Grilled Lemon Herb Chicken Thighs (Print Version)

Lemon and herb marinated chicken thighs grilled, served with a fresh Greek salad.

# What You'll Need:

→ For the Chicken

01 - 8 boneless, skinless chicken thighs
02 - 3 tablespoons olive oil
03 - Juice and zest of 1 large lemon
04 - 3 garlic cloves, minced
05 - 2 tablespoons fresh oregano, chopped
06 - 1 tablespoon fresh thyme, chopped
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper

→ For the Greek Salad

09 - 2 large ripe tomatoes, cut into wedges
10 - 1 large cucumber, peeled and sliced
11 - 1 small red onion, thinly sliced
12 - 1 green bell pepper, sliced
13 - 3.5 ounces feta cheese, cut into cubes
14 - 1/2 cup Kalamata olives, pitted
15 - 2 tablespoons extra-virgin olive oil
16 - 1 tablespoon red wine vinegar
17 - 1 teaspoon dried oregano
18 - Salt and pepper, to taste

# How to Make:

01 - In a large bowl, whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and black pepper. Add chicken thighs and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour or up to overnight for maximum flavor development.
02 - Preheat grill or grill pan to medium-high heat. Allow 10-15 minutes for the grill to reach optimal temperature.
03 - Remove chicken thighs from marinade, shaking off excess liquid. Place on preheated grill and cook for 6-8 minutes per side, or until juices run clear and the internal temperature reaches 165°F when measured with a meat thermometer.
04 - While chicken is cooking, combine tomatoes, cucumber, red onion, green bell pepper, feta cheese, and Kalamata olives in a large bowl. Drizzle with extra-virgin olive oil and red wine vinegar. Sprinkle with dried oregano and season with salt and pepper. Toss gently to combine without breaking delicate ingredients.
05 - Transfer grilled chicken to a clean plate and allow to rest for 5 minutes. Arrange chicken thighs on serving plates alongside the Greek salad and serve immediately.

# Expert Advice:

01 -
  • Chicken thighs refuse to dry out, which means you can actually relax while grilling instead of clock-watching like your life depends on it.
  • The marinade does most of the heavy lifting, so you're basically just throwing everything together and then waiting around.
  • It's naturally gluten-free and fits into low-carb eating without feeling like you're missing out on anything.
02 -
  • Don't skip the marinating time even though you'll be tempted, because thirty minutes of cold soaking won't cut it and you'll taste the difference.
  • The internal temperature really does matter for food safety, so grab a meat thermometer if you don't have one because guessing can lead to undercooked chicken.
03 -
  • Let your marinade sit on the counter for five minutes while you prep everything else, because room-temperature oil penetrates meat faster than cold oil does.
  • Shake off excess marinade before grilling so you get a nice char instead of steamed chicken drowning in liquid.
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