Can I use bone-in chicken thighs instead of boneless?

You can use bone-in chicken thighs to make this recipe too. Make sure to remove the chicken skin first before marinating the chicken in the Greek marinade. Then follow the same instructions but make sure to cook the chicken longer. It will take about 20 minutes (or more) to cook the chicken through. Use an instant-read thermometer to make sure the chicken is at least 165 degrees near the bone.

Can I marinate chicken thighs for longer than 8 hours?

This marinade is high in acid, so it is not good for longer marinating times. Doing so will yield chicken with dried and tough outer surface. Do not marinate longer than 8 hours. If you need to make it further in advance, you can marinate the chicken for eight hours, drain it and pat it dry. Cover and refrigerate until ready to grill.

Can you use this marinade for boneless chicken breast?

I know not everyone is a fan of dark meat chicken, so I wanted to assure you that this Greek marinade can be used for chicken breast and other proteins as well. I find that the best way to grill chicken breast is to pound the chicken to an even thickness before putting it in the marinade. This will help it grill evenly and quickly so that it doesn't dry out.

Can this be made in a grill pan or in the oven?

Yes to both! Follow instructions in the recipe card to grill with the grill pan, using high heat, but make sure to coat the pan with a little cooking spray before adding the thighs. Note that the cooking time will vary on an indoor grill pan, and will take about 2 additional minutes per side. This recipe can also be made in the oven under the broiler in the upper third of the oven. Place the thighs on a broiler pan and broil until browned on one side, about 5 minutes. Flip them and broil them until they reach an internal temperature of 165 degrees F. Check the thickest part of the meat with a digital meat thermometer to see if they are cooked through. Keep an eye on them, and rotate the pan to ensure that they cook evenly. Timing will vary depending on how thick the thighs are and how close the pan is to the broiler.

Can this marinated chicken be made into kabobs?

Yes! To do so, cut the chicken into cubes before adding it to the marinade. Stir it really well to make sure that all the pieces are coated. After marinating, thread the chicken onto metal skewers and grill them, rotating occasionally until browned on all sides and the chicken is cooked through, about 10 to 15 minutes.

Greek Grilled Boneless Chicken Thighs - Healthy Seasonal Recipes

Name: Grilling Chicken Thighs (with Greek Chicken Marinade)
Prep time: 5 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: Greek
Ingredients: 3 cloves garlic, minced; 1 lemon, juiced plus lemon wedges for serving; 2 tablespoons extra-virgin olive oil, plus more for serving; 2 teaspoons dried oregano; 1 ¼ teaspoon salt; ½ teaspoon dried thyme; ½ teaspoon ground pepper; 6 boneless skinless chicken thighs (1 ½ to 2 pounds); Freshly chopped flat-leaf parsley, for garnish

Description

These juicy Grilled Greek Chicken Thighs are summertime grilling perfection! The boneless thighs are marinated in easy garlic, lemon and herb marinade which gives them an utterly irresistible Meditteranean flavor. Then all that’s left to do is fire up the grill for a simple summertime dinner recipe.

Ingredients

Scale

3 cloves garlic, minced
1 lemon, juiced plus lemon wedges for serving
2 tablespoons extra-virgin olive oil, plus more for serving
2 teaspoons dried oregano
1 1/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground pepper
6 boneless skinless chicken thighs (1 1/2 to 2 pounds)
Freshly chopped flat-leaf parsley, for garnish

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Instructions

Whisk garlic, lemon, olive oil, oregano, salt, thyme and pepper in a shallow baking dish.
Add the chicken and turn to coat in the marinade. Marinate for 2 to 8 hours.
Preheat grill to high heat. Drain the chicken and discard the marinade. Pat dry with paper towels.
Grill, turning occasionally until the chicken registers 165 degrees F when tested with an instant-read thermometer, 10 to 13 minutes.
Let the chicken rest for 5 minutes, loosely tented with foil. Serve with parsley and lemon wedges and drizzle with additional olive oil if desired.

Notes

Make-Ahead:

Do not marinate longer than 8 hours or the outer surface of the chicken will be dried out and tough. If you need to make it in further in advance, you can marinate it for eight hours, drain it and pat it dry. Cover and refrigerate until ready to grill.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Greek

Nutrition

Serving Size: 1 thigh
Calories: 259
Sugar: 1 g
Fat: 13 g
Carbohydrates: 5 g
Fiber: 2 g
Protein: 31 g