Grilled Lemon Herb Chicken Thighs (Printable Version)

Juicy lemon-marinated grilled chicken paired with classic Greek salad featuring feta, olives, and crisp vegetables.

# The Ingredients You'll Need:

→ For the Chicken

01 - 8 boneless, skinless chicken thighs
02 - 3 tablespoons olive oil
03 - Juice and zest of 1 large lemon
04 - 3 garlic cloves, minced
05 - 2 tablespoons fresh oregano, chopped
06 - 1 tablespoon fresh thyme, chopped
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper

→ For the Greek Salad

09 - 2 large ripe tomatoes, cut into wedges
10 - 1 large cucumber, peeled and sliced
11 - 1 small red onion, thinly sliced
12 - 1 green bell pepper, sliced
13 - 3.5 ounces feta cheese, cut into cubes
14 - ½ cup Kalamata olives, pitted
15 - 2 tablespoons extra-virgin olive oil
16 - 1 tablespoon red wine vinegar
17 - 1 teaspoon dried oregano
18 - Salt and pepper, to taste

# Step-by-Step Instructions:

01 - In a large bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and black pepper. Add chicken thighs, toss to coat, cover, and marinate in the refrigerator for at least 1 hour or up to overnight.
02 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, shaking off excess liquid.
03 - Grill chicken thighs for 6 to 8 minutes per side, or until juices run clear and the internal temperature reaches 165°F.
04 - While the chicken is grilling, combine tomatoes, cucumber, red onion, green bell pepper, feta, and olives in a large bowl. Drizzle with olive oil and red wine vinegar, sprinkle with oregano, and season with salt and pepper. Toss gently to combine.
05 - Let grilled chicken rest for 5 minutes. Serve alongside the Greek salad.

# Additional Tips::

01 -
  • Chicken thighs stay ridiculously moist even if you're not a grilling expert, which quietly becomes your secret weapon.
  • The whole meal comes together in under two hours, making it perfect for weeknight dinners that still impress.
  • It's naturally gluten-free and low-carb, so you can serve it to almost anyone without stress or substitutions.
02 -
  • Don't skip the resting time for the chicken—those five minutes let the juices redistribute, and it's the difference between tender and dry.
  • Assemble the Greek salad as close to serving as possible, or dress it lightly; a fully dressed salad sitting around turns into a watery mess.
03 -
  • Make extra marinade and reserve a small amount before adding raw chicken, then drizzle it over the grilled thighs just before serving for an extra flavor boost.
  • If fresh herbs are hard to find, quality dried oregano and thyme work perfectly—just use half the amount and add an extra garlic clove for depth.
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