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Herb-Marinated Grilled Chicken Thighs

Juicy grilled chicken thighs soaked in a fresh rosemary, thyme, oregano, garlic, and lemon marinade - the perfect gluten-free summer BBQ main.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Marinate Time 30 minutes
Servings 4 servings

Ingredients
  

  • 1.5 to 2 lbs boneless or bone-in chicken thighs
  • 3 tablespoons olive oil
  • 1 lemon juiced (plus zest if desired)
  • 3 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh oregano chopped
  • 1 tablespoon fresh thyme chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes optional

Instructions
 

  • In a medium bowl, whisk together the olive oil, lemon juice, garlic, rosemary, oregano, thyme, salt, pepper, and red pepper flakes if using. Pour into a zip-top bag or shallow dish, add the chicken, and toss to coat. Refrigerate at least 30 minutes, ideally 2-4 hours or up to overnight.
  • Preheat a grill (gas or charcoal) to medium-high heat and brush the grates lightly with oil.
  • Remove the chicken from the marinade and let the excess drip off. Grill 6-8 minutes per side, until the chicken reaches 165F internal temperature with nice grill marks. Let rest 5 minutes before serving.

Notes

Swaps: No fresh herbs? Use 1 teaspoon dried per tablespoon fresh. Bone-in thighs bring more flavor - add a little grill time. Stir in a spoonful of Dijon for a tangier marinade. No grill? Use a hot cast-iron or grill pan. Storage: keeps up to 3 days refrigerated - reheat on a skillet or in foil on the grill. Freeze raw chicken in its marinade up to 2 months; thaw overnight before grilling.