Easy lemon wine marinade, simple parmesan and panko breading, grilled on the flavor-enhancing barbecue grill to crispy, golden, glory with a decadent garlic butter drizzle. That’s what makes this Grilled Italian Chicken Thighs a little bite of heaven!
I love it when cooking one thing inspires me to try something new as well.
That’s what happened in the case of these Grilled Italian Chicken Thighs.
I’m a huge fan of firing up my grill all summer long, even when it’s as hot as all get out as was the case this day. But when you have a craving for something and it’s all you can think about, nothing else will do.
Bruschetta toasted on the grill in all of it’s lovey and varied forms is one of my preferred Summer dishes and this Goat Cheese Bruschetta with a seriously yummy Tomato Salad on top is one of my favorites.
Bonus is it’s a great way to use up your garden plethora even when you can’t give away a tomato.
But what to go with this Italian inspired treat?
Grilled Italian Chicken Thighs. They are based loosely on another of my favorite Italian dishes, Grilled Chicken Spiedini Skewers, but a bit simpler in preparation.
How to make Grilled Italian Chicken Thighs
Begin by whisking together a marinade consisting of wine, olive oil, garlic, and lemon.
Let the thighs marinate for 1 to 1.5 hours.
Next, stir together the chicken coating.
I prefer panko style bread crumbs over other, more traditional types because they are lighter and crispier.
The breading includes panko bread crumbs, grated Parmesan cheese, parsley and several spices.
Dredge the chicken in the mixture before placing on the grill that is set up for indirect cooking.
That means that the heat or flames or coals are set up on one side of in the center of the grill and the chicken will cook along side of it, as opposed to directly over.
While the chicken is cooking to a beautiful, golden and crispy glory, assemble the Garlic Lemon Butter ingredients.
Bring then to a simmer in a small sauce pan either on the grill or inside.
When the chicken is finished cooking, pull it off the grill and drizzle with the Garlic Lemon Butter.
If you love to grill as much as I do, try a few of my other favorite grill recipes:
- GRILLED GOAT CHEESE BRUSCHETTA
- SMOKY BROWN SUGAR CRUSTED PORK TENDERLOIN
- EASY GRILLED CHEESY POTATO CASSEROLE
- GRILLED SAUSAGE WITH PEPPERS AND ONIONS
- STICKY ASIAN GRILLED CHICKEN THIGHS
- GRILLED SHRIMP CAKE RECIPE
- BOURBON BACON HAM AND PINEAPPLE KABOBS ON THE GRILL
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Grilled Italian Chicken Thighs
Ingredients
- 3 pounds bone in, skin on chicken thighs
Marinade
- 2/3 cup extra virgin olive oil
- 1/2 cup dry white wine Pinot Grigio or Sauvignon Blanc
- 4 cloves garlic, minced fine
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
Chicken Breadcrumb Coating
- 1 cup Parmesan Cheese, grated
- 3/4 cup panko breadcrumbs
- 2 tablespoons Italian Flat Leaf Parsley, chopped
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon chipotle chili powder
Garlic Lemon Butter
- 1/2 cup butter
- 2 tablespoons Italian Flat Leaf Parsley, chopped
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 cloves garlic, minced fine
Instructions
- Whisk together the marinade ingredients and add to the chicken thighs.
- Marinate in the refrigerator for 1 to 1.5 hours.
- Preheat the barbecue grill to a medium high heat, approximately 350-400 degrees grate temperature, and set up for in-direct cooking.
- After stirring together the breadcrumbs, dredge the chicken thighs, top and bottom in the mixture and place on well oiled grill grates NOT directly over the heat/coals. Close the grill lid.
- Cook undisturbed for approximately 45 minutes until the crust is golden and the internal temperature is 165 degrees.
- Bring the Garlic Lemon Butter mixture to a simmering in a small sauce pan either on the grill or inside and drizzle on the chicken thighs after they are removed from the grill.
- Serve with lemon wedges if desired and garnish with additional parmesan cheese.
Nutrition
Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
Jeff Norris
I tried this recipe with as much local grown produce (Northern Ireland) as possible. It was simply delicious, easy to make and went down an absolute treat. Will definitely become one of my regular cooks on the bbq. Thanks for sharing it Jennifer
Jennifer Grissom
I LOVE hearing that! Thanks for letting me know Jeff!