Basting chicken with a bundle of rosemary and thyme sprigs adds wonderful flavor while keeping the meat juicy.
Slideshow:More Grilled Chicken Recipes
2 garlic cloves, peeled and smashed
4 rosemary sprigs plus 1/2 tablespoon chopped rosemary
4 thyme sprigs plus 1/2 tablespoon chopped thyme
1/2 cup boiling water
2 pounds skinless, boneless chicken thighs
2 tablespoons extra-virgin olive oil
Canola oil, for brushing
How to Make It
Light a grill. In a large heatproof bowl, combine 1 teaspoon of salt and 1/4 teaspoon of pepper with the garlic and the chopped rosemary and thyme. Add the boiling water and stir until the salt dissolves. Tie the rosemary and thyme sprigs together with kitchen twine.
Rub the chicken all over with the olive oil and season with salt and pepper. Oil the grate and grill the chicken over moderate heat until nicely charred and cooked through, turning and using the herb bundle to baste the chicken with the brine as it cooks, 12 to 15 minutes. Transfer the chicken to plates and serve.
Pair this easy chicken dish with a crisp, savory Italian white.
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