Grilled Rosemary Lemon Chicken Thighs

Name: Grilled Rosemary Lemon Chicken Thighs
Cook time: 2 h 18 min
Total time: 2 h 18 min
Yield: 4 servings
Ingredients: 1 tablespoon finely chopped fresh rosemary; 2 garlic cloves minced; 2 tablespoons lemon juice; 1 tablespoon olive oil; 2 tablespoons honey; 2 tablespoon Dijon mustard; 1 teaspoon salt; ½ teaspoon pepper; 8 boneless skinless chicken thighs, trimmed

“Grilled Rosemary Lemon Chicken Thighs is a main course that serves 4. One portion of this dish contains roughly 44g of protein, 13g of fat, and a total of 342 calories. For $2.15 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. This recipe from Foodista has 1 fans. If you have rosemary, salt, lemon juice, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes around 2 hours and 18 minutes. Taking all factors into account, this recipe earns a spoonacular score of 0%, which is improvable. If you like this recipe, you might also like recipes such as Rosemary Grilled Chicken Thighs, Lemon-Rosemary Chicken Thighs, and Lemon-Rosemary Chicken Thighs.”

total: 2 h 18 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Rosemary1 tbsp
Garlic cloves2
Lemon juice2 tbsp
Olive oil1 tbsp
Honey2 tbsp
Dijon mustard2 tbsp
Salt1 tsp
Pepper½ tsp
Chicken thighstrimmed8

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 2 h 18 min

1
In a small bowl, mix the first eight ingredients together.
2
Place the chicken thighs in a large resealable plastic bag and pour the marinade over them.Seal the bag, and massage the marinade into the chicken, turning to coat.Marinate in refrigerator for at least 2 hours (or ideally overnight).Preheat grill to 450 degrees F. Spray each chicken thigh with canola cooking spay. Grill chicken thighs for 4 minutes per side, or until the internal temperatures reaches 165.