Herb-Infused Grilled Chicken with Thyme
Enjoy a delightful summer meal with this Herb-Infused Grilled Chicken with Thyme recipe. The zesty marinade made with red wine vinegar, aromatic herbs, and spices infuses the chicken with robust flavors while keeping it moist and tender. Perfect for outdoor grilling or oven-baking, this dish is great served with seasonal vegetables or a refreshing salad. Gather your friends and family for a delightful dining experience that is filled with bright, savory notes.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Red wine vinegar
1/2 cup (Measured)
Water
1/2 cup (Measured)
Bay leaf
1 (Halved)
Onion salt
2 teaspoons (Measured)
Garlic powder
2 teaspoons (Measured)
Salt
1 teaspoon (Measured)
Crushed dried thyme
1 teaspoon (Measured)
Ground pepper
1/4 teaspoon (Measured)
Chicken parts
3 lbs (Varied cuts like thighs, wings, and breasts)
Instructions
1
In a small saucepan, mix together the red wine vinegar, water, bay leaf, onion salt, garlic powder, salt, crushed thyme, and ground pepper.
2
Bring the mixture to a boil over medium heat, then reduce the heat and allow it to simmer for 2 minutes to meld the flavors.
3
Remove the saucepan from the heat and let the marinade cool to room temperature.
4
Use a fork to pierce the chicken parts in several places, which will help the marinade to absorb better.
5
Place the chicken in a tightly fitting bowl or a resealable plastic bag.
6
Once cooled, pour the marinade over the chicken, reserving some for basting later. Make sure all chicken pieces are well coated.
7
Cover the bowl or seal the bag and refrigerate for at least 2 hours, or overnight for deeper flavor.
8
Preheat the grill or oven to 350°F (175°C).
9
Remove the chicken from the marinade, discarding the used marinade, and grill or bake for about 50-55 minutes, turning occasionally for even cooking.
10
Baste the chicken with the reserved marinade halfway through cooking for added moisture and flavor.
11
Once cooked through and juices run clear, remove the chicken from heat and let it rest for a few minutes before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Grilled Chicken with Thyme?
It is a summer-friendly chicken dish featuring a zesty marinade made with red wine vinegar, aromatic herbs like thyme, and savory spices.
What are the main ingredients for the marinade?
The marinade consists of red wine vinegar, water, bay leaf, onion salt, garlic powder, salt, crushed dried thyme, and ground pepper.
How much chicken does this recipe require?
The recipe calls for 3 lbs of chicken parts, such as thighs, wings, and breasts.
How long should I marinate the chicken?
You should marinate the chicken for at least 2 hours, or overnight for a deeper flavor profile.
Do I need to cook the marinade first?
Yes, you should bring the marinade mixture to a boil and simmer it for 2 minutes to meld the flavors before cooling it.
What temperature should the oven or grill be?
The grill or oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long does the chicken take to cook?
The chicken typically takes about 50 to 55 minutes to grill or bake.
Why should I pierce the chicken with a fork?
Piercing the chicken parts helps the marinade absorb better into the meat for more flavor.
Should I baste the chicken while it cooks?
Yes, basting the chicken halfway through with reserved marinade helps maintain moisture and adds flavor.
Can I use this recipe for indoor baking?
Yes, this recipe is designed for both outdoor grilling and indoor oven-baking.
What should I serve with this chicken?
It is great served with seasonal vegetables or a refreshing side salad.
Is the marinade poured onto the chicken while hot?
No, the marinade must be allowed to cool to room temperature before pouring it over the chicken.
How much red wine vinegar is used?
The recipe uses 1/2 cup of red wine vinegar.
Can I reuse the marinade that touched the raw chicken?
No, you must discard the marinade used for soaking and only use reserved, fresh marinade for basting.
How do I know when the chicken is finished cooking?
The chicken is ready when it is cooked through and the juices run clear.
Does the recipe use fresh or dried thyme?
The recipe calls for 1 teaspoon of crushed dried thyme.
What types of chicken cuts work best?
Varied cuts like thighs, wings, and breasts are recommended.
Is garlic used in this recipe?
Yes, the marinade includes 2 teaspoons of garlic powder.
What kind of salt is required?
The recipe uses both 2 teaspoons of onion salt and 1 teaspoon of regular salt.
How much pepper is added?
The recipe calls for 1/4 teaspoon of ground pepper.
Why should the chicken rest after cooking?
Letting the chicken rest for a few minutes before serving helps the juices redistribute, making it more tender.
Should I cover the chicken while it marinates?
Yes, you should cover the bowl or seal the plastic bag before refrigerating.
How many bay leaves are needed?
The recipe requires one bay leaf, which should be halved.
Is there water in the marinade?
Yes, the recipe uses 1/2 cup of water to balance the vinegar.
Is this recipe suitable for summer?
Yes, it is specifically described as a delightful summer meal.
Is this recipe considered healthy?
Yes, it is tagged as a healthy eating recipe.
How many ingredients are in this recipe?
There are 9 ingredients in total, including the chicken and spices.
Can I prepare this for a large group?
Yes, it is a great dish to gather friends and family for a savory dining experience.
What is the first step in making the marinade?
The first step is mixing the vinegar, water, and spices in a small saucepan.
Should the chicken be turned during cooking?
Yes, turn the chicken occasionally while grilling or baking to ensure even cooking.