Grilled Chicken Thighs
Servings: 6 servings
Calories: 530kcal
Ingredients
For the Chicken
- 2 pounds chicken thighs boneless skinless (about 8 thighs)
Lemon Garlic Marinade
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 1½ tablespoons Dijon mustard
- 1 tablespoon honey
- 5 garlic cloves finely grated
- 2 teaspoons kosher salt
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
Lemon Herb Gremolata
- ¼ cup extra-virgin olive oil
- ¼ cup parsley finely chopped
- 2 tablespoons basil finely chopped
- 2 tablespoons dill finely chopped
- 1 lemon zested
- 2 tablespoons fresh lemon juice
- 2 garlic cloves grated
- ½ teaspoon kosher salt or more to taste
For Serving
- 1 lemon halved
- extra-virgin olive oil
- Flaky sea salt
Instructions
- Whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, kosher salt, smoked paprika, oregano, garlic powder, and onion powder in a large bowl.
- Add the chicken thighs and toss until evenly coated. Cover and refrigerate for at least 2 hours or up to 8 hours.
- Preheat the grill to medium-high heat (400 to 425°F). Clean and lightly oil the grates. Remove the chicken from the marinade, letting the excess drip off, then discard the remaining marinade.
- Grill the chicken for 5 to 6 minutes per side, or until it reaches an internal temperature of 170 to 175°F. If it begins browning too quickly, move it to indirect heat until fully cooked. Grill the lemon halves cut-side down for 2 to 3 minutes until lightly charred.
- While the chicken rests for 5 to 10 minutes, stir together the parsley, basil, dill, lemon zest, lemon juice, garlic, olive oil, and kosher salt to make the gremolata.
- Spoon it generously over the warm chicken, finish with a drizzle of olive oil, flaky sea salt, and the grilled lemons, then serve immediately.
Notes
- Marinate for at least 2 hours. If you have extra time, let the chicken marinate overnight for even deeper flavor.
- Pat the chicken dry before adding the marinade. This helps the marinade coat the meat more evenly.
- Preheat and oil the grill grates. A hot, lightly oiled grill helps prevent sticking and creates better grill marks.
- Don't flip the chicken too soon. Once a good sear forms, the chicken will release from the grill more easily.
- Use an instant-read thermometer. Chicken thighs are at their best when cooked to an internal temperature of 170 to 175°F.
- Let the chicken rest for 5 to 10 minutes before serving. This helps the juices redistribute so the meat stays tender.
- Make the gremolata just before serving. Fresh herbs keep their bright color and flavor when prepared close to serving time.
- Grill the lemon halves. The light char softens their acidity and adds a subtle sweetness when squeezed over the chicken.
- Prep ahead for an easier dinner. The marinade can be made up to 5 days in advance, and the chicken can marinate the night before.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 325°F oven or in a skillet with a splash of water or chicken broth to help keep the chicken moist.
Nutrition
Calories: 530kcal | Carbohydrates: 11g | Protein: 26g | Fat: 44g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 1132mg | Potassium: 445mg | Fiber: 2g | Sugar: 4g | Vitamin A: 721IU | Vitamin C: 30mg | Calcium: 49mg | Iron: 2mg