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RECIPE
9 INGREDIENTS6 STEPS2HR 45MIN

Grilled Chicken Thighs with Herb Dry Rub

4.8
6 Ratings

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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.
2HR 45MIN
Total Time

Garlic & Zest

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

Ingredients

US / METRIC
Servings:
4
Serves 4
1 tsp
Red Peppercorns
1 tsp
Fennel Seeds
1 Tbsp
Fresh Rosemary , finely chopped
1 Tbsp
Fresh Thyme , finely chopped
2 cloves
Garlic , minced
1 1/2 Tbsp
Brown Sugar
1 lb
or Chicken Breasts, Legs, or Wings

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Nutrition Per Serving

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CALORIES
162
FAT
4.7 g
PROTEIN
22.7 g
CARBS
7.5 g

Cooking Instructions

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Step 1
In a small bowl, combine the whole Red Peppercorns (1 teaspoon), Fennel Seeds (1 teaspoon), Ground Black Pepper (1 teaspoon), Kosher Salt (1 teaspoon), Fresh Rosemary (1 tablespoon), Fresh Thyme (1 tablespoon), Garlic (2 clove), and Brown Sugar (1 1/2 tablespoon).
Step 2
Using a sharp knife, trim any excess fat from the Bone-in, Skin-on Chicken Thigh (1 pound). 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 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 6
Tent the chicken and let it rest for 5-7 minutes to redistribute the juices in the meat. Serve.

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Nutrition Per Serving
Calories
162
% Daily Value*
Fat
4.7 g
6%
Saturated Fat
1.0 g
5%
Trans Fat
0.0 g
--
Cholesterol
96.4 mg
32%
Carbohydrates
7.5 g
3%
Fiber
0.9 g
3%
Sugars
5.2 g
--
Protein
22.7 g
45%
Sodium
727.2 mg
32%
Vitamin D
--
--
Calcium
42.5 mg
3%
Iron
1.6 mg
9%
Potassium
36.3 mg
1%
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