Grilled Central Plains Herb-Marinated Chicken Thighs

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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 drafted and published.

Juicy grilled chicken thighs marinated in a blend of fresh herbs and garlic, capturing the rustic flavors of the Central Plains region. This American chicken recipe, ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, olive oil, and fresh parsley, 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 "Build a week of meals around this recipe" 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 American cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6 pieces (about 2 lbs) bone-in, skin-on chicken thighs
1/4 cup olive oil
2 tbsp fresh parsley, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
4 garlic cloves, minced
2 tbsp lemon juice
1 1/2 tsp salt
1 tsp black pepper

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh rosemary, 1 tbsp fresh thyme leaves, 4 minced garlic cloves, 2 tbsp lemon juice, 1 1/2 tsp salt, and 1 tsp black pepper to create the marinade.
Step 2: Add 6 bone-in, skin-on chicken thighs to the marinade, turning to coat each piece thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight, to develop flavor.
Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off.
Step 4: Grill chicken thighs skin side down for 7-8 minutes until skin is crisp and golden, then flip and grill for an additional 6-7 minutes until internal temperature reaches 165°F and juices run clear.
Step 5: Remove chicken from grill and let rest for 5 minutes before serving to allow juices to redistribute.