Grilled Back of Chicken with Lemon-Thyme Marinade

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 grilled chicken back marinated in a bright lemon and fresh thyme mixture for a flavorful and tender result. This chicken recipe, ready in about 26 minutes, pairs chicken backs, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, 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: 10 min Cook: 16 min Serves 4 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1/4 cup lemon juice, 3 tbsp olive oil, 2 tbsp fresh thyme leaves, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
  2. Step 2: Place 4 chicken backs (about 2 lbs) in a resealable bag or shallow dish and pour marinade over them, ensuring all pieces are coated. Marinate in the refrigerator for at least 2 hours or up to overnight.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and shake off excess.
  4. Step 4: Grill chicken backs for 6-8 minutes per side, turning once, until internal temperature reaches 165°F and skin is nicely charred.
  5. Step 5: Remove from grill and rest for 5 minutes before serving to allow juices to redistribute.

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