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Garlic Parmesan Grilled Chicken Thighs

Four glistening, grilled chicken thighs coated in garlic parmesan glaze and topped with fresh parsley.
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A straightforward recipe for making juicy, flavorful chicken thighs on the grill, coated with a strong garlic and Parmesan seasoning.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice

Instructions

  1. Pat the chicken thighs dry with paper towels. This helps the skin crisp.
  2. In a bowl, whisk together the olive oil, minced garlic, oregano, pepper, salt, and lemon juice to create the marinade base.
  3. Place the chicken thighs in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Marinate in the refrigerator for at least 2 hours, or up to 6 hours. Do not marinate longer than 6 hours due to the lemon juice.
  4. About 20 minutes before grilling, remove the chicken from the refrigerator.
  5. Preheat your grill (gas or charcoal) to medium heat, aiming for a temperature between 350°F and 400°F. Clean and lightly oil the grates.
  6. Remove the chicken from the marinade, letting excess drip off. Discard the remaining marinade.
  7. Place the chicken thighs skin-side down on the cooler side of the grill (indirect heat, if using charcoal) for the initial sear, about 8 to 10 minutes, until the skin starts to brown.
  8. Move the chicken to the direct heat side of the grill. Continue cooking, turning every 5 to 7 minutes, until the internal temperature reaches 165°F in the thickest part of the thigh. Total cooking time is usually 25 to 35 minutes, depending on grill temperature.
  9. In the last 5 minutes of cooking, sprinkle the grated Parmesan cheese evenly over the top of the chicken thighs. Close the grill lid briefly (about 1 minute) to allow the cheese to melt slightly, watching carefully to prevent burning.
  10. Remove the chicken from the grill when done. Let the chicken rest for 5 minutes before serving.
  11. Garnish with fresh chopped parsley.

Notes

  • For extra crispy skin, place the marinated chicken skin-side up on the grill for the first 10 minutes over indirect heat before moving to direct heat.
  • If you prefer a stronger Parmesan flavor, mix half the cheese in with the marinade (if marinating for less than 2 hours) and sprinkle the rest on during the final minutes of grilling.
  • Serve with grilled asparagus or a simple green salad for a complete meal.

Nutrition

Find it online: https://spoonswirl.com/garlic-parmesan-grilled-chicken-thighs/