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Grilled Panko Chicken

Updated: Apr 4

A delicious and simple dish for a summer night. With a few good ingredients and about 20 minutes of cooking on the grill, you will add this recipe to your go-to list for summer. If you have a good, hot indoor grill, make it all year long!


6 Organic Chicken Thighs

3 Tablespoons Olive Oil

1/3 Cup finely chopped Parsley

2 fresh Garlic cloves, finely chopped

Sea Salt and freshly ground Pepper

2 Cups Panko crumbs


Clean the chicken thighs by removing any extra fat or tendons.

Place in stainless steel bowl and add the olive oil, parsley, garlic and salt and pepper.

Cover and refrigerate the chicken for 3 hours.

Prepare a baking sheet with parchment paper.

On a dinner plate, put enough Panko crumbs to cover the plate. Add more as needed.

Dip each chicken thigh in the Panko and cover well on both sides.

Place each chicken thigh on the baking sheet.

Refrigerate for 30 minutes.

Heat your bar b que grill to medium high, or very hot. Oil the grill with olive oil.

Place the chicken thighs on the hot grill and cook for about 12-15 minutes. Flip half-way through. Cook until crispy golden brown.

I serve this with my favourite basmati rice with lots of parsley, butter and pepper, and an arugula salad or fresh green or yellow beans.

If you don't finish the chicken it is great the next day!

Serves 2-4


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