Ingredients
1.5 – 2 lbs Boneless, skinless chicken thighs
¼ cup Fresh lemon juice
4-5 cloves Garlic, finely minced or grated
3 tablespoons Extra virgin olive oil
1 teaspoon Dried oregano
1 tablespoon Honey or brown sugar
1½ teaspoons Kosher salt
½ teaspoon Freshly ground black pepper
Optional: ½ teaspoon Smoked paprika
Optional: ¼ teaspoon Red pepper flakes
Instructions
1. Make the Marinade: In a small bowl, whisk together lemon juice, minced garlic, olive oil, oregano, honey, salt, and pepper (plus optional paprika/red pepper flakes).
2. Marinate: Place chicken thighs in a large resealable bag or dish. Pour marinade over, coating well. Refrigerate for at least 2 hours, up to 12 hours.
3. Prep Grill: Preheat grill to medium-high heat (400-450°F). Clean grates and lightly oil them.
4. Grill: Remove chicken from marinade, letting excess drip off, and pat dry with paper towels. Place on grill for 5-7 minutes per side until deep grill marks appear and internal temp reaches 165°F.
5. Rest: Transfer chicken to a plate, tent with foil, and let rest for 5-10 minutes before serving.
Notes
Pro-Tips:
• Pat Dry: Patting chicken dry after marinating ensures a better sear and prevents steaming.
• Don’t Press Down: Resist the urge to press the chicken with a spatula; you’ll lose precious juices.
• Mandatory Rest: Let the chicken rest for 5-10 minutes to allow juices to redistribute.
Variations:
• Greek Style: Add 2 tbsp of plain Greek yogurt to the marinade for extra tang.
• Spicy Cajun: Replace oregano and paprika with 1-2 tbsp of Cajun seasoning.
• Honey-Sriracha: Baste with a mix of sriracha and honey during the last minute of grilling.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Grill
- Cuisine: Mediterranean