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Grilled Chicken with Herb Dry Rub
Recipe

9 INGREDIENTS • 9 STEPS • 3HRS

Grilled Chicken with Herb Dry Rub

4.6
5 ratings
This peppercorn and herb rub permeates the meat and flavors the chicken like no other!
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Grilled Chicken with Herb Dry Rub
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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.
http://www.garlicandzest.com
This peppercorn and herb rub permeates the meat and flavors the chicken like no other!
3HRS
Total Time
$1.45
Cost Per Serving
Ingredients
Servings
2
US / Metric
Red Peppercorns
1 tsp
Red Peppercorns
Fennel Seeds
1 tsp
Fennel Seeds
or Chicken Breasts, Legs and Wings
Freshly Ground Black Pepper
1 tsp
Freshly Ground Black Pepper, ground
Fresh Rosemary
1 Tbsp
Fresh Rosemary, finely chopped
Fresh Thyme
1 Tbsp
Fresh Thyme, finely chopped
Garlic
2 cloves
Garlic, minced
Brown Sugar
1 1/2 Tbsp
Brown Sugar
Nutrition Per Serving
VIEW ALL
Calories
321
Fat
9.4 g
Protein
45.2 g
Carbs
14.3 g
Add to plan
logo
Grilled Chicken with Herb Dry Rub
Save
author_avatar
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.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
Lightly crush the Red Peppercorns (1 tsp) and Fennel Seeds (1 tsp) with a mortar with pestle. Chop Fresh Rosemary (1 Tbsp) and Fresh Thyme (1 Tbsp). Mince the Garlic (2 cloves).
step 1 Lightly crush the Red Peppercorns (1 tsp) and Fennel Seeds (1 tsp) with a mortar with pestle. Chop Fresh Rosemary (1 Tbsp) and Fresh Thyme (1 Tbsp). Mince the Garlic (2 cloves).
step 2
In a small bowl combine herb rub ingredients: Freshly Ground Black Pepper (1 tsp), Kosher Salt (1 tsp), Brown Sugar (1 1/2 Tbsp), chopped rosemary and thyme, crushed red peppercorns and fennel seeds, and minced garlic.
step 2 In a small bowl combine herb rub ingredients: Freshly Ground Black Pepper (1 tsp), Kosher Salt (1 tsp), Brown Sugar (1 1/2 Tbsp), chopped rosemary and thyme, crushed red peppercorns and fennel seeds, and minced garlic.
step 3
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.
step 3 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.
step 4
Liberally sprinkle herb rub onto both sides of chicken. Press the rub in with your fingers, so that it adheres to the chicken. Place chicken on a platter and transfer to the refrigerator to marinate for at least two hours and up to eight.
step 4 Liberally sprinkle herb rub onto both sides of chicken. Press the rub in with your fingers, so that it adheres to the chicken. Place chicken on a platter and transfer to the refrigerator to marinate for at least two hours and up to eight.
step 5
Take chicken out of the fridge 15 minutes before cooking, and preheat the grill to 375 degrees F (190 degrees C).
step 6
To grill: Place thighs skin side down for 6 minutes. To prevent flare ups and maximize the flavor of the rub, do not leave grill unattended with skin side down as the drippings can trigger a flare up that may burn the skin.
step 7
After 6 minutes, turn chicken and continue cooking for approximately 12 minutes.
step 8
For roasting, preheat the oven to 450 degrees F (230 degrees C). Set a rack over a rimmed baking sheet. Place chicken on rack. Roast for 25-30 minutes, until skin is crispy and browned and flesh is cooked through, but still juicy.
step 9
Let rest a bit before serving and enjoy!
step 9 Let rest a bit before serving and enjoy!
Tags
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Dairy-Free
American
4th of July
Gluten-Free
Grill
BBQ
Lunch
Chicken
Shellfish-Free
Father's Day
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