Lemon and Herb Marinated Grilled Chicken Thighs

The recipe Lemon and Herb Marinated Grilled Chicken Thighs can be made in about 1 hour and 25 minutes. One portion of this dish contains about 37g of protein, 52g of fat, and a total of 630 calories. For $1.65 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. 62 people were impressed by this recipe. It is brought to you by Foodnetwork. The Fourth Of July will be even more special with this recipe. Head to the store and pick up chicken thighs, garlic, kosher salt, and a few other things to make it today. It works well as a main course. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Overall, this recipe earns a solid spoonacular score of 71%. Lemon and Herb Marinated Grilled Chicken Thighs, Grilled Lemon Herb Chicken Thighs, and Chicken Spiedies (Lemon and Herb-Marinated Grilled Chicken Sandwiches) are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 75 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine. Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour. Preheat grill. Brush and oil the grill to clean. Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil. Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes. Serve the chicken with grilled lemon. Call yourself a superstar! March - Why We Love: Lemons

 

Step by step:

1. Watch how to make this recipe.

2. In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil.

3. Whisk to combine.

4. Place the chicken thighs in a wide flat dish so they are in a single layer.

5. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.

6. Preheat grill.

7. Brush and oil the grill to clean.

8. Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.

9. Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around.

10. Place the chicken, skin side down, on the preheated grill.

11. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.

12. Serve the chicken with grilled lemon.

13. Call yourself a superstar!

14. March - Why We Love: Lemons

Nutrition Information:

covered percent of daily need