Lemon Garlic Grilled Chicken Thighs

Lemon Garlic Grilled Chicken Thighs are marinated in zesty lemon and garlic and give a delightful burst of flavor in every bite!

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 12

Marinating Time 1

Total Time 1 22

Servings

Calories 361kcal

Author Julie Kotzbach

Whisk together the lemon zest, lemon juice, olive oil, garlic, honey, chopped parsley, chopped thyme, salt, and pepper in a large bowl.
Place the chicken thighs into the bowl and coat them in the marinade. Cover with plastic wrap and marinade for 1 hour on the counter, or up to overnight in the fridge.
If the chicken sat in the fridge, allow it to sit out at room temperature for 30 minutes before cooking. This will lend to a shorter cooking time.
While the chicken thighs hang out, preheat your grill to medium heat. Oil the grates.
Place the chicken on the grill, so that they are not touching, and let the thighs sit for 3 minutes. Rotate the chicken 45 degrees for hatch marks and continue to cook for 3 more minutes. (you don't have to make hatch marks, but you want to keep the chicken moving.)
Flip the chicken over and cook for 3 minutes, again, rotate 45 degrees for hatch marks and cook an additional 3 minutes or until the internal temperature reaches 165 degrees F.
Serve immediately with grilled lemon halves, if desired, to squeeze over the chicken.

You should be able to get about 1/4 cup of juice from 1 lemon. So zest it first and then squeeze out the juice.
Cooking times will vary based on how big the chicken thighs are. We are cooking over a lower heat since there is honey in the marinade and it may burn easily. If there are flare-ups, keep a spray bottle of water available to put them out.
To grill lemons for serving: Cut each lemon in half crosswise. (Remove any seeds, optional.) Brush a little olive oil onto the cut part of each lemon half. Place cut side down on a hot grill for about 3-6 minutes until charred to your liking.