Lemon Herb Grilled Chicken Thighs

Lemon Herb Grilled Chicken Thighs are a juicy, flavorful main course that marries the brightness of lemon with the earthy tones of fresh herbs. Grilled to perfection with a caramelized exterior and tender, succulent meat inside, this dish is a versatile option for weeknight dinners or outdoor gatherings.

Why You’ll Love This Recipe

• Bursting with citrusy and herbaceous flavor
• Perfectly charred and juicy every time
• Great for grilling enthusiasts
• Ideal for meal prep and leftovers
• Pairs well with salads, rice, or roasted vegetables
• Naturally gluten-free and low-carb
• Can be made indoors or outdoors
• Easy to scale for groups
• Works with bone-in or boneless thighs
• Marinate ahead for convenience

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken thighs (bone-in or boneless)
• Olive oil
• Lemon juice and zest
• Garlic cloves
• Fresh herbs (thyme, parsley, rosemary)
• Salt and pepper
• Honey or Dijon mustard (optional for sweetness)
• Lemon wedges (for serving)

Directions

1. Marinate the chicken: Combine olive oil, lemon juice, zest, minced garlic, chopped herbs, salt, and pepper. Coat chicken and let marinate for at least 30 minutes.
2. Preheat the grill: Set your grill to medium-high heat.
3. Grill the thighs: Cook chicken for 6–8 minutes per side, or until internal temperature reaches 165°F and the outside is well caramelized.
4. Rest and serve: Let the chicken rest for 5 minutes before serving with lemon wedges.

Servings and Timing

• Servings: 4
• Preparation Time: 10 minutes
• Marinating Time: 30 minutes
• Cooking Time: 15–20 minutes
• Total Time: 55–60 minutes

Variations

• Use boneless breasts if preferred
• Add chili flakes for heat
• Include yogurt in the marinade for a Mediterranean touch
• Cook on a stovetop grill pan when grilling isn’t an option

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the oven at 350°F for 10–15 minutes.

FAQs

Can I use dried herbs instead of fresh?

Yes, use one-third the amount of dried herbs as a substitute for fresh.

Should I remove the skin before grilling?

Keeping the skin on adds flavor and helps retain moisture.

Can I bake these instead?

Yes, bake at 400°F for 25–30 minutes or until fully cooked.

Is it okay to marinate overnight?

Absolutely. Marinating overnight enhances flavor.

Can I use a grill pan indoors?

Yes, a grill pan is a great alternative for indoor cooking.

What side dishes go well with this?

Roasted potatoes, couscous, grilled vegetables, or salad pair perfectly.

Is this recipe kid-friendly?

Yes, just reduce the garlic or herbs slightly for milder flavor.

Can I freeze marinated chicken?

Yes, freeze directly in the marinade for up to 2 months.

How can I tell when the chicken is done?

Use a meat thermometer; the internal temperature should be 165°F.

Do I need to oil the grill?

Yes, oiling prevents sticking and ensures even cooking.

Conclusion

Lemon Herb Grilled Chicken Thighs are a vibrant and savory meal choice that never fails to impress. Whether you’re grilling for guests or meal prepping for the week, this flavorful recipe delivers juicy, aromatic chicken that satisfies every time.

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This gooey cheesy mushroom and cherry tomato melt is a savory explosion of earthy mushrooms, tangy roasted tomatoes, and melted cheese—perfect for a comforting, flavor-packed bite!

• Author: Emma Harper
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 2 melts
• Category: Sandwich
• Method: Baking/Broiling
• Cuisine: American

Ingredients

• 1 1/2 cups mushrooms, finely chopped

• 1 tbsp olive oil

• 1 garlic clove, minced

• Salt & pepper to taste

• 1/2 cup cherry tomatoes, halved

• 1 1/2 cups shredded mozzarella & cheddar blend

 

• 4 slices crusty bread or sandwich buns

Cook Mode Prevent your screen from going dark

Instructions

• In a skillet, heat olive oil and sauté garlic and mushrooms until golden. Season with salt and pepper.

• Roast cherry tomatoes in oven or pan until blistered.

• Layer the mushroom mix and tomatoes on bread, top with cheese.

• Broil or bake until cheese is melted and bubbly.

 

• Serve hot with fresh herbs on top.

Notes

• Add caramelized onions or spinach for extra depth.

 

• Try using sourdough for extra crunch.