Italian Seasoned Chicken Thighs

Italian Seasoned Chicken Thighs

A flavorful marinade makes these juicy chicken thighs melt in your mouth!

Mandi Lynn


  1. 2 Cloves garlic , smashed into a paste
  2. 1 Tablespoon Oregano , dried
  3. 2 Tablespoons Parsley , dried
  4. 2 Tablespoons Sugar
  5. 3 Teaspoons Salt
  6. 2 Teaspoons black pepper , ground
  7. 2 Teaspoons Basil , dried
  8. 1/2 Teaspoon Thyme , dried
  9. 1/2 Cup Vinegar
  10. 1 Cup Olive oil
  11. 1/4 Cup Water
  12. 7 Chicken thighs


120 mins
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    Stir all spices, seasonings, and garlic paste together until well combined.

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    Add seasoning mix along with olive oil, vinegar, and water to a jar or bottle with a secure lid. Shake well until all ingredients are combined well. Taste the marinade to make sure salt and sugar are to your liking, adjusting if necessary.

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    Wash and pat dry chicken thighs and place in a glass bowl. Pour marinade over chicken, cover, and place in the refridgerator for at least 2 hours, up to 24 hours. The longer, the better.

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    Cook chicken pieces, preferably on a grill or stove-top grill pan, for 7-8 minutes per side, or until juices run clear and internal temperature reaches 170F.

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    Alternatively, chicken can be baked at 375F for about 45 minutes.

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    Serve alongside grilled veggies or rice pilaf

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