Grilled Citrus Chicken Thighs
Zesty Grilled Chicken Thighs with Optional Bright Herb Marinade
This recipe for grilled chicken thighs delivers juicy, flavorful results every time. Using a simple marinade of olive oil, lemon, and herbs keeps the chicken tender and moist on the grill, resulting in a perfect weeknight dinner or meal-prep staple. The high heat of the grill locks in the flavor and gives you that irresistible char.
Prep Time: 15 minutes Cook Time: 15-20 minutes
Total Time: 30-35 minutes Servings: 8
Ingredients
4 boneless, skinless chicken thighs (about 1.5 lbs total)
2 tablespoons olive oil
1 lemon, juiced and zested
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped (for garnish)
Heat It Up with Eleven Eleven Sauce: For an extra pop of Zesty flavor, whisk 2 tablespoons of WesMarMi Verde into the marinade before adding the chicken, or reserve it for a bright finishing drizzle after grilling.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
1. Prep the Chicken: Pat the chicken thighs dry with paper towels. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, thyme, salt, and pepper. Add the chicken thighs to the bowl and toss to coat completely. Let them marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
2. Preheat the Grill: Preheat your grill to medium-high heat (about 400-450°F). Lightly oil the grill grates to prevent sticking.
3. Grill the Thighs: Place the marinated chicken thighs directly on the prepared grill grates. Grill for 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165∘F when checked with a meat thermometer.
4. Rest and Serve: Once cooked, remove the chicken from the grill and let it rest on a cutting board for 5 minutes. Garnish with fresh chopped parsley before serving.
Tips & Variations
Make it a Skewer: Cut the chicken into 1-inch pieces and thread onto skewers before marinating and grilling. This reduces cooking time.
Use Chicken Breast: You can substitute boneless, skinless chicken breasts. Pound them to an even thickness for uniform cooking and grill to 165∘F.
Add a Side: Serve the chicken with grilled asparagus, a simple rice pilaf, or a fresh side salad to make it a complete meal.
Other Users Suggest
Replace the dried herbs with 1 tablespoon of fresh rosemary and thyme, chopped, for a deeper Mediterranean flavor.
Substitute 1/4 cup of orange juice for the lemon juice in the marinade to add a subtle sweetness to the citrus flavor profile.
Swap the olive oil for avocado oil (2 tablespoons) for a higher smoke point, which is helpful for very high-heat grilling.
Storage, Reheat & Freeze
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat: Reheat gently in a skillet over medium-low heat or in a microwave to prevent the chicken from drying out.
Freeze: Cooked chicken thighs can be frozen in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Facts (per serving)
Calories: 240 Protein: 30g Carbs: 1g Fat: 12g
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