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!
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!
The 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.
The Method
DRY BRINE
Prep aheadPat the chicken thighs (1200 g) dry with paper towels. Season generously with salt (1 tsp) on both sides.
Dry brining for at least 30 minutes, or up to overnight, will result in crispier skin.
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).
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.
PREHEAT
Preheat your grill to medium-high heat (about 375-450°F or 190-230°C).
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.
Skin is deeply browned and pulling away from the grate • Sizzling sound as the skin renders
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
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).
Use a meat thermometer to ensure the chicken is fully cooked.
REST
Remove the chicken thighs (1200 g) from the grill and let them rest for 5-10 minutes before serving.
Resting allows the juices to redistribute, resulting in more tender and flavorful chicken.
GARNISH
Garnish with fresh herbs and lemon (2 whole) wedges before serving.
Bright, fresh aroma of herbs and lemon
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