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A container filled with grilled chicken sits on a rock outside

Easy Grilled Chicken Thighs

This ready-to-grill chicken recipe has two flavour options: seasoning the meat with fresh herbs or a fiery North African-inspired harissa paste.
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Course Main Course
Cuisine african, Canadian
Servings 4

Ingredients
  

  • 8 boneless chicken thighs skin on
  • 1 lemon zested and juiced
  • 2 heaping tbsp Dijon mustard
  • 4 tsp honey
  • 5 tbsp extra-virgin olive oil
  • 1 tsp kosher salt

Choose-Your-Own Adventure Seasoning 1 (Herbs)

  • pinch freshly ground black pepper
  • ¼ cup chopped rosemary
  • ¼ cup chopped thyme
  • ½ cup coarsely chopped parsley

Choose-Your-Own Adventure Seasoning 2 (Harissa)

  • 2-4 tbsp harissa paste

Instructions
 

  • In a large resealable freezer bag, combine chicken thighs, lemon zest, lemon juice, Dijon mustard, honey, olive oil, salt and the choose-your-own adventure seasoning of your choice (Herbs or Harissa). Mix well to coat chicken evenly.
  • Pressing out air, seal bag; freeze. The chicken will keep for 1 month frozen.
  • When ready to grill, thaw chicken. If you’re camping, the frozen chicken will keep for two days.
  • Arrange a grill over medium-hot charcoal with direct and indirect cooking zones.
  • Place chicken skin side down on grill and cook until browned, flipping and moving around as necessary to avoid charring or flare-ups, about 10 minutes. Move thighs to indirect heat and cook until juices run clear when chicken is pierced and thermometer inserted into thickest part reads 165°F, about 10 to 20 minutes more.