Ingredients
Equipment
Method
- Place the chicken thighs between two sheets of plastic wrap or waxed paper. Use a meat mallet to pound the chicken until it reaches an even quarter-inch thickness throughout. This single step is what guarantees even cooking and a juicy result.
- Drizzle the olive oil generously over the flattened chicken, coating both sides. Sprinkle the rosemary, salt, and pepper evenly across the surface, pressing the seasonings gently into the meat. For deeper flavor, cover and refrigerate for up to 4 hours before grilling.
- Preheat the grill to medium-high heat, about 10 to 15 minutes for gas grills. For charcoal, arrange the coals for consistent heat across the cooking surface. The grill grates should be hot enough that water droplets sizzle and evaporate immediately on contact.
- Place the seasoned chicken thighs on the hot grill. Grill for 3 to 5 minutes per side, looking for a deep golden-brown color and grill marks. Use an instant-read meat thermometer to check the internal temperature, it should hit 165°F at the thickest part before you pull the chicken off the heat.
- Remove the grilled chicken thighs from the heat and let them rest on a clean plate or cutting board for 5 minutes before serving. This rest period allows the juices to redistribute through the meat, ensuring each bite is tender and moist rather than dry.
Nutrition
Notes
Net carbs: 0g per serving (less than 1g total carbs minus 0g fiber). Serving size is one boneless skinless chicken thigh, approximately 5 ounces cooked.
Substitutions: Bone-in skin-on chicken thighs work equally well; add 4 to 6 minutes per side to account for the bone. Boneless skinless cook fastest. For a different flavor profile, swap rosemary for thyme, oregano, or a blend of Italian herbs. For more depth, marinate in the seasoning mixture plus 1 tablespoon of lemon juice for 30 minutes before grilling.
Storage: Refrigerate cooked chicken thighs in an airtight container for up to 4 days. Freeze for up to 3 months, thaw overnight in the fridge before reheating.
Reheating: Best reheated in a 350°F oven for 8 to 10 minutes covered with foil, or in a covered skillet over medium-low heat with a splash of water to keep them moist. Avoid the microwave on high, it dries the chicken quickly. Slice cold leftovers over a salad for the simplest no-reheat option.
