This is the essence of speedy weeknight cooking. Coat boneless chicken thighs in herbs, garlic, and lemon and throw them on the grill for less than 10 minutes. Try to expose as much of the meat’s surface area as possible to the hot grates, which amps up the flavors and charred textures.
—Jamie Purviance
Excerpted from Weber’s Ultimate Grilling © 2019 by Jamie Purviance. Photography © 2019 by Ray Kachatorian. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
- 1/2 cup packed fresh Italian parsley leaves and tender stems
- 1/4 cup extra virgin olive oil
- 5 or 6 garlic cloves
- Finely grated zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 tablespoon dried oregano leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 6 boneless-skinless chicken thighs (about 1-1/2 pounds total)
- Combine all the marinade ingredients in a food processor and process until a coarse paste forms.
- Place the chicken thighs in a medium bowl and add the marinade. Mix well to coat the chicken evenly. Cover and refrigerate for 1 to 4 hours, turning the chicken occasionally in the marinade.
- Prepare the grill for direct cooking over medium-high heat (400° to 450°F). Brush the cooking grates clean. Using tongs, remove the thighs from the marinade, letting any excess marinade fall back into the bowl.
- Grill the chicken thighs over direct medium-high heat, with the lid closed, until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Remove from the grill and serve warm.
VARIATION: SMOKED PAPRIKA AND LEMON MARINADE
Omit the marinade ingredients. Instead combine ¼ cup extra- virgin olive oil, finely grated zest of 1 lemon, 2 tablespoons fresh lemon juice, 1½ teaspoons smoked paprika, 1 teaspoon kosher salt, 1 teaspoon granulated garlic, and ¼ teaspoon ground black pepper in a food processor and process until well combined. Continue with the recipe from Step 2.
