Lemon Garlic & Herb Chicken Thighs

These Lemon Garlic & Herb Chicken Thighs are a great change up to your regular old chicken breasts. I’ve been using a lot of chicken thighs lately because I’ve had some bad luck with chicken breasts, they’ve been too tough and chewy and just not a turning out great. I used boneless, skinless chicken thighs in some prior recipes and loved them so much, I’ve been using them ever since. They’re more tender, juicy, moist, and I like the texture better. They’re also smaller and thinner so they cook up much faster than a large chicken breast.

This marinade is just a few simple fresh ingredients. I like to use avocado oil because it has a higher smoke point than olive oil, but either will work great. The fresh herbs are also interchangeable, just use what you have on hand. Fresh chives, basil or tarragon would be great too.

They grill up in less than 20 minutes! I’ve been having grilled chicken thighs at least once a week, especially since grilling season rolled around. You can certainly use this marinade on chicken breasts, and bake in the oven too.

I like to serve up a batch of grilled veggies to go along side, they make the perfect healthy combo! Grab my BBQ Grilled Vegetable recipe as long as you’re firing up the grill!

Lemon Garlic & Herb Chicken Thighs

Servings 4
Author Laura Doerr

Ingredients

  • 1 1/2-2 lbs boneless, skinless chicken thighs
  • Juice of 2 lemons
  • 3 cloves garlic minced
  • 4 tbsp olive oil or avocado oil
  • 1 tbsp fresh rosemary minced
  • 1 tbsp fresh thyme minced
  • 1 tbsp fresh parsley minced
  • 1 tsp kosher salt
  • 1/2 tsp fresh black pepper

Instructions

  1. In a medium-large bowl, whisk together all marinade ingredients. Add chicken thighs to bowl and stir to coat all sides of the chicken. Refrigerate and let chicken marinade for at least 30-40 minutes.

  2. When chicken is ready to be cooked, preheat the grill to about 350-400 degrees. Arrange chicken thighs evenly onto the grill, and cook for about 7 minutes. Using a thongs, flip each chicken thigh over and cook for an additional 5-7 minutes depending on grill temp.

  3. Grill temps and times will vary. Chicken should be cooked to 165 degrees. Serve with grilled veggies or top on a salad.

Recipe Notes

If you are using dried herbs you only need about 1 tsp of each, but I highly recommend using fresh.

I wrote this recipe for grilling purposes, but the chicken can also be baked, or grilled indoors on a grill or flattop, times and temps will vary. 

The chicken tends to create a lot of smoke/flame when grilled, I often have a water spray bottle to help keep it down.

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