Grilled Lemon-Garlic Chicken Thighs with Zucchini Ribbons

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

Juicy grilled chicken thighs marinated in lemon and garlic served over fresh, lightly sautéed zucchini ribbons for a paleo-friendly meal. This Mediterranean-inspired paleo recipe (low carb), ready in about 55 minutes, pairs bone-in skin-on chicken thighs, lemon juice, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 400 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a bowl, combine 3 tbsp lemon juice, 5 minced garlic cloves, 2 tbsp olive oil, 1 tsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper. Add 4 bone-in skin-on chicken thighs and toss to coat. Marinate for at least 30 minutes in the refrigerator.
  2. Step 2: Preheat grill or grill pan to medium-high heat. Grill chicken thighs skin-side down for 6-7 minutes until the skin is charred and crispy, then flip and cook for another 5-6 minutes until internal temperature reaches 165°F.
  3. Step 3: While chicken grills, heat a skillet over medium heat and add 1 tbsp olive oil. Add 3 medium zucchini ribbons and sauté for 2-3 minutes until just tender but still vibrant green. Season with a pinch of salt.
  4. Step 4: Plate grilled chicken thighs over the zucchini ribbons and garnish with 2 tbsp chopped fresh parsley for a bright finish.

Frequently asked questions

How long does Grilled Lemon-Garlic Chicken Thighs with Zucchini Ribbons 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 Ribbons?

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 lemon juice from drying out.

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

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 Ribbons 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 Ribbons paleo?

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

What others are saying

Related recipes