Do you have a lot of herbs that you planted and can’t think of enough recipes to utilize them all? Well that is my problem but I am making it my mission to create delicious BBQ recipes so we can enjoy eating fresh herbs instead of just looking at how pretty they are. This is a quick rub recipe where the meat can go right on the grill or you can let the rubbed chicken sit in the refrigerator for an hour. The chicken will be delicious either way.
In this post I’ll go over how to make this fantastic dish, how to prep it so that everything goes smoothly, and give you a few side ideas as well.
The Recipe
Are you ready for a flavor explosion? Well this recipe will give you one without question. If you don’t like chicken thighs than this recipe will work well with boneless skinless chicken breasts or pork. It is a very versatile rub.
If you just want the recipe and basic instructions here you go, have at it! If you want the details around how I did this, and some tips for making the chicken thighs — keep reading!
Herb Rub Chicken Thighs
- 1 Ib. boneless skinless chicken thighs
- 2 garlic cloves, minced
- 1/4 cup fresh basil leaves
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary leaves
- 1 tbsp fresh mint leaves
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/2 tsp black pepper
- Add the garlic, herbs, oil, salt and pepper to a food processor and pulse until fine.
- Alternatively you can mince the garlic.
- Chop the herbs very finely and mix together with oil, garlic, salt and pepper in a bowl
- Add chicken and herb rub to a bowl, coat the chicken with the rub then cover and set in the refrigerator until ready to cook.
- Setup your grill for indirect heat we are looking for a grill temperature of 400° F.
- Place the chicken on direct heat for 1 minute on each side then place on indirect heat and cover for 5 – 7 minutes.
- After 5 – 7 minutes flip the chicken and continue to cook for 5 – 7 minutes.
- Using an instant read thermometer check the internal temperature of each chicken thigh. They will be about 175° F to 185° F when cooked. It is safe to eat at 165° F but because of the connective tissue in chicken thighs they will taste better if you cook them longer.
- Let them rest for 5 minutes. Enjoy!
Prepping the Ingredients
If you are cooking with charcoal then you can get the coals started before making the herb rub. If you have a gas grill then I would suggest making the rub before you start the grill. No need to waste the extra gas while you are prepping your chicken.
The Equipment
Preparing the Rub
Start by gathering your herbs from the refrigerator, counter or garden.
I place the herbs into the food processor with a couple of cloves of garlic without any pre-chopping. I pulse 5 – 8 times then drizzle 2 tablespoons of olive oil while the machine is still running. I scrape all the goodness out of the food processor bowl into a medium bowl. I add my salt and pepper then mix well. I then add the chicken and make sure that each piece is coated evenly.
Moving out to the grill
Grab your favorite beverage, grill tongs and let the grill experience begin! Are you looking for an easier way to light your charcoal or maintain the temperature? Check out our article on how to light a charcoal grill.
Let’s Cook Chicken!
Place the chicken on direct heat for 1 minute on each side then place all of the chicken on indirect heat and cover for 5 – 7 minutes. After 5 – 7 minutes flip the chicken, cover and continue to cook for 5 – 7 minutes.
It is important to watch your grill temperature if the grill is over 400° then I would only do 5 minutes on each side. Sometimes I like to check the internal temperature of the chicken when I flip them so I can see how fast they are cooking. If I flip them and they are over 130° then I will check the internal temperature after 5 minutes instead of 7.
It is safe to eat chicken thighs at 165° F but because of the connective tissue in chicken thighs they will be chewier if you pull them off at 165° F. I find the perfect texture for chicken thighs is an internal temperature between 175° F and 185° F.
What to serve with Herb Rub Chicken Thighs
This chicken will pair well with pasta, potatoes, salad or vegetables. I personally like it with herb green beans and a potato. I like to make everything on the grill in the summer so I don’t heat up the house while cooking.
Foil Wrapped Potatoes
I start with the potatoes. I simply wash and wrap them in tin foil. Be sure the shiny side of the foil is facing out. Once the coals are hot I place them on the grill for 10 minutes. While they are cooking I prep the green beans.
Herb Green Beans:
- 1 Ib. green beans, washed and trimmed
- 1 tbsp olive oil
- 1 tbsp fresh basil leaves
- 1 tsp fresh thyme leaves
- 1/2 tsp fresh rosemary leaves
- 1/4 tsp salt
- 1/4 tsp ground pepper
- Add the green beans to a medium bowl.
- Finely chop all the herbs and add to the green beans
- Add salt, pepper, and olive oil. Mix well.
- Preheat grill to 400°. Add the vegetable pan to the grill then add the green beans to the vegetable pan.
- Cook for 5 – 7 minutes stir, then cook for additional 5 – 7 minutes. Enjoy!
- If the green beans are getting too dark place the grill basket on indirect heat for the remainder of the cooking time.
After 10 minutes of the potatoes cooking I turn them then add the green beans for 5 – 7 minutes,
I stir the green beans and continue to cook them for 5 – 7 minutes. If I see the beans are getting a little dark I will place them on indirect heat.
After the green beans are cooked I check to see if my potatoes are cooked. I insert a fork and if it goes into the center of the potato easily they are done. If they are done I remove the potatoes and the green beans. If they are not done then I leave the potatoes on the grill, remove the green beans and start the chicken.
The potato size is a direct correlation to how fast it will cook. If it is a large potato then it will take longer to cook. If it is a small potato then it will cook up in no time at all.
We hope you enjoy this recipe and look forward to adding more like this soon!