– **Title**: Lemon-Herb Grilled Chicken Thighs
– **Ingredients**:
– 4 boneless, skinless chicken thighs
– 1/4 cup fresh lemon juice (about 2 lemons)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper
– Fresh parsley, chopped (for garnish)
– Lemon wedges (for serving)
– **Instructions**:
1. In a medium bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, thyme, salt, and black pepper to create a marinade.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
3. Preheat your grill to medium-high heat.
4. Remove the chicken thighs from the marinade and discard any leftover marinade.
5. Place the chicken thighs on the hot grill and cook for approximately 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.
6. Once grilled, remove the chicken thighs from the grill and let them rest for a few minutes.
7. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Enjoy your flavorful Lemon-Herb Grilled Chicken Thighs!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs add rich flavor and moisture. If you’re looking for a leaner option, try boneless, skinless thighs or even chicken breasts, though they may dry out without the skin.
Lemons: Fresh lemons are key for their juice and zest. If you don’t have fresh lemons, bottled lemon juice works in a pinch, though it’s not as vibrant. Lime zest and juice can also be a fun alternate citrus flavor!
Garlic: Fresh garlic gives a nice punch of flavor. Garlic powder could work instead, but I recommend using fresh when you can. If you really love garlic, toss in an extra clove or two!
Herbs: Fresh rosemary and thyme make this dish fragrant. Dried herbs can be substituted, but use about one-third of the amount since they’re more concentrated. Or swap with Italian seasoning for simplicity!
Olive Oil: This adds richness to the marinade. If you prefer a different taste, avocado oil or even melted butter can be used instead.
How Do You Grill Chicken Thighs without Drying Them Out?
Grilling can be tricky, but with a few simple steps, you can keep your chicken juicy. Start by marinating your chicken for at least an hour. This not only flavors the meat but also helps tenderize it!
- Always preheat your grill to medium-high before placing the chicken on it; this helps achieve a nice sear and crispy skin.
- Cook with the skin-side down first, allowing it to brown nicely. This step locks in moisture.
- Use a meat thermometer to check the internal temperature. Aim for 165°F (75°C) to ensure it’s cooked through without overdoing it.
- Let the chicken rest after grilling. This allows the juices to redistribute, making your chicken extra moist.
How to Make Lemon-Herb Grilled Chicken Thighs
Ingredients You’ll Need:
For the Chicken Marinade:
- 4 chicken thighs (bone-in, skin-on)
- 2 lemons (juiced and zested)
- 3 cloves garlic (minced)
- 2 tbsp fresh rosemary (chopped)
- 2 tbsp fresh thyme (chopped)
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
For Garnish:
- Fresh rosemary sprigs
- Cherry tomatoes
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and at least 1 hour to marinate. For the best flavor, marinate the chicken for up to 4 hours. You’ll also need about 20-25 minutes for grilling. So, plan for around 1 hour and 40 minutes total, with most of that time being hands-off while the chicken marinates.
Step-by-Step Instructions:
1. Make the Marinade:
In a medium-sized bowl, combine the juice and zest of the lemons, minced garlic, chopped rosemary, chopped thyme, olive oil, salt, black pepper, and paprika. Stir everything together until well mixed. This fragrant mixture will tenderize and flavor the chicken beautifully!
2. Marinate the Chicken:
Take the chicken thighs and place them in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure it gets covered well. Seal the bag or cover the dish and pop it in the fridge. Let the chicken marinate for at least 1 hour; if you have time, let it sit for up to 4 hours for extra flavor.
3. Get Ready to Grill:
Preheat your grill to medium-high heat. While the grill is heating up, take the chicken out of the marinade and let any excess marinade drip off. Be sure to throw away the used marinade to keep things safe.
4. Grill the Chicken Thighs:
Once the grill is hot, place the chicken thighs on it, skin-side down. Cook them for about 7-10 minutes until the skin is nice, golden brown, and crispy. Then, flip the chicken over and cook for another 10-15 minutes. You want the internal temperature to reach 165°F (75°C) to make sure they’re fully cooked!
5. Let It Rest and Serve:
When the chicken is done, take it off the grill and let it rest for about 5 minutes. This helps keep the juices in. Once rested, garnish your chicken with fresh rosemary sprigs and serve it alongside cherry tomatoes for a colorful and delicious meal. Enjoy every bite!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! If you prefer boneless chicken thighs, just reduce the grill time slightly since they cook faster. Aim for about 6-8 minutes on each side, or until they reach the proper internal temperature of 165°F (75°C).
How Can I Adjust the Heat Level of This Recipe?
To increase the heat, consider adding a pinch of cayenne pepper or some red pepper flakes to the marinade. For a milder version, reduce the amount of black pepper or omit the paprika, which is mild but can add a hint of smokiness.
Can I Make This Recipe in the Oven?
Yes! Preheat your oven to 425°F (220°C). Place the marinated chicken thighs on a baking sheet lined with parchment paper and bake for about 25-30 minutes, or until they reach the required internal temperature. You may start the cooking skin-side up to get that crispy finish.
How Should I Store Leftovers?
Store any leftover grilled chicken thighs in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through, to keep the skin from getting soggy.
