Global
Grilled Chicken Thighs
Juicy skin-on chicken thighs grilled until golden
~30 mintotal210 kcalper serving20g protein0g carbs15g fat
Ingredients
- 3 Chicken thighs (skin-on, bone-in)
- to taste Salt (optional)
Cooking Steps
Pat the chicken thighs dry with paper towel and season both sides with salt, if using.
Preheat a grill pan or outdoor grill to medium heat.
Place the thighs skin-side down and cook for 7 minutes without moving them, until the skin is golden and releases easily.
Flip and cook for a further 7-8 minutes, until a meat thermometer reads 74C (165F) at the thickest part.
Rest for 5 minutes before serving.
Plant & Growing Tips
Parsley
- Not in the recipe, but grow it for a fresh garnish or side to brighten the chicken.
- Sow seeds indoors 6-8 weeks before the last frost or directly outdoors after all danger of frost has passed.
- Provide full sun to partial shade and consistently moist, well-draining soil.
Lettuce
- Not in the recipe, but grow it for a simple, crisp side salad to accompany the grilled chicken.
- Plant in cool weather, either early spring or late summer, in partial shade if summers are hot.
- Ensure consistent watering to prevent bitterness and encourage tender leaf growth.
Natural Pest Control
- Hand-pick slugs and snails from lettuce leaves, especially after rain or in the evening.
- Spray parsley and lettuce with a strong jet of water to dislodge aphids.
- Use row covers over young lettuce plants to protect from rabbits and other browsing animals.
Harvest
Parsley
- Snip outer stems close to the base, leaving inner stems to continue growing, for a cut-and-come-again harvest.
Lettuce
- Harvest outer leaves as needed for a continuous supply, or cut the entire head at the base when it reaches desired size.
- Pick leaves when young and tender; mature leaves can become bitter, especially in warm weather.
