Hey, What’s Cookin’?
Skinless, boneless chicken thighs are an often-overlooked source of dinnertime protein, and that’s a shame. Chicken thighs are one of the less expensive cuts of poultry, and when they’re skinless & boneless, the prep work has already been done! They are just as easy to cook as chicken breasts, and to many people’s way of thinking, even more tasty. Here’s a great, quick recipe for one of those days when everyone wants a slightly different dinner, yet you really don’t feel like cooking at all.
This recipe is particularly good for a busy night because you marinate the chicken thighs AFTER you grill them. They can rest in the marinade while you prepare the sides they will be served with.
And how can you serve them? Over a bed of zoodles, on a burger bun with some lettuce and pickles for the kids, or over cauliflower rice, lettuce, tomato and avocado for a burrito bowl! Everyone can have what they want without spending the entire night in the kitchen!
Grilled Chicken Thighs
Adapted from: various internet recipes
- 2 tbs fresh lemon juice
- 3 tbs extra-virgin olive oil
- 1 large clove garlic, minced
- 1 cup lightly packed mixed fresh herbs (such as parsley, cilantro, dill and mint), finely chopped
- 6 skinless, boneless chicken thighs (about 1 3/4 pounds), pounded until relatively even
- Kosher salt and freshly ground pepper
- Preheat grill to medium-high.
- Combine lemon juice, oil, garlic, and herbs in a baking dish.
- Season chicken with salt and pepper. Place thighs on the grill, turning frequently, until cooked through, about 10 minutes or 165° F on an instant-read thermometer.
- Transfer cooked thighs to the marinade and turn several times to coat evenly.
- Serve immediately, or refrigerate chicken in marinade up to 1 day, turning to coat a few times.
Notes: Slice up a few yellow summer squash lengthwise and put them on the grill with the chicken. Put them in the marinade along with the chicken and you’ve got another vegetable side dish!
Photograph via MS Omnimedia