Best Grilled Marinated Chicken Thighs Recipes

Lemon and Herb Marinated Grilled Chicken Thighs image

Provided by Anne Burrell

Time 1h25m

Yield 4 servings

Number Of Ingredients 8

Juice and zest of 4 lemons, plus 2 whole lemons
5 sprigs fresh rosemary, finely chopped
5 sprigs fresh sage, finely chopped
3 cloves garlic, smashed and finely chopped
1/2 teaspoon crushed red pepper
Extra-virgin olive oil
8 chicken thighs, trimmed of excess fat
Kosher salt

Steps:

In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
Preheat grill. Brush and oil the grill to clean.
Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
Serve the chicken with grilled lemon.
Call yourself a superstar!
March - Why We Love: Lemons

Grilled Citrus Marinated Chicken Thighs image

Provided by Dave Lieberman

Categories main-dish

Time 55m

Yield about 6 servings

Number Of Ingredients 9

2 1/2 to 3 pounds chicken thighs, bone-in and skin-on, trimmed of excess fat
Kosher salt
Freshly ground black pepper
1/4 to 1/3 cup vegetable oil
1 lemon, zested and juiced
1 orange, zested and juiced
1 lime, zested and juiced
Few dashes cayenne pepper
10 sprigs fresh thyme

Steps:

Season the chicken thighs generously with salt and pepper. In a non-reactive baking dish large enough to hold all the chicken to marinate, whisk together the vegetable oil, citrus zests and juices, cayenne pepper and the thyme. Add the chicken thighs and turn to coat. Let marinate for at least 30 minutes or up to a couple hours in the refrigerator.
Preheat the grill. Remove the chicken from marinade and let excess drip back into dish. Place chicken on the hot grill, without overcrowding the pieces. Grill until fully cooked through, turning occasionally, about 15 minutes total, depending on how hot your grill is. Serve immediately.

Chicken Thighs Teriyaki (Marinated and Grilled) image

Provided by Oolala

Categories Japanese

Time 2h55m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup low sodium soy sauce
2 tablespoons orange juice
1/2 teaspoon fresh ginger, grated or 1/8 teaspoon ground ginger
1 garlic clove, chopped
1 dash ground red pepper
2 lbs chicken thighs, 8 pieces

Steps:

For the marinade, in a resealable plastic bag, combine the soy sauce, orange juice, ginger, garlic and red pepper.
Remove skin from chicken, if desired. Add chicken to the marinade and refrigerate 2-24 hours, turning occasionally.
Preheat grill to medium.
Remove chicken from marinade and grill, covered, for 50-55 minutes or until tender and no longer pink (180 degrees F.) turning once.

Nutrition Facts : Calories 493.3, Fat 34.7, SaturatedFat 10, Cholesterol 191, Sodium 704.3, Carbohydrate 2.5, Fiber 0.2, Sugar 0.9, Protein 40.2

Grilled Marinated Chicken Thighs image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 6

2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 large clove garlic, minced
1 cup lightly packed mixed fresh herbs, such as parsley, cilantro, dill, mint, and chervil, finely chopped
6 boneless, skinless chicken thighs (about 1 3/4 pounds), pounded to make even (optional)
Coarse salt and freshly ground pepper

Steps:

Preheat grill to medium-high. Combine lemon juice, oil, garlic, and herbs in a baking dish.
Season chicken with salt and pepper and grill, turning frequently, until cooked through, about 10 minutes. Transfer to baking dish and turn to coat with marinade. Serve immediately, or refrigerate chicken in marinade up to 1 day, turning to coat a few times.