Grilled Lemon-Garlic Chicken Thighs with Rosemary

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 chicken thighs marinated in a bright lemon-garlic mixture and grilled to smoky perfection, infused with fresh rosemary aroma. This Mediterranean-inspired chicken recipe, ready in about 25 minutes, pairs boneless skin-on chicken thighs, fresh 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 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: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup fresh lemon juice, 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 1/2 tsp salt, and 1 tsp black pepper until well combined to create the marinade.
  2. Step 2: Place 6 boneless skin-on chicken thighs in a large resealable bag and pour the marinade over them, massaging the mixture into the meat. Refrigerate for at least 2 hours or overnight for best flavor.
  3. Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off.
  4. Step 4: Grill the chicken thighs for 6-7 minutes per side until the internal temperature reaches 165°F and the edges develop a slight char, turning once.
  5. Step 5: Remove from grill and let rest for 5 minutes to allow juices to redistribute before serving.

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