Juicy, flavorful garlic herb grilled chicken thighs packed with protein and ready in under 30 minutes.
Perfect for your 4th of July cookout - and easy to meal prep for the week ahead.
6 Servings
280 Calories
28g Protein
1g Carbs
18g Fat
Ingredients
- 6 bone-in, skin-on chicken thighs
- 4 cloves garlic, minced
- 3 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
Directions
- Whisk together garlic, olive oil, lemon juice, rosemary, thyme, paprika, salt, and pepper in a bowl.
- Coat chicken thighs thoroughly in the marinade. Cover and refrigerate for at least 2 hours - overnight is even better.
- Preheat grill to medium-high heat. Grill thighs skin-side down for 6-8 minutes until the skin is crispy and has good grill marks.
- Flip and grill another 6-8 minutes until the internal temp hits 165°F.
- Rest for 5 minutes before serving. Pair with grilled corn or a watermelon cucumber salad for the full cookout spread.
Prepping ahead: The marinade can be made up to 3 days in advance and stored in an airtight container in the fridge. Chicken can marinate overnight - the longer the better for flavor.
Storing leftovers: Cooked chicken thighs keep well in an airtight container in the refrigerator for up to 4 days. Store whole rather than sliced to retain moisture.
Reheating: Reheat in the oven at 350°F for 10-12 minutes, or in an air fryer at 375°F for 5-6 minutes to bring the skin back to life. Avoid the microwave if you can - it softens the skin and dries the meat out.
Using throughout the week: Leftover thighs work great sliced over rice bowls, chopped into salads, or stuffed into wraps. Cook a double batch on Sunday and you've got protein handled for most of the week.