Ingredients
Equipment
Method
- Place chicken thighs between two sheets of plastic wrap or waxed paper. Use a meat mallet to pound the chicken until it reaches an even 1/4 inch thickness throughout. This ensures even cooking.
- Drizzle olive oil generously over the flattened chicken, coating both sides. Sprinkle rosemary, salt, and pepper evenly across the surface, pressing the seasonings gently into the meat. If prepping ahead, cover and refrigerate for up to four hours.
- Preheat your barbecue grill to medium-high heat (about 10-15 minutes for gas grills). For charcoal, arrange coals for consistent heat across the cooking surface.
- Place the seasoned chicken thighs on the hot grill. Grill for 3-5 minutes per side, checking for a golden-brown color and an internal temperature of 165°F.
- Remove the grilled chicken thighs from the heat and let them rest for about 5 minutes. This allows the juices to redistribute, ensuring each bite is tender and moist.
Nutrition
Notes
Tips: Pound the chicken evenly for uniform cooking. Marinate for at least 30 minutes for better flavor. Use a meat thermometer to check doneness. Pair with roasted vegetables or a fresh salad.
