Description

Moist, flavor-packed grilled chicken thighs coated in a thick garlic herb marinade with lemon, olive oil, and fresh herbs for the perfect summer grill recipe.

Ingredients

Scale

2 pounds boneless
skinless chicken thighs
1/4 cup extra
virgin olive oil
6–8 cloves fresh garlic, minced
3 tablespoons fresh lemon juice
1/4 cup fresh Italian parsley, finely chopped
2 tablespoons fresh basil, minced
1 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon red pepper flakes (optional)

Instructions

In a bowl, whisk lemon juice with salt and pepper until dissolved. Slowly stream in olive oil while whisking to create an emulsion. Stir in garlic and herbs.
Add chicken thighs to the marinade and coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 4 hours.
Preheat grill to medium-high heat. Clean and oil the grates.
Place chicken thighs, smooth side down, on the grill. Close the lid and cook for 5–7 minutes without moving.
Flip chicken and cook another 5–7 minutes with lid closed.
Check internal temperature and remove chicken at 160°F. Let rest under foil 5–10 minutes to reach 165°F.
Serve garnished with fresh herbs and lemon wedges if desired.

Notes

Do not flip the chicken too early; it will release naturally when a crust forms. Avoid over-marinating beyond 12 hours to prevent mushy texture. Use a thermometer for accuracy; thighs can be safely cooked up to 175°F. Reserve some fresh herbs to sprinkle after grilling for vibrant flavor. Watch for flare-ups caused by oil drips and move chicken if needed.

Prep Time: PT15M
Cook Time: PT14M
Category: Dinner
Method: Grilling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 chicken thigh
Calories: 320
Sugar: 0g
Sodium: 480mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 26g
Cholesterol: 135mg