Name: Grilled Lemon-Garlic Chicken Thighs with Herbs
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Extra-virgin olive oil - ½ cup; Lemons, zested and juiced - 4 medium; Fresh rosemary, leaves stripped and finely chopped - 5 sprigs; Fresh sage - 5 sprigs; Garlic, smashed and finely chopped - 3 cloves; Crushed red pepper - ½ teaspoon; Chicken thighs, trimmed - 8 (5 ounce); Kosher salt to taste - 8 (5 ounce); Extra-virgin olive oil, or to taste - 1 tablespoon; Lemons - 2 medium

Grilled Lemon-Garlic Chicken Thighs with Herbs

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Lemon-Garlic Chicken Thighs with Herbs

1. Extra-virgin olive oil - ½ cup

2. Lemons, zested and juiced - 4 medium

3. Fresh rosemary, leaves stripped and finely chopped - 5 sprigs

4. Fresh sage - 5 sprigs

5. Garlic, smashed and finely chopped - 3 cloves

6. Crushed red pepper - ½ teaspoon

7. Chicken thighs, trimmed - 8 (5 ounce)

8. Kosher salt to taste - 8 (5 ounce)

9. Extra-virgin olive oil, or to taste - 1 tablespoon

10. Lemons - 2 medium

How to cook deliciously - Grilled Lemon-Garlic Chicken Thighs with Herbs

1. Stage

Zest and juice 4 lemons; reserve remaining 2 whole.

2. Stage

Combine olive oil, lemon zest and juice, rosemary, sage, garlic, and crushed red pepper for marinade in a small bowl. Whisk to combine.

3. Stage

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. Stage

Preheat an outdoor grill for medium heat and lightly oil the grate.

5. Stage

Remove the chicken from the marinade and brush off any excess herbs and oil. Season generously with salt and drizzle with olive oil.

6. Stage

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. Stage

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. Stage

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.