Juicy Grilled Chicken Thighs (Printable Version)
# What You’ll Need:
→ For the marinade
01 -
2 tablespoons paprika
02 -
4 garlic cloves, crushed
03 -
4 tablespoons flat-leaf parsley, finely chopped
04 -
1½ teaspoons salt
05 -
½ teaspoon ground black pepper
06 -
⅓ cup olive oil
07 -
1.5-1.7 pounds boneless chicken thighs (800 grams)
# Steps to Follow:
01 -
In a mixing bowl (or a Ziploc bag), combine paprika, crushed garlic cloves, finely chopped parsley, salt, pepper, and olive oil. Mix well.
02 -
Add the chicken thighs and coat each piece thoroughly with the marinade. Cover the bowl with cling film (or lock the Ziploc bag) and refrigerate for at least 30 minutes.
03 -
Grill the chicken on both sides until the pieces are golden brown and cooked through. Ensure an internal temperature of 165°F (74°C) for safety.
04 -
Serve the grilled chicken thighs right away for the best taste.
# Additional Notes:
01 -
Either smoked or sweet paprika can be used based on preference.
02 -
Adjust the amount of garlic according to taste; 4 cloves equal about 1 tablespoon of crushed garlic.
03 -
Cooking time may vary based on the size of the chicken thighs and grill temperature.
04 -
For skin-on thighs, grill with the skin side down first.