Sear-Grilled Chicken Thighs with Garlic and Rosemary

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.

Crisp-skinned chicken thighs marinated in garlic and rosemary, delivering rich savory depth without any added sugars. This American-inspired Whole30 recipe, ready in about 29 minutes, pairs chicken thighs, garlic cloves, fresh rosemary 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 14 min Serves 6 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry and rub with 2 tbsp olive oil, 3 minced garlic cloves, 1 tbsp fresh rosemary, 1 tsp sea salt, and 1/2 tsp black pepper.
  2. Step 2: Heat a grill pan over medium-high heat until lightly smoking. Place thighs skin-side down and sear for 6 minutes until golden brown and skin is crisp.
  3. Step 3: Flip thighs and cook for 8 more minutes, turning occasionally, until internal temperature reaches 165°F and juices run clear.
  4. Step 4: Transfer to a plate, let rest for 5 minutes, then serve with reserved pan drippings.

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