👩🍳 Instructions
-
1
In a large non-reactive bowl, whisk together the olive oil, minced garlic, lemon zest and juice, chopped fresh rosemary, chopped fresh thyme, dried oregano, black pepper, and sea salt.
-
2
Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
-
3
Preheat your outdoor grill to medium-high heat, aiming for a temperature between 400-450°F (200-230°C). While the grill heats, lightly oil the grates to prevent sticking.
-
4
Place the marinated chicken thighs directly on the preheated grates. Grill for 6-8 minutes per side, or until the chicken is cooked through and has an internal temperature of 165°F (74°C) when measured with a meat thermometer.
-
5
Remove the grilled chicken from the heat and transfer it to a clean plate or cutting board. Tent loosely with foil and allow it to rest for 5 minutes before serving. This helps redistribute the juices, ensuring truly tender chicken.
💡 Notes
For an extra burst of freshness, sprinkle with more fresh herbs before serving. This recipe also works well with chicken breasts; adjust grilling time to 4-6 minutes per side. Serve with grilled vegetables or a simple summer salad.
🥗 Nutrition (per serving)
Calories
320 kcal
Protein
35g
Total Fat
18g
Saturated Fat
4g
Carbs
2g
Fiber
0.5g
Sugar
0.5g
Sodium
350mg
Cholesterol
120mg
