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
1Melt 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.
2Add chicken thighs and toss to coat. Marinate at room temperature for 30 minutes.
3Preheat 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.
4Transfer chicken to a platter. Spread with remaining Garlic Parmesan with Herbs Butter Snack Spread and sprinkle with olives and parsley. Serve with lemon wedges.