Real Recipes From Real Home Cooks ®

chicken thighs herbs de provence

(2 ratings)
Blue Ribbon Recipe by
Mary Ann Hanson
Wakefield, NE

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.

Blue Ribbon Recipe

These juicy grilled chicken thighs are full of flavor. 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. Balsamic adds a nice tang. A great recipe for grilling season!

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 -6
prep time 15 Min
cook time 20 Min
method Grill

Ingredients For chicken thighs herbs de provence

  • 12
    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

How To Make chicken thighs herbs de provence

  • Chicken thighs in a resealable bag.
    Place chicken thighs in a large zip type bag.
  • Marinade ingredients mixed together in a bowl.
    Mix all marinade ingredients together.
  • Marinade ingredients poured over chicken thighs.
    Pour over chicken thighs and seal bag squeezing out the air. Massage 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!)
  • Grilling the chicken thighs.
    Grill 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.
  • A platter of Chicken Thighs Herbs de Provence.
    Let rest for a few minutes before serving. Serve and enjoy. I 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.