Lemony grilled chicken with herb salsa
Lemony grilled chicken with herb salsa
Ingredients
For the Chicken Marinade
- 4 boneless, skinless chicken thighs, about 1 1/2 pounds total
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice, from 1-2 lemons
- 1 tablespoon lemon zest
- 3 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Herb Salsa
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1 shallot, small, finely minced
- 2 tablespoons capers, drained and roughly chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
In a large bowl or a resealable plastic bag, combine all ingredients for the chicken marinade: 1/4 cup olive oil, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, 3 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add the 4 boneless, skinless chicken thighs, ensuring they are fully coated. Marinate for at least 30 minutes at room temperature, or refrigerate for up to 4 hours. If refrigerating, bring chicken to room temperature for 15 minutes before grilling.
⏱️ 30 min - 2
While the chicken marinates, prepare the herb salsa. In a medium bowl, combine the 1/2 cup finely chopped fresh parsley, 1/4 cup finely chopped fresh mint, 1/4 cup finely chopped fresh dill, 1 small finely minced shallot, 2 tablespoons drained and roughly chopped capers, 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1/4 teaspoon red pepper flakes (if using), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well to combine. Set aside.
⏱️ 10 min - 3
Preheat your grill to medium-high heat, aiming for a temperature between 400-450°F. Clean the grill grates thoroughly with a grill brush and then lightly oil them to prevent sticking.
⏱️ 10 min•🌡️ 400-450°F - 4
Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade. Place the chicken thighs directly on the preheated grill grates. Grill for 6 to 8 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F. Grill marks should be visible and the chicken should be nicely browned.
⏱️ 16 min•🌡️ 165°F - 5
Once cooked, transfer the grilled chicken thighs to a clean cutting board. Tent loosely with foil and let them rest for 5 minutes. This allows the juices to redistribute, ensuring tender and flavorful chicken.
⏱️ 5 min - 6
You can serve the chicken thighs whole, or slice them into strips or chunks as desired. Spoon a generous amount of the prepared herb salsa over each piece of grilled chicken. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemony grilled chicken with herb salsa
Ingredients
For the Chicken Marinade
- 4 boneless, skinless chicken thighs, about 1 1/2 pounds total
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice, from 1-2 lemons
- 1 tablespoon lemon zest
- 3 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Herb Salsa
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1 shallot, small, finely minced
- 2 tablespoons capers, drained and roughly chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
In a large bowl or a resealable plastic bag, combine all ingredients for the chicken marinade: 1/4 cup olive oil, 1/4 cup fresh lemon juice, 1 tablespoon lemon zest, 3 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add the 4 boneless, skinless chicken thighs, ensuring they are fully coated. Marinate for at least 30 minutes at room temperature, or refrigerate for up to 4 hours. If refrigerating, bring chicken to room temperature for 15 minutes before grilling.
⏱️ 30 min - 2
While the chicken marinates, prepare the herb salsa. In a medium bowl, combine the 1/2 cup finely chopped fresh parsley, 1/4 cup finely chopped fresh mint, 1/4 cup finely chopped fresh dill, 1 small finely minced shallot, 2 tablespoons drained and roughly chopped capers, 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1/4 teaspoon red pepper flakes (if using), 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well to combine. Set aside.
⏱️ 10 min - 3
Preheat your grill to medium-high heat, aiming for a temperature between 400-450°F. Clean the grill grates thoroughly with a grill brush and then lightly oil them to prevent sticking.
⏱️ 10 min•🌡️ 400-450°F - 4
Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade. Place the chicken thighs directly on the preheated grill grates. Grill for 6 to 8 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F. Grill marks should be visible and the chicken should be nicely browned.
⏱️ 16 min•🌡️ 165°F - 5
Once cooked, transfer the grilled chicken thighs to a clean cutting board. Tent loosely with foil and let them rest for 5 minutes. This allows the juices to redistribute, ensuring tender and flavorful chicken.
⏱️ 5 min - 6
You can serve the chicken thighs whole, or slice them into strips or chunks as desired. Spoon a generous amount of the prepared herb salsa over each piece of grilled chicken. Serve immediately.
⏱️ 2 min