Grilled Chicken Thighs With Pickled Peaches Herbed Couscous Recipes

GRILLED HERBED CHICKEN THIGHS

Grilled Herbed Chicken Thighs image

This is my own recipe I dreamed up this summer. I've got an abundance of fresh herbs and wanted to try this out. Turned out really good. I also use this mixture on grilled steaks. The amounts of the ingrediets are an estimate (I didn't measure anything out) so feel free to use your own judgment. Hope ya like it.

Provided by L. Duch

Categories Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

6 good sized chicken thighs
2 -3 tablespoons minced fresh oregano
2 -3 tablespoons minced fresh thyme
2 -3 tablespoons minced fresh rosemary
2 -3 tablespoons minced fresh basil
2 teaspoons paprika
3 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper

Steps:

Starting with the herbs, mix all ingredients together into a rub mixture.
Rub mixture into chicken, under and on top of skin.
Set aside for an hour to let flavors soak into meat.
Leave longer if you have time.
Preheat your grill to HOT.
Once the grill is heated, lower the grill temp to medium then grill on indirect heat with grill closed for 20-30 min or until juices run clear.

Nutrition Facts : Calories 315.3, Fat 22.1, SaturatedFat 6.3, Cholesterol 118.4, Sodium 709.5, Carbohydrate 3.5, Fiber 1.7, Sugar 0.7, Protein 25.1

GRILLED MEDITERRANEAN-INSPIRED CITRUS CHICKEN THIGHS

Grilled Mediterranean-Inspired Citrus Chicken Thighs image

Citrus/herb flavored chicken thighs. Serve with couscous or orzo and freshly steamed vegetables. I like to serve this with the Orzo with Parmesan and Basil recipe on this site by DODIEPAJER.

Provided by westcoastcook

Categories Chicken Thighs

Time 45m

Yield 2

Number Of Ingredients 6

Ingredients

¼ cup olive oil
2 medium lemons, juiced
2 cloves garlic, crushed
¼ teaspoon ground thyme
freshly ground black pepper to taste
½ pound boneless, skinless chicken thighs

Steps:

Whisk olive oil, lemon juice, garlic, thyme, and pepper together in a bowl and pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to 1 hour.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Remove chicken thighs from the marinade and shake off excess. Discard the remaining marinade.
Cook until chicken is no longer pink in the center and the juices run clear, 4 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 417.3 calories, Carbohydrate 11.8 g, Cholesterol 69.8 mg, Fat 35.3 g, Fiber 4.8 g, Protein 20.5 g, SaturatedFat 6 g, Sodium 68.8 mg

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