From the collection
Milk Chocolate Day
Celebrate Milk Chocolate Day today, , with the complete collection.
See 5 recipes Download free cookbookLemon Herb Grilled Chicken Thighs
Lemon Herb Chicken Thighs
Juicy grilled chicken thighs soak in a make-ahead lemon, garlic, and fresh herb marinade, then cook over a two-zone fire for a bright, savory summer main.
Prep Time:20 minCook Time:18 minTotal Time:38 minServings:6Difficulty:Easy
These lemon herb chicken thighs bring a lighter choice to a summer cookout without giving up the deeply browned edges everyone wants from the grill. Lemon zest, garlic, parsley, and thyme season the meat all the way through, while a little honey rounds out the acidity and encourages caramelization.
The marinade can be mixed the night before, so the chicken is ready when guests arrive. Thirty minutes gives the thighs a lively surface flavor, but two to eight hours produces a fuller herb-and-garlic character. Avoid marinating longer than eight hours because the lemon juice can soften the exterior too much.
A two-zone grill is the most reliable way to handle boneless thighs. Sear them over direct heat for color, then move them to the cooler side if dripping marinade causes flare-ups or the exterior browns before the center reaches 165°F. Discard the marinade that touched raw chicken rather than using it as a finishing sauce.
Rest the chicken briefly, then arrange it on a platter with lemon wedges and a scatter of parsley. It is sturdy enough for a relaxed backyard buffet and pairs naturally with burgers, charred corn, creamy salads, and crisp slaws.
Nutrition (per serving)
Calories:348 kcal
Protein:32 g
Carbs:3 g
Fat:23 g
Directions
-
1
Pat the chicken thighs dry with paper towels and place them in a large zip-top bag or shallow nonreactive dish.
-
2
Whisk the olive oil, lemon juice, lemon zest, garlic, parsley, thyme, honey, salt, and black pepper until the marinade is evenly blended.
-
3
Pour the marinade over the chicken, turn every thigh to coat, and refrigerate for at least 30 minutes or up to 8 hours.
-
4
Prepare a grill for two-zone cooking over medium-high heat, about 400°F, and clean and lightly oil the grates.
-
5
Lift the thighs from the marinade, let the excess drip away, and discard the used marinade. Arrange the chicken smooth-side down over direct heat.
-
6
Grill for 5 to 6 minutes without moving, until browned and easy to release, then turn and cook the second side for 4 to 5 minutes.
-
7
Move the thighs to indirect heat whenever flare-ups occur or the surface is browning too quickly. Cover and cook for 4 to 7 minutes more, until the thickest piece reaches 165°F.
-
8
Transfer the chicken to a clean platter, rest for 5 minutes, and serve with lemon wedges and additional parsley if desired.
Ingredients
- Boneless, Skinless Chicken Thighs:2 lb
- Extra-Virgin Olive Oil:1/4 cup
- Fresh Lemon Juice:3 tbsp
- Finely Grated Lemon Zest:1 tbsp
- Garlic, Minced:4 cloves
- Fresh Flat-Leaf Parsley, Finely Chopped:1/4 cup
- Fresh Thyme Leaves:1 tbsp
- Honey:2 tsp
- Kosher Salt:1 1/2 tsp
- Black Pepper:3/4 tsp
- Lemon Wedges:6 pieces
Tips & Notes
- Marinate the chicken in the morning or the night before, but keep the total marinating time under 8 hours.
- Keep one section of the grill free of direct flame so the chicken can finish gently without scorching.
- Check several thighs with an instant-read thermometer because their thickness can vary.
