Garden Herb Marinated Boneless Chicken Thigh Recipe
This recipe is for anyone with an abundance of fresh garden herbs. Basil, cilantro and mint are mixed into a combination of spices and citrus to create this marinating paste. Slather over boneless chicken thighs and let time do the work, infusing the chicken thighs with this bright, fresh herbaceous marinade.
Summer is full of fresh flavors and herbs are plentiful. This thick paste is full of flavor and features a plethora of garden herbs, basil, cilantro and mint produce a bright marinade for chicken. Give this recipe at least 24 hours in the fridge for the flavors to full infuse the chicken thighs, or even longer for maximum flavor infusion.
The heat of summer is at it’s peak, and so are garden grown vegetables. I was craving a simple protein dinner filled with flavor, without hours spent in the oven ( not turning that thing on for the rest of the hot season!) This recipe is full of verdant herbs. I did not have basil, so I hopped down to Seed Song Farm, located in Kingston, NY. The farm has a clip your own seasonal herb garden and honestly it was so fun to go out into the field and snip my own basil (the farm had several varieties available, including Tulsi! at the writing of this post).
Once my basil was clipped I brought it home and put the stems into a jam jar of water, while I got to work on my marinade. Fresh lemon zest and juice adds brightness and zest, and lifts the spice notes to a tongue smacking level. Grill these marinated chicken thighs for ultimate crispness and flavor elevation!
This marinade blends up quickly, mix it up, massage into chicken thighs and let time do the work, follow these simple steps for grilled, herbal deliciousness!
Chop the mint, cilantro and basil and place into a food processor with the spices, chopped onion, oil, vinegar, lemon zest and lemon juice.
Slice the chicken thighs into 1/4’s and place in a bowl. Add herb marinade and gently massage over chicken pieces until all are covered.
Place herb covered chicken into a zip lock bag and let marinate for at least 24 hours, turning bag occasionally.
Heat up you grill and cook the chicken thighs until crisped and tender, serve and enjoy!
Garden Herb Marinated Chicken
Equipment
- 1 Food Processor
Ingredients
- 5 stems Fresh basil 30 leaves
- 10 stems Cilantro
- 8 leaves mint
- 1 Shallot
- ¼ tsp Red Pepper Flakes
- ¼ tsp Dried Rosemary
- ½ tsp Fish Sauce
- ¼ tsp Ground Cardamom
- 2 tbsp Olive Oil
- ½ tsp fish sauce
- 1 whole Lemon zested, and juiced.
- 1 tsp White Vinegar
- 4 Chicken Thighs
- 1 tsp Salt
- 1 tsp Cracked Black Pepper
Instructions
- Chop basil, mint and cilantro and add to food processor.
- Add spices next: red pepper flakes, cardamom, dried rosemary, salt and pepper
- Drizzle into food processor: lemon juice, fish sauce, vinegar, olive oil and add lemon zest.
- Pulse all ingredients in food processor until a thick paste is formed.
- Slice chicken thighs into 4'ths.
- Add chicken thighs to a bowl and massage herbal paste into chicken.
- Place herb covered chicken into a zip lock bag and let marinate in refrigerator for at least 24 hours, longer to fully immerse the flavors of the marinade.
- Heat grill to medium high, and cook thighs until crispy and fully cooked ( 10 minutes) Serve and enjoy!
Nutrition
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Love the secret ingredient cardamom will be throwing these on the grill this week!