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Flavorful Grilled Lemon Herb Chicken Thighs Recipe with Easy Garlic Chimichurri Sauce

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Juicy, tender grilled chicken thighs marinated in lemon and herbs, served with a fresh and zesty garlic chimichurri sauce. Perfect for quick weeknight dinners or outdoor gatherings.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900 grams)
  • 2 large lemons, juiced
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup fresh flat-leaf parsley, packed
  • ¼ cup fresh oregano leaves (or 1 tablespoon dried oregano)
  • 3 cloves garlic
  • 2 tablespoons red wine vinegar
  • ½ cup olive oil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

Instructions

  1. Prepare the chicken marinade: In a medium bowl, combine the lemon juice, olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Stir until mixed well.
  2. Marinate the chicken thighs: Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal and refrigerate for at least 30 minutes, up to 2 hours.
  3. Make the garlic chimichurri: Roughly chop parsley, oregano, and garlic. Add to a bowl with red wine vinegar, red pepper flakes, salt, and pepper. Slowly whisk in olive oil until emulsified. Adjust seasoning to taste.
  4. Preheat your grill or grill pan to medium-high heat. If using charcoal, wait until coals are covered with white ash.
  5. Grill the chicken thighs skin-side down for about 6-7 minutes per side, turning once, until skin is crisp and internal temperature reaches 165°F (74°C). Watch for flare-ups and move chicken to cooler spots as needed.
  6. Remove chicken from grill and let rest for 5 minutes to lock in juices.
  7. Serve: Spoon generous amounts of garlic chimichurri over each thigh and enjoy.

Notes

Pat chicken dry before grilling for crispy skin. Keep a spray bottle of water nearby to control flare-ups. Chimichurri sauce tastes better if made an hour ahead. Leftover sauce can be refrigerated up to 3 days. Rest chicken after grilling to keep it juicy. Boneless thighs can be used but cook faster (4-5 minutes per side).

Nutrition

Keywords: grilled chicken, lemon herb chicken, chimichurri sauce, easy dinner, BBQ chicken, garlic sauce, outdoor grilling, quick recipe, healthy chicken

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