Grilled Herbed Chicken Thighs
photo by AcadiaTwo
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
4-6
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
directions
- 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.
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Reviews
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Oh this is soooo good! I have several types of fresh herbs I grow in pots on the back deck and this fit the bill!!!! The flavor of the combination of herbs were so delicious.. I didnt' change a thing with this recipe.. The only thing I might do is go a little less on the salt. I think its important to let the herbs sit on the chicken and between the skin and meat for an hour as stated. I made this with grilled corn on the cob with basil butter and a few grilled summer squash. caesar salad on the side.. I will make this again .. thanks L. Duch for the great post.. I'm always looking for new ways to use my fresh summer herbs...
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I was making pasta Alfredo and wanted to put chicken in it but was unsure what to do with it. I dumped all the spices into a plastic bag and shook the chicken up in it. I let it sit in the fridge for about an hour then grilled it on the stove in a grill pan. Sliced it into thin strips and served on top of the pasta. It was the perfect compliment. Thanks for the great recipe.:)
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Tweaks
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What a wonderful and flavorful chicken thigh recipe! I didn't have fresh thyme but used dry and it wasy nice. Instead of garlic powder I used 3 cloves fresh pressed garlic. I did not use onion powder as I didn't have any, but it tasted great anyway. Instead of chili powder I used ground cayanne pepper as that's what I had on hand. I let it marinate for about 2 1/2 hours. I planned to grill it but it started raining so I broiled them instead. I preheated a broiler pan (sprayed with Pam for Grilling) in the oven and set to broil for about 5 minutes. I then added the chicken thighs skin side down and broiled about 8 inches from the coil and left the door ajar. After 15 minutes I turned the chicken and broiled for 15 minutes more. The skin crisped up very nicely was a nice alternative when I couldn't grill. Nice job Duch!
RECIPE SUBMITTED BY
L. Duch
Forrest City, Arkansas
I'm 41y/o wife and mother of 2. I've been a nurse for 20 years. We live in a small town in Arkansas. My passion is cooking. I love to cook anything and everything. Luckily my family is adventerous in their eating habits, so I have lots of fun trying new things out on them. I also like camping, traveling, gardening,water sports and collecting recipes. I like getting to know other people from other parts of the world. We have 5 pets, 2 dogs and 3 ferrets. My worst pet peeve is when people stick their nose up at a dish before trying it, because they know a certain ingredient is in it. I know everyone has different tastes, but picky eaters just don't know what they are missing when they turn down a dish they havent even tried.