Name: Marinated Grilled Chicken Thighs
Prep time: 20 min
Total time: 30 min
Yield: serves 4 people
Cuisine: Slovenian
Ingredients: 3 chillies; 3 pickles; ½ red onion; ½ red bell pepper; 1 tomato; 2 tbsp parsley, chopped; 4 green olives; 2 pinces of salt; 1 pinch of black pepper; 1 tbsp pickle liquid; 4 tbsp olive oil; 1 red onion; 1 celery stalk; 1 bunch of fresh parsley; ½ fresh cucumber; 800 g (2 pounds) chicken thighs, skinless and boneless; spices: 1 tbsp paprika powder, 2 tsp salt, ½ tsp ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp oregano, 1 tsp ground dried rosemary, 1 tbsp olive oil; 2 tbsp ajvar (roasted red pepper sauce)

Marinated Grilled Chicken Thighs

We love to make the most of summer and sunny days by cooking outdoors, which is why we share more grilling recipes during these months. Today, we have a delicious recipe for marinated grilled chicken. This chicken is marinated with ajvar (roasted red pepper sauce), giving it an incredible flavor and a beautiful char. It cooks quickly, ensuring that the inside remains juicy and perfectly cooked while the outside becomes wonderfully aromatic. For serving suggestions, we recommend pairing it with a fresh salsa made from chopped vegetables (which can also complement other grilled dishes) and a crisp cucumber salad that offers a satisfying crunch. You can also add classic sides like roasted potatoes and flatbread to create your ideal picnic plate.

Flavorful grilled chicken

Here are the top features of this delicious recipe:

The chicken thighs are skinless and boneless, marinated with ajvar, and grilled to juicy perfection with a caramelized, charred exterior
As a serving suggestion, we include a fresh, colorful salsa and a crisp cucumber salad
This recipe is suitable for those who avoid gluten and lactose
It can be easily prepared in 30 minutes or the chicken can be marinated up to two days in advance
An indoor tabletop grill can be used as an alternative to an outdoor grill
A delicious picnic dish

What to serve with marinated grilled chicken

We love these side dishes and sauces:

Frequently asked questions and answers about grilled chicken thighs

Can I use bone-in thighs?
Yes! Just increase grilling time slightly and use a meat thermometer.

Can I bake instead of grill?
Absolutely—bake at 400°F for 25–30 minutes, flipping halfway.

How do I know when chicken thighs are done?
Use a meat thermometer—look for 65°C / 150°F internal temperature before resting.

Storing and freezing

If you have leftover grilled chicken, store it in an airtight container in the fridge for up to 4 days. Before serving, you can reheat it or enjoy it cold in wraps, sandwiches, or salads.

You can also freeze the grilled chicken. Store it in a freezer-safe container or bag for up to one month. Before serving, let it thaw at room temperature, then reheat it in the microwave or in a pan.

How to make this Marinated Grilled Chicken at home (video)

Check out this short video for an easy step-by-step guide to making this delicious chicken at home.

Next, try these grilled chicken recipes

Made in collaboration with Ahac d.o.o.

Ingredients

salsa (serving idea)

3 chillies

3 pickles

½ red onion

½ red bell pepper

1 tomato

2 tbsp parsley, chopped

4 green olives

2 pinces of salt

1 pinch of black pepper

1 tbsp pickle liquid

4 tbsp olive oil

cucumber salad (serving idea)

1 red onion

1 celery stalk

1 bunch of fresh parsley

½ fresh cucumber

marinated chicken

800 g (2 pounds) chicken thighs, skinless and boneless

spices: 1 tbsp paprika powder, 2 tsp salt, ½ tsp ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp oregano, 1 tsp ground dried rosemary, 1 tbsp olive oil

2 tbsp ajvar (roasted red pepper sauce)

Tools and equipment

kitchen knife

cutting board

large bowl

grill

METHOD

salsa

Finely chop all the ingredients and place them in a deep plate or bowl. Season with salt, pepper, pickle brine, and olive oil. Mix well and set aside (in the fridge) until ready to serve.
cucumber salad

Fill a large bowl with ice and cold water. Peel the onion and slice it thinly. Peel the celery stalk and slice it thinly as well. Chop the parsley. Cut the cucumber into larger pieces. Place everything into the bowl with ice. Set aside for 30 minutes, then drain and serve.
meat

Preheat the grill to 230°C (445 °F). Place the chicken thighs in a bowl. Season with paprika, salt, pepper, garlic powder, onion powder, oregano, ground dried rosemary, olive oil, and ajvar (red pepper sauce). Mix well to ensure all the ingredients are fully combined.
grill the meat

Grill the chicken. Transfer the meat onto the hot grill and cook for about 4 minutes on each side, or until the internal temperature of the chicken reaches 65°C (150 °F).
serve

Transfer the marinated chicken to a plate and serve with the salsa and salad.

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