Keto Grilled Lemon-Garlic Chicken Thighs

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

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.

Tender, juicy chicken thighs marinated in a zesty lemon-garlic blend and grilled to smoky perfection, ideal for a low-carb keto meal. This Mediterranean-inspired chicken recipe (keto, low carb), ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, 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 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 15 min Cook: 15 min Serves 6 Mediterranean cuisine 320 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in, skin-on chicken thighs
1/4 cup fresh lemon juice
3 tbsp olive oil
5 minced garlic cloves
2 tsp dried oregano
1 1/2 tsp salt
1 tsp black pepper
2 tbsp chopped for garnish fresh parsley

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Instructions

Step 1: In a large bowl, combine 1/4 cup fresh lemon juice, 3 tbsp olive oil, 5 minced garlic cloves, 2 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Mix well.
Step 2: Add 6 bone-in, skin-on chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 3 hours.
Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off.
Step 4: Grill chicken thighs skin-side down for 6-7 minutes until skin is crispy and charred at edges. Flip and grill for another 6-7 minutes until internal temperature reaches 165°F.
Step 5: Transfer to a plate and let rest for 5 minutes. Garnish with 2 tbsp chopped fresh parsley before serving.