Friday, February 5, 2010

Grilled Rosemary Chicken Thighs

Brace yourselves:  I have a new favorite chicken recipe.  My previous favorite was just chicken coated in pesto and grilled... but this one blows it out of the water.  When planning my menus, I always forget about the possibility of using chicken thighs, but no more!  Sure, they have more fat than breasts, but they are still not terribly fattening.

This marinade doesn't seem like much:  some rosemary, olive oil, honey, and mustard.  But when the components meld together, something magical happens.  The resulting chicken is moist, flavorful, smoky, and herbaceous!    Super easy and quick, it doesn't get any easier than throwing some ingredients in and letting it marinate.  Absolutely delicious, and open to many adaptations.  I can't wait to try it on pork tenderloin and chicken breasts. 

Rosemary Grilled Chicken Thighs
adapted from Southern Living, September 2008
  • 2 garlic cloves, minced
  • 1 Tablespoon extra virgin olive oil
  • 2 Tablespoons dijon mustard
  • 2 Tablespoons honey
  • 1 teaspoon red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon chopped fresh rosemary
  • 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
  • 1/2 lemon
Combine the garlic, oil, mustard, vinegar, honey, salt, and rosemary in a shallow dish or large ziploc bag.  Add the chicken and turn to coat.  Allow to marinate chilled for at least one hour or, up to 24 hours.

Prepare grill.  Grill chicken thighs 5-7 minutes per side, or until an internal temperature of 165 has been reached.  Remove from grill and cover with aluminum foil.  Allow to rest 10 minutes, then top with the juice of 1/2 a lemon before serving.


Katie K. said...

Sounds delicious! This is another recipe of yours I will have to try! We love chicken thighs on the grill. Even with a super simple marinade (we use olive oil and seasoning salt) they are always yummy. Thanks for posting!

Gwyn said...

Looks yummy! What is under the chicken in this picture? Looks like some kind of greens with pureed cauliflower?

Josie said...

Hi Gwyn,
Thanks for the comment! It is wilted spinach and cheddar cheese grits!

Mags @ the Other Side of 50 said...

I agree with you... chicken thighs without the skin are still a pretty healthy piece of meat.

I love anything with rosemary and can't wait to try this recipe!

Memória said...

Wow!! Great recipe!! I'll be making this very soon as I have fresh rosemary in the refrigerator begging to be in this dish. Thanks for posting this! Fantastic photo.

Where's your recipe for the cheese grits? That sounds amazing!

Anonymous said...

Made this last night. Could not wait the hour to marinate so only let it marinate for about 15 minutes. This is an awesome recipe. It was soooo good even the kiddos kept asking for more.
Thanks. :)

Anonymous said...

I have everything on hand except the fresh rosemary. Can I sub using dried rosemary instead???

Josie said...

Sure, you can sub dried. I would do about 1/2 teaspoon. Hope you enjoy!

TiAn said...

I saw this on your blog some time ago and we finally made it last week! I've never had chicken thighs before and I thought they were delicious! So simple and yet so yummy. :) I'll be posting how much we liked them later this week on my own blog...and telling everyone to make them for dinner right away!

Jen said...

Making this tonight with mashed red potatoes and roasted broccoli. Put the chicken in to marinate this morning before work. So excited to try!

Jennifer said...

Made this tonight for dinner. Definitely a keeper! SOOOO good.

savsuns said...
This comment has been removed by a blog administrator.
Melanie said...

I made this for dinner tonight and was pleasantly surprised at how tasty it was. I was expecting good and got great! And my picky husband loved it too! Thanks for a great recipe. I'll be making this one many more times.

F*ck off, I'm with the Band said...

I made this ages ago for a pop up restaurant night. I served it with polenta and a salad of rocket and mixed lettuce with roasted sweet potatoes, crumbled feta and toasted pine nuts and pepitas. It was a huge hit and also very easy to prepare for a large number of people - I think there were about thirty all up!


EBONIRM said...

Is it possible that you post a recipe for the spinach and grits as well? I'd love to try this asap! :)

Josie said...

Hi Ebs, The original recipe has a link to recipes for the spinach and grits if you want specifics, but I just sauteed the spinach. For the grits, I just cooked them as usual and added lots of butter and cheese :-)

Kathy said...

We just made these last night (except we used chicken breasts). As simple as the marinade is, it was WONDERFUL! So yummy & so easy! I'm looking forward to using this again & again this grilling season :-) Thanks so much!

Anonymous said...

Have made this recipe again and again since I first tried it for the pop up restaurant and it's still a huge hit. I've also shared your recipe with so many people! You'd be getting some Australian hits on this blog entry for sure!

Post a Comment