Garlic Herb Grilled Chicken Marinated in Bread Dipper’s Blend Olive Oil

This recipe starts with a bold marinade built around Bread Dipper’s Infused Olive Oil Blend, then layers in garlic, lemon, rosemary, and thyme so the chicken turns out savory, fragrant, and beautifully charred at the edges.Fire up the grill and get ready for a chicken dinner that leans big on flavor.  It is the kind of weeknight dinner that still feels special enough for weekend entertaining.

Garden Infuzions

Garlic Herb Grilled Chicken Marinated in Bread Dipper's Blend Olive Oil

Juicy grilled chicken soaks up Bread Dipper's Infused Olive Oil Blend with garlic, rosemary, thyme, and lemon, then finishes with a smoky char that makes every bite feel made for the grill.

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Prep Time 15 minutes mins

Cook Time 16 minutes mins

Total Time 31 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 pounds boneless skinless chicken thighs
• 1/2 cup Bread Dipper's Infused Olive Oil Blend
• 3 tablespoons fresh lemon juice
• 4 cloves garlic minced
• 1 tablespoon fresh rosemary finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 tablespoon chopped fresh parsley for garnish

Equipment

• 1 Large mixing bowl for marinating the chicken
• 1 whisk for blending the marinade
• 1 Grill preheated to medium-high
• 1 Tongs for turning the chicken
• 1 Instant-read thermometer to check doneness

Method

 

Instructions

1. 1. Pat the chicken thighs dry and place them in a large bowl or zip-top bag.
2. 2. Whisk together the Bread Dipper's Infused Olive Oil Blend, lemon juice, garlic, rosemary, thyme, salt, pepper, and paprika.
3. 3. Pour the marinade over the chicken and turn to coat well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
4. 4. Preheat a grill to medium-high heat and lightly oil the grates.
5. 5. Remove the chicken from the marinade and let excess drip off.
6. 6. Grill the chicken for 6 to 8 minutes per side, until nicely marked and cooked through to 165°F in the thickest part.
7. 7. Transfer the chicken to a plate and rest for 5 minutes.
8. 8. Sprinkle with parsley, slice if desired, and serve warm.

Notes

For the best flavor, marinate the chicken long enough for the garlic and herbs to settle in, but keep it under 4 hours so the texture stays tender. Chicken thighs are especially forgiving on the grill, but boneless breasts can be used if you watch the cook time closely. Serve with the pan juices or any resting juices spooned back over the sliced chicken.

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Recipe Tips

Pat the chicken dry before marinating so the blend and herbs cling well. If the grill runs hot, move the chicken to a cooler spot after the first sear to finish cooking without burning the outside. Let the chicken rest before slicing so the juices settle back into the meat.

Serving Suggestions

Serve this grilled chicken with roasted potatoes, a crisp green salad, grilled vegetables, or warm flatbread. It also works well sliced over rice bowls, tucked into sandwiches, or plated for a casual backyard dinner.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or low oven with a splash of broth or water to keep the chicken from drying out.

Variations

Add a pinch of crushed red pepper for a little heat, swap in lime juice for a brighter finish, or use the same marinade on bone-in chicken pieces with a longer grill time. You can also thread the chicken onto skewers for a cookout-style presentation.

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