Marc says, “This is a great basic marinade for grilling meats, and the pink peppercorns add a nice spicy kick”
| Level: | Easy |
| Total: | 8 hr 30 min |
| Prep: | 15 min |
| Inactive: | 8 hr |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 cups fresh parsley leaves, chopped
- 8 large sprigs fresh thyme, chopped
- 4 large sprigs fresh rosemary, chopped
- 3 cloves garlic, minced
- 1 small shallot, diced
- 2 tablespoons cracked black peppercorns
- 2 tablespoons cracked pink peppercorns
- 1 1/4 cups extra-virgin olive oil
- 8 skin-on chicken thighs
- Flaky salt, such as Maldon, for seasoning
- Salad, for serving
Instructions
- Mix the parsley, thyme, rosemary, garlic, shallots, black peppercorns and pink peppercorns together in a bowl. Add the olive oil to cover the herbs/spices. Set aside 2 tablespoons of the marinade.
- Place the chicken thighs in a resealable plastic bag. Add the marinade and marinate overnight in the refrigerator.
- Preheat the grill to medium.
- Remove the chicken thighs from the marinade, pat with a paper towel and place, fleshy-side down, on the hot grill. Grill until cooked through, turning once, 7 to 8 minutes per side. Finish with the reserved 2 tablespoons of marinade and some flaky salt. Serve on top of your favorite salad.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1504 |
| Total Fat | 133 g |
| Saturated Fat | 27 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 5 g |
| Sugar | 1 g |
| Protein | 66 g |
| Cholesterol | 378 mg |
| Sodium | 1201 mg |
Reviews
Just try it, awesome!
I didn’t have the pink peppercorns either
I didn’t have the pink peppercorns either
This is a great easy marinade. I did as others suggested and added the juice of a lemon which added a nice fresh citric flavor. Delicious!
Made this for the 1st time and it was a real crowd pleaser! The fresh herbs really stand out and make for a great marinade. The only thing I did differently was add the juice of 1 lemon for a citrus/acid component.
I didn’t have time to marinate overnight – got in a good 6 hours – it did make the chicken very moist; but it didn’t have a lot of flavor. Maybe best to just use rosemary as the primary herb and have rosemary chicken.
I modified this recipe for a George Foreman grill, the kind that sits on a stand with only one grilling surface. I reduced the olive oil to 1/4 cup and still had lots of oil runoff. I’ll try it with a tablespoon of oil next time, making it almost a dry rub. The chicken was tasty and we enjoyed the reheated leftovers tonight for dinner. I’ll make it again.
I did not enjoy this recipe at all. I followed it exactly but without the pink pepper corns. There was no flavor at all. Needs some acidic flavor to incorporate the herbs.
Tried this recipe last night and it’s going to become my go to recipe for a quick marinade. I didn’t have time to marinade it over night, so only got an hour in, but next time I definitely will since the flavor will be even better. I also used chicken breast’s since that’s what I had on hand. Great flavors!!!!