Marinated Chicken Thighs

Marc says, "This is a great basic marinade for grilling meats, and the pink peppercorns add a nice spicy kick"
Save Recipe
  • Level: Easy
  • Total: 8 hr 30 min
  • Prep: 15 min
  • Inactive: 8 hr
  • Cook: 15 min
  • Yield: 4 servings
Share This Recipe


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


  1. 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.
  2. Place the chicken thighs in a resealable plastic bag. Add the marinade and marinate overnight in the refrigerator.
  3. Preheat the grill to medium.
  4. 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.