Grilled Three-Herb Marinated Chicken Thighs and Drumsticks
Tender chicken thighs and drumsticks marinated in a bright blend of basil, oregano, and thyme with lime juice and vegetable oil. The herb marinade infuses the meat with fresh flavors while keeping it juicy on the grill. Perfect for summer barbecues and family dinners, this recipe delivers restaurant-quality grilled chicken with minimal prep work. The combination of fresh herbs and citrus creates a versatile flavor profile that pairs well with grilled vegetables and summer salads.
Ingredients
- ½ cup vegetable oil
- ½ cup lime juice
- 2 tablespoons fresh basil leaves, chopped
- 2 teaspoons dried basil leaves(optional)
- 2 tablespoons fresh oregano leaves, chopped
- 2 teaspoons dried oregano leaves(optional)
- 2 tablespoons fresh thyme leaves, chopped
- 2 teaspoons dried thyme leaves(optional)
- 1 teaspoon onion powder
- ¼ teaspoon lemon-pepper seasoning
- 4 chicken thighs, about 1 lb
- 4 chicken drumsticks, about 1 lb
Instructions
- 1
Mix oil, lime juice, basil, oregano, thyme, onion powder, and lemon-pepper seasoning in shallow glass dish or resealable bag
- 2
Add chicken thighs and drumsticks and turn to coat with marinade
- 3
Cover dish or seal bag and refrigerate for at least 30 minutes but no longer than 24 hours, turning chicken occasionally
- 4
Heat gas or charcoal grill
- 5
Remove chicken from marinade and reserve marinade
- 6
Place chicken skin sides down on grill over medium heat
- 7
Cover grill and cook 15 minutes
- 8
Turn chicken and brush with marinade
- 9
Cover grill and cook 15 minutes
- 10
Brush with marinade and cook 5 to 15 minutes longer or until juice runs clear when thickest part is cut to bone
- 11
Discard any remaining marinade
Tips
Use fresh herbs when available for brighter flavor, but dried herbs work well as substitutes in this marinade.
Don't marinate longer than 24 hours as the acid in lime juice can start to break down the chicken texture.
Reserve some fresh marinade separately if you want to brush chicken during cooking rather than using used marinade.
Good to Know
Store cooked chicken in refrigerator for up to 3 days. Raw marinated chicken can be kept in refrigerator for up to 24 hours.
Chicken can be marinated up to 24 hours in advance. Cook just before serving for best texture and food safety.
Serve immediately after grilling while hot. Pairs well with grilled vegetables, corn on the cob, and summer salads.
Common Mistakes
Don't marinate longer than 24 hours to avoid mushy texture from acid breakdown
Don't reuse marinade that touched raw chicken without boiling it first to avoid foodborne illness
Don't skip checking internal temperature to ensure chicken reaches 180°F for food safety
Substitutions
FAQ
Can I use boneless chicken pieces instead?
Yes, but reduce cooking time significantly as boneless pieces cook much faster than bone-in thighs and drumsticks.
What if I don't have a grill?
You can bake the marinated chicken at 425°F for 35-45 minutes or until internal temperature reaches 180°F.
How long will the cooked chicken keep?
Store cooked chicken in the refrigerator for up to 3 days or freeze for up to 3 months.