Marinated Chicken Thighs

Marc says, "This is a great basic marinade for grilling meats, and the pink peppercorns add a nice spicy kick"

Total Time:
8 hr 30 min
Prep:
15 min
Inactive:
8 hr
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cups fresh parsley leaves, chopped
  • 8 large sprigs fresh thyme, chopped
  • 4 large sprigs fresh rosemary, chopped
  • 3 cloves garlic, minced
  • 1 small shallot, diced
  • 2 tablespoons cracked black peppercorns
  • 2 tablespoons cracked pink peppercorns
  • 1 1/4 cups extra-virgin olive oil
  • 8 skin-on chicken thighs
  • Flaky salt, such as Maldon, for seasoning
  • Salad, for serving
Directions

Mix the parsley, thyme, rosemary, garlic, shallots, black peppercorns and pink peppercorns together in a bowl. Add the olive oil to cover the herbs/spices. Set aside 2 tablespoons of the marinade.

Place the chicken thighs in a resealable plastic bag. Add the marinade and marinate overnight in the refrigerator.

Preheat the grill to medium.

Remove the chicken thighs from the marinade, pat with a paper towel and place, fleshy-side down, on the hot grill. Grill until cooked through, turning once, 7 to 8 minutes per side. Finish with the reserved 2 tablespoons of marinade and some flaky salt. Serve on top of your favorite salad.


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    This recipe is featured in:

    Great Grilled Chicken