Grilled Lemon Chicken

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A bright, garlicky lemon marinade turns simple chicken thighs into a juicy, lightly charred dinner in under 30 minutes on the grill. Serve it as-is or as part of a bigger Mediterranean-style spread.

Prep Time10

Cook Time15

Marinate Time30

Total Time55

Course: dinner, Main Course

Cuisine: Mediterranean

Diet: Low Fat

Servings: servings

Calories: 371kcal

Author: Sarah Jenkins

Ingredients

1 ½ - 2 lbs chicken breasts or thighs boneless, skinless
⅓ cup olive oil
1 ½ tablespoon lemon zest from about 2 lemons
3 tbsp lemon juice from about 2 lemons
2 garlic cloves
2 teaspoon dijon mustard
1 tbsp fresh thyme (or 1 teaspoon dried)
1 ½ teaspoon salt
½ teaspoon black pepper

For Serving:

1-2 lemons halved (grilled, if desired)
fresh parsley chopped
olive oil for drizzling

Instructions

Whisk together the olive oil, lemon juice, lemon zest, garlic, Dijon mustard, thyme, salt, and pepper in a large zip-top bag.
Add the chicken, seal, and turn the bag to coat. Refrigerate for at least 30 minutes, up to 8 hours.
Heat the grill to medium-high, about 400°F to 425°F, and oil the grates.
Remove the chicken from the marinade, letting excess drip off, and discard the used marinade. Grill for 5 to 7 minutes per side, until the internal temperature reaches 165°F.
Brush the lemon halves with oil and a pinch of salt. Grill cut-side down for 2 to 3 minutes until charred.
Let the chicken rest 5 minutes. Serve with the grilled lemons, parsley, and a drizzle of olive oil.

Notes

The lemon marinade doesn't hold up well past 8 hours. The texture will turn mushy if you go longer.
Always zest the lemons before juicing them. It's much harder the other way around.
Discard the used marinade after removing the chicken. Don't reuse it as a sauce unless you boil it first.
Boneless thighs are more forgiving than breasts if you're new to grilling.

Nutrition