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If you’re looking for a grilled chicken recipe that’s fresh, flavorful, and easy enough for a weeknight, these grilled lemon chicken thighs are a great choice. A simple lemon herb marinade keeps the chicken juicy while creating crispy skin and plenty of flavor on the grill.
What really makes this recipe stand out is the lemon herb finishing sauce. We loved serving it on the side as a dipping sauce. The grilled chicken has plenty of flavor on its own, and dipping each bite into the fresh, lemony sauce adds another layer of lemon and herbs without softening the crispy skin.
We like serving these grilled lemon herb chicken thighs with Parmesan grilled zucchini and red potato salad for an easy summer dinner. If you’re hosting friends or family, our Garden Bistro grilled chicken dinner plan (coming soon) pairs this chicken with a complete menu that’s perfect for summer entertaining.
Why You’ll Love These Grilled Lemon Chicken Thighs
Ingredients at a Glance
For the Grilled Chicken
- Bone-In, Skin-On Chicken Thighs. These stay juicy on the grill while the skin crisps up beautifully over direct heat. You can substitute boneless, skinless chicken thighs but they’ll cook more quickly.
- Olive Oil. Helps the herbs and seasonings coat the chicken evenly while promoting browning on the grill.
- Lemon. You’ll use both the zest and juice. Adds flavor and brightness.
- Garlic. Fresh garlic adds depth that pairs perfectly with the lemon and herbs.
- Dried Oregano, Basil, and Thyme. This herb blend gives the chicken a classic Mediterranean-inspired flavor.
- Smoked Paprika. Adds subtle smokiness and enhances the color of the grilled chicken.
- Kosher Salt and Freshly Ground Black Pepper. Seasons the chicken and bring all the flavors together.
For the Lemon Herb Finishing Sauce (Optional)
- Olive Oil. Forms the base of the sauce while keeping it light and fresh.
- Lemon Zest and Juice. Reinforce the citrus flavor after grilling.
- Fresh Parsley. Adds color and fresh flavor. You can substitute fresh cilantro for a different flavor profile.
- Fresh Basil. Adds fresh flavor that complements the lemon and parsley.
- Garlic. A small amount gives the sauce an extra layer of flavor.
- Dijon Mustard. Adds a subtle tanginess and helps emulsify the sauce.
How to Make It (Photo Tutorial)
Grilled Chicken
Lemon Herb Finishing Sauce (Optional)
Tips for Success
- Allow the chicken to marinate. Marinating for at least 2 hours gives the lemon, garlic, and herbs time to flavor the chicken. For the best results, marinate it overnight.
- Preheat and oil the grill. A hot, well-oiled grill helps prevent sticking and creates better grill marks.
- Resist the urge to flip too soon. Let the chicken cook undisturbed until it releases easily from the grates. This helps the skin crisp and develop those beautiful grill marks.
- Cook to temperature, not time. Use an instant-read thermometer and cook the chicken until it reaches an internal temperature of 175 F (79 C). Chicken thighs become more tender at this slightly higher temperature than chicken breasts.
- Let the chicken rest. Rest the chicken for 5 to 10 minutes before serving so the juices can redistribute throughout the meat.
- Serve the finishing sauce on the side. While you can spoon it over the chicken, we preferred using it as a dipping sauce. This keeps the skin crisp while adding a bright burst of lemon and herb flavor to each bite.
Why Bone-In, Skin-On Chicken Thighs?
Bone-in, skin-on chicken thighs are one of the best cuts of chicken for grilling. The skin helps protect the meat from drying out over the direct heat of the grill while crisping beautifully as it cooks. The bone also helps the chicken cook more evenly, resulting in juicy, flavorful meat.
Another advantage is that chicken thighs are naturally more forgiving than chicken breasts. Their higher fat content keeps them tender, even if they stay on the grill a minute or two longer than planned.
About the Lemon Herb Finishing Sauce
The grilled chicken is delicious on its own, but the optional lemon herb finishing sauce adds another layer of fresh lemon and herb flavor.
While you can drizzle the sauce over the chicken just before serving, we actually preferred serving it on the side for dipping. This lets everyone add as much sauce as they like while keeping the grilled skin crisp.
Make Ahead Tips
You can prepare several parts of this recipe ahead of time, making dinner even easier when it’s time to grill.
- Season the chicken ahead. Coat the chicken with the lemon herb seasoning, cover, and refrigerate for up to 24 hours. This allows the flavors to develop while saving time before dinner.
- Prepare the optional finishing sauce. Blend the lemon herb sauce up to 2 days in advance and store it in an airtight container in the refrigerator. Let it sit at room temperature for 15 to 20 minutes before serving, then stir well before using.
- Prep the garnishes. Slice the lemons and chop the parsley a few hours ahead so everything is ready when the chicken comes off the grill.
Ways to Serve It
These grilled lemon chicken thighs pair well with a variety of fresh summer side dishes, making them just as suitable for a casual weeknight dinner as they are for backyard entertaining.
- For a Complete Summer Dinner. Serve these chicken thighs as the centerpiece of our Garden Bistro Grilled Chicken Dinner Plan (coming soon), which includes Parmesan grilled zucchini, Caesar pasta salad (coming soon), and strawberry icebox cake (coming soon).
- With a Potato Side. Red potato salad is a classic pairing for grilled chicken. Its creamy Dijon dressing complements the bright lemon and herb flavors without overpowering them.
- With a Fresh Salad. For a lighter meal, pair the chicken with white bean salad or cucumber dill salad. Both add fresh, summery flavors without competing with the chicken.
- With a Simple Grain. Lemon couscous makes an easy side dish that echoes the fresh citrus flavors in the chicken while soaking up any extra lemon herb dipping sauce.
- Finish with Dessert. Complete the meal with blueberry peach crisp and no churn peach ice cream. The warm fruit dessert is a wonderful way to end a summer dinner featuring grilled chicken.
Storage and Reheating
Refrigerate
Store leftover grilled chicken thighs in an airtight container in the refrigerator for up to 4 days.
Store the lemon herb finishing sauce separately in an airtight container in the refrigerator for up to 2 days. The olive oil may solidify when chilled. Let the sauce sit at room temperature for 20 to 30 minutes, then stir well before serving.
Freeze
While the chicken freezes reasonably well, I don’t recommend freezing this recipe. The fresh lemon herb finishing sauce doesn’t freeze well, and the chicken is at its best when enjoyed fresh.
Reheat
Reheat the chicken in a 350 F (177 C) oven or air fryer until heated through. This helps crisp the skin better than the microwave.
If using a microwave, heat in 30-second intervals until warmed through.
Serve the lemon herb finishing sauce on the side after reheating.
More Summer Dinner Ideas
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Grilled Lemon Chicken Thighs Recipe
Equipment
Ingredients
Chicken
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 3 cloves garlic finely minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika optional
- 6 bone-in, skin on chicken thighs (about 2½ to 3 pounds total) skin trimmed if necessary ((Note 1)
Optional Lemon Herb Sauce (for drizzling or dipping)
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 small garlic clove
- 2 tablespoons fresh parsley leaves
- 1 tablespoon fresh basil leaves
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- freshly ground black pepper to taste
For Serving
- lemon wedges
- chopped fresh parsley
Instructions
- Preheat an outdoor grill to medium-high heat (400 F to 425 F/204 C to 218 C). Clean the grates, then lightly oil them by wiping them with a paper towel dipped in a high-heat cooking oil using long-handled tongs.
- In a large bowl, stir together the 2 tablespoons olive oil, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 3 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon dried thyme, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon smoked paprika, if using.
- Pat the 6 bone-in, skin on chicken thighs dry with paper towels (Note 2). Add them to the bowl and toss until evenly coated.
- Arrange the chicken thighs skin-side down over direct heat, leaving a little space between each piece. Grill without moving them for 6 to 8 minutes, or until the skin is well browned and releases easily from the grates. If flare-ups occur, move the chicken to a cooler part of the grill until the flames subside.
- Flip the chicken and continue cooking for 8 to 12 minutes, or until an instant-read thermometer inserted into the thickest part of the meat (without touching the bone) registers 165 F (74 C). If the chicken is browning too quickly before it reaches 165 F (74 C), move it to indirect heat and continue cooking until done.Transfer the chicken to a serving platter and let it rest for 5 minutes.
Optional Lemon Herb Sauce
- Meanwhile, add the ¼ cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 small garlic clove, 2 tablespoons fresh parsley leaves, 1 tablespoon fresh basil leaves, ½ teaspoon Dijon mustard, ¼ teaspoon kosher salt, and freshly ground black pepper to a small food processor or blender. Pulse until the herbs are finely chopped and the sauce is well combined. It should remain slightly textured, not completely smooth.Set aside until ready to serve.
- Drizzle the lemon herb sauce over the chicken or serve it on the side as a dipping sauce, if desired (Note 3). Garnish with chopped parsley and serve with lemon wedges.
Alternative Method: Grill Pan
- Heat a large grill pan over medium-high heat. Lightly brush or spray the pan with oil.
- Working in batches if necessary, arrange the chicken thighs skin-side down in the pan, leaving a little space between each piece. Cook without moving them for 7 to 9 minutes, or until the skin is well browned and releases easily from the pan.
- Flip and continue cooking for 8 to 12 minutes, or until an instant-read thermometer inserted into the thickest part of the meat (without touching the bone) registers 165 F (74 C). Reduce the heat to medium if the chicken is browning too quickly before it reaches 165 F (74 C).
- Transfer the chicken to a serving platter and let it rest for 5 minutes. Drizzle with the optional lemon herb sauce or serve it on the side as a dipping sauce, if desired (Note 3), garnish with chopped parsley, and serve with lemon wedges.
Notes
- Bone-in, skin-on chicken thighs produce the juiciest results and develop beautifully crisp skin on the grill. Their higher fat content also makes them more forgiving than chicken breasts, helping prevent them from drying out. Trim the skin if your thighs have a lot of excess skin.
- Patting the chicken dry helps the skin brown and crisp more easily. Once the chicken is on the grill or grill pan, avoid moving it during the first several minutes so it releases naturally and develops the best color.
- The optional lemon herb sauce is meant to be drizzled over the cooked chicken just before serving or served on the side for dipping. Adding it while the chicken cooks can cause flare-ups on the grill and diminish the fresh herb flavor.
