Grilled Chicken Thighs with Garlic & Shallot Butter

TIME: 20 min // SERVES: 4 // DIFFICULTY: Easy

These grilled chicken thighs are the definition of flavor-forward simplicity. Bone-in thighs get crispy and smoky on the grill — then they’re basted in melted Garlic & Shallot Butter for a golden, garlicky finish that’s straight out of a restaurant kitchen. No marinade, no nonsense. Just fire + butter.

WHAT DO I NEED?

4 bone-in, skin-on chicken thighs
Salt & Pepper
evoo
1 tub (3 oz) Garlic & Shallot Butter
Optional: Any fresh or dried herbs to toss onto the chicken before hitting the grill

1) Prep the Chicken

Pat Chicken thighs dry. Season generously with salt, pepper & evoo on both sides. You can throw in any dried herbs as well here, like oregano, parsley, thyme, or basil.

2) Grill

Preheat grill to medium-high. Place thighs skin-side down and grill ~6–8 minutes until crisp and golden. Flip and continue cooking another ~6–8 minutes until cooked through (165°F internal temp)

3) Baste with Butter

In the final 2–3 minutes of cooking, brush thighs with melted CHURN Garlic & Shallot Butter. Let it sizzle and soak into every crevice.

4) Serve!

Finish with a side salad (we made a quick side salad of cucumbers, tomato, feta, and a Four Herb buttered dressing), grilled lemons, chopped fresh herbs, or chili flakes if desired.

Serve hot — with extra butter on the side if you're not playing around!

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