Grilled Lemon Chicken

This Grilled Lemon Chicken recipe takes boneless chicken thighs marinated in lemon, olive oil, garlic, and Dijon, then grills them until charred outside and tender and juicy in the middle. Deliciously easy, and the perfect meal for summer.

For years, the grill was strictly my husband's territory, and I stayed intimidated by it longer than I'd like to admit. But after a while, I started testing my hand...burgers, kebabs, skirt steak tacos, Mediterranean grilled chicken. They were all wildly easier than I had ever imagined and, bonus, kept my kitchen mostly spotless. So, I'm now a convert and grill almost 1-2x per week, especially during the summer.

This recipe is the perfect example of why I should have jumped into grilling years ago. The marinade takes five minutes to whisk together, and once the chicken goes into the bag and into the fridge, it's a completely hands-off wait until it's time to cook.

It's become one of my go-to summer dinners: quick on the grill, no lingering kitchen smell, and it pairs beautifully with a simple Greek-style spread of herb salad, whipped feta, and olives.

Why I Love This Recipe

• Simple marinade. Lemon, olive oil, garlic, Dijon, and thyme are the only ingredients you need, and most are probably already in your pantry.
• Mostly hands-off. Toss the chicken and marinade in a bag, refrigerate, and the fridge does the work until it's time to grill.
• Juicy with a little char. A hot grill gives the chicken great color on the outside while keeping the inside nice and tender.
• Easy summer entertaining. Little cleanup and no heating up the kitchen, which makes this an easy pick for warm-weather dinners. (My favorite!)

Key Ingredients

Here are the simple ingredients you'll need for this grilled lemon chicken. Jump to the recipe for exact measurements.

• Chicken thighs. Boneless, skinless thighs stay juicier than chicken breasts on the grill, though breasts work fine if that's what you have.
• Lemon zest. The zest carries most of the actual lemon flavor, so grate it before juicing the lemons. The juice mostly adds brightness and a slight tenderizing effect.
• Dijon mustard. Helps the marinade emulsify and adds a subtle tang, plus a light tenderizing effect.
• Fresh thyme. Dried thyme works in a pinch at about a third of the amount, but fresh gives a brighter, more fragrant marinade.
• Kosher salt. Measured by volume here. If you're using fine table salt, cut the amount by roughly half.

How To Make Grilled Lemon Chicken

Step 1: Marinate the chicken. Whisk together the olive oil, lemon juice, lemon zest, garlic, Dijon mustard, thyme, salt, and pepper, or combine everything directly in a large zip-top bag. Add the chicken to the marinade, seal the bag, and turn it a few times to coat everything evenly. Refrigerate for at least 30 minutes, up to 8 hours.

Step 2: Grill the chicken. Heat the grill to medium-high, about 400°F to 425°F, and oil the grates so the chicken doesn't stick. Remove the chicken from the marinade, letting the excess drip off, and discard the used marinade. Grill for 5 to 7 minutes per side, a little longer for thicker thighs, until the internal temperature reaches 165°F.

Step 4: Rest and serve. Let the chicken rest for 5 minutes, then serve with the grilled lemons, chopped parsley, and a drizzle of olive oil.

Expert Tips

• Thighs are more forgiving. Thighs have more fat and connective tissue than breasts, so they stay juicy even if they're on the grill a minute or two longer than planned.
• Don't marinate the chicken for too long. Because the marinade contains lemon juice, more than 8 hours can start to break down the chicken's texture instead of just flavoring it. Thirty minutes to a few hours is the sweet spot.
• Zest before you juice. It's much easier to zest a whole lemon than one you've already juiced, so always zest first.
• Let the grill get properly hot. A well-preheated grill is what gives you good char marks without the chicken sticking or steaming instead of searing.

How Long Do You Grill Lemon Chicken

Grill lemon chicken for 5 to 7 minutes per side over medium-high heat, about 400°F to 425°F, or until the internal temperature reaches 165°F. Boneless thighs may need a minute or two longer than breasts since they're often slightly thicker, and of course the size of your chicken pieces will mean the time varies a bit. Use a meat thermometer inserted into the thickest part for the most accurate read, since color, and time, alone can be misleading.

Variations And Substitutions

• Swap the protein. Boneless, skinless chicken breasts work in place of thighs.
• Use bone-in, skin-on thighs. They work with the same marinade. Add a few extra minutes of grill time and keep the heat at medium so the skin doesn't burn before the inside cooks through.
• Try it as skewers. Cut the chicken into chunks before marinating and thread onto skewers for a shorter grill time. I love doing this alongside mushrooms, onion, and peppers.

Make Ahead, Storage, and Freezing

• Make ahead. This marinates well ahead of time, which makes it an easy weeknight option. Toss the chicken and marinade into a zip-top bag in the morning, then grill it that evening (or within 8 hours).
• Refrigerator. Store leftovers in an airtight container for up to 3 days.
• Freezer. Freeze in a zip-top bag for up to 3 months. Thaw overnight in the refrigerator, then reheat gently in the microwave or oven.

Frequently Asked Questions

What to Serve With Grilled Lemon Chicken

• Whipped Feta. Spread it on a platter as the base for the whole meal.
• Herb Salad. Made with microgreens and a mix of herbs, this works great with the lemony flavor of the chicken. Scatter it over the chicken for something bright and fresh.
• Chopped Mediterranean Cucumber Salad. A cool, crunchy side that fits the same Greek-inspired spread.
• 7-Layer Greek Dip. Good for rounding out a bigger spread if you're entertaining.
• Simple couscous or rice. Good for soaking up the extra lemony juices.
• Mediterranean Charcuterie Board. Great if you're serving a crowd and want a build-your-own spread. I love serving this as an app to start, then adding the chicken once it's ready.

If you like this marinade, my Grilled Mediterranean Chicken uses a similar approach with slightly different herbs and is definitely worth making next.

More Easy Chicken Recipes

Give this grilled lemon chicken a try this summer, and let me know how it goes. A star rating and a quick comment below make a real difference for this little blog.