Charred Citrus and Herb-Grilled 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 vibrant mixture of citrus, garlic, and fresh herbs, then grilled to develop a smoky char and tender interior. This Mediterranean-inspired chicken recipe, ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, olive oil, fresh lemon 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: 15 min Serves 6 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1/4 cup olive oil, 1/4 cup fresh lemon juice, 1/4 cup fresh orange juice, 4 minced garlic cloves, 2 tbsp fresh thyme leaves, 1 tbsp chopped fresh rosemary, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper until fully combined.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs to the marinade, turning to coat completely. Cover and refrigerate for at least 2 hours or overnight for best flavor.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and shake off excess.
  4. Step 4: Place chicken thighs skin-side down on the grill and cook for 6-7 minutes until skin is crisp and charred. Flip and cook for another 6-8 minutes until internal temperature reaches 165°F and juices run clear.
  5. Step 5: Remove chicken from grill and let rest for 5 minutes. Garnish with grilled orange and lemon slices before serving to enhance the citrus aroma.

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