Grilled Chicken Thighs

Ingredients

• 8boneless, skinless chicken thighs
• 1½ cups (about 150 g)fresh breadcrumbs
• ⅓ cup (80 ml) plus 3 tablespoons (45 ml)olive oil
• ⅓ cup (about 10 g)fresh chopped parsley
• 2 inchesanchovy paste
• zest of 1lemon
• to tastesalt and pepper
• optional, to tastered pepper flakes
• to servelemon wedges

Instructions

1. 1

   Oil the chicken

   Rub the chicken thighs all over with 3 tablespoons of olive oil.

2. 2

   Blend the coating

   Put the remaining ingredients in a food processor and pulse until they are coarsely blended.

3. 3

   Coat and chill

   Press some of the breadcrumb mixture onto both sides of each thigh. Refrigerate for at least 1 hour and up to 4 hours.

4. 4

   Prepare the grill

   Preheat the grill and set it up for indirect cooking.

5. 5

   Grill the chicken

   Cook the chicken for 15 minutes on each side. Reduce the heat to medium, then place the thighs directly over the hot grill to brown each side.

6. 6

   Serve with lemon

   Transfer the thighs to a platter and serve with lemon wedges.

What are grilled chicken thighs?

Chicken thighs are the darker, flavourful portion of the leg, and boneless, skinless ones cook conveniently on a grill. This version pairs them with a breadcrumb coating inspired by the savoury flavours of parsley, anchovy and lemon.

The recipe’s method uses indirect heat first, followed by direct grilling to brown the coating. That two-stage approach gives the chicken time to cook before the outside gets its final colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 730 calories, 52g protein, 21g carbs, 49g fat.

Chicken provides most of the protein, while the breadcrumbs contribute most of the carbohydrates. Olive oil is the main source of fat, with further fat coming from the chicken and the breadcrumb coating. Pair a thigh with plenty of vegetables or salad to round out the plate.

Why the coating works

Fresh breadcrumbs: pulsing them with the other coating ingredients creates a coarse mixture that can be pressed onto the chicken. Avoid blending for too long or the crumbs may become too fine.

Anchovy and lemon: anchovy paste brings a salty, savoury note, while lemon zest adds a fresh citrus aroma. Salt carefully, since the anchovy paste is already salty.

Chilling helps it cling

Press the mixture firmly onto both sides of each thigh so it adheres. The recipe calls for at least 1 hour in the fridge and allows up to 4 hours.

The stated total time of 45 minutes does not include that chilling period, so allow extra time before you plan to eat.

Use two kinds of heat

Indirect grilling: begin with the chicken away from the hottest part of the grill, as the method directs. This gives the thighs time to cook before the coating is browned.

Direct grilling: finish over the hot grill at medium heat, browning both sides. Keep an eye on the coating as it colours.

Check the finish

The method gives a timing of 15 minutes per side before the final browning, but grill temperatures and thigh sizes vary. Check that the chicken is cooked through before serving.

Look for a browned coating and tender meat. If the crumbs darken quickly during the direct-heat stage, move the thighs away from the hottest area.

Serve it simply

Lemon wedges are the recipe’s finishing touch; squeeze them over the chicken just before eating. The acidity cuts through the rich olive oil and savoury coating.

Serve with a green salad or grilled vegetables for a fresh side, or add potatoes or bread if you want a more substantial meal.

Recipe notes & tips

• Use a food processor in short pulses so the coating stays coarse.
• Pat the chicken dry before rubbing it with oil so the coating can adhere well.
• Press the breadcrumb mixture onto the thighs rather than merely sprinkling it over them.
• Leave space between the thighs on the grill to make turning them easier.
• Serve the lemon wedges alongside the chicken so everyone can add citrus to taste.

Variations

• Add garlic: pulse a little garlic with the parsley and breadcrumbs for a more aromatic coating.
• Use fresh chilli: replace the optional pepper flakes with finely chopped fresh chilli.
• Try orange zest: use orange zest in place of lemon for a sweeter citrus note.
• Swap the herbs: use chopped fresh oregano instead of parsley for a different savoury flavour.
• Make it gluten-free: use gluten-free fresh breadcrumbs in the coating.

Common mistakes to avoid

• Skipping the chill: the coating may not cling as well; refrigerate the thighs for at least 1 hour.
• Over-processing the crumbs: the mixture can turn too fine; pulse only until coarsely blended.
• Adding too much salt: anchovy paste is salty; season cautiously and adjust at the table if needed.
• Starting over direct heat: the coating may brown before the chicken cooks; begin with indirect grilling as instructed.
• Leaving the chicken unattended while browning: the crumbs can darken quickly over hot coals; watch both sides closely.

How to store

Refrigerate leftover chicken in a covered container and eat within 3–4 days. Reheat until piping hot, in an oven or covered pan, to help warm it through without scorching the coating.

Frequently asked questions