Lemon Herb Grilled Chicken Thighs

Lemon Herb Grilled Chicken Thighs

Juicy grilled chicken thighs brightened with lemon, garlic, and fresh herbs.

Total 1 hr 35 min Makes 4 servings Calories 320/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Boneless chicken thighs marinate in a bright lemon and herb mixture before hitting a hot grill, developing charred edges while staying tender inside. The marinade doubles as a quick baste, keeping the meat moist and flavorful. Serve with grilled vegetables or a simple salad for an easy weeknight dinner.

Ingredients

  • 8 boneless skinless chicken thighs
  • 1/3 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 4 cloves garlic, minced
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 lemon, sliced into wedges, for serving

Method

  1. In a large bowl or zip-top bag, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, parsley, thyme, salt, and pepper.

  2. Add chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours, or up to overnight.

  3. Remove chicken from the refrigerator and let sit at room temperature for 15 minutes before grilling.

  4. Preheat a grill to medium-high heat, about 425°F, and oil the grates.

  5. Remove chicken thighs from marinade, letting excess drip off, and place on the grill.

  6. Grill chicken thighs for 6 to 7 minutes per side, until internal temperature reaches 165°F and edges are lightly charred.

  7. Transfer chicken to a plate and let rest for 5 minutes before serving.

  8. Serve warm with lemon wedges on the side.

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    Lemon Herb Grilled Chicken Thighs

    Boneless chicken thighs marinate in a bright lemon and herb mixture before hitting a hot grill, developing charred edges while staying tender inside. The marinade doubles as a quick baste, keeping the meat moist and flavorful. Serve with grilled vegetables or a simple salad for an easy weeknight dinner.

    1 hr 35 min 4 servings 320 cal

    Ingredients

    • 8 boneless skinless chicken thighs
    • 1/3 cup olive oil
    • 3 tablespoons fresh lemon juice
    • 1 tablespoon lemon zest
    • 4 cloves garlic, minced
    • 2 tablespoons fresh oregano, chopped
    • 2 tablespoons fresh parsley, chopped
    • 1 teaspoon dried thyme
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1 lemon, sliced into wedges, for serving

    Method

    1. 1

      In a large bowl or zip-top bag, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, parsley, thyme, salt, and pepper.

    2. 2

      Add chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours, or up to overnight.

    3. 3

      Remove chicken from the refrigerator and let sit at room temperature for 15 minutes before grilling.

    4. 4

      Preheat a grill to medium-high heat, about 425°F, and oil the grates.

    5. 5

      Remove chicken thighs from marinade, letting excess drip off, and place on the grill.

    6. 6

      Grill chicken thighs for 6 to 7 minutes per side, until internal temperature reaches 165°F and edges are lightly charred.

    7. 7

      Transfer chicken to a plate and let rest for 5 minutes before serving.

    8. 8

      Serve warm with lemon wedges on the side.