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Juicy Grilled Lemon Herb Chicken Thighs

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This grilled lemon herb chicken thigh recipe is juicy, flavorful, and perfect for summer BBQs. It features a bright lemon and herb marinade paired with creamy tzatziki and a refreshing cucumber salad.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900 grams)
  • 1/4 cup fresh lemon juice (from 2 medium lemons; about 60 ml)
  • 1/4 cup extra virgin olive oil (about 60 ml)
  • 3 cloves fresh garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 cup full-fat Greek yogurt (about 240 ml)
  • 1 medium cucumber, peeled and grated (about 1 cup / 130 grams)
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 large cucumber, thinly sliced
  • 1 small red onion, thinly sliced (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together fresh lemon juice, olive oil, minced garlic, chopped rosemary, thyme, dried oregano, salt, and cracked black pepper.
  2. Marinate the chicken: Pat chicken thighs dry with paper towels. Add chicken to marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2 hours.
  3. Make the tzatziki: Grate peeled cucumber and squeeze out excess water. In a bowl, combine Greek yogurt, grated cucumber, chopped dill, lemon juice, minced garlic, olive oil, salt, and pepper. Chill until ready to serve.
  4. Prepare the cucumber salad: Thinly slice cucumber and red onion. Toss with parsley, red wine vinegar, olive oil, salt, and black pepper. Let sit for 10 minutes.
  5. Preheat the grill to medium-high heat (375°F to 400°F). Clean and lightly oil the grates.
  6. Grill the chicken: Place chicken thighs skin-side down first. Grill 6-8 minutes per side until skin is crisp and internal temperature reaches 165°F (74°C).
  7. Rest and serve: Let chicken rest for 5 minutes off heat. Serve with tzatziki and cucumber salad.

Notes

Pat chicken dry before marinating to ensure crispy skin. Marinate at least 30 minutes but no longer than 4 hours to avoid mushy texture. Use a meat thermometer to check doneness. Rest chicken after grilling to lock in juices. For dairy-free tzatziki, substitute Greek yogurt with coconut yogurt.

Nutrition

Keywords: grilled chicken, lemon herb chicken, summer BBQ, chicken thighs, tzatziki, cucumber salad, easy marinade, healthy chicken recipe

Find it online: https://coracooks.com/juicy-grilled-lemon-herb-chicken-thighs-recipe-perfect-for-summer-bbqs/