Grilled Lemon Herb Chicken Thighs (Printer-Friendly)

Marinated chicken thighs grilled with lemon and herbs, served alongside a fresh, classic 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 - ½ 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 - ½ 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. Add chicken thighs and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour or up to overnight.
02 - Preheat grill or grill pan to medium-high heat. Remove marinated chicken from the refrigerator and shake off excess marinade before grilling.
03 - Grill chicken thighs for 6 to 8 minutes per side until juices run clear and the internal temperature reaches 165°F (74°C).
04 - While chicken is grilling, 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 dried oregano and season with salt and pepper. Toss gently to combine.
05 - Allow grilled chicken to rest for 5 minutes before serving. Plate chicken thighs alongside the Greek salad and serve immediately.

# Expert Suggestions:

01 -
  • Chicken thighs stay juicy and forgiving on the grill, unlike breasts that dry out if you blink.
  • The bright lemon-herb marinade makes your whole house smell like a Mediterranean escape.
  • Everything comes together in under two hours, yet tastes like you've been cooking all day.
02 -
  • Marinating for a full hour versus overnight makes a noticeable difference, so don't skip this step if you have the time.
  • Don't flip the chicken more than once per side or you'll lose those beautiful grill marks and the juices will escape before they should.
  • The salad tastes even better if you make it while the chicken cooks, letting the vegetables mingle with the dressing for those few minutes.
03 -
  • Pat your chicken dry before grilling so it browns instead of steams, making those grill marks darker and more flavorful.
  • If your grill is too crowded or hot spots develop, rotate the chicken every few minutes rather than leaving it stationary and hoping for the best.
  • Make the salad dressing in the bottom of the bowl before adding vegetables so everything absorbs flavor rather than sitting on top of it.
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