Description
Juicy grilled chicken thighs marinated with fresh lemon, olive oil, herbs, honey, and Dijon mustard, then cooked until smoky and beautifully charred. Grilled lemon and a reserved finishing sauce add a fresh, bright finish.
Ingredients
⅓ cup olive oil
2 tablespoons fresh lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped hardy fresh herb leaves, such as rosemary, thyme, or oregano, or any combination
½ tablespoon honey
2 teaspoons Dijon mustard
1 teaspoon garlic powder (not garlic salt)
1 teaspoon Morton kosher salt
1 teaspoon black pepper
2½ pounds (8-10 medium-large pieces) boneless, skinless chicken thighs, trimmed of excess fat
1 whole lemon, cut in half
Instructions
- In a low, wide bowl or baking dish, stir together the olive oil, lemon zest, lemon juice, fresh herbs, honey, Dijon mustard, garlic powder, salt, and black pepper.
- Before adding the raw chicken, measure out 2 tablespoons of the marinade and set it aside separately to use as a finishing sauce.
- Add the chicken thighs to the remaining marinade and massage until thoroughly coated. Marinate for 30 minutes at room temperature. For a longer marinating time, cover and refrigerate the chicken.
- Heat the grill to high, about 500°F. Clean and thoroughly oil the grill grates to prevent sticking.
- Using tongs, remove each chicken thigh from the marinade and allow the excess to drip off. Place the smooth top side of each thigh down on the hot grill.
- Place the lemon halves cut-side down on the grill. Close the grill and cook the chicken for about 3½ minutes, or until attractive char marks develop.
- Flip the chicken thighs and remove the lemon halves when their cut surfaces are nicely charred.
- Close the grill lid and immediately reduce the heat to low. Cook for another 6-7 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers at least 165°F. Chicken thighs may be cooked to 170-175°F for a more tender texture if preferred.
- Transfer the cooked chicken thighs to a serving platter and generously squeeze the grilled lemon halves over them.
- Spoon the 2 tablespoons of clean reserved marinade over the grilled chicken and serve immediately. Discard all marinade that came into contact with the raw chicken.
Notes
Rosemary, thyme, oregano, or a combination of these hardy herbs can be used in the marinade.
If using dried herbs instead of fresh, use a smaller quantity because their flavor is more concentrated.
Chicken thigh sizes vary, so use an instant-read thermometer rather than relying solely on cooking time. Cook chicken to an internal temperature of at least 165°F.
Boneless chicken breasts can be substituted, but the grilling time should be adjusted according to their thickness.
Never use marinade that has contacted raw chicken as a finishing sauce. Reserve the 2 tablespoons before adding the raw chicken and discard the used marinade.
Serve with grilled vegetables, roasted potatoes, rice, couscous, fresh salads, or seasonal vegetables.
Store cooled leftovers in an airtight container in the refrigerator for 3-4 days.
Reheat gently in a covered skillet, oven, or microwave until thoroughly heated to help prevent the chicken from drying out.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 29 g
- Saturated Fat: 6 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 160 mg
