From the Cook
From the Cook
From the Cook
1/4
Instructions
1
Pat the chicken thighs dry with a paper towel and trim off any excess skin with kitchen shears. Season both sides with salt and pepper to taste and place in a large glass baking dish.
2
Place the olive oil, lemon juice, garlic cloves and seasoning in a small bowl and whisk to combine. Pour the chicken thigh marinade over the chicken, toss until the chicken is well coated and massage it into the chicken. Cover with plastic wrap and marinate for a minimum of 1 hour at room temperature or in the refrigerator up to 2 hours or overnight.
3
If the chicken thighs were refrigerated, let stand at room temperature for 1 hour prior to grilling. Preheat the grill to medium high heat (400 degrees). Place the chicken thighs on the grill and cook 2-3 minutes per side, skin side down first, or until golden brown and the chicken releases easily. From there, turn off one burner and move the chicken thighs to the unlit side and continue cooking over indirect heat for 15-20 minutes longer or until a meat thermometer inserted into the thickest part of the thigh without touching bone registers 170 degrees. Remove from heat, cover loosely with foil, and allow to rest for about 10 minutes. Serve and enjoy!
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Tips & Tricks (5)
- Bone-In Thighs Stay Juicier 🍗Always use bone-in, skin-on chicken thighs rather than boneless cuts—the bone conducts heat evenly and the skin renders into crispy golden perfection while keeping meat incredibly moist.
- Dry Brine Before Marinating 🧂Pat chicken thighs completely dry and season with salt 12-24 hours ahead, then marinate for just 2-4 hours—this prevents waterlogging while building deep flavor from the salt-curing process.
- Mark and Flip Only Once ✨Sear skin-side down for 6-7 minutes without moving to achieve crispy, golden skin, then flip just once and finish skin-side up to render fat evenly and maintain that coveted crust.
- Indirect Heat Finish Prevents Burning 🔥Start thighs over direct medium-high heat to sear, then move to a cooler side of the grill to finish cooking at 165°F internal temperature, preventing charred exteriors with undercooked centers.
- Citrus Marinade Balance Matters 🍋Use fresh lemon juice at a 1:3 ratio with olive oil—too much acid can over-tenderize and create mushy texture, while too little fails to cut through the richness of thigh meat.
Recipe Facts
Diet at a Glance
Gluten Free
Low Sugar
Low Carb
Keto Friendly
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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