Chef and host Megan Mitchell shows you how to make a big stress-free meal for friends that won't break your budget! Megan marinates flavorful and inexpensive chicken thighs in a foolproof fresh herb marinade that's your insurance policy against over-cooking. Low and slow is the name of the game on the grill for perfect chicken thighs every time!
-Marinating your chicken for at least two hours gives you a little extra leeway when cooking. The meat will hold some of the moisture from the marinade, which helps prevent overcooking.
-Use a meat thermometer to make sure your meat is fully cooked! Chicken should register at least 165F in the thickest point of the cut.
-Get the most out of your ingredients! This recipe uses both the lemon zest and lemon juice for maximum flavor.
-If you have a food processor, save time and make the marinade in one bowl, with no chopping.
-Try this dish with Grill Next Door's 15-minute Grilled Spicy Broccolini!
Grilled Chicken Thighs with Spicy Grilled Broccolini
Grilled Lemon and Herb Chicken Thighs
Optional special equipment: Small food processor
2 pounds boneless, skinless chicken thighs
3 sprigs rosemary, leaves removed
3 sprigs oregano, leaves removed
1 small bunch basil, about 20 leaves
3 tbsp. parsley
3 tbsp. chives, roughly chopped
1 shallot, roughly chopped
2 cloves garlic, halved
Salt and pepper
6 tbsp. vegetable oil
2 lemons, zest and juice
Begin by making the herb mixture. Finely chop, or in a small food processor combine the rosemary, oregano, basil, parsley, chives, garlic, shallot, 1 ½ tbsp. of salt, sprinkling of pepper, vegetable oil and the zest of 2 lemons. Pulse to combine into a chunky paste.
Add chicken to a large resealable bag. Pour the paste over the chicken thighs and gently massage, making sure to coat every piece.
Refrigerate for 2 hours up to 6.
Preheat grill to medium heat, about 350F. Clean and oil grates.
Grill chicken pieces for about 20-25 minutes. Flipping every so often and making sure the chicken doesn't burn. You want a nice char and the fat to render.
Remove from grill and juice 1 lemon over the hot chicken. Sprinkle with any of the fresh chopped herbs that were used in the marinade as well as a light sprinkling of salt.