Ingredients
– 4 bone-in, skin-on chicken thighs
– 1/4 cup olive oil
– 3 cloves garlic (minced)
– 1 tablespoon lemon juice
– 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
In a bowl, whisk together the olive oil, garlic, lemon juice, rosemary, thyme, paprika, salt, and black pepper.
Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to 2 hours for best results.
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade, shaking off any excess, and place it on the preheated grill, skin-side down.
Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown.
Remove the chicken from the grill and let it rest for a few minutes before serving.
