Lemon-Wine Grilled Chicken Thighs with Parmesan Crust
Indirect heat is the secret ingredient in this recipe for crispy, moist chicken on the grill
Ingredients
- 3 pounds chicken thighs bone in, skin on
Marinade
- 1/4 cup olive oil
- 1/2 cup white wine
- 4 cloves minced garlic
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
Breadcrumb Coating
- 1 cup grated Parmesan cheese
- 3/4 cup Panko crumbs
- 1 tablespoon chopped parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chipotle chili powder
Garlic Lemon Butter
- 1/2 cup butter
- 1 tablespoon chopped parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 2 cloves minced garlic
Instructions
- In a medium mixing bowl, whisk together the marinade ingredients.
- In a large resealable plastic bag, add chicken thighs, then pour in marinade. Squeeze out all the air, and seal bag.
- Marinate in the refrigerator for 1 to 1.5 hours.
- Preheat the barbecue grill to a medium high heat, approximately 350F grate temperature, and set up for in-direct cooking.
Prepare Breadcrumb Coating
- In a medium mixing bowl, mix together breadcrumb coating ingredients. Remove the chicken from the refrigerator and the thighs from the marinade.
- Dredge the chicken thighs, top and bottom in the mixture until thoroughly coated.
- Place thighs on well oiled grill grates NOT directly over the heat/coals. Close the grill lid.
- Cook for approximately 45 minutes until the crust is golden and the internal temperature is 165 degrees, checking at least once for bread coating doneness.
Garlic Lemon Butter
- In a small sauce pan over medium heat, bring the garlic lemon butter ingredients to a simmer, then turn off heat and set aside. Serve lemon butter on the side or drizzle on the chicken thighs after they are removed from the grill.