Herb Marinated Grilled Chicken Thighs

Herb-marinated grilled chicken thigh plated with roasted potatoes and zucchini.

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Herb Marinated Grilled Chicken Thighs

Herb-marinated chicken thighs made with a quick olive oil, lemon, yogurt, garlic, and herb marinade, then grilled or skillet-cooked for about 20 minutes to juicy, crispy-skinned perfection. An easy weeknight and cookout staple.

Prep Time10

Cook Time25

Marinade Time30

Total Time1 5

Course: Dinner

Cuisine: American

Servings: servings

Calories: 363.8kcal

Author: Sarah Hill

Ingredients

4 bone-in skin-on chicken thighs, about 2½–3 pounds
2 tablespoons olive oil
Juice of ½ lemon about 1½ tablespoons
2 tablespoons plain yogurt
3 garlic cloves
½ cup loosely packed fresh herbs such as basil, parsley, thyme or rosemary
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon paprika
Additional olive oil for cooking

Instructions

Add the olive oil, lemon juice, yogurt, garlic, fresh herbs, salt, black pepper, and paprika to a food processor or blender. Blend until mostly smooth.
2 tablespoons olive oil, Juice of ½ lemon, 2 tablespoons plain yogurt, 3 garlic cloves, ½ cup loosely packed fresh herbs, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon paprika
Place the chicken thighs in a large bowl or resealable bag. Pour the marinade over the chicken and toss until the thighs are evenly coated.
4 bone-in
Cover and refrigerate for at least 30 minutes or for up to 8 hours. Remove the chicken from the refrigerator approximately 15 minutes before cooking.
Preheat a grill, Blackstone griddle, or large cast-iron skillet over medium heat. Lightly oil the cooking surface.
Additional olive oil
Remove the chicken from the marinade, letting the excess drip off. Discard the remaining marinade.
Place the chicken skin-side down on the hot cooking surface. Cook for 10–12 minutes, then flip and cook for another 10–13 minutes. Adjust the heat as needed to prevent the marinade or skin from burning.
The chicken is finished when the skin is browned, and the internal temperature reaches at least 165°F at the thickest part without touching the bone. Bone-in thighs are especially tender when cooked to approximately 175°F.
Transfer the chicken to a plate and let it rest for 5 minutes before serving.

Notes

Marinate for at least 30 minutes; longer (up to 8 hours) deepens the flavor.
Let chicken sit at room temperature for 15 minutes before cooking for even doneness.
Watch the heat closely — this marinade browns faster than a plain oil-based one.
Use a meat thermometer rather than guessing doneness by eye.

Nutrition