Weeknight Cooking

What to Grill When You Don't Have Time to Grill

August  6, 2015

There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.

Today: A chicken dinner for beautiful weeknights when not grilling just isn't an option.

Shop the Story

In the summertime, all we want to do is grill—throw a couple burgers on the rack, grab a beer, and soak up the sun. But far too often, our grills end up gathering dust during the week when burgers feel too luxurious, and "quick and easy" takes precedence over summertime activities.

Enter: An incredibly quick grilled chicken that takes as little as 15 minutes of cook and prep time. Before you leave work, just throw it in a zipper bag to marinate in the refrigerator (you probably already have all of the ingredients), then plop it on the grill for 10 minutes when you're ready to eat. And since the cook time is so short, there will even be some sunlight left to enjoy while you eat. Way to grab summer by the horns.

Garlic and Herb-Marinated Chicken Thighs

Serves 2 to 4

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and pepper to, taste
1 teaspoon lemon zest
Juice from 1 lemon
4 boneless, skinless chicken thighs
Vegetable oil, for grilling

Save (and print) the full recipe here.

Photo by James Ransom

Is there an undiscovered Food52 chicken recipe you love? Send us a paragraph or two at [email protected] about why you love it, and it could be next week's Winner, Winner, Chicken Dinner.

Order Now

The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, you'll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.

Order Now

See what other Food52 readers are saying.

  • AntoniaJames
  • Smaug
I eat everything.


AntoniaJames August 6, 2015
We grill something akin to this about once a week during the summer, using fresh instead of dried herbs. It's a great way to use the deeply-flavored flowers from the potted herbs outside my kitchen door that seem all to bolt at once, overnight. A touch of mustard gives it a slightly different profile. ;o)
Smaug August 6, 2015
I'm not sure I get this (the part about burgers being luxurious aside)- you can do the same with just about any cut of meat- a quick marinade or rub (or not) and 10-15 min. on the grill for well done)