Grilled Lemon Herb Chicken Thighs (Printable)

Tender chicken thighs infused with lemon and herbs, grilled and paired with a bright Greek salad.

# What You 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 (or 2 teaspoons dried)
06 - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
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:

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 overnight for enhanced flavor.
03 - Preheat your grill or grill pan to medium-high heat approximately 10 minutes before cooking.
04 - Remove chicken thighs from marinade and shake off excess liquid. Place on preheated grill and cook for 6 to 8 minutes per side until juices run clear and internal temperature reaches 165°F.
05 - While chicken is grilling, combine tomatoes, cucumber, red onion, green bell pepper, feta cheese, and 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.
06 - Transfer grilled chicken to a plate and allow to rest for 5 minutes. Serve alongside the Greek salad.

# Expert Advice:

01 -
  • Chicken thighs stay incredibly juicy even if you're not a grilling expert, because the dark meat forgives you.
  • The marinade does most of the work while you relax, making you look like you spent all day cooking.
  • One meal feeds four people with minimal cleanup and maximum impressed faces around the table.
02 -
  • Don't skip the marinade time; the lemon acid actually breaks down the muscle fibers and makes the chicken more tender, not just more flavorful.
  • Resting the chicken after grilling is the difference between juicy meat and dry meat—those five minutes are worth the wait.
03 -
  • Make the marinade in the morning and marinate the chicken all day; the flavor will deepen and the meat will be even more tender by dinner time.
  • If you don't have a grill, a grill pan or even a regular skillet works beautifully—you just won't get those charred marks, but the flavor will be just as good.
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