Description
This recipe features tender and flavorful grilled boneless chicken thighs marinated in a zesty blend of olive oil, soy sauce, lemon juice, garlic, and herbs. The marinade infuses the chicken with savory and aromatic notes, while grilling imparts a delicious smoky char. Perfect for a quick and satisfying meal, these chicken thighs are juicy, easy to prepare, and ideal for summer cookouts or weeknight dinners.
Ingredients
Scale
Chicken
- 8 boneless, skinless chicken thighs
Marinade
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the marinade: In a large bowl, whisk together the olive oil, soy sauce, lemon juice, minced garlic, paprika, black pepper, salt, and rosemary until fully combined to create a flavorful marinade.
- Marinate the chicken: Add the boneless chicken thighs to the bowl and toss them thoroughly in the marinade to coat each piece well. Cover the bowl tightly or transfer the chicken and marinade to a ziplock bag. Refrigerate for at least 1 hour, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Preheat the grill: Heat your grill to medium-high temperature, preparing it for cooking the marinated chicken thighs.
- Remove excess marinade: Take the chicken thighs out of the marinade, letting any extra liquid drip off to avoid flare-ups on the grill.
- Grill the chicken: Place the chicken thighs on the grill and cook for about 6 to 7 minutes on each side. Grill until the internal temperature reaches 165°F (75°C) and the exterior achieves a desirable charred appearance.
- Rest the chicken: Remove the grilled chicken thighs from the grill and let them rest for a few minutes. This step helps redistribute the juices, ensuring a moist and tender bite.
- Garnish and serve: Sprinkle the freshly chopped parsley over the grilled chicken thighs just before serving for a fresh, vibrant finish.
Notes
- For best flavor, marinate the chicken overnight to allow the herbs and spices to fully infuse.
- Ensure the grill is clean and properly preheated to prevent sticking.
- Use a meat thermometer to check the internal temperature, ensuring the chicken is safely cooked but not overdone.
- If you don’t have fresh rosemary, dried rosemary works well as a substitute.
- Letting the chicken rest after grilling keeps it juicy and tender.
- Serve with grilled vegetables or a fresh salad for a balanced meal.
