Garden-herbed chicken thighs

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8 min


4 hrs 30 min


4 servings

Garden-herbed chicken thighs

© 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.


  • 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


  • 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.