Grilled Chicken Thighs with Herb Dry Rub

9 INGREDIENTS • 6 STEPS • 2HRS 45MINS

Grilled Chicken Thighs with Herb Dry Rub

Recipe

4.8

6 ratings

These chicken thighs are the perfect choice when you want an easy dinner. They only take ten minutes of prep, and then a few hours to marinate in the fridge. Put the rub on the chicken in the morning, it will be ready to cook when you get home.

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Grilled Chicken Thighs with Herb Dry Rub

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These chicken thighs are the perfect choice when you want an easy dinner. They only take ten minutes of prep, and then a few hours to marinate in the fridge. Put the rub on the chicken in the morning, it will be ready to cook when you get home.

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

2HRS 45MINS

Total Time

$0.72

Cost Per Serving

Ingredients

Servings

4

us / metric

1 tsp

Red Peppercorns

1 tsp

1 tsp

Ground Black Pepper

1 tsp

1 Tbsp

Fresh Rosemary, finely chopped

1 Tbsp

Fresh Thyme, finely chopped

2 cloves

Garlic, minced

1 1/2 Tbsp

Brown Sugar

1 lb

Bone-in, Skin-on Chicken Thigh

or Chicken Breasts, Legs, or Wings

Nutrition Per Serving

VIEW ALL

Calories

162

Fat

4.7 g

Protein

22.7 g

Carbs

7.5 g

Love This Recipe?

Grilled Chicken Thighs with Herb Dry Rub

Save

Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.

http://www.garlicandzest.com

Cooking Instructions

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step 1

In a small bowl, combine the whole Red Peppercorns (1 tsp), Fennel Seeds (1 tsp), Ground Black Pepper (1 tsp), Kosher Salt (1 tsp), Fresh Rosemary (1 Tbsp), Fresh Thyme (1 Tbsp), Garlic (2 cloves), and Brown Sugar (1 1/2 Tbsp).

step 1 In a small bowl, combine the whole Red Peppercorns (1 tsp), Fennel Seeds (1 tsp), Ground Black Pepper (1 tsp), Kosher Salt (1 tsp), Fresh Rosemary (1 Tbsp), Fresh Thyme (1 Tbsp), Garlic (2 cloves), and Brown Sugar (1 1/2 Tbsp).

step 2

Using a sharp knife, trim any excess fat from the Bone-in, Skin-on Chicken Thigh (1 lb). Pat chicken dry with a paper towel. Liberally sprinkle the rub onto both sides of the chicken, and press with your fingers so that it adheres.

step 2 Using a sharp knife, trim any excess fat from the Bone-in, Skin-on Chicken Thigh (1 lb). Pat chicken dry with a paper towel. Liberally sprinkle the rub onto both sides of the chicken, and press with your fingers so that it adheres.

step 3

Liberally sprinkle the rub onto both sides of the chicken, and press with your fingers so that it adheres.

step 3 Liberally sprinkle the rub onto both sides of the chicken, and press with your fingers so that it adheres.

step 4

Place chicken on a platter, and transfer to fridge to marinate for at least 2 hours and up to 8. Take chicken out of the fridge 15 minutes before cooking.

step 5

To grill, place thighs skin side down on the 375 degrees F (190 degrees C) grill for 6 minutes. Turn chicken, and continue cooking for approximately 12 minutes. For roasting, set a rack over a rimmed baking sheet. Place chicken on rack in the oven at 450 degrees F (230 degrees C). Roast 25-30 minutes, until skin is crispy and browned and flesh is cooked through, but still juicy.

step 5 To grill, place thighs skin side down on the 375 degrees F (190 degrees C) grill for 6 minutes. Turn chicken, and continue cooking for approximately 12 minutes. For roasting, set a rack over a rimmed baking sheet. Place chicken on rack in the oven at 450 degrees F (230 degrees C). Roast 25-30 minutes, until skin is crispy and browned and flesh is cooked through, but still juicy.

step 6

Tent the chicken and let it rest for 5-7 minutes to redistribute the juices in the meat. Serve.

step 6 Tent the chicken and let it rest for 5-7 minutes to redistribute the juices in the meat. Serve.

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