Grilled Lemon Herb Chicken Thighs (Print Version)

Tender grilled chicken with zesty lemon herb marinade served alongside vibrant Greek salad with feta and olives.

# Components:

→ 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

# Method:

01 - In a large bowl, whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and black pepper until well combined.
02 - Add chicken thighs to the marinade, toss to coat evenly, cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight for enhanced flavor.
03 - Heat grill or grill pan to medium-high temperature, approximately 400°F, allowing 10-15 minutes for proper heat distribution.
04 - Remove chicken from marinade, shake off excess liquid, and place on hot grill. Cook 6-8 minutes per side until juices run clear and internal temperature reaches 165°F.
05 - While chicken is grilling, combine tomatoes, cucumber, red onion, bell pepper, feta cheese, and olives in a large bowl. Drizzle with olive oil and red wine vinegar, sprinkle with oregano, and season with salt and pepper. Toss gently to combine.
06 - Transfer grilled chicken to a plate and allow to rest for 5 minutes before serving alongside the prepared Greek salad.

# Expert Advice:

01 -
  • Chicken thighs stay impossibly moist even if you accidentally grill them a minute too long, unlike breasts that can turn dry.
  • The citrus and herbs do all the heavy lifting, so you're not wrestling with complicated techniques or unusual ingredients.
  • You can prep everything in twenty minutes and let the marinade do the real work while you sit with a drink.
  • It's naturally gluten-free and low-carb, which means nobody has to feel left out at dinner.
02 -
  • Don't skip the resting time on the grill—I learned this the hard way when I served piping hot chicken that immediately gave up all its juice to my plate instead of staying in the meat where it belongs.
  • The lemon zest matters more than you'd think; juice alone tastes sour, but zest brings this sophisticated citrus flavor that transforms the entire dish from decent to memorable.
03 -
  • Don't waste good olive oil on the chicken itself—the one in your cupboard is fine—but save your best extra-virgin bottle for drizzling over the salad where people will actually taste it.
  • If your grill isn't cooperating or the weather betrays you, these chicken thighs roast beautifully in a 400°F oven for the same amount of time, and you'll get almost the same golden finish if you crank the broiler on at the end.
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