Grilled chicken thighs
Juicy, smoky, charred-at-the-edges chicken thighs from a simple garlic and herb marinade, the easiest thing you can put on a grill.
- 50 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.26 a serving
- 390 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 lemon, juiced
- 3 cloves garlic, minced
- 1 tbsp Dijon mustard
- 2 lb boneless chicken thighs, about 8 thighs
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 3 tbsp olive oil
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground cumin
- 1½ tsp salt
- ½ tsp black pepper
Each serving has about 390 calories, 45 g protein, 6 g carbs and 20 g fat, and costs about $2.26 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No lemons? Limes work.
- No boneless chicken thighs? Chicken breasts or chicken tenderloins work.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oil, lemon juice, garlic, mustard, brown sugar, smoked paprika, oregano, cumin, salt and pepper in a big bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Add the chicken, turn to coat, cover, and in the fridge for 30 minutes, or up to overnight.
Marinate. Marinating means letting food sit in a flavorful liquid, called a marinade, before you cook it. Always marinate in the fridge, and never reuse marinade from raw meat unless you boil it first.
How you’ll know: The food is coated all over, sealed in a bag or covered dish, and chilling in the fridge.
Timer: 30 min
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Heat the grill to medium-high, about 425°F, and wipe the grates with an oiled paper towel held in tongs.
Medium-high heat
Lay the thighs on smooth side down, close the lid, and grill 5 to 6 minutes, until they have grill marks and release easily.
Medium-high heatTimer: 5 min 30 sec
Dolly’s tip: If they stick, they’re not ready. Give them another minute and they’ll let go.Flip and grill 4 to 6 minutes more, until the thickest thigh reads 165°F.
Medium-high heatTimer: 5 min
Dolly’s tip: Flare-up? Move the chicken to a cooler spot for a minute. Never spray it with water.Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Let the chicken 5 minutes, then scatter the parsley over and serve.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
