Grilled Rosemary Chicken Thighs
The perfect summer dish is lemon rosemary chicken. The lemon zest adds a tart taste, while the rosemary imparts a savory taste. You can prepare this recipe anytime of the year. The marinade can be prepared ahead of time and stored in the fridge for up to two weeks. Here's how to make it. Use the marinade for other dishes too. It will keep well in the fridge for a few days.
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Servings: 4 servings
Calories: 649kcal
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Equipment
metal skewer
Ingredients
- 8 chicken thighs washed, dried and cut into cubes
- kosher salt
- 5 large cloves garlic minced
- 1/3 cup Dijon mustard
- 1/3 cup packed light brown sugar
- 1/4 cup olive oil
- 1/3 cup balsamic vinegar
- 2 tablespoons lemon juice fresh
- 2 teaspoons lemon zest
- 2 teaspoons rosemary chopped fresh
- 2-3 tablespoons water
Instructions
- Make a garlic paste by mashing the minced garlic with a little kosher salt. Place the chicken pieces in a non-reactive bowl. Spread the garlic paste evenly on the chicken pieces.
- Make the marinade: Combine the Dijon mustard, brown sugar, olive oil, balsamic vinegar, lemon juice, lemon zest, and chopped rosemary in a small bowl. Mix well with a whisk.
- Pour the marinade onto the chicken, making sure all pieces are coated. Place chicken in fridge to marinate for at least 4 hours, and up to 24.
- Thread the chicken onto metal skewers. If using wooden skewers, soak them in water for at least 30 minutes before grilling. Reserve the marinade as it will become your glaze.
- Heat grill to medium-high for 10 minutes.
- In the meantime, heat a small sauce pan over medium-high heat. Pour the marinade onto the pan and add 2-3 tablespoons water. Cook for 7-10 minutes or until sauce has thickened.
- Grill chicken evenly on all sides until browned, a few minutes on each side. Adjust seasonings to taste
- The marinade will have cooked down into a deep coloured glaze and can be poured on top of the chicken or used as a dipping sauce.
Video
Notes
For this delicious chicken recipe, you must use a chicken thigh that registers at 165 degrees Fahrenheit. The thighs should rest for at least 5 minutes before being served. Then, you should prepare the marinade by mixing the rosemary and garlic with the lemon juice. After that, you should place the chicken thighs on a grill for a few minutes on each side. The thigh should be cooked at a temperature of 165 degrees Fahrenheit.
Nutrition
Serving: 4servings | Calories: 649kcal | Carbohydrates: 6g | Protein: 38g | Fat: 52g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 415mg | Potassium: 525mg | Fiber: 1g | Sugar: 4g | Vitamin A: 192IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 2mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.