Garden-herbed chicken thighs
Chatelaine
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© Royalty-Free/Masterfile
Chicken is an irresistible match with almost any herb. Try our suggestions below – or experiment with whatever is growing in abundance in your garden or window box.
Ingredients
-
4
garlic cloves
, finely chopped
-
1/2 cup
finely chopped fresh
oregano
, or tarragon leaves
-
1/2 cup
finely chopped fresh
basil leaves
-
1 cup
apple juice
-
1/4 cup
vegetable oil
-
1/2 tsp
salt
-
1/2 tsp
freshly ground black
pepper
-
8
skin-on, bone-in
chicken thighs
Instructions
- Place garlic, oregano and basil in a large bowl. Whisk in apple juice, oil, salt and pepper. Place chicken in a large plastic bag and pour marinade overtop. Pushing chicken down into marinade, squeeze out as much air as possible and tightly seal with an elastic band. Place in a bowl and refrigerate for at least 4 hours but preferably overnight.
- When ready to barbecue, grease grill and preheat barbecue to medium. Remove chicken from marinade and discard marinade. Barbecue chicken with lid down, turning once during cooking, until chicken is golden brown and feels springy when pressed, from 10 to 12 minutes per side. Great with boiled new potatoes, sliced tomatoes and corn on the cob.
Nutrition (per serving)
- Calories
- 433,
- Protein
- 26.8 g,
- Carbohydrates
- 6 g,
- Fat
- 33 g,
- Fibre
- 0.4 g,
- Sodium
- 303 mg.