This tasty grilled chicken gets most of its flavor from a lemon marinade. Lemon juice, olive oil, garlic and red pepper flakes are combined for the marinade. Half of the marinade is refrigerated with the chicken overnight and the other half is brushed on the chicken while grilling. Once the chicken is cooked a seasoned butter is spread on top to help make the chicken extra moist. Another tasty recipe to grill this summer!
Course
Entree
Prep Time15minutes
Cook Time18minutes
Marinating Time8hours
Servings6people
Ingredients
8skinless, bone-in chicken thighs(2 ½ to 3 lbs)
¼cupolive oil
3tbsplemon juice
6clovesgarlicminced
1 to 2tspred pepper flakes
3tbspbuttersoftened
1tspdried or rubbed sage
1tspdried thyme
¾tspcoarse salt
¼tspground red pepper or black pepper
Lemon wedges
Instructions
Place chicken in a large resealable food storage bag. Combine oil, lemon juice, garlic and red pepper flakes in a small bowl; pour over chicken. Seal bag; turn to coat. Marinate in refrigerator at least 1 hour or up to 8 hours, turning once.
Prepare grill for direct cooking. Remove chicken from marinade; reserve marinade.
Place chicken on grid; brush with reserved marinade. Grill, covered, over medium-high heat 8 minutes. Turn and brush with remaining marinade. Grill, covered, 8 to 10 minutes or until cooked through.
Meanwhile, combine butter, sage, thyme, salt and ground pepper in small bowl; mix well. Transfer chicken to serving platter; spread herb butter over chicken. Serve with lemon wedges.
Recipe Notes
I substitute boneless chicken breasts for the chicken thighs.