🍗 Grilled chicken thigh
Grilled chicken thigh is boneless thigh meat marinated in garlic, oil and spices and cooked over high heat until charred outside and juicy within. Thighs have a little more fat than breast, so they stay moist and full of flavour. They are served with rice, salad, grilled vegetables or flatbread almost anywhere in the world.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 800 g boneless chicken thighs
- 3 garlic cloves, crushed
- 1 tsp paprika, 1 tsp cumin, ½ tsp black pepper
- Juice of ½ lemon
- 2 tbsp olive oil
- Salt
Method
- Mix garlic, spices, lemon, oil and salt and coat the chicken; marinate for 30 minutes or longer.
- Heat a grill or griddle pan until very hot.
- Grill the thighs for 5–6 minutes per side until charred and cooked through.
- Rest for 3 minutes and serve.
How to make it lighter
- Trim visible fat and remove the skin before cooking.
- Use just enough oil to coat the meat; 1 tbsp oil ≈ 120 kcal.
- Weigh a 150–180 g portion and fill the rest of the plate with vegetables.
History
Spiced, grilled chicken thighs are a staple of home cooking and grill restaurants in many cuisines today, from the Middle East to the Americas.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →