Lemon Herb Grilled Chicken Thighs with Feta
Lemon Herb Grilled Chicken Thighs with Feta
Ingredients
For the Lemon Herb Marinade
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 3 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
For Serving
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- 1
In a medium bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, kosher salt, black pepper, and red pepper flakes (if using).
⏱️ 5 min
- 2
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 15 min
- 3
Preheat a grill to medium-high heat (about 400°F to 450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 10 min•🌡️ 425
- 4
Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade.
⏱️ 1 min
- 5
Place the marinated chicken thighs on the preheated grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F using a meat thermometer.
⏱️ 14 min
- 6
Transfer the grilled chicken to a clean cutting board and let it rest for 5 minutes before slicing or serving whole. This allows the juices to redistribute, keeping the chicken moist.
⏱️ 5 min
- 7
Serve the chicken immediately, topped generously with crumbled feta cheese, fresh chopped parsley, and a squeeze of fresh lemon from the wedges.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Grilled Chicken Thighs with Feta
Ingredients
For the Lemon Herb Marinade
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 3 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
For Serving
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- 1
In a medium bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, kosher salt, black pepper, and red pepper flakes (if using).
⏱️ 5 min - 2
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 15 min - 3
Preheat a grill to medium-high heat (about 400°F to 450°F). Lightly oil the grill grates to prevent sticking.
⏱️ 10 min•🌡️ 425 - 4
Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade.
⏱️ 1 min - 5
Place the marinated chicken thighs on the preheated grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F using a meat thermometer.
⏱️ 14 min - 6
Transfer the grilled chicken to a clean cutting board and let it rest for 5 minutes before slicing or serving whole. This allows the juices to redistribute, keeping the chicken moist.
⏱️ 5 min - 7
Serve the chicken immediately, topped generously with crumbled feta cheese, fresh chopped parsley, and a squeeze of fresh lemon from the wedges.
⏱️ 2 min