Ingredients
- 2 lb. boneless skinless chicken thighs *see notes for bone-in option
- ¼ cup olive oil
- 3 large garlic cloves minced
- 3 tablespoon fresh parsley chopped
- 1 ½ teaspoon smoked paprika
- ½ teaspoon salt
Instructions
- Place chicken into a large plastic bag or a shallow baking dish.
- Next, whisk the olive oil, garlic, parsley, smoked paprika, and salt together, then pour the mixture over the chicken. If you’re using a plastic bag, seal it shut, then use your hands to make sure the chicken is completely coated. If you’re using a baking dish, cover it with plastic wrap.
- Place the bag/dish in the refrigerator and allow chicken to marinate for at least 30 minutes, or up to 4 hours.
- Heat grill to 400-425°, then place the chicken smooth side down and cook it for 5 minutes without disturbing. Use kitchen tongs to flip it over and cook for an additional 4-5 minutes or until it reaches and internal temperature of 165°F.
- Transfer the chicken from the grill onto a cutting board and allow it to rest for 5 minutes before slicing and serving. Enjoy!
Notes
*Serving size is 2 chicken thighs per person; Calories are for 2 chicken thighs and are an estimation
*Store leftover chicken in a sealed container in the refrigerator for up to 3 days; To reheat: place chicken in a baking dish and heat in the oven at 350° until warm
*Cook times vary depending on the thickness of your chicken thighs; some will cook in 10 minutes total, others will take a few minutes less or more
*If using bone-in chicken thighs: cook for 5 minutes skin side down, then flip over and cook for 8-10 more minutes or until the internal temperature reaches 165°F.