Grilled Marinated Lemon and Herb Chicken
4 servings Savor our Lemon Herb Grilled Chicken Thighs, marinated with zesty lemon juice, garlic, and aromatic herbs. Grilled to perfection, each thigh features a crispy, charred exterior and juicy, tender meat inside. Perfect for summer barbecues or cozy dinners, this dish pairs beautifully with seasonal veggies or a light salad. Enjoy... Read more ... a burst of sunshine in every bite! Read less x saved Bill Resident Chef September 20, 2024 30 min.1 h.1/5 30 min. 1 h. 1/5 Ingredients: Ingredients 4 PC of chicken thighs - skinless and boneless2 TBSP of Extra Virgin Olive Oil Juice from 2 lemons2 TSP of lemon zest4 cloves of garlic - peeled and minced2 TBSP of fresh thyme - chopped2 TBSP of fresh rosemary sprig - chopped1/2 TSP of salt - to taste (adjust if needed, to taste)1/2 TSP of ground pepper (adjust if needed, to taste) 4 PC of chicken thighs - skinless and boneless 2 TBSP of Extra Virgin Olive Oil Juice from 2 lemons 2 TSP of lemon zest 4 cloves of garlic - peeled and minced 2 TBSP of fresh thyme - chopped 2 TBSP of fresh rosemary sprig - chopped 1/2 TSP of salt - to taste (adjust if needed, to taste) 1/2 TSP of ground pepper (adjust if needed, to taste) Tools: 1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Small Mixing Bowl (about 1 QT)1x French Whisk1x Silicone Spatula1x Freezer Bag1x Grill1x Grill Tongs 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Small Mixing Bowl (about 1 QT) 1x French Whisk 1x Silicone Spatula 1x Freezer Bag 1x Grill 1x Grill Tongs Directions: 1. Marinade: 1.1. In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, fresh herbs, salt and pepper until all combined. 2. Prepare the Chicken: 2.1. Marinade: Place chicken in a shallow dish or a 1-gallon sealable plastic bag and pour most of the lemon herb sauce over the chicken (I always suggest reserving a little bit of the sauce to brush on the chicken later while grilling!) Place chicken in a shallow dish or a 1-gallon sealable plastic bag and pour most of the lemon herb sauce over the chicken (I always suggest reserving a little bit of the sauce to brush on the chicken later while grilling!) Place chicken in a shallow dish or a 1-gallon sealable plastic bag and pour most of the lemon herb sauce over the chicken (I always suggest reserving a little bit of the sauce to brush on the chicken later while grilling!) 2.2. Let it Marinade: Place chicken in the fridge and let it marinate for at least 30 minutes, but no longer than 2 hours (lemon is very acidic and will start to breakdown the chicken’s texture so you don’t want to marinate this too long). When ready to grill, remove chicken from the dish or bag, shake off any excess and discard leftover marinade. Place chicken in the fridge and let it marinate for at least 30 minutes, but no longer than 2 hours (lemon is very acidic and will start to breakdown the chicken’s texture so you don’t want to marinate this too long). Place chicken in the fridge and let it marinate for at least 30 minutes, but no longer than 2 hours (lemon is very acidic and will start to breakdown the chicken’s texture so you don’t want to marinate this too long). When ready to grill, remove chicken from the dish or bag, shake off any excess and discard leftover marinade. When ready to grill, remove chicken from the dish or bag, shake off any excess and discard leftover marinade. 2.3. Grill Time: Heat a grill or grill pan on medium heat and brush grill with oil to prevent the chicken from sticking. Grill the chicken 5 to 6 minutes on each side or until cooked through and no longer pink (cooked chicken should have an internal temp of 165 degrees). * Remove chicken from grill and let it rest for 5 minutes before serving. Heat a grill or grill pan on medium heat and brush grill with oil to prevent the chicken from sticking. Heat a grill or grill pan on medium heat and brush grill with oil to prevent the chicken from sticking. Grill the chicken 5 to 6 minutes on each side or until cooked through and no longer pink (cooked chicken should have an internal temp of 165 degrees). * Grill the chicken 5 to 6 minutes on each side or until cooked through and no longer pink (cooked chicken should have an internal temp of 165 degrees). * Remove chicken from grill and let it rest for 5 minutes before serving. Remove chicken from grill and let it rest for 5 minutes before serving. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F. Kitchen Guide Poultry The USDA minimum safe internal temperature is 165°F. The popular serving temperature is the same as the minimum serving temperature. About the Author: BillResident Chef # 6 37 Followers Published Recipes: 19Av. Recipe Evaluation: Location: Demotte , USAMember since: 2023-10-16 Published Recipes: 19 Av. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.