These grilled rosemary-garlic chicken thighs rely on a quick and simple lemon marinade and a quick turn on the grill for their robust flavor and tender juiciness. Simple enough for weeknights. Special enough for dinner parties.
Grilled Rosemary-Garlic Chicken
- Quick Glance
- 25 M
- 1 H, 30 M
- Serves 4 to 8
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Recipe Testers Reviews
We really enjoyed this grilled chicken recipe. It’s visually appealing with the appearance of a restaurant-quality dish. The flavors of the rosemary, garlic, and lemon all come through and are perfectly balanced in the finished dish. The rosemary-infused oil and balsamic vinaigrette perfectly complement the chicken, as does the peppery flavor of the arugula.
The dressing also adds a nice amount of moisture to the dish. I had some left in the bowl after composing the dish and I drizzled the last bit of dressing over the chicken.
The dish could easily serve more than 4, depending on the size of the thighs. Mine were almost a half pound each and with the salad and some oven-roasted potatoes, one thigh was a perfect serving for each guest.
We served the dish with a Chianti and it paired very well.
It's really great when a recipe test turns into one of the best (and easiest) dinners you've had all week.
I really loved the vinaigrette. The rosemary-infused olive oil provided enough flavor that nothing more than small hit of balsamic vinegar was needed. Topped with a bit of sea salt, the salad was perfectly balanced.
Because the mustard mixture was a little thick, it took a little effort to make sure it was evenly distributed among the thighs. If I’d used more than the 1 1/2 tablespoons lemon juice I got from the 1/2 lemon, it possibly would've loosened the mixture up a bit.
The entire hands-on process took 25 minutes, including making the mustard mixture and dressing.
To round out the meal, I served it with Trader Joe's Harvest grain mix cooked in vegetable stock.
Loved this grilled chicken recipe. The final product was amazingly tender, crisp, tasty chicken over an arugula salad with a tangy vinaigrette.
I ended up marinating the chicken for close to 2 hours as I got distracted. The grilling time ended up being a little longer. I did the 9 minutes on one side, then 6 minutes on the other side.
We ended up eating it just as is, without anything else. This fed the 5 of us pretty easily.
This grilled chicken recipe was simple enough for a weeknight dinner and elegant enough to serve to guests. The recipe was easy to follow, required minimal effort, and resulted in tender chicken with great flavor. The arugula salad took the taste and presentation to the next level. This will be a regular standby all summer long. A keeper!
The servings depends on the size of the thighs. Mine were large and served 4 adults and 2 kids with leftovers.
Overall the recipe was very accurate and easy to follow. Served it with some grilled asparagus and a rustic loaf of bread.
The flavor of the grilled chicken was wonderful and it went very well with zucchini.