Juicy, smoky, and loaded with garlic-herb flavor — these grilled chicken thighs are a weeknight staple. Thighs stay tender and forgiving on the grill, and a simple herb marinade does all the heavy lifting. High protein, minimal effort.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 3 lbs)
- 1/3 cup olive oil
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh oregano, chopped
- Juice of 1 lemon
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional)
- Lemon wedges and extra herbs, for serving
Instructions
- Marinate: Whisk the olive oil, garlic, rosemary, thyme, oregano, lemon juice, salt, pepper, garlic powder, and red pepper flakes. Coat the chicken thighs and marinate at least 1 hour (up to 8 hours in the fridge).
- Preheat the grill: Heat your grill to medium-high (about 400°F/200°C). Oil the grates well.
- Grill skin-side down: Place thighs skin-side down and grill 6-7 minutes without moving, until the skin is crisp and releases easily with nice char marks.
- Flip and finish: Flip and grill another 6-8 minutes until the internal temperature reaches 175°F (79°C).
- Rest and serve: Rest 5 minutes, then serve with lemon wedges and a sprinkle of fresh herbs.
Pro tip: Don’t press the chicken with your spatula on the grill; you’re squeezing out all the juices. Bone-in thighs are far more forgiving than breasts if your grill runs hot.
Estimated nutrition per serving (2 thighs): 520 calories, 42g protein, 36g fat, 2g carbohydrates.
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