Charcoal-Grilled Citrus-Herb Chicken Thighs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs marinated in a vibrant blend of citrus and fresh herbs, grilled over charcoal for a smoky finish. This Mediterranean-inspired grilling recipe, ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, fresh lemon juice, fresh orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 6 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1/4 cup fresh lemon juice, 1/4 cup fresh orange juice, 3 tbsp olive oil, 4 cloves minced garlic, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 1/2 tsp salt, and 1 tsp black pepper to create the marinade. Whisk well until fully blended.
  2. Step 2: Place 6 bone-in, skin-on chicken thighs in a large resealable plastic bag and pour the marinade over them. Seal the bag, massage the marinade into the chicken, and refrigerate for at least 2 hours or overnight for best flavor.
  3. Step 3: Prepare a charcoal grill by lighting the coals until they are covered with white ash, creating a medium-high heat zone around 400°F. Oil the grill grates with a paper towel dipped in olive oil to prevent sticking.
  4. Step 4: Remove chicken thighs from the marinade, letting excess drip off, and place them skin-side down directly over the coals. Grill for 6-7 minutes until the skin is crisp and charred at the edges.
  5. Step 5: Flip the chicken and move it to indirect heat, cooking for an additional 10-12 minutes with the grill lid closed until an internal temperature of 165°F is reached and juices run clear.
  6. Step 6: Remove the chicken from the grill and let it rest for 5 minutes before serving to allow juices to redistribute.

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