Mediterranean Diet Charcoal Chicken
Experience the smoky, succulent flavors of the Mediterranean with this Mediterranean Diet Charcoal Chicken recipe, perfect for summer grilling or any outdoor feast. Marinated in a vibrant blend of olive oil, lemon juice, garlic, oregano, thyme, smoked paprika, and cumin, these bone-in, skin-on chicken thighs are infused with bold aromatics that define Mediterranean cuisine. Grilled to perfection over charcoal for that signature smoky finish, this dish is both health-conscious and irresistibly satisfying. Finished with fresh parsley and an optional squeeze of lemon, this charcoal chicken pairs beautifully with a crisp salad or roasted vegetables for a nutritious, crowd-pleasing meal. Ideal for fans of grilling, the Mediterranean diet, and wholesome, flavor-packed recipes, this dish will quickly become a go-to favorite in your weekly rotation! Keywords: Mediterranean diet, charcoal chicken, grilled chicken, summer barbecue, healthy recipes.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 4 cloves Garlic cloves, minced
- 2 teaspoons Dried oregano
- 2 teaspoons Dried thyme
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 2 pounds Charcoal briquettes
- as needed Optional: Lemon wedges for serving
Instructions
In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, dried thyme, smoked paprika, ground cumin, salt, and black pepper. Mix well to form a marinade.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours or overnight for best results.
Prepare your charcoal grill by lighting the charcoal briquettes. Once fully heated and the briquettes are covered with white ash, arrange them for medium heat, leaving a space for indirect grilling.
Remove the chicken from the marinade and let it sit at room temperature for about 10 minutes.
Place the chicken thighs on the grill skin-side down over direct heat. Grill for 4-5 minutes until the skin is crisp and has grill marks.
Move the chicken to the indirect heat side of the grill and cover. Cook for another 25-30 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C).
Once done, transfer the chicken to a plate and let it rest for 5 minutes.
Garnish with chopped fresh parsley and serve with lemon wedges on the side if desired.
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.8 g | 234% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5474 mg | 238% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 1.7 g | ||
| Protein | 164.6 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1994 mg | 42% | |
*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.
