Grilled Chicken Thigh
8 ingredients · 7 steps · from Smokin' & Grillin with AB
Ingredients
- 4 Chicken thighs (skinless/boneless or with bone)
- Chopped Parsley
- 4 Garlic cloves
- To taste Paprika
- To taste Black pepper
- To taste Salt
- To taste AP (All-Purpose Flour)
- 1/3 cup Olive oil
Steps
- Clean the chicken thighs by removing excess skin and fat.
- In a bowl, combine chopped parsley, smashed garlic cloves, paprika, black pepper, salt, AP flour, and olive oil to create a marinade.
- Add the chicken thighs to the marinade and mix thoroughly until coated. If the mixture thickens, add more olive oil.
- Place the marinated chicken in a sealed container or bag and refrigerate for at least 30 minutes (up to 4 hours or overnight).
- Preheat your kettle grill to between 350°F and 400°F. Set up the grill with a cooking zone and a direct heat area.
- Place the marinated chicken on the direct heat side of the grill.
- Monitor the internal temperature using a meat thermometer, flipping as needed, until it reaches an internal temperature of 165°F.
Recipe extracted by Foodle from “The Secret to Mouthwatering Grilled Chicken” by Smokin' & Grillin with AB. Quantities follow the video and may be approximate — watch the original for technique.