This marinated chicken thigh recipe is tender & juicy, come together quick, & is infused with vibrant savory flavors like tomato & garlic.
Looking for an easy side dish? Double the marinade and toss it with vegetables like baby potatoes and onions, then roast in the oven.
1/3 cup tomato paste
1/3 cup olive oil
zest and juice of one lemon
4-5 garlic cloves minced
1/2 teaspoon pepper
2 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon of smoked paprika
1/2 teaspoon of chili flakes
1-pound boneless, skinless chicken thighs, cubed
To marinate: In a bowl combine the tomato paste, olive oil, lemon zest, lemon juice, garlic, and spices. Stir to combine. Using a resealable plastic bag or an airtight container combine the marinade and the cubed chicken. Allow to marinate for at least 2 hours or up to overnight.
Grilling: If you're in the mood for that irresistible smoky flavor, fire up the grill. Get it to a nice medium-high heat and place skewered, marinated chicken on the grates. Grill for about 6–8 minutes per side, or until your chicken reaches an internal temperature of 165°F. Just don't forget to give wooden skewers a good soak in water for at least 30 minutes before threading on the chicken so that they don't catch fire on the grill.
Baking: Preheat the oven to a toasty 425°F and put the cubed marinated chicken directly on a lightly oiled sheet pan in an even layer. Let it bake for around 15-20 minutes or until the chicken reaches an internal temperature of 165°F. To get crispy bits on the outside of the chicken, once the chicken has cooked through turn the oven to broil and watching closely, allow the edges to caramelize. A few minutes should be enough.
Keywords: chicken thighs, broiled chicken thighs, grilled chicken, marinade for grilled chicken, grilled chicken marinade, grilling, chicken, chicken for salads, grilled chicken for salads, lemon, olive oil,