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Lemon Rosemary Grilled Boneless Skinless Chicken Thighs

Grilled chicken thighs with a tangy lemon rosemary marinade. Serve with grilled citrus slices, salad greens and olives.

Prep Time 
Cook Time 
Total Time 
Servings 
3

Ingredients 

MARINADE
2 tablespoons olive oil
Juice of 1 lemon
2 cloves garlic, minced
1 teaspoon finely chopped fresh rosemary sprigs
1/2 teaspoon salt
CHICKEN
5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs
SALAD
2 lemons, sliced
1 bunch (about 2 cups) arugula leaves, torn
1/3 cup pitted mixed olives
1/4 teaspoon coarse ground salt
1/4 teaspoon coarse ground pepper

Instructions 

Whisk together marinade ingredients in a small bowl. Place chicken thighs in a shallow dish or zip-seal plastic bag; add marinade. Refrigerate 30 minutes.

Grill thighs over medium-hot coals, about 6 to 8 minutes per side, until done and there is no hint of pink in the meat. Grill lemon slices around chicken thighs. Squeeze juice of half of lemon slices for dressing.

Toss together arugula, olives, and lemon juice in large bowl. Sprinkle with salt and pepper. Serve thighs with salad.

Variations 

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

Cuisine 
See Nutrition Information
Cooking Method 
Marinate Time 
Leaf

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