Description
Deliciously juicy and flavorful grilled chicken thighs marinated in a zesty combination of olive oil, lemon juice, garlic, honey, and aromatic herbs. Perfect for a quick and easy dinner that locks in moisture and imparts a smoky grilled taste.
Ingredients
Scale
Chicken
- 2 pounds boneless, skinless chicken thighs
Marinade
- 1/4 cup extra virgin olive oil
- 4-5 cloves garlic, minced
- 1/4 cup lemon juice
- 2 tablespoons honey
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- Fresh or dried herbs to taste (thyme, rosemary, oregano)
Instructions
- Prepare Marinade: In a bowl, combine olive oil, lemon juice, honey, minced garlic, salt, black pepper, smoked paprika, and herbs. Mix thoroughly to create a well-blended marinade.
- Marinate Chicken: Place chicken thighs in a resealable bag or bowl, pour the marinade over them, seal or cover, and refrigerate for at least 30 minutes, preferably 2-4 hours, to allow flavors to infuse.
- Preheat Grill: Heat your grill to medium-high heat, aiming for 400°F to 450°F to ensure a perfect sear and cooking temperature.
- Prepare Chicken for Grilling: Remove the chicken thighs from the marinade, allowing any excess to drip off, and discard the leftover marinade to prevent flare-ups.
- Grill First Side: Place the chicken thighs on the grill and cook for 5-7 minutes until grill marks form, indicating a good sear and flavor development.
- Grill Second Side: Flip the chicken thighs and continue grilling for another 7-10 minutes until the internal temperature reaches 165°F, ensuring they are thoroughly cooked and safe to eat.
- Rest Chicken: Remove the chicken from the grill and let it rest for 5 minutes to redistribute juices, keeping the meat juicy and tender.
- Serve: Slice the chicken thighs and serve warm, garnished with fresh herbs or lemon wedges for an added burst of freshness.
Notes
- Marinating the chicken longer enhances flavor and tenderness.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
- Discard leftover marinade to avoid contamination.
- Resting the chicken after grilling helps retain juices.
- Fresh herbs or lemon wedges make excellent garnishes and add brightness.
