If you like the taste of whole roasted chicken but often find it difficult to make it, you can grill chicken thighs instead. This dark flesh and skin portion has a rich and deep flavour. The soothing aroma of roasted thighs will fill your home. Garnish the thighs with your favorite flavors and vegetables for a delicious meal with little preparation. This article provides instructions on how to cook grilled chicken thighs with root vegetables, glaze a honey-garlic sauce, and season them with Italian spices.
Ingredients
Grilled Chicken Thighs With Root Vegetables
- Four chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 sweet potatoes, 2 potatoes, or 2 carrots, peeled and chopped into 1/2-inch pieces
- 4 cloves of garlic, peeled and coarsely chopped
- Salt and pepper
Grilled Chicken Thighs With Honey Garlic
- Four chicken thighs
- 2 tablespoons olive oil
- 2 cloves garlic, peeled and chopped
- 1/2 cup honey
- 1/3 cup soy sauce
- 1/4 teaspoon cayenne pepper
- Salt and pepper
Grilled Chicken Thighs with Italian Spices
- Four chicken thighs
- 2 tablespoons olive oil
- 1 small red onion, diced
- 2 small red tomatoes, diced
- 4 cloves of garlic, peeled and chopped
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- Salt and pepper
Step
Method 1 of 3: Grilled Chicken Thighs With Root Vegetables
Step 1. Wash the chicken
Rinse the chicken thighs in cold water. Trim dangling fat and skin. Pat the chicken dry using a paper towel.
Step 2. Set the saucepan with a lid over medium high heat
Add olive oil to the pan.
Step 3. Fry the chicken
Place the chicken pieces skin-side down in a saucepan with a lid. Cook the side for three minutes, then use tongs to flip to the other side and cook for another three minutes. Preheat the oven to 350 degrees.
Step 4. Add the onion, root vegetable of choice, and garlic to a saucepan with a lid
Pile the vegetables around the chicken, but don't completely cover the chicken. Sprinkle salt and pepper, and place the lid on the pot.
Step 5. Grill the chicken and vegetables
Place the covered pan in the preheated oven. Bake for 30 minutes. Remove from the oven and remove the lid.
Step 6. Return the chicken and vegetables to the oven
Bake for 15 minutes, until chicken is golden brown and vegetables are cooked through.
The chicken is done when the internal temperature has reached 165 degrees. Use a meat thermometer to check for doneness
Step 7. Serve the chicken and vegetables with a green salad, or side dish of choice
Method 2 of 3: Grilled Chicken Thighs with Honey Garlic Glaze
Step 1. Wash the chicken
Rinse the chicken thighs in cold water. Trim dangling fat and skin. Pat the chicken dry using a paper towel.
Step 2. Set the saucepan with a lid over medium high heat
Add olive oil.
Step 3. Fry the chicken
Place the chicken pieces skin-side down in a saucepan with a lid. Cook the side for three minutes, then use tongs to flip to the other side and cook for another three minutes. Preheat the oven to 350 degrees.
Step 4. Grill the chicken
Put the lid on the pan and put the pan in the oven. Bake for 30 minutes.
Step 5. Make a honey garlic glaze
While the chicken is roasting, place a small saucepan on the stove over medium heat. Add garlic, honey, soy sauce, and cayenne pepper. Bring to a boil then turn off the fire
Step 6. Glaze the chicken
Remove the chicken from the oven. Pour the honey-garlic glaze over the chicken, covering each part.
Step 7. Return the chicken to the oven
Bake for 15 minutes, until chicken is golden brown and crispy. Use a meat thermometer to test the chicken for doneness.
Step 8. Serve with rice and vegetables, or a side dish of choice
Method 3 of 3: Grilled Chicken Thighs With Italian Spices
Step 1. Wash the chicken
Rinse the chicken thighs in cold water. Trim dangling fat and skin. Pat the chicken dry using a paper towel.
Step 2. Set the saucepan with a lid over medium high heat
Add olive oil to the pan.
Step 3. Fry the chicken
Place the chicken pieces skin-side down in a saucepan with a lid. Cook the side for three minutes, then use tongs to flip to the other side and cook for another three minutes. Preheat the oven to 350 degrees.
Step 4. Add the onions, tomatoes, garlic, oregano and garlic powder to the chicken
Sprinkle salt and pepper.
Step 5. Grill the chicken
Put the lid on the pot and put it in the oven. Bake for 30 minutes. Remove from oven and remove the lid.
Step 6. Return the chicken to the oven
Bake for 15 minutes, until chicken is golden brown. Use a meat thermometer to test for doneness. Serve with garlic bread and greens, or a side dish of your choice.
Tips
- If you don't have a saucepan with a lid, drain the chicken in a skillet and then transfer it to the pan. Cover with an aluminum sheet, bake for the recommended time, then open the aluminum for the final baking step.
- Do not move the chicken during the roasting process. The transferred pieces are often cooked but not caramelized.
- To make the chicken skin extra crispy, turn on the grill and submerge the chicken for five minutes until fully cooked.
- When taking the temperature measurement, remove the meat from the oven and place the thermometer at the thickest part without touching the bone.
