Senary-Spiced Grilled Chicken with Quinary Herb Marinade

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 drafted and published.

Juicy grilled chicken infused with a complex blend of six warm spices and a fresh five-herb marinade. This Mediterranean-inspired summer cookout recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, olive oil, garlic cloves 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, 4 minced garlic cloves, 2 tbsp chopped fresh parsley, 2 tbsp chopped fresh cilantro, 1 tbsp chopped fresh mint, 1 tbsp chopped fresh oregano, and 1 tbsp chopped fresh basil until well combined.
  2. Step 2: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/2 tsp ground paprika, 1/4 tsp ground turmeric, 1/4 tsp ground black pepper, and 1 tsp salt into the herb mixture to form the marinade.
  3. Step 3: Place 6 boneless skinless chicken thighs (about 1.5 lbs) in a large resealable plastic bag and pour the marinade over the chicken. Seal and massage the marinade into the chicken. Refrigerate for at least 2 hours or overnight for best flavor.
  4. Step 4: Preheat a grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side, or until internal temperature reaches 165°F and the chicken is nicely charred and cooked through.
  5. Step 5: Let chicken rest for 5 minutes before serving to allow juices to redistribute.

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