Italian Marinated Barbecued Chicken
Elevate your summer grilling game with this Italian Marinated Barbecued Chicken, a recipe that combines tender, juicy chicken thighs with bold Mediterranean flavors. Marinated in a zesty blend of olive oil, freshly squeezed lemon juice, balsamic vinegar, garlic, and aromatic herbs like oregano and basil, this dish is infused with vibrant, tangy, and savory notes. A touch of red pepper flakes adds a gentle kick, while grilling over medium-high heat ensures perfectly crispy skin and smoky charred goodness. Easy to prepare yet full of gourmet flair, this crowd-pleasing recipe not only brings mouthwatering flavors to your barbecue but also pairs beautifully with classic sides like grilled veggies or a crisp green salad. Ideal for everything from casual cookouts to family dinners, this standout dish is as effortless as it is delicious.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 0.5 cup Olive oil
- 0.25 cup Lemon juice (freshly squeezed)
- 2 tablespoons Balsamic vinegar
- 4 cloves Garlic cloves (minced)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a large bowl, whisk together the olive oil, lemon juice, balsamic vinegar, minced garlic, oregano, basil, red pepper flakes, salt, and black pepper to create the marinade.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the chicken for at least 2 hours, preferably overnight, to allow the flavors to fully develop.
Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly spread out and glowing red.
Remove the chicken from the marinade, letting any excess drip off, and discard the remaining marinade.
Place the chicken thighs on the grill, skin-side down. Cover the grill and cook for 10-12 minutes per side, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
Transfer the chicken to a serving platter and let it rest for 5 minutes before serving.
Garnish with freshly chopped parsley and serve with your favorite side dishes, such as grilled vegetables or a crisp green salad.
Nutrition Facts
Calories |
3584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.5 g | 383% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 3360 mg | 146% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 6.4 g | ||
| Protein | 217.8 g | 436% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2466 mg | 52% | |
*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.
