Grilled Lemon-Pepper Chicken Thighs with Garlic Herb Chimichurri

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

Juicy grilled chicken thighs seasoned with lemon and black pepper, complemented by a fresh, vibrant garlic herb chimichurri sauce. This mediterranean-inspired chicken ready in about 40 minutes pairs bone-in chicken thighs, lemon juice, black pepper 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 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: 25 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat dry 6 bone-in chicken thighs and season evenly with 1 1/2 tsp kosher salt, 1 tsp black pepper, and 3 tbsp lemon juice. Drizzle 2 tbsp olive oil over the chicken, rubbing the marinade into the skin. Let rest at room temperature for 20 minutes.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Place chicken thighs skin side down on the grill and cook for 6-7 minutes until the skin is crisp and golden. Flip and grill for another 6-7 minutes until internal temperature reaches 165°F.
  3. Step 3: While chicken grills, combine 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 4 minced garlic cloves, 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes, 2 tbsp water, and 2 tbsp olive oil in a bowl. Stir well until the sauce is vibrant and slightly loose.
  4. Step 4: Remove chicken from grill and let rest for 5 minutes. Serve topped with 3 tbsp of the garlic herb chimichurri sauce per serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Grilled Lemon-Pepper Chicken Thighs with Garlic Herb Chimichurri take to make?

Total time is about 40 minutes (25 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-Pepper Chicken Thighs with Garlic Herb Chimichurri?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Grilled Lemon-Pepper Chicken Thighs with Garlic Herb Chimichurri?

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-Pepper Chicken Thighs with Garlic Herb Chimichurri 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.

What goes well with Grilled Lemon-Pepper Chicken Thighs with Garlic Herb Chimichurri?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes