Greek Grilled Chicken Thighs
Enjoy these smoky Greek grilled chicken thighs marinated with garlic and herbs, perfect for any backyard cookout.
Equipment
- 1 charcoal grill
- 1 mixing bowl large
- 1 Meat thermometer
Ingredients
Marinade
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic minced
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Chicken
- 8 chicken thighs bone-in and skin-on
- 1/4 cup fresh parsley chopped
Instructions
Preparation
- In a large mixing bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Whisk until well combined.
- Place the chicken thighs in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours.
Grilling
- Set up your charcoal grill for indirect heat. Place hot coals on one side of the grill, leaving the other side empty for cooler cooking.
- Place the marinated chicken thighs over the hot side of the grill. Sear each side for 4-5 minutes until charred. Move to the cooler side and cook until the internal temperature reaches 165°F.
- While cooking, baste the chicken with remaining marinade occasionally to enhance flavor and retain moisture.
Serving
- Once cooked, remove chicken from the grill and let rest for 5 minutes. Garnish with fresh parsley before serving.
Storage
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Notes
Pro Tips: Ensure even cooking by using indirect heat on the grill.
Ingredient Substitutions: Swap oregano with thyme for a different flavor.
How to Serve: Pair with fresh salads or grilled vegetables.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Marinate the chicken a day in advance for deeper flavor.
Ingredient Substitutions: Swap oregano with thyme for a different flavor.
How to Serve: Pair with fresh salads or grilled vegetables.
Storage & Freshness: Store in an airtight container for up to 3 days.
Make-Ahead Tips: Marinate the chicken a day in advance for deeper flavor.