Grilled Lemon Herb Chicken Thighs Recipe
Delicious and tender grilled chicken thighs marinated in a zesty blend of olive oil, lemon juice, red wine vinegar, Dijon mustard, and Herbs de Provence. This recipe yields juicy, flavorful chicken perfect for a summer barbecue or a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 22 minutes
- Yield: 7 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Halal
Ingredients
Marinade and Chicken
- 2 lbs. boneless skinless chicken thighs (about 7 thighs, trimmed of excess fat)
- 1/4 cup olive oil, plus more for brushing grill
- 2 Tbsp lemon juice
- 2 Tbsp red wine vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp Herbs de Provence (or substitute Italian seasoning or other blend)
- 2 tsp honey
- 2 tsp garlic (minced or crushed)
- 2 tsp kosher salt (or 1 1/2 tsp table salt)
- 3/4 tsp black pepper
Instructions
- Prepare the Marinade: In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, Herbs de Provence, honey, garlic, kosher salt, and black pepper until well combined.
- Marinate the Chicken: Add the trimmed boneless skinless chicken thighs to the bowl with the marinade and toss well to evenly coat all pieces. Cover the bowl with plastic wrap or a lid.
- Refrigerate: Transfer the covered bowl to the refrigerator and let the chicken marinate for 1 to 6 hours to absorb all the flavors.
- Preheat the Grill: Heat a grill to approximately 425°F (220°C). Once heated, lightly brush the clean grill grates with additional olive oil to prevent sticking.
- Grill the Chicken: Place the marinated chicken thighs on the hot grill and cook until the internal temperature reaches 165°F (74°C), about 6 minutes per side. This ensures the thighs are cooked through and juicy.
- Rest the Chicken: Remove the chicken from the grill and place on a serving platter. Tent loosely with foil and let it rest for 5 minutes to allow the juices to redistribute evenly before serving.
Notes
- Marinating time can be adjusted depending on schedule; longer marination results in more flavor depth.
- Use a meat thermometer to ensure chicken is fully cooked to 165°F for safety.
- Brush grill grates with oil to prevent sticking and achieve grill marks.
- Herbs de Provence can be swapped with Italian seasoning or other herb blends based on preference.
- Allowing chicken to rest after grilling keeps it juicy and tender.
