– **Title**: Grilled Chicken Thighs
– **Ingredients**:
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons olive oil
– 2 teaspoons garlic powder
– 1 teaspoon onion powder
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– Juice of 1 lemon
– Fresh herbs (like parsley or cilantro), for garnish (optional)
– **Instructions**:
1. In a large bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, oregano, salt, pepper, and lemon juice. Mix well to create a marinade.
2. Add the chicken thighs to the bowl and coat them thoroughly with the marinade. For best results, marinate in the refrigerator for at least 30 minutes (or up to 2 hours).
3. Preheat your grill to medium-high heat.
4. Remove the chicken thighs from the marinade and let any excess drip off. Discard the remaining marinade.
5. Place the chicken thighs skin-side down on the grill. Cook for about 7-10 minutes or until the skin is crispy and golden brown.
6. Flip the chicken thighs and reduce the heat to medium. Grill for an additional 10-15 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
7. Once cooked, remove the chicken thighs from the grill and let them rest for 5 minutes before serving.
8. Garnish with fresh herbs if desired and serve warm. Enjoy!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are perfect for grilling. They stay juicy and flavorful. If you have boneless thighs, they work too, but watch the cooking time!
Olive Oil: This adds moisture and helps with browning. You can use avocado oil or canola oil as alternatives if needed.
Garlic: Fresh garlic gives the best flavor, but garlic powder is a good substitute in a pinch. I like to use a garlic press for even mincing!
Herbs and Spices: Smoked paprika creates a lovely depth. If you don’t have it, regular paprika or even chili powder can work fine. Fresh herbs add brightness; feel free to swap parsley for cilantro or basil based on your taste!
Lemon Juice: It brightens flavors! If you’re out of fresh lemons, bottled lemon juice works, but use it sparingly.
How Do I Get the Skin Crispy When Grilling?
Getting that delicious crispy skin is key! Start on a hot grill, and make sure the grill grates are clean to prevent sticking. Here’s how:
- Heat the grill to medium-high before placing the chicken on.
- Put the thighs skin-side down first for 5-7 minutes without moving them. This helps the skin crisp up!
- Use a meat thermometer to check that the thickest part reaches 165°F (75°C).
Letting the chicken rest after grilling is just as important. This allows the juices to redistribute, making each bite moist and tasty. Enjoy your grilling adventure!
How to Make Grilled Chicken Thighs
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lemon
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time, plus a minimum of 1 hour to marinate. After that, grilling will take another 20-25 minutes. In total, plan for around 1 hour and 40 minutes to get your delicious grilled chicken thighs on the table! If you can let them marinate overnight, the flavor will be even better.
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, mix together the olive oil, minced garlic, chopped parsley, smoked paprika, onion powder, dried oregano, salt, pepper, and lemon juice. This will create a zesty and flavorful marinade for the chicken.
2. Marinate the Chicken:
Add the chicken thighs to the bowl, making sure each piece gets nicely coated in the marinade. Cover the bowl with plastic wrap and pop it in the fridge. Let it marinate for at least 1 hour, or if you have the time, overnight for maximum flavor!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. This will ensure a nice sear on the chicken.
4. Grill the Chicken:
Take the chicken thighs out of the marinade, letting any excess drip off. Place them skin-side down on the hot grill. Cook for about 5-7 minutes, or until the skin is crispy and golden brown.
5. Flip and Finish Cooking:
Now, flip the chicken over and reduce the grill heat to medium. Grill for another 10-15 minutes, or until the chicken’s internal temperature reaches 165°F (75°C). This ensures that they are cooked through and safe to eat!
6. Rest and Serve:
Once cooked, remove the chicken from the grill and let it rest for a few minutes. This helps keep the juices inside, making the meat tender and delicious. If you like, garnish with a sprinkle of chopped parsley for a lovely touch before serving hot.
Enjoy your flavorful grilled chicken thighs! They’re perfect for a summer barbecue or a cozy dinner at home.
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs! Just be aware that they will cook faster, so check for doneness at around 5-7 minutes on each side, making sure the internal temperature reaches 165°F (75°C).
How Long Should I Marinate the Chicken?
For the best results, marinate the chicken for at least 1 hour, but if you have time, letting it sit overnight in the refrigerator infuses even more flavor. Just remember to not marinate for too long, as the acid from the lemon juice can make the chicken mushy if left for more than 24 hours!
Can I Grill This Chicken Indoors?
Absolutely! If you don’t have an outdoor grill, you can use a grill pan on the stovetop. Preheat the pan over medium-high heat and follow the same cooking times as on a grill. Make sure to ventilate your kitchen, as grilling can create some smoke.
How to Store Leftover Grilled Chicken Thighs?
Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or use the microwave for quick reheating. Enjoy them cold in salads for a refreshing option too!
