Grilled Chicken Thighs Recipe

Make the marinade

In a medium bowl or measuring cup, mince the garlic and finely chop parsley and thyme. Whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, minced garlic (4 cloves), 2 tablespoons parsley, 1 tablespoon thyme leaves, 1 teaspoon minced rosemary, 1 teaspoon Dijon mustard and 1 teaspoon honey until combined. Season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper.

Pat the 6 chicken thighs dry with paper towels. Place thighs in a large zip-top bag or shallow dish and pour the marinade over them, massaging to coat evenly. Refrigerate and marinate at least 30 minutes, preferably 2–4 hours (up to 8 hours). Remove from fridge 20–30 minutes before grilling to take the chill off.

Preheat grill to medium-high (about 400°F / 200°C) with one cooler zone for indirect heat. Oil the grates lightly. Shake off excess marinade from the thighs (let extra drip away). Place chicken skin-side down over direct heat and sear for 3–4 minutes until well browned and release easily. Flip and sear the other side 2–3 minutes.

Move thighs to indirect heat (or reduce flame to medium) and continue cooking with lid closed for another 10–15 minutes, turning once, until internal temperature reaches 165°F (74°C) measured at thickest part without touching bone. Total cook time will be about 20–25 minutes depending on thigh size. Let rest 5 minutes before serving.

While chicken marinates or during last 15 minutes of cooking, trim and cut seasonal vegetables into even pieces so they cook quickly (e.g., trim asparagus ends, slice zucchini into 1/2" thick rounds, cut bell pepper into wide strips). Toss about 4 cups prepared vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Grill vegetables over direct medium-high heat for 3–6 minutes, turning once or twice, until tender and lightly charred. Thicker vegetables may need slightly longer. Alternatively, place veggies in a grill basket and cook 6–8 minutes, shaking occasionally. Remove from grill and keep warm.

In a small bowl, whisk together 2 teaspoons extra virgin olive oil, 1 teaspoon red wine vinegar, 1/4 teaspoon salt and 1/8 teaspoon black pepper to make a simple dressing.

In a salad bowl, combine 4 cups mixed greens, 3/4 cup halved cherry tomatoes, 1/2 cup thin cucumber slices and 2 tablespoons thinly sliced red onion if using. Drizzle dressing over salad just before serving and toss gently to coat.

Place 1.5 lbs halved or quartered small potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on size. Drain and let cool slightly.

While potatoes cook, in a mixing bowl combine 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon apple cider vinegar, 1/2 cup finely chopped celery, 1/4 cup finely chopped red onion or scallions, 2 tablespoons chopped fresh dill or parsley, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Mix until smooth.

When potatoes are warm but not hot, gently fold them into the dressing so they absorb flavor. Taste and adjust seasoning with extra salt, pepper or a splash more vinegar if desired. Chill for 30 minutes if time allows, or serve at room temperature.

Arrange 1–2 grilled thighs per person on a plate with a portion of grilled seasonal vegetables, a small scoop of potato salad (about 1/2 cup), and a small mixed green salad portion. Spoon any resting juices from chicken over the meat. Garnish with additional chopped parsley or a lemon wedge, if desired.

Serve immediately while chicken is hot and vegetables are warm.