Grilled Chicken Thighs with Rosemary and Garlic

Name: Grilled Chicken Thighs with Rosemary and Garlic
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g chicken thigh (boneless, skin-on, trimmed of excess fat); 2 tbsp olive oil; 4 pcs garlic (cloves, minced); 2 tbsp rosemary (fresh, finely chopped); 1 tbsp lemon juice (freshly squeezed); 0.5 tsp salt; 1 pinch black pepper (freshly ground)

RATING

0.0/5

TASTE SCORE

9/10

Juicy, char-kissed chicken thighs infused with woodsy rosemary and punchy garlic. A simple olive oil and lemon marinade does all the work, making this an easy weeknight hero or weekend barbecue star. Ready in under an hour with barely any hands-on time.

PREP

15m

COOK

16m

SERVES

100 G

334 cal

SERVINGS

INGREDIENTS

For 4 servings

600 gchicken thigh · boneless, skin-on, trimmed of excess fat2 tbspolive oil4 pcsgarlic · cloves, minced2 tbsprosemary · fresh, finely chopped1 tbsplemon juice · freshly squeezed½ tspsalt1 pinchblack pepper · freshly ground

NUTRITION · PER SERVING

334

CALORIES · 100 G

Protein29g · 35%

Carbs2g · 2%

Fat21g · 57%

Fiber0g

Sugar0g

Saturated fat5g

Cholesterol143mg

Sodium419mg

Potassium367mg

Phosphorus268mg

How we calculate →

METHOD · 6 STEPS

prep · ~2 min
Make the marinade.
1.In a medium mixing bowl, combine olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper.
2.Whisk together until well blended and emulsified (1 min).
TIPBruise the rosemary leaves between your fingers before chopping — it releases the oils and deepens the flavor.
prep · ~20 min
Marinate the chicken thighs.
1.Pat the chicken thighs dry with paper towels.
2.Add them to the bowl with the marinade and massage it into every surface.
3.Cover and let sit at room temperature for 20 minutes, or refrigerate up to 4 hours.
TIPDon't marinate longer than 12 hours — the lemon juice can break down the meat too much and make it mushy.
grill · ~5 min
Preheat and oil the grill.
1.Heat a grill pan or outdoor grill to medium-high heat (around 400°F / 200°C).
2.Brush the grates lightly with a paper towel dipped in oil to prevent sticking.
TIPThe grill needs to be properly hot before the chicken goes down — you want to hear a sizzle immediately.
grill · ~14 min
Grill the chicken thighs skin-side down.
1.Place the chicken thighs on the grill, skin-side down.
2.Cook for 6-7 minutes without moving them, until the skin is golden and releases easily from the grates.
3.Flip and cook the second side for another 6-7 minutes.
TIPDon't fiddle with the chicken before it releases — the skin will tear. Let the grill do its job for the full 6 minutes.
other · ~5 min
Check doneness and rest.
1.Check the internal temperature at the thickest part — it should read 165°F (74°C).
2.If not yet done, move to a cooler part of the grill and cook for 2-3 more minutes.
3.Transfer to a clean plate and rest for 5 minutes before serving.
TIPThe temperature will continue to rise a few degrees while resting — pulling at 162°F is safe if you rest for 5 minutes.
serve
Slice and serve the grilled chicken thighs.
Slice the thighs against the grain and arrange on a platter. Spoon over any juices that have collected on the resting plate.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chicken thighs very dry before marinating to help the oil-and-herb mixture cling better.
2
Let the grill preheat for a full 10 minutes — a properly hot surface guarantees the skin sears instead of sticks.
3
Resist the urge to flip early; the skin releases naturally after 6-7 minutes of undisturbed cooking.
4
For even cooking, pound thicker parts of the thigh to an even thickness before marinating.
5
Rest the grilled thighs for exactly 5 minutes — this redistributes juices so every bite is moist.
6
Make ahead: marinate up to 4 hours in the fridge, then bring to room temp 15 minutes before grilling.

RECIPE VARIATIONS