Lemon and Herb Marinated Grilled Chicken Thighs
- Level: Easy
- Yield: 4 servings
- Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 997
Total Fat: 73 g
Saturated Fat: 19 g
Carbohydrates: 21 g
Dietary Fiber: 9 g
Sugar: 3 g
Protein: 67 g
Cholesterol: 378 mg
Sodium: 1251 mg - Total Time: 1 hr 25 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 15 min
Ingredients
- Juice and zest of 4 lemons, plus 2 whole lemons
- 5 sprigs fresh rosemary, finely chopped
- 5 sprigs fresh sage, finely chopped
- 3 cloves garlic, smashed and finely chopped
- 1/2 teaspoon crushed red pepper
- Extra-virgin olive oil
- 8 chicken thighs, trimmed of excess fat
- Kosher salt
- Whip up a zesty marinade in a small bowl: combine lemon juice and zest, finely chopped rosemary and sage, smashed garlic, crushed red pepper, and 1/2 cup extra-virgin olive oil. Whisk until vibrant and emulsified.
- Layer the trimmed chicken thighs in a shallow dish. Pour the aromatic marinade over them, rubbing it in for full coverage. For maximum flavor, cover and chill overnightor for a quick thrill, let them marinate at room temperature up to 1 hour.
- Fire up your grill to medium-high and oil the grates for flawless searing.
- Lift chicken from the marinade, gently brushing off excess herbs. Season generously with kosher salt and a fresh drizzle of olive oil.
- Halve the 2 whole lemons, trimming ends for stability. Place chicken skin-side down on the sizzling grill alongside lemon halves, flesh-side down. Grill 3-4 minutes, rotate 90 degrees for stunning crosshatch marks, then another 3-4 minutes. Flip chicken and cook 4-5 more minutes until juicy and fully cooked (165F internal). Flip caramelized lemons for 2-3 minutes on the other side.
- Plate these golden, herb-infused thighs with charred lemon halvessqueeze for a burst of brightness. Your taste buds are in for a flavor explosion!
- Dive in and savor the magic of homemade grilling mastery.
March - Why We Love: Lemons
