Grilled Lemon-Garlic Chicken Thighs with Herbs
Ingredients
Herb Mixture
- ½ cup extra-virgin olive oil
- 4 medium lemons, zested and juiced
- 5 sprigs fresh rosemary, leaves stripped and finely chopped
- 5 sprigs fresh sage
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes
Chicken
- 8 (5 ounce) chicken thighs, trimmed
- kosher salt to taste
- 1 tablespoon extra-virgin olive oil, or to taste
- 2 medium lemons
Instructions
- 1
Whisk olive oil, 4 lemons, rosemary, sage, garlic, and crushed red pepper in a large bowl. Stir in chicken to evenly coat. Cover with plastic wrap: marinate in the refrigerator for 8 hours to overnight.
- 2
Preheat an outdoor grill for medium heat and lightly oil the grate.
- 3
Remove chicken from marinade and shake off excess. Discard remaining marinade. Season generously with salt and drizzle with olive oil.
- 4
Cut 2 whole lemons in half; trim tips off ends.
- 5
Place chicken, skin-side down, on the preheated grill. Cook for 3 to 4 minutes; turn 90 degrees to create crosshatch grill marks. Cook 3 to 4 minutes more. Flip chicken and continue cooking until no longer pink at the bone and the juices run clear, 4 to 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- 6
Meanwhile, grill lemons, flesh-side down, until caramelized. Flip over and cook, 2 to 3 minutes. Serve with grilled chicken.
