Grilled Chicken Thighs And Marinade Recipes
GRILLED MARINATED CHICKEN THIGHS
Serve these grilled, marinated fast-cooking chicken thighs on their own, sandwich them like a burger, slice or shred them to use as a taco filling, or chop them and add to salads or pasta dishes for dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 30m
Number Of Ingredients 6
Steps:
- Preheat grill to medium-high. Combine lemon juice, oil, garlic, and herbs in a baking dish.
- Season chicken with salt and pepper and grill, turning frequently, until cooked through, about 10 minutes. Transfer to baking dish and turn to coat with marinade. Serve immediately, or refrigerate chicken in marinade up to 1 day, turning to coat a few times.
LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS
Steps:
- In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
- Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
- Preheat grill. Brush and oil the grill to clean.
- Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
- Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
- Serve the chicken with grilled lemon.
- Call yourself a superstar!
- March - Why We Love: Lemons
CHICKEN THIGHS TERIYAKI (MARINATED AND GRILLED)
Make and share this Chicken Thighs Teriyaki (Marinated and Grilled) recipe from Food.com.
Provided by Oolala
Categories Japanese
Time 2h55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- For the marinade, in a resealable plastic bag, combine the soy sauce, orange juice, ginger, garlic and red pepper.
- Remove skin from chicken, if desired. Add chicken to the marinade and refrigerate 2-24 hours, turning occasionally.
- Preheat grill to medium.
- Remove chicken from marinade and grill, covered, for 50-55 minutes or until tender and no longer pink (180 degrees F.) turning once.
Nutrition Facts : Calories 493.3, Fat 34.7, SaturatedFat 10, Cholesterol 191, Sodium 704.3, Carbohydrate 2.5, Fiber 0.2, Sugar 0.9, Protein 40.2
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- Mix the marinade ingredients together in a Ziplock bag or large bowl. Add the chicken thighs to the marinade. Refrigerate for 3 hours or up to 24 hours.
- Preheat the grill to 400 degrees F. Place chicken thighs on grill grates and grill for approximately 6-7 minutes per side, or until the internal temperature in the thickest part of the thigh reads 165 degrees F.
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- Mix all ingredients for the marinade together in a large bowl or a plastic Ziploc bag. Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight.
- Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.
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- In a large measuring cup or in a jar with a lid, whisk (or shake) together all of the marinade ingredients until completely combined.
- Place chicken thighs in a large Ziploc bag or bowl. Pour the marinade in the bag with the chicken. Seal the top of the bag and place chicken in the refrigerator to marinate for at least 2-3 hours (or overnight is even better).
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- Add the chicken thighs to the marinade. Massage the chicken with your hands, making sure the chicken is well-coated with the sauce.
- Cover the bowl with plastic wrap and marinate for at least four hours or overnight in the refrigerator for best results.
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- Place the olive oil, lemon juice, brown sugar, soy sauce, Worcestershire sauce, garlic powder, dried basil, cumin, dried rosemary, dried thyme, and pepper into the bag with the chicken thighs.
- Slosh the chicken around in the bag to thoroughly coat all sides of the chicken thighs and to make sure all the ingredients are combined.
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- Season Chicken thighs with salt and pepper according to preference. You might have to go easy with the salt – since it has soy sauce . Set aside
- In a medium bowl, mix the passion fruit or pineapple juice , soy sauce, brown sugar, honey, sriracha, ketchup, ginger, cumin, lemon juice, garlic and chicken broth.
- Pour marinade into the bowl of chicken or ziploc bag. Thoroughly mix so chicken is covered with marinade.
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- In a medium bowl whisk together the olive oil, lemon juice and zest, oregano, parsley, garlic, paprika, salt and pepper. Place the marinade in a large ziploack bag or a large tuperrware container. Add the chicken thighs and coat well. Seal or cover the chicken thighs and refrigerate for up to 4 hours or overnight.
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- In a medium bowl, whisk together the olive oil, lemon juice, lime juice, garlic powder, onion powder, salt, pepper, mustard, soy sauce, and brown sugar.
- Trim fat from the chicken as necessary. Add the chicken thighs to a large zip-top bag and pour in the marinade. Seal the bag and massage the marinade into the meat for a few seconds to make sure the meat is coated.
- Refrigerate the chicken in the marinade for at least 30 min. For best flavor, allow the meat to marinate for 2-12 hours before grilling. After marinating, allow the chicken to sit, covered in the bag of marinade for 15-20 minutes while the grill preheats.
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- Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
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- Combine all ingredients in a large ziploc bag. Press as much air out of the bag as possible when you seal it. *Tip - if using breasts, lightly pound them out to an even thickness for even cooking.
- Marinate in the refrigerator for at least 1 hour or up to overnight. (If marinating longer than 2 hours, wait to add the lemon juice during the last hour or so).
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- Place the remaining ingredients in a food processor and pulse until you get a coarsely blended consistency.
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