Grilled Herbed Chicken Thighs Recipes

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LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS



Lemon and Herb Marinated Grilled Chicken Thighs image

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 8

Juice and zest of 4 lemons, plus 2 whole lemons
5 sprigs fresh rosemary, finely chopped
5 sprigs fresh sage, finely chopped
3 cloves garlic, smashed and finely chopped
1/2 teaspoon crushed red pepper
Extra-virgin olive oil
8 chicken thighs, trimmed of excess fat
Kosher salt

Steps:

  • In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
  • Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
  • Preheat grill. Brush and oil the grill to clean.
  • Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
  • Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
  • Serve the chicken with grilled lemon.
  • Call yourself a superstar!
  • March - Why We Love: Lemons

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

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 MARINATED CHICKEN THIGHS



Grilled Marinated Chicken Thighs image

Serve these grilled, marinated fast-cooking chicken thighs on their own, sandwich them like a burger, slice or shred them to use as a taco filling, or chop them and add to salads or pasta dishes for dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 30m

Number Of Ingredients 6

2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 large clove garlic, minced
1 cup lightly packed mixed fresh herbs, such as parsley, cilantro, dill, mint, and chervil, finely chopped
6 boneless, skinless chicken thighs (about 1 3/4 pounds), pounded to make even (optional)
Coarse salt and freshly ground pepper

Steps:

  • Preheat grill to medium-high. Combine lemon juice, oil, garlic, and herbs in a baking dish.
  • Season chicken with salt and pepper and grill, turning frequently, until cooked through, about 10 minutes. Transfer to baking dish and turn to coat with marinade. Serve immediately, or refrigerate chicken in marinade up to 1 day, turning to coat a few times.

GRILLED CHICKEN WITH HERBS



Grilled Chicken with Herbs image

Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.

Provided by Robyn Webb

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 9

2 tablespoons chopped Italian flat leaf parsley
2 teaspoons fresh rosemary, minced
2 teaspoons chopped fresh thyme
1 teaspoon dried sage
3 cloves garlic, minced
¼ cup olive oil
½ cup balsamic vinegar
salt and pepper to taste
1 ½ pounds skinless, boneless chicken breasts

Steps:

  • In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
  • Preheat grill to medium high heat OR set oven to broil.
  • Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 3.8 g, Cholesterol 65.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 80.2 mg, Sugar 3 g

HERB GARDEN GRILLED CHICKEN



Herb Garden Grilled Chicken image

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 12

3 tablespoons olive oil
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 shallot, minced
1 tablespoon minced fresh lemon balm or 1 teaspoon grated lemon zest
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
1 broiler/fryer chicken (3 to 4 pounds)

Steps:

  • Prepare grill for indirect heat using a drip pan. In a small bowl, mix the first 11 ingredients. With fingers, carefully loosen skin from chicken; rub seasoning mixture under and over skin. Tuck wings under chicken and tie legs., Place chicken over drip pan and grill, covered, over indirect medium heat until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours, rotating occasionally. Remove chicken from grill; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 364 calories, Fat 24g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 681mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.

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