Chicken Thighs Herbs de Provence

Mary Ann Hanson


I bought a lovely tin of Herbs de Provence at the local Farmer's Market and needed to use them. This is what I came up with and it was delicious. I love chicken thighs but I believe this would work for breast as well.

★★★★★ 1 vote
15 Min
20 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
The crew and I really enjoyed these juicy grilled chicken thighs. If you're not familiar with Herbs de Provence it's a collection of spices like marjoram, rosemary, thyme, lavender and other herbs. It adds a subtle earthy taste to the grilled chicken. The balsamic gives them a nice tang. A great recipe for grilling season!


boneless, skinless chicken thighs


1 1/2 tsp
Herbs de Provence
1 Tbsp
balsamic vinegar
1/4 c
apple juice
1 tsp
1/2 tsp
ground black pepper
2 Tbsp
2 clove
garlic, minced
2 Tbsp
olive oil


1Place chicken thighs in a large zip type bag.
2Mix all marinade ingredients together. Pour over chicken thighs and seal bag squeezing out the air.
3Massage thighs and marinate in the bag. Refrigerate for a few hours or overnight massaging a couple of times. (Wish I could be massaged every night!)
4Grill thighs over medium heat until juices run clear and browned to your liking. I have also cooked these on a countertop grill with excellent results. It takes about 4-5 minutes as both sides are cooked at the same time. Just check juices.
5Let rest for a few minutes before serving. Serve and enjoy.
6I will actually by the family packs of chicken thighs and marinate them in this before I freeze them so they are ready to just thaw and cook.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Dairy Free
Collection: Grilling Favorites
Other Tag: Healthy