Alina
Grilling night just got more exciting with these garlic-marinated chicken thighs. Infused with a richly flavored blend of olive oil, crushed garlic, honey, mustard, tomato paste, and warm spices like smoked and sweet paprika, turmeric, and oregano, these chicken pieces are marinated overnight for depth. A clever trick—loosely reattach the skin after flipping the meat—helps keep the meat incredibly juicy while achieving a crisp, golden exterior on the grill or in the oven.
Whether you’re firing up the barbecue or using your oven broiler, this recipe delivers succulent, aromatic chicken that’s perfect for dinner parties or casual weeknight feasts. Ready in the perfect mix of ease and flavor—let’s fire up the grill!
Ingredients
- 1 ½ lb chicken thighs
- 3 tbsp olive oil
- 2 tsp honey
- 2 tbsp tomato paste
- 3 cloves garlic
- salt turmeric, smoked paprika, sweet paprika, oregano
Instructions
- I rinse the chicken thighs and dry them. Next, the skin should be halved from the flesh. It should open the meat halfway.
- Then I gently pull the meat off the bone, as if turning it inside out. In this way, the flesh of the thigh is held on the cartilage.
- I baste the meat well and put the skin back in place, thus covering the flesh with the skin on top. We need the skin to keep the meat from drying out during frying.
- Prepare the marinade. To do this, mince garlic finely and grind it with salt. In a bowl stir all marinade ingredients, add garlic, spices and salt. Stir well and rub the chicken thighs with the marinade.
- I cover everything with food wrap and leave it to marinate overnight.
- Before grilling, you need to wrap the bone in foil so it doesn’t burn.
- Such thighs can be roasted both on the grill and in the oven.
- Serve with vegetables, lettuce leaves, or any herbs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
