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Bread Dipper’s Infused Olive Oil Blend 250ml bottle served with crusty bread for dipping
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
Cook Time 16 minutes
Total Time 31 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

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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