Introduction

Grilled Lemon Herb Chicken Thighs are a flavorful and juicy option perfect for a weeknight dinner or weekend cookout. The zesty lemon and fresh herbs create a bright, savory marinade that makes the chicken irresistibly tender and crisp.

The image shows four pieces of roasted chicken thighs on a white rectangular plate. Each thigh has a golden-brown, crispy skin with visible herbs and spices sprinkled on top, giving a textured and flavorful look. The chicken is placed on green rosemary sprigs, adding a fresh visual contrast beneath them. On the left and bottom edges of the plate, there are slices of grilled lemon with char marks, showing a caramelized texture and bright yellow color. The plate sits on a white marbled surface, enhancing the clean and fresh setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 chicken thighs, bone-in and skin-on
1/4 cup olive oil
1/4 cup lemon juice
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Step 1: In a bowl, whisk together olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper to create the marinade.
Step 2: Place the chicken thighs in a large resealable bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results.
Step 3: Preheat the grill to medium-high heat.
Step 4: Remove the chicken from the marinade and place it on the grill, skin side down. Discard the remaining marinade.
Step 5: Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
Step 6: Remove the chicken from the grill and let it rest for a few minutes before serving.

Tips & Variations

For extra flavor, add a teaspoon of smoked paprika or chili flakes to the marinade.
Use bone-in, skin-on thighs to keep the meat moist and enhance the crispy skin.
If grilling isn’t an option, bake the marinated chicken at 400°F (200°C) for 30-35 minutes, finishing with a broil to crisp the skin.
Fresh herbs can be swapped for dried herbs; use one-third of the amount called for in fresh herbs.

Storage

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to retain moisture. For longer storage, freeze the chicken for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

The image shows four pieces of golden-brown grilled chicken thighs with a crispy skin, seasoned with herbs and black pepper, arranged on a white rectangular plate. The chicken pieces are placed over green rosemary sprigs, adding a touch of color and texture under and around them. On the right side of the plate, there is a slice of grilled lemon with char marks, giving a bright yellow contrast. Another fresh lemon wedge with its bright yellow skin is placed on the left side of the plate. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts cook faster and can dry out more easily. Grill them for about 4-5 minutes per side and watch closely to prevent overcooking.

Do I need to discard the marinade before grilling?

Yes, discard the marinade used for raw chicken to avoid contamination. For extra sauce, prepare a separate batch to brush on during grilling or as a serving dip.