Name: Grilled Garlic Sage Chicken Thighs
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 4 chicken thighs bone-in, skin on; 1/3 cup avocado oil; 2 tablespoons roasted garlic; 2 tablespoons fresh sage, rough chopped; 2 teaspoons fresh thyme, rough chopped; 1 teaspoon fresh rosemary, rough chopped; 1 teaspoon smoked paprika; 1 teaspoon Himalayan pink salt; 1/2 teaspoon black pepper

Garlic Sage Chicken Thighs can be prepared either in the oven or on the grill, but I highly recommend the grill for the added flavor. This recipe was a dual effort between Russ and I. I created the marinade, and he was the grill master. I love recipes that allow us to prepare a meal together.

The fresh herbs in the marinade really shine and create a vibrant flavor that is perfect for chicken. I’m lucky to have herbs growing in my small patio garden, but you can find the sage, rosemary, and thyme in the produce section of most markets. If you do have to use dried herbs, use about half the amount that is called for the fresh.

Yes, you could use chicken breasts if you like. I just really like how juicy the thighs turn out on the grill. We also elected to use bone-in, skin-on thighs, but the rub goes both on the skin and under, so you can pull the skin off after the chicken is grilled if you don’t want to eat it.

PREPARE THE WET RUB FOR GARLIC SAGE CHICKEN THIGHS:

First, rough chop the fresh herbs. Then, blend the avocado oil, fresh herbs, roasted garlic, smoked paprika, and salt and pepper in a food processor. I actually really like my Magic Bullet for small batches like this. Apply the rub to the thighs making sure to get under the skin as well. Let marinate while grill preheats, or up to four hours.

(Note: I’ve been keeping roasted garlic on hand for recipes lately. If you need to roast your garlic, it will take about forty-five minutes either in the oven or on the grill. You can find instructions for roasting garlic here. I usually roast two to three heads of garlic at a time, squeeze the cloves into a small glass container, and store in the fridge for the week.)

FOR THE GRILL:

Preheat the grill to 400ºF. Lightly coat grill grate with oil. Grill over indirect heat skin side down for twenty minutes. Turn chicken over and move the thighs to direct heat. Grill skin side up for about twenty more minutes, or until the internal temperature of the chicken reaches 165ºF. If the skin is not as crispy as you like, pop the chicken in your oven’s broiler for a few minutes, just keep a close eye on it so it doesn’t burn.

FOR THE OVEN:

Place a baking rack on a lined sheet pan. Place chicken skin side down. Bake for twenty minutes in a preheated 400ºF oven. Remove sheet pan, and turn chicken skin side up, and continue baking for twenty to twenty-five minutes or until a thermometer reads 165ºF. Let rest five minutes before serving.

Serve with your favorite sides such as: Smash Potatoes or Creamy Farro with Asparagus.

As always, if you try Grilled Garlic Sage Chicken Thighs and love the recipe, please rate or comment on the post.

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