Grilled Lemon-Thyme Chicken Thighs with Garlic Butter

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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 chicken thighs marinated in lemon juice and fresh thyme, grilled to perfection and finished with a garlic butter drizzle. This American-inspired chicken recipe, ready in about 25 minutes, pairs bone-in chicken thighs, fresh lemon juice, fresh thyme leaves 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: 10 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

8 pieces bone-in chicken thighs
1/4 cup fresh lemon juice
2 tbsp fresh thyme leaves
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
4 tbsp unsalted butter
4 garlic cloves, minced

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Instructions

Step 1: In a large bowl, whisk together 1/4 cup fresh lemon juice, 3 tbsp olive oil, 2 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Add 8 bone-in chicken thighs and coat well. Marinate in the refrigerator for at least 1 hour.
Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and place on the grill skin-side down.
Step 3: Grill chicken thighs for 6-7 minutes per side, flipping once, until internal temperature reaches 165°F and skin is nicely charred.
Step 4: While chicken cooks, melt 4 tbsp unsalted butter in a small saucepan over medium heat. Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
Step 5: Remove chicken from grill and brush generously with the garlic butter. Let rest for 5 minutes before serving to allow juices to redistribute.