Charcoal-Grilled Citrus-Marinated 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 drafted and published.

Juicy chicken thighs marinated in a bright citrus and garlic blend, then grilled over charcoal for a smoky finish. This Mediterranean-inspired grilling recipe, ready in about 35 minutes, pairs bone-in 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: 20 min Serves 6 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/4 cup fresh lemon juice, 1/4 cup fresh orange juice, 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp dried oregano, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tbsp fresh thyme leaves until well combined.
  2. Step 2: Place 6 bone-in chicken thighs in a large resealable plastic bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 3 hours or up to overnight to allow flavors to penetrate.
  3. Step 3: Prepare a charcoal grill by lighting briquettes and letting them ash over until medium-high heat, approximately 400°F. Arrange coals for two-zone cooking with a hotter side and a cooler side.
  4. Step 4: Remove chicken from marinade, shaking off excess. Place the chicken skin-side down over direct heat on the hotter side of the grill. Grill for 6-7 minutes until the skin crisps and has grill marks.
  5. Step 5: Flip the chicken and move to the cooler side to finish cooking for another 8-10 minutes, covered, until the internal temperature reaches 165°F and juices run clear.
  6. Step 6: Remove chicken from grill and let rest for 5 minutes before serving to allow juices to redistribute.

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