Grilled Lemon Herb Chicken Thighs (Printable)

Tender grilled chicken marinated in lemon and herbs, paired with crisp 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 - 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 3 tablespoons olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and black pepper. Add chicken thighs and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or up to overnight for deeper flavor.
02 - Heat grill or grill pan to medium-high heat, allowing it to reach optimal temperature for searing chicken.
03 - Remove chicken from marinade, shaking off excess liquid. Place thighs on preheated grill and cook for 6 to 8 minutes per side until juices run clear and internal temperature reaches 165°F.
04 - While chicken grills, combine tomatoes, cucumber, red onion, green bell pepper, feta cheese, and Kalamata olives in a large bowl. Drizzle with 2 tablespoons extra-virgin olive oil and red wine vinegar, sprinkle with dried oregano, and season with salt and pepper. Toss gently to combine.
05 - Transfer grilled chicken to a serving platter and allow to rest for 5 minutes. Serve alongside the Greek salad.

# Expert Advice:

01 -
  • Perfect balance of flavors: The zesty lemon, aromatic herbs, and savory chicken complement the crisp, tangy Greek salad.
  • Easy weeknight dinner that feels special enough for weekend entertaining.
  • Naturally gluten-free and low-carb, making it suitable for various dietary needs.
  • Can be partially prepared ahead of time, with chicken marinating overnight for maximum flavor.
02 -
  • For the most tender chicken, bring thighs to room temperature for about 15 minutes before grilling.
  • Don't skip the resting period after grilling - this allows juices to redistribute throughout the meat.
  • Make the salad just before serving to maintain the vegetables' crispness.
  • For a time-saving option, prepare the marinade and chop salad ingredients the night before.
  • If you don't have a grill, a cast-iron grill pan works beautifully to achieve those characteristic grill marks.
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