Lemon-Herb Grilled Chicken Thighs

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

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 zesty lemon and herbs, grilled to golden perfection with a smoky char. This American-inspired grilling recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, fresh lemon juice, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 25 min Serves 4 American cuisine 380 cal/serving

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Ingredients

1.5 lbs bone-in, skin-on chicken thighs
3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
2 cloves, minced garlic
1 tbsp, finely chopped fresh rosemary
1 tsp, finely chopped fresh thyme
1 tsp kosher salt
1/2 tsp smoked paprika
1 tbsp olive oil

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Instructions

Step 1: Pat 1.5 lbs bone-in, skin-on chicken thighs dry with paper towels. In a bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 2 minced garlic cloves, 1 tbsp chopped rosemary, 1 tsp chopped thyme, 1 tsp kosher salt, and 1/2 tsp smoked paprika.
Step 2: Rub the marinade evenly over all sides of the chicken thighs, ensuring the skin is coated. Cover and refrigerate for 30 minutes to 2 hours.
Step 3: Preheat grill to medium-high (375°F). Lightly brush the grill grates with 1 tbsp olive oil to prevent sticking.
Step 4: Place chicken thighs skin-side down on the grill. Cook for 20-22 minutes without moving, until skin is golden brown and crispy, turning once halfway through.
Step 5: Flip chicken thighs skin-side up, brush with any remaining marinade, and grill for 5 more minutes until internal temperature reaches 165°F when measured with a thermometer.
Step 6: Remove from grill and let rest for 5 minutes before serving to lock in juices.