Grilled Lemon Herb Chicken Thighs
Juicy chicken thighs marinated in lemon, garlic, and herbs, then grilled to perfection for a bright and flavorful main dish.
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Marinating Time 30 minutes mins
Total Time 52 minutes mins
Course Main Course
Cuisine Mediterranean
Tongs To flip and serve the chicken
- 1½ pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- 3 cloves garlic minced
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh thyme chopped (or 1 teaspoon dried)
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
In a mixing bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, parsley, thyme, oregano, salt, and pepper. Add the chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for more flavor).
Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and shake off any excess.
Grill chicken thighs for 5–6 minutes per side, or until nicely charred and the internal temperature reaches 165°F.
Remove from heat and let rest for 5 minutes before serving. Garnish with additional fresh herbs or lemon slices if desired.
- Make-Ahead Tip: Marinate the chicken the night before for even more flavor.
- Serving Ideas: Great with grilled vegetables, couscous, or over a fresh salad.
- Storage: Leftovers keep well in the fridge for 3–4 days—perfect for meal prep.
- Herb Options: Swap parsley and thyme for basil or rosemary depending on what you have on hand.
- Zest First: Always zest the lemon before juicing to make it easier.
Keyword chicken, chicken recipe
