Grilled Chicken Thighs with Fresh Herb Marinade
Ingredients:
2 lbs boneless, skinless chicken thighs
¼ cup extra virgin olive oil
3 tablespoons fresh lemon juice
4 garlic cloves, minced
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, finely chopped
1 teaspoon Dijon mustard
1 teaspoon salt
½ teaspoon black pepper
Optional: ½ teaspoon crushed red pepper flakes for heat
Directions:
In a medium bowl, whisk together olive oil, lemon juice, garlic, parsley, basil, thyme, rosemary, Dijon mustard, salt, pepper, and optional red pepper flakes.
Place chicken thighs in a large resealable bag or shallow dish. Pour marinade over chicken, making sure all pieces are coated.
Cover and refrigerate for at least 1 hour (up to 8 hours for maximum flavor).
Preheat grill to medium-high heat. Lightly oil the grates.
Remove chicken from marinade and let excess drip off.
Grill chicken for 5–7 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear.
Let rest for 5 minutes before serving for the juiciest results.
Prep Time: 10 minutes + marinating | Cooking Time: 12–15 minutes | Total Time: ~1 hour 15 minutes
Servings: 4–6 | Kcal: ~260 kcal per serving
