Herb-Infused Grilled Chicken Thighs with Lemon-Herb Glaze

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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 chicken thighs marinated in fresh herbs and lemon, grilled to perfection with a tangy glaze that elevates simple ingredients. This American-inspired grilling recipe, ready in about 45 minutes, pairs chicken thighs, olive oil, fresh rosemary 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: 30 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1 pound, skin-on, bone-in chicken thighs
3 tablespoons olive oil
2 tablespoons, finely chopped fresh rosemary
1 tablespoon, finely chopped fresh thyme
2 cloves, minced garlic
1/2, zest and 1 tablespoon juice lemon
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Step 1: Whisk together 3 tablespoons olive oil, 2 tablespoons chopped rosemary, 1 tablespoon chopped thyme, 2 minced garlic cloves, zest and juice of 1/2 lemon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.
Step 2: Place chicken thighs in a shallow dish, pour marinade over them, and rub to coat evenly. Marinate at room temperature for 30 minutes.
Step 3: Preheat grill to medium-high (375°F). Grill chicken skin-side down for 5–6 minutes until golden, flip, and grill for 8–10 minutes until internal temperature reaches 165°F (74°C), basting occasionally with reserved marinade.