Grilled Lemon-Garlic Chicken Thighs with Oregano

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 thighs marinated in a zesty lemon-garlic-oregano mixture, perfect for a quick and flavorful weeknight meal. This Mediterranean-inspired chicken recipe (low carb), ready in about 25 minutes, pairs bone-in chicken thighs, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 15 min Serves 4 Mediterranean cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 pieces, skin-on bone-in chicken thighs
1/4 cup lemon juice
3 tbsp olive oil
4, minced garlic cloves
2 tsp dried oregano
1.5 tsp salt
1 tsp black pepper

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a large bowl, whisk together 1/4 cup lemon juice, 3 tbsp olive oil, 4 minced garlic cloves, 2 tsp dried oregano, 1.5 tsp salt, and 1 tsp black pepper.
Step 2: Add 8 bone-in, skin-on chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
Step 3: Preheat grill to medium-high heat (about 400°F). Oil the grill grates lightly.
Step 4: Grill the chicken thighs skin-side down for 6-7 minutes until crisp and charred edges form. Flip and grill for another 6-8 minutes until the internal temperature reaches 165°F.
Step 5: Remove from grill and let rest for 5 minutes before serving to retain juices and flavor.