Grilled Lemon Herb Chicken Thighs (Print)

Marinated chicken grilled to juicy perfection alongside a vibrant Mediterranean salad with fresh vegetables and tangy feta.

# Ingredients:

→ 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 - 1/2 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 - 1/2 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

# Directions:

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 thoroughly, cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight for optimal flavor development.
03 - Preheat your grill or grill pan to medium-high heat, allowing it to reach optimal cooking temperature.
04 - Remove chicken thighs from marinade, shaking 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 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 oregano, and season with salt and pepper. Toss gently to combine.
06 - Transfer grilled chicken to a cutting board and allow to rest for 5 minutes. Plate chicken alongside the Greek salad and serve immediately.

# Expert Tips:

01 -
  • Chicken thighs stay impossibly juicy even if you're not a grill master, unlike breasts that dry out when you blink.
  • The marinade is a flavor bomb that tastes like you spent hours in a Mediterranean kitchen, but takes five minutes to throw together.
  • Served alongside a Greek salad, it feels like dinner at a taverna without the travel or expense.
02 -
  • Don't skip the resting time after grilling, even though you're hungry—those five minutes make the difference between juicy chicken and dried-out disappointment.
  • If you're using dried herbs instead of fresh, cut the amount in half because their flavors are concentrated and can overwhelm everything else if you're not careful.
03 -
  • If your grill isn't available, this works beautifully in a cast iron skillet on the stove—the same technique, just indoors, and the chicken still caramelizes beautifully.
  • Serve this with crusty bread to soak up the herby juices, and don't forget a cold glass of white wine because some meals are meant to be lingered over, not rushed.
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