Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade & Chicken
For Grilling & Finishing
Method
Marinade & Chicken
Prepare chicken
Pat the chicken thighs dry with paper towels. Trim any excess fat but leave skin intact for best flavor and crisping.
Make marinade
In a medium bowl, whisk together olive oil, dry white wine, fresh lemon juice, minced garlic, chopped rosemary, chopped thyme, chopped parsley, Dijon mustard, honey, kosher salt, and freshly ground black pepper until well combined.
Marinate
Place the chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring pieces are coated. Seal or cover and refrigerate for at least 1 hour and up to 6 hours. If using longer than 2 hours, turn the bag or pieces occasionally so the marinade distributes evenly.
For Grilling & Finishing
Preheat grill
About 20 minutes before cooking, remove the chicken from the refrigerator to take the chill off. Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Clean grates well.
Grill chicken
Remove chicken from the marinade (discard used marinade). Place chicken skin-side down on the grill over direct heat. Grill with the lid closed for 6–8 minutes until the skin is crisp and has good grill marks. Flip and move to indirect heat (or lower heat), close the lid, and continue grilling for another 10–12 minutes, or until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Total cook time will vary depending on thickness; aim for 20–25 minutes total.
Rest and finish
Transfer the cooked thighs to a cutting board and let them rest for 5 minutes to redistribute juices. Squeeze lemon wedges over the chicken, sprinkle with extra chopped parsley, and serve hot.