Grilled Lemon-Garlic Chicken Thighs with Roasted Brussels Sprouts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken thighs marinated in lemon and garlic paired with caramelized roasted Brussels sprouts for a satisfying Whole30 meal. This american-inspired whole30 (gluten free, high protein) ready in about 45 minutes pairs bone-in, skin-on chicken thighs, fresh lemon juice, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

★ 4.5 (12 ratings) Prep: 10 min Cook: 35 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1/4 cup fresh lemon juice, 4 minced garlic cloves, 3 tbsp olive oil, 1 tsp sea salt, and 3/4 tsp black pepper. Add 6 bone-in, skin-on chicken thighs and toss to coat thoroughly. Marinate for at least 30 minutes at room temperature.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade, reserving marinade for basting. Grill chicken thighs skin side down for 6-7 minutes until skin is crispy and golden.
  3. Step 3: Flip chicken, baste with reserved marinade, and grill for an additional 6-7 minutes until internal temperature reaches 165°F and juices run clear.
  4. Step 4: While chicken grills, preheat oven to 425°F. Toss 1 lb halved Brussels sprouts with 1 tbsp olive oil and 1/2 tsp sea salt. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until edges are caramelized and sprouts are tender.
  5. Step 5: Serve grilled chicken thighs alongside the roasted Brussels sprouts immediately.

Frequently asked questions

How long does Grilled Lemon-Garlic Chicken Thighs with Roasted Brussels Sprouts take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Lemon-Garlic Chicken Thighs with Roasted Brussels Sprouts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh lemon juice from drying out.

Can I substitute ingredients in Grilled Lemon-Garlic Chicken Thighs with Roasted Brussels Sprouts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Lemon-Garlic Chicken Thighs with Roasted Brussels Sprouts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Lemon-Garlic Chicken Thighs with Roasted Brussels Sprouts gluten free?

Yes — this recipe is tagged gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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