Grilled Lemon-Garlic Chicken Thighs with Herbs
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Description
With these grilled lemon-garlic chicken thighs, you can call yourself a superstar.
Ingredients
- ½ cup extra-virgin olive oil
- 4 medium lemons, zested and juiced
- 5 sprigs fresh rosemary, leaves stripped and finely chopped
- 5 sprigs
- 3 cloves garlic, smashed and finely chopped
- ½ teaspoon crushed red pepper
- 8 (5 ounce) chicken thighs, trimmed
- kosher salt to taste
- 1 tablespoon extra-virgin olive oil, or to taste
- 2 medium lemons
Directions
- 1. Zest and juice 4 lemons; reserve remaining 2 whole.
- 2. Combine olive oil, lemon zest and juice, rosemary, sage, garlic, and crushed red pepper for marinade in a small bowl. Whisk to combine.
- 3. Place chicken thighs in a single layer in a wide, flat dish. Add the herb mixture and massage to coat. Cover and refrigerate, 8 hours to overnight.
- 4. Preheat an outdoor grill for medium heat and lightly oil the grate.
- 5. Remove the chicken from the marinade and brush off any excess herbs and oil. Season generously with salt and drizzle with olive oil.
- 6. Cut the 2 whole lemons in half and cut the tips off of the ends; this will allow the lemons to stand up without rolling around.
- 7. Place the chicken, skin side-down, on the preheated grill. Grill chicken for 3 to 4 minutes, then rotate 90 degrees to create a crosshatch pattern. Grill another 3 to 4 minutes, then turn and grill until no longer pink in the center and juices run clear, 4 to 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- 8. At the same time, grill the lemons, flesh-side down, alongside the chicken, until caramelized. Flip over to grill on the bottom, 2 to 3 minutes. Serve with grilled chicken.
Nutrition Facts
serving: 8 chicken thighs
calories: 393.5 kcal
carbohydrates: 8.6 g
protein: 24.8 g
saturated fat: 6.4 g
cholesterol: 88.2 mg
sodium: 82.3 mg
fiber: 3.6 g
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