Castillian Grilled Chicken
Transport your taste buds to the sunlit countryside of Spain with this Castillian Grilled Chicken recipe, a celebration of bold Mediterranean flavors and rustic simplicity. Bone-in, skin-on chicken thighs are marinated in a vibrant blend of smoky paprika, zesty garlic, earthy oregano, fresh thyme, tangy red wine vinegar, and a splash of lemon juice, ensuring every bite is infused with rich, savory goodness. Grilled to perfection until the skin is irresistibly crispy and the meat is tender and juicy, this recipe is as satisfying as it is easy to make. Garnished with fresh parsley and served with optional lemon wedges, this dish pairs beautifully with roasted potatoes or a crisp green salad for a complete and mouthwatering meal. Perfect for summer barbecues or cozy family dinners, this Spanish-inspired delight will quickly become a favorite in your recipe collection.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 4 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1.5 teaspoons kosher salt
- 0.5 teaspoons freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
In a large mixing bowl, combine olive oil, smoked paprika, minced garlic, dried oregano, fresh thyme, red wine vinegar, lemon juice, kosher salt, and freshly ground black pepper to create a marinade.
Add the chicken thighs to the bowl and rub the marinade thoroughly over each piece, making sure to coat both sides. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
Preheat your grill to medium-high heat (about 375°F to 400°F). Lightly oil the grill grates to prevent sticking.
Remove the chicken thighs from the marinade, letting any excess marinade drip off. Discard any remaining marinade.
Place the chicken thighs skin-side down on the grill. Cook for 6–8 minutes until the skin is crispy and golden brown. Use tongs to carefully flip the chicken.
Continue grilling the chicken for another 25–30 minutes, turning occasionally, until the internal temperature reaches 165°F (measured at the thickest part).
Once cooked through, remove the chicken from the grill and let it rest for 5 minutes to retain its juices.
Garnish with fresh chopped parsley and serve with lemon wedges, if desired. Pair with a side of roasted potatoes or a simple green salad for a complete meal.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 2.7 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 510 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
