Grilled Lemon-Garlic Chicken with Roasted Back Ribs

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

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 drafted and published.

Juicy grilled chicken marinated in a bright lemon-garlic sauce paired with tender roasted pork back ribs seasoned with smoked paprika. This American-inspired barbecue recipe, ready in about 235 minutes, pairs chicken thighs, bone-in, lemon juice, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 70 min Cook: 165 min Serves 4 American cuisine 550 cal/serving

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Ingredients

6 pieces chicken thighs, bone-in
1/4 cup lemon juice
4 garlic cloves, minced
3 tbsp olive oil
2 tsp smoked paprika
2 lbs pork back ribs
2 tsp salt
1 tsp black pepper
2 tbsp fresh parsley, chopped

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Instructions

Step 1: In a bowl, whisk together 1/4 cup lemon juice, 4 minced garlic cloves, and 3 tbsp olive oil. Place 6 chicken thighs in a large zip-top bag and pour the marinade over them. Seal and refrigerate for at least 1 hour.
Step 2: Preheat oven to 300°F. Rub 2 lbs pork back ribs with 2 tsp salt, 1 tsp black pepper, and 2 tsp smoked paprika. Wrap ribs tightly in foil and roast for 2.5 hours until tender.
Step 3: Preheat grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and skin is golden.
Step 4: Remove ribs from foil and place under broiler for 5 minutes to crisp edges. Slice ribs between bones.
Step 5: Plate grilled chicken and roasted ribs, garnish with 2 tbsp chopped fresh parsley, and serve immediately.