Garlic & Herb-Marinated Chicken Thighs


Grilling Method: Indirect/Medium Heat

  • 1 package Weber® Just Add Juice(TM) Garlic & Herb Marinade Mix

  • ½ cup lemon juice, about 2 large lemons

  • 1 cup white wine

  • 8 chicken thighs, about 2 1/4 pounds

  • 2 lemons, cut in circular slices

  • Olive oil

  • Kosher salt

  • Fresh thyme or basil for garnish

Servers 4-8


  1. In a large, nonreactive bowl or glass 9 x 13 casserole dish, mix Weber® JustAddJuice(TM) Garlic & Herb Marinade Mix, lemon juice and white wine. Add chicken thighs, cover and marinate for 2-4 hours, turning occasionally. Note: I like to marinate in a re-closeable plastic bag.

  2. Remove chicken from refrigerator and blot dry. Carefully lift skin from the top of the thigh and place 1-2 lemon slices under skin, depending on size. Smooth skin down. Brush all over with olive oil and sprinkle with kosher salt.

  3. Place chicken, bone-side down, in center of cooking grate. You do not need to turn the chicken pieces. Grillroast until breast meat near bone registers 180°F, about 45 minutes depending on the size of the thighs. If you don't have a meat thermometer, cook until no longer pink and the juices run clear.

  4. Remove from grill using tongs and a spatula, if needed, to preserve the skin on the top of the thighs.

  5. Let rest 5 minutes before serving. Garnish with a sprig of fresh thyme or basil.

ChickenElizabeth Karmel