Chick to the Limit
Grilled Chicken Thighs with Zesty Lemon-Garlic Marinade and Herb Glaze
50 minutes
Serves 4
DinnerMediterraneanGluten-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Inspired by Mediterranean grilling traditions, this recipe is a lesson in the science of marinades and the aromatic magic of fresh herbs. You'll discover how to coax big flavor out of simple ingredients using time, heat, and a little bit of chemistry.
Equipment needed
- Grill
- Small saucepan
Ingredients
Yield
4
Instructions
- 01In a large bowl, whisk together the lemon zest and juice, garlic, olive oil, and 1 tablespoon of the chopped thyme.
- 02Add the chicken thighs to the bowl, turning to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes and up to 2 hours.
- 03Preheat your grill to medium-high heat, about 400 degrees F. Oil the grates just before grilling.
- 04Remove chicken from marinade, letting excess drip off. Pat lightly with paper towels; this encourages better browning. Season both sides with salt and freshly ground black pepper.
- 05Grill chicken thighs about 5-6 minutes per side, turning once, until deeply charred and the internal temperature reaches 175 degrees F.
- 06While the chicken grills, combine honey, butter, and the remaining 1 tablespoon chopped thyme in a small saucepan. Warm gently over low heat until melted and blended. Remove from heat.
- 07In the last minute on the grill, brush the chicken thighs generously with the warm herb glaze on both sides.
- 08Transfer chicken to a plate, cover loosely with foil, and let rest 5 minutes before serving.
- 09Serve the glazed chicken thighs garnished with extra fresh thyme and lemon wedges if desired.
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