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Grilled Lemon Herb Chicken Thighs

Grilled Lemon Herb Chicken Thighs

Juicy boneless chicken thighs are marinated with lemon, garlic, olive oil, and fresh herbs, then grilled until lightly charred and tender. This simple mediterranean-style dinner is bright, savory, and easy to pair with salad, rice, or grilled vegetables.

Prep: 15 min · Cook: 14 min · Total: 29 min · Serves: 6

Ingredients

  • 2 lb boneless skinless chicken thighs (trimmed)
  • 1.25 tsp kosher salt
  • 6 wedges lemon wedges (for serving)
  • 4 cloves garlic (minced)
  • 3 tbsp extra-virgin olive oil
  • 0.5 tsp black pepper (freshly ground)
  • 2 tbsp lemon juice (freshly squeezed)
  • 2 tbsp fresh parsley (finely chopped)
  • 0.25 tsp red pepper flakes
  • 1 tbsp fresh thyme leaves (chopped)
  • 1 tbsp fresh rosemary (finely chopped)
  • 1 tsp lemon zest (finely grated)
  • 1 tbsp dijon mustard

Instructions

  1. Place the 2 lb trimmed boneless skinless chicken thighs on a rimmed baking sheet, pat them dry with paper towels, and keep the raw chicken separate from ready-to-eat foods while you prepare the marinade.
  2. In a large nonreactive bowl, whisk together the 3 tbsp extra-virgin olive oil, 2 tbsp freshly squeezed lemon juice, 1 tsp finely grated lemon zest, 4 minced garlic cloves, 2 tbsp finely chopped fresh parsley, 1 tbsp finely chopped fresh rosemary, 1 tbsp chopped fresh thyme leaves, 1 tbsp Dijon mustard, 1.25 tsp kosher salt, 0.5 tsp freshly ground black pepper, and 0.25 tsp red pepper flakes for about 30 seconds, until the marinade looks glossy and evenly combined.
  3. Add the chicken thighs to the bowl and turn them with tongs for 1-2 minutes, making sure every surface is coated with the herb marinade.
  4. Cover the bowl and refrigerate the chicken for at least 15 minutes and up to 8 hours; wash your hands, cutting board, counter, and any utensils that touched raw chicken with hot soapy water before continuing.
  5. Preheat a gas or charcoal grill to medium-high heat, about 425°F to 450°F, and let the grates heat for 10 minutes so the chicken will sear instead of stick.
  6. Clean the hot grill grates with a grill brush, then oil the grates using folded paper towels held with long tongs until the surface looks lightly glossy.
  7. Remove the chicken thighs from the marinade with tongs, let excess marinade drip back into the bowl, and discard any marinade that touched raw chicken rather than using it as a sauce.
  8. Arrange the chicken thighs smooth-side down on the hot grill grates in a single layer, close the lid, and grill over medium-high heat for 5-6 minutes, until the underside has dark grill marks and releases easily from the grate.
  9. Flip the chicken thighs with clean tongs, close the lid, and grill the second side for 5-7 minutes, until the meat is browned, lightly charred at the edges, and the juices begin to run clear.
  10. Insert an instant-read thermometer into the thickest part of the largest thigh; continue grilling in 1-minute intervals if needed until every piece reaches 165°F (74°C).
  11. Transfer the grilled chicken thighs to a clean platter, tent loosely with foil, and rest for 5 minutes so the juices redistribute and the internal temperature remains safely at or above 165°F (74°C).
  12. Serve the chicken warm with the 6 lemon wedges, spooning any juices from the clean resting platter over the top for a glossy finish.

Nutrition (per serving)

  • Calories: 306
  • Protein: 30 g
  • Fat: 20 g
  • Carbohydrates: 3 g
  • Fiber: 1 g
  • Sugar: 1 g
  • Sodium: 620 mg

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