Grilled Lemon-Garlic Chicken Thighs with Zucchini Ribbon Salad

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

Juicy grilled chicken thighs marinated in lemon juice and garlic, paired with a refreshing zucchini ribbon salad tossed in a tangy olive oil dressing. This Mediterranean-inspired paleo recipe (gluten free), ready in about 55 minutes, pairs chicken thighs, fresh lemon juice, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy 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.

Prep: 40 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 3 tbsp fresh lemon juice, 4 minced garlic cloves, 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper. Add 4 chicken thighs and coat evenly. Marinate for 30 minutes at room temperature.
  2. Step 2: While chicken marinates, use a vegetable peeler to slice 2 medium zucchinis lengthwise into thin ribbons. Place in a bowl with 2 tbsp chopped fresh parsley, 2 tbsp olive oil, and 1 tbsp apple cider vinegar. Toss to coat and season with a pinch of salt and pepper. Set aside.
  3. Step 3: Preheat grill or grill pan over medium-high heat. Grill the marinated chicken thighs skin-side down for 6-7 minutes until crispy and charred, then flip and cook an additional 5-6 minutes until internal temperature reaches 165°F.
  4. Step 4: Remove chicken from grill and let rest for 5 minutes. Serve hot alongside the zucchini ribbon salad for a light, paleo-friendly meal.

Frequently asked questions

How long does Grilled Lemon-Garlic Chicken Thighs with Zucchini Ribbon Salad take to make?

Total time is about 55 minutes (40 min prep + 15 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 Zucchini Ribbon Salad?

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 chicken thighs from drying out.

Can I substitute ingredients in Grilled Lemon-Garlic Chicken Thighs with Zucchini Ribbon Salad?

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 Zucchini Ribbon Salad 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 Zucchini Ribbon Salad paleo?

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

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