Grilled Lemon-Oregano Chicken with Garlic Toum Sauce

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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 grilled chicken marinated in lemon and oregano, served alongside a creamy Lebanese garlic toum sauce for a bold flavor contrast. This Middle Eastern-inspired chicken recipe, ready in about 82 minutes, pairs chicken thighs, boneless and skinless, 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: 70 min Cook: 12 min Serves 4 Middle Eastern cuisine 320 cal/serving

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Ingredients

1.5 lbs chicken thighs, boneless and skinless
1/4 cup fresh lemon juice
3 tbsp olive oil
2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
6 garlic cloves, peeled
3/4 cup vegetable oil
2 tbsp fresh lemon juice (for toum)
2 tbsp ice water
1/2 tsp salt (for toum)

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Instructions

Step 1: In a bowl, whisk together 1/4 cup fresh lemon juice, 3 tbsp olive oil, 2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Add 1.5 lbs boneless, skinless chicken thighs, coating thoroughly. Cover and marinate in refrigerator for at least 1 hour.
Step 2: While the chicken marinates, prepare the toum sauce by placing 6 peeled garlic cloves and 1/2 tsp salt in a food processor. Pulse until finely minced and fragrant, about 30 seconds.
Step 3: With the processor running, slowly drizzle in 3/4 cup vegetable oil in a thin steady stream, alternating every few tablespoons with 2 tbsp ice water and 2 tbsp fresh lemon juice. Continue until the mixture emulsifies into a thick, creamy white sauce.
Step 4: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear.
Step 5: Serve the grilled lemon-oregano chicken hot with a generous dollop of the garlic toum sauce on the side for dipping.