Grilled Chicken Thighs with Herb Dry Rub

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.

Total Time

2hr 45min

4.8

6 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

1 tsp

Red Peppercorns

•

1 tsp

Fennel Seeds

•

1 tsp

Ground Black Pepper

•

1 tsp

Kosher Salt

•

1 Tbsp

Fresh Rosemary , finely chopped

•

1 Tbsp

Fresh Thyme , finely chopped

•

2 cloves

Garlic , minced

•

4 tsp

Brown Sugar

•

1 lb

Bone-in, Skin-on Chicken Thighs

or Chicken Breasts, Legs, or Wings

Cooking Instructions

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 (4 tsp) .

Using a sharp knife, trim any excess fat from the Bone-in, Skin-on Chicken Thighs (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.

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

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.

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.

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

Nutrition Per Serving

CALORIES

162

FAT

4.7 g

PROTEIN

22.7 g

CARBS

7.5 g