
Instructions
- Make the marinade. Combine all ingredients for the marinade in a gallon-sized zip-top bag or glass container.
- 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.
- 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
Calories: 317kcal | Carbohydrates: 7g | Protein: 44g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 215mg | Sodium: 212mg | Potassium: 628mg | Fiber: 1g | Sugar: 4g | Vitamin A: 355IU | Vitamin C: 4.5mg | Calcium: 52mg | Iron: 2.8mg