Garlic Parmesan Grilled Chicken Thighs

Challenge Garlic Parmesan Butter Snack Spread isn’t just for snacking: it’s also an excellent shortcut to rich marinating and basting. With olives, parsley and lemon, these chicken thighs might remind you of lunch on the patio overlooking the Mediterranean.


  • ½ cup Challenge Dairy Garlic Parmesan with Herbs Butter Snack Spread, divided
  • ¼ cup lemon juice
  • ½ cup olive oil
  • 1 ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 3 pounds skinless boneless chicken thighs
  • ¼ cup chopped green olives
  • ¼ cup chopped parsley, for serving
  • 1 lemon, cut into wedges


  • 1
    Melt ¼ cup Challenge Dairy Garlic Parmesan with Herbs Butter Snack Spread in the microwave for 20 seconds. Pour into a large bowl and whisk in lemon juice, olive oil, salt and black pepper.
  • 2
    Add chicken thighs and toss to coat. Marinate at room temperature for 30 minutes.
  • 3
    Preheat grill to medium-high heat. When hot, lightly oil grates. Remove chicken from marinade, shaking off excess, and place on grates. Grill, flipping 2-3 times, until edges begin to char and an instant-read thermometer registers 165°F when inserted into the thickest part of the meat, 10-12 minutes.
  • 4
    Transfer chicken to a platter. Spread with remaining Garlic Parmesan with Herbs Butter Snack Spread and sprinkle with olives and parsley. Serve with lemon wedges.