Cook, Learn, and Share to Fight Hunger.
 
Meats and Ground Meats

Grilled Marinated Lemon and Herb Chicken

4 servings
American Grilling

Savor our Lemon Herb Grilled Chicken Thighs, marinated with zesty lemon juice, garlic, and aromatic herbs. Grilled to perfection, each thigh features a crispy, charred exterior and juicy, tender meat inside. Perfect for summer barbecues or cozy dinners, this dish pairs beautifully with seasonal veggies or a light salad. Enjoy...

Read more

... a burst of sunshine in every bite!

Read less
0x (write a review)
x saved
Bill Bill Resident Chef
September 20, 2024
  • 30 min.
  • 1 h.
  • 1/5
Print

Ingredients:

Ingredients

Tools:

Recipes

Best served with:

Brussel Sprouts
Oven-Roasted Potato Wedges
Easy Sautéed Asparagus

Directions:

1. Marinade:

1.1.

In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, fresh herbs, salt and pepper until all combined.

2. Prepare the Chicken:

2.1. Marinade:

  • Place chicken in a shallow dish or a 1-gallon sealable plastic bag and pour most of the lemon herb sauce over the chicken (I always suggest reserving a little bit of the sauce to brush on the chicken later while grilling!)

2.2. Let it Marinade:

  • Place chicken in the fridge and let it marinate for at least 30 minutes, but no longer than 2 hours (lemon is very acidic and will start to breakdown the chicken’s texture so you don’t want to marinate this too long).
  • When ready to grill, remove chicken from the dish or bag, shake off any excess and discard leftover marinade.

2.3. Grill Time:

  • Heat a grill or grill pan on medium heat and brush grill with oil to prevent the chicken from sticking.
  • Grill the chicken 5 to 6 minutes on each side or until cooked through and no longer pink (cooked chicken should have an internal temp of 165 degrees). *
  • Remove chicken from grill and let it rest for 5 minutes before serving.
* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F.
Kitchen Guide

Poultry

The USDA minimum safe internal temperature is 165°F.

The popular serving temperature is the same as the minimum serving temperature.

Read More
About the Author:
BillResident Chef
# 5
  • Published Recipes: 20
  • Av. Recipe Evaluation:
  • Location: Demotte , USA
  • Member since: 2023-10-16
Profile & Recipes

Disclaimer

  1. General Information Content on this page above, including the content provided on www.CookingHub.com, including all recipes, articles, and other materials, is for general informational purposes only. This content reflects the personal opinions and experiences of its authors and is not intended to provide professional dietary, medical, legal, or political advice. Please consult a qualified professional before making any decisions based on the information presented here.
  2. Content Ownership and Use Content on this page above, including content published on CookingHub.com is owned by the individual authors who created it. Only the authors can access, modify, or delete their content from the platform. Our content may be embedded on third-party websites and blogs without modification. No reimbursement will be provided for this use. If an author removes content from CookingHub.com, it will no longer be available through any embedded links.
  3. Limitation of Liability Neither www.CookingHub.com (operated by the CookingHub Foundation) nor content authors are responsible for any outcome or consequence resulting from the use of information on this site. This includes, but is not limited to:
    • Food Safety: Any health risk related to food handling, food quality, or failure to follow USDA recommendations (including minimum safe cooking temperatures).
    • Preparation Safety: The proper and safe handling of cooking equipment or its suitability for any given task.
    • Recipe Outcomes: The final look, taste, or success of following a recipe.
    • Ingredients and Equipment: The sourcing of ingredients, tools, equipment, or anything else related to the preparation and consumption of food.
    • Nutritional and Dietary Information: The accuracy of nutritional data. This information is provided as a courtesy and should not replace advice from a medical provider. You are responsible for verifying that a diet is suitable for your personal health needs.
    • Errors and Omissions: Any potential errors, typos, or unclear directions in articles and recipes.
  4. User Responsibility All readers, visitors, and users of embedded content are solely responsible for evaluating recipes and articles. You must make your own decisions about whether to follow the steps and recommendations provided. It is your responsibility to ensure that ingredients and preparation methods are safe and appropriate for your personal dietary restrictions and health conditions.