My Grilled Lemon Chicken Thighs recipe is easy and reliable, delivering juicy chicken with major deliciousness every single time. A simple, fresh lemon-herb mixture doubles as both a marinade and finishing sauce, and it brightens things up splendidly. This is a great low-effort, big results summer dinner, perfect for both weeknights and entertaining!
LEMON CHICKEN THIGHS – grilled boneless chicken thighs
No boring chicken here, I can promise you that. This Grilled Lemon Chicken Thighs recipe is one of the most repeated meals at our house since I conquered the easiest, best Homemade Macaroni & Cheese. Yes, it’s that good! I took our basic Grilled Chicken Thighs recipe and kicked it up a notch by adding fresh, tangy lemon and flavorful herbs. You will absolutely love it!
We Can’t Get ENough of These GRILLED CHICKEN THIGHS!
My family loves grilled chicken thighs any way they can get them, and we serve them at least once a week. But the sunny fresh lemon makes this particular dish a standout. I tested this recipe over and over again, until I got that lemony goodness to shine brilliantly. It pays to be diligent; this chicken is spectacular!
WHAT YOU CAN EXPECT:
- Simple prep. The lemon-herb marinade doubles as a finishing sauce, and comes together quickly and easily. And the grilling is quite fast too!
- Juicy, flavorful chicken. Chicken thighs stay wonderfully tender on the grill without running the risk of drying out quickly, plus they have lots of flavor. They are much more foolproof than grilling boneless chicken breasts.
- Bright lemon flavor. To get that lemon flavor to really come through in the finished chicken, I incorporated both lemon juice and zest — and I incorporated the lemon in layers. First by marinating the raw chicken thighs in a lemon-herb mixture, second by squeezing juicy grilled lemon halves over the finished chicken, and third by drizzling some reserved lemon-herb mixture over the chicken right before serving. This really drives that lemon goodness home!
- Gorgeous fresh herbs. I most often use fresh rosemary and thyme, but oregano is also lovely. They add another layer of flavor to the grilled chicken. I planted tarragon in my herb garden this spring, so I can’t wait to try that too!
If you adore lemon as much as we do, also try my Grilled Lemon Pepper Chicken Skewers. The recipe incorporates an irresistible lemon butter sauce!
WHAT YOU’LL NEED
Here’s a quick look at what goes into these grilled lemon chicken thighs. Scroll down to the printable recipe card for exact measurements.
- Olive oil – Use cooking olive oil, which has a higher smoke point than extra-virgin olive oil.
- Lemon – You’ll need lemon juice and zest, plus a whole lemon to char on the grill.
- Herbs – Fresh rosemary, thyme, oregano, or a combination.
- Honey – Balances the acidity with a touch of sweetness.
- Dijon mustard – Adds earthy, pungent depth and helps emulsify the marinade so it sticks to the chicken better.
- Seasonings – Garlic powder, kosher salt, and black pepper — super simple!
- Chicken thighs – Use boneless, skinless thighs and trim away any larger pieces of excess fat.
How to Make Grilled Lemon Chicken Thighs
Here’s a step-by-step look at how this easy lemon chicken recipe comes together.
- Make the marinade. In a large shallow bowl or baking dish, stir together the marinade ingredients. Reserve 2 tablespoons for later, to use as a finishing sauce right before serving.
- Marinate the chicken. Add the chicken thighs and turn to coat well, massaging it into all the nooks and crannies of the chicken pieces. Let marinate for 30 minutes at room temperature, or refrigerate for a few hours.
- Preheat the grill. Heat the grill to high, about 500°F. Clean and oil the grates well.
- Start grilling. Lift the chicken from the marinade, letting excess drip off, to prevent flare-ups. Place the smooth side down on the grill along with the lemon halves, cut side down. Close the lid and grill for about 3½ minutes, until distinct char marks form.
- Flip and finish cooking. Turn the chicken thighs over and remove the lemons once they are nicely charred. Close the lid, reduce the heat to low, and cook for another 6 to 7 minutes, or until the chicken reaches 165°F. (I like to cook to 170°-175°F; more on that below in my Tips section!)
- Finish and serve. Transfer the chicken to a serving platter, or a cutting board if you like to slice or chop it up. Squeeze the grilled lemons over the top and spoon the reserved marinade over the chicken before serving; these final touches really help to elevate the lemon flavor.
BRENDA’S TIPS FOR PERFECT Lemony GRILLED Boneless CHICKEN Thighs
- Reserve marinade before adding chicken. Never use marinade that has touched raw chicken as a finishing sauce.
- Oil the grill grates well. This helps prevent sticking and encourages beautiful grill marks.
- Keep a spray bottle nearby. The possibility of flare-ups while grilling is something we all deal with. And this marinade includes a touch of honey, plus the chicken has some fat — both of these can make flares more probable. So we keep a spray bottle of water handy, just in case (do not spray the chicken, only the flames).
- Grill the lemon halves. If you’re tempted to skip this, please don’t. Grilling the lemons makes them extra juicy and both intensifies and mellows the bright flavor, much like grilling oranges in Chipotle Orange Turkey Kabobs.
- Use an instant-read thermometer. Under-cooked chicken is a huge turn-off in my book. That’s why I recommend using a thermometer to test several thighs before removing them from the grill. While it’s safe to eat chicken cooked to 165°F, I personally like to cook chicken thighs to 170°-175°F, and they’re always tender and juicy.
WHAT TO SERVE WITH GRILLED CHICKEN THIGHS
These lemon chicken thighs pair well with:
- Grilled Vegetables (The grill’s already hot, so why not grill up some veggies?!)
- Potatoes, like these smoky Grilled Red Potatoes with lemon, dill, and feta. Or my easy Grilled Potato Packets with pesto ranch sauce.
- Pasta salad, like this family-favorite Bacon Ranch Pasta Salad.
- Fresh green salad. My family always loves when we make a Grilled Romaine Salad with creamy buttermilk ranch.
HOW TO STORE
- Refrigerator: Store leftover grilled lemon chicken thighs in an airtight container for up to 4 days.
- To Reheat: Warm gently in the microwave or covered in a 350ºF oven or air fryer until heated through.
MORE EASY GRILLING RECIPES
Grilled Lemon Chicken Thighs
Yield: 6 servings
These grilled chicken thighs are juicy and smoky, with a fresh lemon-herb marinade and finishing sauce to brighten things up. The perfect summer main dish – great for both weeknights and entertaining!
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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 of these (I most often use 1 tablespoon rosemary + 1 tablespoon thyme)
- 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
- Marinate: In a low, wide bowl or baking dish (a deep dish pie plate works great), create the marinade by stirring together olive oil, lemon zest, lemon juice, herbs, honey, Dijon, garlic powder, salt, and pepper. Measure out 2 tablespoons and set aside to use as a finishing sauce.
- Add chicken thighs to the marinade and massage to coat all sides well. Marinate for 30 minutes at room temperature, or up to a few hours covered in the refrigerator.
- Grill: Once chicken has marinated for 30 minutes, heat grill to high, about 500°F. Then clean the grates and oil them well (see Notes below).
- Using tongs, lift chicken thighs out of the dish and let excess marinade drip off. Place top (smooth) side down on the grates. Add lemon halves, cut sides down. Close grill lid and cook for about 3½ minutes, or just until the chicken shows nice char marks. Flip chicken thighs over. Remove lemon halves whenever they are very nicely charred.
- Close grill lid and immediately turn heat down to low. Cook on second side for another 6-7 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (test several thighs to be sure, and move them around on the grill if needed). I personally like to cook chicken thighs to 170°-175°F, and they're always tender and juicy.
- Transfer chicken to a serving platter and generously squeeze grilled lemon halves over the top. Spoon reserved 2 tablespoons marinade over the chicken to finish, and serve hot!
Notes
- To oil the grill grates, add some high-temperature cooking oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is soaked. Then run the paper towel over the clean, hot grates, repeating until all grill grates are thoroughly oiled.
- Keep a spray bottle of water handy at the grill, for any possible flare-ups. If grill flares, lightly spray the flame to extinguish — do not spray the chicken.
- Boneless skinless chicken thighs come in a wide variety of sizes, especially when comparing different brands and stores. If your thighs are smaller or larger than specified in this recipe, you’ll need to adjust the grilling time accordingly.
- Only use the 2 tablespoons of reserved/unused marinade to finish the grilled chicken on the serving platter. Do NOT use the “used marinade” that the chicken marinated in as a finishing sauce.
Nutrition Information:
Calories: 343kcal Carbohydrates: 3g Protein: 37g Fat: 20g Saturated Fat: 4g Polyunsaturated Fat: 3g Monounsaturated Fat: 12g Trans Fat: 0.03g Cholesterol: 180mg Sodium: 575mg Potassium: 490mg Fiber: 1g Sugar: 2g Vitamin A: 69IU Vitamin C: 5mg Calcium: 26mg Iron: 2mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
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