Martha Stewart Grilled Marinated Chicken Thighs Recipe

Martha Stewart’s Grilled Marinated Chicken Thighs are made with boneless skinless thighs grilled over medium-high heat, then tossed in a fresh mix of lemon juice, olive oil, garlic, and chopped herbs like parsley, cilantro, dill, and mint. Ready in 30 minutes.

This easy grilled chicken thigh recipe flips the usual method. Instead of marinating before cooking, the chicken goes into the herb marinade right after it comes off the grill. The warm meat soaks up the flavors faster and stays juicy. I use these for everything, salads, tacos, sandwiches, or just on a plate with some sides.

Try More Chicken Recipes:

• Martha Stewart Grilled Spatchcock Chicken Dijon And Rosemary Recipe
• Martha Stewart Chicken Scarpariello Recipe
• Martha Stewart Chicken Divan Recipe

Why You Will Love This Grilled Chicken:

• The marinade goes on after grilling: this is the trick. The warm chicken absorbs the lemon-herb sauce way faster than raw meat would. The flavor is fresher and more pronounced because the herbs never touch the heat.
• No flare-ups on the grill: since the chicken goes on clean with just salt and pepper, there is no oil or marinade dripping onto the flames. You get an even char without babysitting the grill.
• It works for everything: serve these thighs on their own, slice them for tacos, shred them for sandwiches, or chop them over a salad. One recipe, a whole week of dinners.

Grilled Marinated Chicken Thighs Ingredients

• 2 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 large clove garlic, minced
• 1 cup lightly packed mixed fresh herbs, such as parsley, cilantro, dill, mint, and chervil, finely chopped
• 6 boneless, skinless chicken thighs (about 1 3/4 pounds), pounded to make even (optional)
• Coarse salt and freshly ground pepper

How To Make Martha Stewart Grilled Marinated Chicken Thighs

1. Preheat and Make the Marinade: Preheat your grill to medium-high. While it heats, combine the lemon juice, olive oil, minced garlic, and chopped herbs in a baking dish. Set it aside.
2. Grill the Chicken: Season the chicken thighs with salt and pepper. Grill, turning frequently, until cooked through, about 10 minutes total.
3. Marinate After Grilling: Transfer the hot chicken straight into the baking dish with the herb marinade. Turn each piece to coat evenly. Serve immediately, or refrigerate in the marinade for up to 1 day, turning to coat a few times.

Recipe Tips

• Pound the Thighs Even: If your thighs are uneven in thickness, give them a quick pound with a mallet or the bottom of a pan. This way they all cook through at the same rate on the grill.
• Use Whatever Herbs You Have: The recipe calls for parsley, cilantro, dill, mint, and chervil, but you do not need all five. Use what is in your fridge. Even two or three of these will work great.
• Make Them Ahead: The chicken can sit in the marinade in the fridge for up to a day. The flavor gets better as it sits. I usually grill extra and keep them for lunches.

What Goes Well With This Grilled Chicken

These thighs go with basically anything. I usually do a quick potato salad or some grilled vegetables on the side. A simple rice pilaf works too if you want something more filling.

For a lighter meal, just slice the thighs over a big green salad with some feta and cherry tomatoes. Deviled eggs and cornbread round things out if you are feeding a crowd. Cold lemonade or iced tea, keep it easy.

How To Store Leftovers

These are actually better the next day. Keep the thighs in the marinade in an airtight container. They last about 3 days in the fridge and the herbs keep soaking in. No need to freeze these because they get eaten too fast.

You can eat them cold straight from the fridge, sliced over salad or stuffed into a wrap. If you want them warm, a quick 2 minutes in a hot skillet brings them right back. Do not microwave these, the herbs lose all their color and flavor.

FAQs

• Why marinate after grilling instead of before? The warm chicken absorbs the marinade faster and the herbs stay fresh because they never touch the heat. Martha says the flavors are more pronounced this way, and I agree.
• Can I use bone-in thighs? You can, but they will take longer to grill, probably 20 to 25 minutes instead of 10. Make sure the internal temperature hits 165 degrees.
• Can I use this marinade on other meats? Yes. It works well on grilled pork chops, shrimp, or even grilled fish. The lemon-herb mix is versatile enough for almost any protein.

More Chicken Recipes:

• Martha Stewart Chicken Enchiladas Recipe
• Martha Stewart Chicken Noodle Soup Recipe
• Martha Stewart Almond Crusted Chicken Recipe

Nutrition Facts

(1 serving, serves 6)

• Calories 220 kcal
• Total Fat 12g
• Saturated Fat 2g
• Cholesterol 95mg
• Sodium 380mg
• Total Carbohydrates 1g
• Protein 26g