Grilled Lemon Herb Chicken (Print Version)

Tender lemon-herb marinated chicken paired with a fresh, vibrant Greek salad.

# What You’ll Need:

→ For the Chicken

01 - 8 boneless, skinless chicken thighs
02 - 3 tablespoons olive oil
03 - Juice and zest of 1 large lemon
04 - 3 garlic cloves, minced
05 - 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
06 - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper

→ For the Greek Salad

09 - 2 large ripe tomatoes, cut into wedges
10 - 1 large cucumber, peeled and sliced
11 - 1 small red onion, thinly sliced
12 - 1 green bell pepper, sliced
13 - 3.5 oz feta cheese, cut into cubes
14 - 1/2 cup Kalamata olives, pitted
15 - 2 tablespoons extra-virgin olive oil
16 - 1 tablespoon red wine vinegar
17 - 1 teaspoon dried oregano
18 - Salt and pepper to taste

# Step-by-Step:

01 - In a large bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and black pepper.
02 - Add chicken thighs to marinade, toss to coat evenly, cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight.
03 - Preheat grill or grill pan to medium-high heat approximately 10 minutes before cooking.
04 - Remove chicken from marinade, shaking off excess liquid. Grill thighs for 6-8 minutes per side until juices run clear and internal temperature reaches 165°F (74°C).
05 - While chicken grills, combine tomatoes, cucumber, red onion, green bell pepper, feta cheese, and Kalamata olives in a large bowl. Drizzle with olive oil and red wine vinegar, sprinkle with oregano, season with salt and pepper, and toss gently.
06 - Allow grilled chicken to rest for 5 minutes before serving alongside the prepared Greek salad.

# Expert Tips:

01 -
  • Chicken thighs stay impossibly juicy even if you're not a grill master, because they forgive slightly longer cooking times that would dry out breasts.
  • The marinade does heavy lifting overnight, so morning you is basically done with prep and evening you gets to take all the credit.
  • One plate holds Mediterranean flavors without needing multiple pots or complicated techniques.
02 -
  • Marinating for just 30 minutes works in a pinch, but the chicken won't taste anywhere near as layered or complex—if you have time, lean into overnight.
  • A meat thermometer is your best friend here; it removes all guessing about doneness and keeps you from drying out perfectly good thighs.
  • Don't skip the resting period after grilling; it sounds precious but those 5 minutes make the difference between juicy and dry.
03 -
  • Pat the chicken dry with paper towels before grilling—surface moisture steams instead of searing, and you lose that golden crust that holds all the flavor.
  • If your grill isn't quite hot enough, you'll know by the lack of that satisfying sizzle when the chicken hits the grates; if in doubt, wait another minute for heat to build.
  • Make the salad while the chicken rests so everything comes together warm and at the same moment, which tastes infinitely better than cold salad waiting on a plate.
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