PRINTABLE RECIPE
Italian Grilled Chicken Thighs
Simple recipes are often the ones we make again and again. These Italian Grilled Chicken Thighs are bright, flavorful, and incredibly juicy thanks to a lemon, garlic, and herb marinade. They’re perfect for an easy weeknight dinner but special enough to serve when family comes over, proof that the best meals don’t have to be complicated.
Ingredients
- 2–2½ lbs boneless, skinless chicken thighs
- ¼ cup extra-virgin olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 5 garlic cloves, grated
- 1 tbsp Dijon mustard
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tsp dried oregano
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- 1 tsp honey
- 2 tbsp grated Parmesan
Instructions
- Make the Marinade
In a large bowl, whisk together:
- Olive oil
- Lemon juice
- Lemon zest
- Grated garlic
- Dijon mustard
- Kosher salt
- Black pepper
- Dried oregano
- Fresh parsley
- Fresh basil
- Honey
- Grated Parmesan
Add the chicken thighs and toss until every piece is well coated. Cover and refrigerate for 4–8 hours, or overnight for even deeper flavor.
- Grill the Chicken
Preheat the grill to 425°F (220°C). Remove the chicken from the marinade, allowing any excess to drip off. Grill for 5–7 minutes per side, depending on thickness, until lightly charred and the internal temperature reaches 175–185°F.
Unlike chicken breasts, chicken thighs become even more tender when cooked slightly beyond 165°F because the connective tissue has time to break down.
- Finish
Transfer the grilled chicken to a serving platter.
Immediately finish with:
- A squeeze of fresh lemon juice
- A drizzle of extra-virgin olive oil
- Fresh chopped parsley
- A light sprinkle of grated Parmesan
Serve warm.