Redmond Salt-Rubbed Grilled Chicken Thighs with Garlic and Herbs

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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.

Juicy grilled chicken thighs rubbed with Redmond Real Salt and fresh herbs, delivering a savory and aromatic flavor perfect for grilling season. This chicken recipe, ready in about 26 minutes, pairs bone-in, skin-on chicken thighs, Redmond Real Salt Ancient Fine Sea Salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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: 10 min Cook: 16 min Serves 6 International cuisine 320 cal/serving

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Ingredients

6 pieces (about 3 lbs) bone-in, skin-on chicken thighs
2 tsp Redmond Real Salt Ancient Fine Sea Salt
1 tsp freshly ground black pepper
4 cloves minced garlic
1 tbsp dried oregano
1 tbsp dried thyme
3 tbsp olive oil

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Instructions

Step 1: In a small bowl, combine 2 tsp Redmond Real Salt Ancient Fine Sea Salt, 1 tsp freshly ground black pepper, 4 cloves minced garlic, 1 tbsp dried oregano, and 1 tbsp dried thyme.
Step 2: Rub the spice and herb mixture evenly over 6 bone-in, skin-on chicken thighs, coating all sides.
Step 3: Drizzle 3 tbsp olive oil over the chicken and massage gently to coat thoroughly.
Step 4: Preheat your grill to medium-high heat, around 375°F, and oil the grates to prevent sticking.
Step 5: Place the chicken thighs skin-side down on the grill and cook for 7-8 minutes until the skin is crisp and grill marks form.
Step 6: Flip the chicken and grill for another 7-8 minutes until an internal temperature of 165°F is reached and juices run clear.
Step 7: Remove from the grill and let rest for 5 minutes before serving.