Description
Juicy and flavorful grilled chicken thighs marinated in a zesty lemon and herb mixture, finished with a fresh herb gremolata topping. Perfectly grilled to achieve a smoky char and tender, juicy texture, this recipe is ideal for summer cookouts or a quick weeknight dinner.
Ingredients
Chicken and Marinade
- 2 pounds chicken thighs (boneless skinless, about 8 thighs)
- 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
Gremolata Topping
- 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)
Serving
- 1 lemon (halved for grilling)
- Extra-virgin olive oil (for drizzling)
- Flaky sea salt (for finishing)
Instructions
- Prepare the marinade: In a large bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, grated garlic, kosher salt, smoked paprika, dried oregano, garlic powder, and onion powder until well combined.
- Marinate the chicken: Add the boneless skinless chicken thighs to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 2 hours, up to 8 hours, allowing the flavors to infuse.
- Preheat the grill: Heat the grill to medium-high, around 400 to 425°F. Clean the grill grates thoroughly and brush lightly with oil to prevent sticking.
- Grill the chicken and lemons: Remove chicken from marinade, allowing excess to drip off, and discard leftover marinade. Place chicken on the grill and cook for 5 to 6 minutes per side until internal temperature reaches 170 to 175°F. If chicken browns too quickly, move to indirect heat to finish cooking. At the same time, grill lemon halves cut-side down for 2 to 3 minutes, until they develop light char marks.
- Make the gremolata: While the chicken rests for 5 to 10 minutes after grilling, stir together parsley, basil, dill, lemon zest, lemon juice, grated garlic, olive oil, and kosher salt in a small bowl to create a fresh herb topping.
- Serve: Spoon the gremolata generously over the warm grilled chicken. Finish with a drizzle of olive oil and a sprinkle of flaky sea salt. Serve with grilled lemon halves on the side for squeezing over the chicken.
Notes
- Marinating the chicken for at least 2 hours enhances flavor and tenderness.
- Be sure to clean and oil grill grates to prevent sticking and achieve even grilling.
- Use a meat thermometer to ensure chicken is safely cooked to 170-175°F for juicy results.
- Grilled lemon adds a smoky, tangy contrast—perfect for squeezing over the finished dish.
- The gremolata can be prepared ahead and refrigerated for up to a day.
- Adjust kosher salt in gremolata to taste to avoid oversalting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
