Grilled Chicken Thighs — Lemon Herb
Achieve perfectly crispy skin and juicy meat with this simple grilled chicken thigh recipe, infused with bright lemon and fragrant herbs. A guaranteed crowd-pleaser!
15 min active, minimal dishes
Grilled Chicken Thighs — Lemon Herb
Achieve perfectly crispy skin and juicy meat with this simple grilled chicken thigh recipe, infused with bright lemon and fragrant herbs. A guaranteed crowd-pleaser!
15 min active, minimal dishes
Key move
Dry brine the chicken for at least 30 minutes before grilling to ensure crispy skin.
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The Setup
- Grill
- Mixing Bowl
- Meat ThermometerOptional
The Mise en Place
5 of 8Your prep station before cooking begins
The Protein (0/3)
The Aromatics (0/1)
The Spice Blend (0/2)
Chicken skin is sticking to the grill.
Make sure the grill grates are clean and well-oiled. Avoid moving the chicken too early; let the skin develop a crust before flipping.
Chicken is burning on the outside but not cooked through.
Reduce the grill heat to medium. You can also move the chicken to a cooler part of the grill or use indirect heat to finish cooking.
Chef's Notes
Pat chicken thighs completely dry before grilling for a crispier skin and better sear.
Don't overcrowd the grill. Cook in batches if needed to ensure even cooking and prevent steaming.
Serve with a fresh Greek salad or grilled asparagus for a complete, light meal.
Marinate the chicken thighs for up to 4 hours in advance for deeper flavor.
The Method
DRY BRINE
Prep aheadPat the chicken thighs (1200 g) dry with paper towels. Season generously with salt (1 tsp) on both sides.
Excess moisture: Failing to remove surface moisture prevents the skin from crisping properly during grilling.
Chicken is patted dry and seasoned with salt.
PREPARE
Prep aheadIn a bowl, whisk together olive oil (¼ cups), lemon (2 whole) zest, lemon juice, rosemary, thyme, minced garlic (4 cloves), and black pepper (½ tsp).
Separation risk: If the oil is added too quickly, the emulsion will break and result in a greasy, thin marinade.
Lemon-herb mixture is prepared.
MARINATE
Prep aheadPour the lemon (2 whole)-herb mixture over the chicken thighs (1200 g), ensuring they are evenly coated. Let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
Acid degradation: Do not exceed 2 hours in the refrigerator; the lemon juice will begin to break down the chicken texture, making it mushy.
Chicken thighs are coated in marinade.
PREHEAT
Preheat your grill to medium-high heat (about 375-450°F or 190-230°C).
Uneven heating: Ensure the lid is closed during preheating to allow the heat to stabilize across the entire cooking surface.
Grill is preheated to medium-high heat.
GRILL
Place the chicken thighs (1200 g) skin-side down on the grill grates. Grill for 6-8 minutes, or until the skin is golden brown and crispy.
Tearing skin: Forcing the chicken to flip before the skin is fully rendered will cause it to stick and tear.
Chicken skin is golden brown and crispy.
FLIP
Flip the chicken thighs (1200 g) and continue to grill for another 6-8 minutes, or until the internal temperature reaches 165°F (74°C).
Flare-ups: Fat dripping onto the heat source can cause flames; move chicken to a cooler zone if the fire gets too high.
Chicken is cooked through, reaching an internal temperature of 165°F (74°C).
REST
Remove the chicken thighs (1200 g) from the grill and let them rest for 5-10 minutes before serving.
Carryover cooking: The internal temperature will continue to rise while resting; pull the chicken just before it reaches the target doneness.
Chicken has rested for 5-10 minutes.
GARNISH
Garnish with fresh herbs and lemon (2 whole) wedges before serving.
Soggy skin: Avoid piling herbs in a thick layer, which traps steam and softens the crispy skin.
Chicken is garnished with fresh herbs and lemon wedges.
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