Grilled Boneless Chicken Thighs with Lemon & Garlic
You'll be making perfect grilled boneless chicken thighs all year round with this simple but delicious lemon and garlic marinade. Flavor packed juicy chicken will be yours EVERY SINGLE TIME with this recipe, which is sure to become a family favorite! Includes instructions for oven cooking too.
Whisk together the olive oil, lemon juice, honey and salt with a fork.
Place the chicken thighs along with the rosemary springs and pieces of garlic in a wide flat bowl or lasagne pan.
Pour the marinade over and gently mix it around until the chicken is evenly coated.
Cover and marinade in the refrigerator for at least 4 hours but ideally overnight so the marinade really gets into the chicken. Stir and turn the meat occasionally.
Grill the Marinated Chicken
Pre-heat the grill to medium heat.
Shake the marinade off the chicken, being careful to take away pieces of garlic or rosemary that might burn on the grill.
Season the chicken again with sea salt then grill over a medium heat for around 10-12 minutes on each side or until they are cooked through.
The juices should run clear and/or the internal temperature should read 165ºF/75ºC when inserted into the thickest part of the thigh. The cooking time will vary depending on the size of the thighs and power of your grill.
Let the chicken rest, covered in foil, for around 10 minutes before serving.
or Oven Cook The Marinated Chicken
If you don't have an outside gas grill or BBQ you can oven roast this chicken on a baking sheet in a hot 425ºF/220ºC oven for around 25 minutes - until the juices run clear or an instant read thermometer registers165ºF/75ºC.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.