Grilled Lemon Herb Chicken Thighs (Printable View)

Juicy lemon-herb chicken grilled to perfection, served with a fresh and colorful Mediterranean salad.

# Ingredient List:

→ 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 - ½ 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 - ½ 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, fresh oregano, fresh 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 overnight for enhanced flavor.
02 - Preheat grill or grill pan to medium-high heat, approximately 400-450°F.
03 - Remove chicken from marinade, shaking off excess liquid. Place on preheated grill and cook for 6-8 minutes per side until juices run clear and internal temperature reaches 165°F.
04 - While chicken grills, 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.
05 - Transfer grilled chicken to a plate and allow to rest for 5 minutes before serving alongside the Greek salad.

# Expert Tips:

01 -
  • Chicken thighs stay impossibly moist on the grill, unlike breasts which can dry out if you're not watching every second.
  • The Greek salad comes together while the chicken cooks, so you're actually eating dinner at a reasonable hour.
  • One bowl for marinating, minimal cleanup, and you look like you spent way more effort than you actually did.
02 -
  • If you marinate longer than overnight, the lemon juice starts to break down the chicken too much and it becomes mushy instead of tender, so there's actually a point where longer is worse.
  • Don't skip the 5-minute rest after grilling, because cutting into hot chicken lets all those beautiful juices run onto the plate instead of staying in your mouth.
03 -
  • Pat the chicken dry with paper towels before grilling so it develops a better crust instead of steaming in its own moisture.
  • Save a little of the marinade before you add raw chicken, then drizzle it over the finished plate for an extra flavor boost without any food safety concerns.
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