Spiced Herb Grilled Chicken

It’s funny how some of the simplest recipes can become family favorites. Just last weekend, I decided to whip up this Spiced Herb Grilled Chicken, thinking it would be a nice, easy dinner. Well, “nice and easy” turned into “absolutely devoured and requested again tomorrow!” The aroma alone while grilling was intoxicating – a blend of fragrant herbs and savory spices that had everyone hovering around the patio. The chicken itself? Juicy, tender, and bursting with flavor. Even my pickiest eater, who usually shies away from anything “too herby,” went back for seconds. It’s safe to say this recipe is now in our regular rotation. If you’re looking for a foolproof way to elevate your grilled chicken game, you absolutely must try this. Trust me, your taste buds (and your family!) will thank you.

Ingredients

• Chicken Thighs (Boneless, Skinless): 2 lbs – The star of the show, providing juicy and flavorful meat that grills beautifully. You can also use chicken breasts, but thighs tend to stay moister on the grill.
• Olive Oil: ½ cup – Forms the base of the marinade, helping to distribute the flavors and keep the chicken moist during grilling. Extra virgin olive oil is preferred for its flavor and health benefits.
• Fresh Rosemary: 2 tablespoons, chopped – Lends a distinctive piney and aromatic flavor that is classic with chicken. Fresh rosemary is much more potent than dried, so it’s worth seeking out.
• Fresh Thyme: 2 tablespoons, chopped – Adds a delicate, earthy, and slightly lemony note that complements rosemary perfectly. Fresh thyme is also preferred for its brighter flavor.
• Fresh Oregano: 1 tablespoon, chopped – Provides a slightly pungent and peppery flavor, adding depth to the herb blend. Fresh oregano brings a vibrant Mediterranean touch.
• Garlic: 4 cloves, minced – Essential for savory depth, garlic enhances all the other flavors in the marinade and infuses the chicken with its pungent aroma.
• Paprika: 2 teaspoons – Adds a subtle smoky sweetness and a beautiful reddish hue to the chicken. Smoked paprika can be used for a more intense smoky flavor.
• Onion Powder: 1 teaspoon – Provides a foundational savory flavor that rounds out the spice profile and complements the garlic.
• Salt: 1 ½ teaspoons – Crucial for seasoning and enhancing the flavors of all the ingredients. Kosher salt is recommended for its consistent grain size.
• Black Pepper: 1 teaspoon, freshly ground – Adds a touch of spice and complexity. Freshly ground black pepper has a much more vibrant flavor than pre-ground.
• Lemon Juice: 2 tablespoons – Brightens the marinade with acidity, tenderizes the chicken slightly, and adds a zesty finish. Freshly squeezed lemon juice is always best.

Instructions

1. Prepare the Marinade: In a large bowl, whisk together the olive oil, chopped fresh rosemary, chopped fresh thyme, chopped fresh oregano, minced garlic, paprika, onion powder, salt, freshly ground black pepper, and lemon juice. Ensure all ingredients are well combined and the herbs are evenly distributed in the olive oil base. This vibrant marinade is the key to infusing the chicken with incredible flavor.
2. Marinate the Chicken: Add the boneless, skinless chicken thighs to the bowl with the marinade. Toss the chicken to ensure it is completely coated in the marinade. For the best flavor, allow the chicken to marinate in the refrigerator for at least 30 minutes, and ideally for 2-4 hours. Longer marinating times will result in more flavorful and tender chicken. If marinating for longer than 4 hours, it is best to marinate in the refrigerator to ensure food safety.
3. Preheat the Grill: Preheat your grill to medium-high heat, around 375-450°F (190-232°C). Make sure the grill grates are clean and lightly oiled to prevent the chicken from sticking. Preheating the grill properly is essential for achieving those beautiful grill marks and ensuring even cooking.
4. Grill the Chicken: Remove the marinated chicken thighs from the bowl, letting any excess marinade drip off. Place the chicken thighs on the preheated grill grates. Don’t overcrowd the grill; work in batches if necessary to maintain proper heat circulation.
5. Cook the Chicken: Grill the chicken for approximately 5-7 minutes per side, or until it is cooked through and reaches an internal temperature of 165°F (74°C). Use a meat thermometer to ensure accurate doneness, inserting it into the thickest part of the thigh. Avoid overcooking the chicken, as this can make it dry. Look for beautiful grill marks and ensure the chicken is no longer pink inside and the juices run clear when pierced with a fork.
6. Rest the Chicken: Once the chicken is cooked through, remove it from the grill and place it on a clean plate or cutting board. Tent loosely with foil and let the chicken rest for 5-10 minutes before serving. Resting allows the juices to redistribute throughout the meat, resulting in more tender and flavorful chicken. This step is crucial for maximizing juiciness.
7. Serve and Enjoy: After resting, the Spiced Herb Grilled Chicken is ready to be served. Garnish with fresh herbs, such as extra rosemary or thyme sprigs, if desired. Serve hot and enjoy the flavorful, juicy, and perfectly grilled chicken. This chicken is incredibly versatile and pairs well with a variety of side dishes.

Nutrition Facts

• Serving Size: 1 grilled chicken thigh (approximately 4 oz cooked)
• Calories: Approximately 250 kcal
• Protein: 30g

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes. These values are based on boneless, skinless chicken thighs and average ingredient quantities. For precise nutritional information, use a nutrition calculator with specific brand information.

Preparation Time

• Prep Time: 20 minutes (includes chopping herbs, mincing garlic, and mixing marinade)
• Marinating Time: 30 minutes minimum (2-4 hours recommended)
• Cook Time: 10-14 minutes (grilling time depending on thickness and grill temperature)
• Resting Time: 5-10 minutes
• Total Time: Approximately 1 hour (including minimum marinating time) to 2 hours 30 minutes (including recommended marinating time) – This recipe is relatively quick to prepare, especially if you opt for a shorter marinating time. The hands-on time is minimal, making it a great option for weeknight dinners or weekend barbecues.

How to Serve

This Spiced Herb Grilled Chicken is incredibly versatile and pairs well with a wide array of side dishes. Here are some delicious serving suggestions:

• Classic Salad: Serve alongside a fresh and vibrant garden salad. A simple mixed greens salad with a lemon vinaigrette or a Mediterranean salad with tomatoes, cucumbers, olives, and feta cheese would complement the herby chicken beautifully.
• Roasted Vegetables: Pair with roasted vegetables for a healthy and satisfying meal. Roasted asparagus, bell peppers, zucchini, or broccoli are excellent choices. Drizzle the vegetables with olive oil, salt, and pepper before roasting to enhance their natural flavors.
• Grilled Vegetables: Keep the grill going and add some vegetables! Grilled corn on the cob, zucchini slices, bell peppers, or eggplant are fantastic accompaniments. Brush the vegetables with olive oil and season with salt and pepper before grilling.
• Grain Bowls: Create a wholesome grain bowl by serving the grilled chicken over quinoa, brown rice, or couscous. Add roasted vegetables, chickpeas, and a drizzle of tahini dressing or lemon-herb vinaigrette for a complete and nutritious meal.
• Potato Salad: A classic potato salad is always a crowd-pleaser with grilled chicken. Opt for a creamy potato salad or a lighter, vinegar-based potato salad for a refreshing contrast to the flavorful chicken.
• Pasta Salad: A vibrant pasta salad, such as a pesto pasta salad or a Mediterranean pasta salad with sun-dried tomatoes, olives, and feta, makes a delicious and satisfying side dish.
• Grilled Flatbread: Serve with warm grilled flatbread or pita bread for scooping up the juicy chicken and any flavorful juices. You can also make mini chicken gyros or wraps with the grilled chicken and flatbread.
• Lemon Wedges and Herbs: Always serve with lemon wedges and extra fresh herbs (rosemary, thyme, oregano) on the side. A squeeze of fresh lemon juice brightens the flavors even more, and extra herbs add a fresh aromatic touch.

Additional Tips for Perfect Spiced Herb Grilled Chicken

1. Don’t Skip the Marinating Time: Marinating is crucial for infusing the chicken with flavor and tenderizing it. Even a short 30-minute marinade makes a difference, but longer marinating times (2-4 hours) are ideal for maximum flavor penetration.
2. Use Fresh Herbs: Fresh herbs are significantly more flavorful than dried herbs in this recipe. The vibrant aromas and tastes of fresh rosemary, thyme, and oregano are essential to the dish’s character. If you absolutely must use dried herbs, use about 1 teaspoon of each dried herb for every tablespoon of fresh herb.
3. Pound Chicken Breasts for Even Cooking (If Using Breasts): If you are using chicken breasts instead of thighs, consider pounding them to an even thickness before marinating. This ensures they cook evenly on the grill and prevents the edges from drying out before the center is cooked through.
4. Control the Grill Temperature: Medium-high heat is generally ideal for grilling chicken thighs. If your grill is running too hot, the chicken may char on the outside before it’s cooked through. If it’s too low, the chicken may dry out before it develops good grill marks. Use a grill thermometer to monitor the temperature and adjust as needed.
5. Oil the Grill Grates: Lightly oiling the grill grates before placing the chicken on them will prevent sticking and ensure beautiful grill marks. You can use a paper towel dipped in oil and tongs to lightly coat the grates.
6. Use a Meat Thermometer: The most accurate way to ensure your chicken is cooked through is to use a meat thermometer. Insert it into the thickest part of the thigh, away from the bone, and cook until it reaches an internal temperature of 165°F (74°C). This eliminates guesswork and ensures safe and perfectly cooked chicken.
7. Don’t Overcrowd the Grill: Overcrowding the grill can lower the temperature and cause the chicken to steam instead of grill properly. Work in batches if necessary to ensure each piece of chicken has enough space for proper heat circulation and even cooking.
8. Let the Chicken Rest: Resting the grilled chicken for 5-10 minutes after cooking is essential for juicy and tender results. Tent the chicken loosely with foil to keep it warm while it rests. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and moist final product.

Frequently Asked Questions (FAQs)

Q1: Can I use dried herbs instead of fresh herbs?

A: While fresh herbs are highly recommended for the best flavor in this recipe, you can substitute dried herbs if necessary. Use about 1 teaspoon of dried rosemary, 1 teaspoon of dried thyme, and ½ teaspoon of dried oregano for every tablespoon of fresh herbs. Keep in mind that the flavor will be less vibrant compared to using fresh herbs.

Q2: How long should I marinate the chicken?

A: For optimal flavor and tenderness, marinate the chicken for at least 30 minutes, and ideally for 2-4 hours in the refrigerator. You can marinate it for longer, up to 8 hours, but avoid marinating for more than 8 hours as the lemon juice can start to break down the chicken too much, potentially affecting its texture.

Q3: Can I use chicken breasts instead of chicken thighs?

A: Yes, you can use boneless, skinless chicken breasts instead of thighs. Chicken breasts will cook faster than thighs and can be drier if overcooked. Pounding the chicken breasts to an even thickness before marinating will help them cook more evenly. Reduce the grilling time for chicken breasts to about 4-6 minutes per side, and always use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).

Q4: What temperature should my grill be for grilling chicken thighs?

A: Preheat your grill to medium-high heat, which is typically around 375-450°F (190-232°C). This temperature range allows the chicken to cook through without burning on the outside and develops beautiful grill marks. Use a grill thermometer to ensure accurate temperature control.

Q5: How do I know when the chicken is cooked through?

A: The best way to determine if chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, avoiding the bone. Chicken is safely cooked when it reaches an internal temperature of 165°F (74°C). The juices should also run clear when pierced with a fork, and the chicken should no longer be pink inside.

Q6: Can I bake this chicken in the oven instead of grilling?

A: Yes, you can bake this spiced herb chicken in the oven. Preheat your oven to 400°F (200°C). Place the marinated chicken in a baking dish and bake for 20-25 minutes, or until cooked through and reaches an internal temperature of 165°F (74°C). Baking will not provide the smoky flavor and grill marks of grilling, but it’s a convenient alternative.

Q7: Can I make this marinade ahead of time?

A: Yes, you can prepare the marinade up to 24 hours in advance. Store it in an airtight container in the refrigerator. This is a great time-saving tip if you are planning ahead for a barbecue or dinner party.

Q8: How should I store leftover grilled chicken?

A: Store leftover grilled chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the microwave, oven, or on the stovetop until heated through. You can also enjoy leftover grilled chicken cold in salads or sandwiches.

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