Charcoal-Grilled Herb-Marinated Chicken Thighs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs marinated in fresh herbs and grilled over charcoal for a smoky, juicy finish perfect for backyard dinners. This Mediterranean-inspired grilling recipe, ready in about 30 minutes, pairs bone-in chicken thighs, olive oil, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/4 cup olive oil, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 4 minced garlic cloves, 3 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper until well combined.
  2. Step 2: Add 6 bone-in chicken thighs to the marinade, turning to coat all sides. Cover and refrigerate for at least 1 hour, up to 4 hours, to infuse flavors.
  3. Step 3: Preheat your charcoal grill to medium-high heat, about 400°F, with an even layer of hot coals.
  4. Step 4: Place the marinated chicken thighs skin-side down on the grill and cook for 6-7 minutes until the skin is crisp and golden.
  5. Step 5: Flip the chicken and grill for another 6-8 minutes, turning occasionally, until an instant-read thermometer inserted into the thickest part reads 165°F and juices run clear.
  6. Step 6: Remove from the grill and let rest for 5 minutes to allow juices to redistribute before serving.

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