Grilled Chicken with Salt, Thyme and Aioli – a delicious recipe with chicken, olive oil, thyme, aioli, chicken. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat a griddle pan.
2
Rub the boned chicken legs all over with a little olive oil and the thyme leaves.
3
Lay each piece on the grill pan, skin side down.
4
Season with salt and black pepper.
5
Leave the meat in place for at least three minutes, pressing down firmly with a spatula or large knife.
6
Turn the meat over and continue cooking for about eight minutes, until the meat is a glossy golden brown on both sides.
7
While the chicken is cooking, put the aioli in a bowl and beat in a little warm chicken stock or water to thin it down.
8
But, make sure it is still thick enough to slide off a spoon.
9
When the chicken is cooked, crumble over some more sea salt and serve with a bit of the garlic mayonnaise on the side.
86
kcal
Calories
2
g
Fat
1
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 boned chicken legs, olive oil, 1 tablespoon thyme leaves, 6 tablespoons aioli (Aioli will do nicely), and more.
Yes, Grilled Chicken with Salt, Thyme and Aioli falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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