Oven Grilled Chicken
Experience the irresistible flavors of juicy, tender Oven Grilled Chicken, a recipe that brings the smoky char of outdoor grilling right into your kitchen. Perfectly seasoned with a zesty marinade made from olive oil, garlic, paprika, lemon juice, and a hint of honey, these bone-in, skin-on chicken thighs are baked to perfection and finished under the broiler for that beautifully golden, crispy skin. This easy-to-follow recipe requires just 15 minutes of prep time and guarantees mouthwatering results every time. Garnished with fresh parsley and served with lemon wedges, this dish pairs wonderfully with roasted vegetables, a crisp salad, or your favorite side dishes. Whether it’s a weeknight dinner or a special occasion, this Oven Grilled Chicken is sure to impress with its bold flavors and effortless preparation.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 2 teaspoons Paprika
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 1 teaspoon Dried oregano
- 2 tablespoons Lemon juice
- 1 tablespoon Honey
- 2 tablespoons Fresh parsley (for garnish, chopped)
- 4 pieces Lemon wedges (for serving)
Instructions
In a small mixing bowl, combine olive oil, minced garlic, paprika, black pepper, salt, dried oregano, lemon juice, and honey. Whisk well to create a marinade.
Pat the chicken thighs dry with paper towels and trim any excess fat if needed.
Place the chicken thighs in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 1 hour (or up to 8 hours for deeper flavor).
When ready to cook, preheat your oven to 400°F (200°C) and position an oven rack in the middle.
Line a baking sheet with aluminum foil and place a wire rack on top. Lightly grease the rack to prevent sticking.
Remove the marinated chicken from the refrigerator and let it come to room temperature for about 10 minutes.
Arrange the chicken thighs skin-side up on the wire rack. Discard any excess marinade.
Bake the chicken in the preheated oven for 25 minutes, then turn on the broiler and broil for an additional 5-10 minutes, or until the skin is crispy and golden brown and the internal temperature reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
2382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.5 g | 234% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3111 mg | 135% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 21.5 g | ||
| Protein | 164.6 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2058 mg | 44% | |
*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.
