Lemon Rosemary Grilled Chicken Thighs
Crispy-skinned lemon rosemary grilled chicken thighs marinated in olive oil, garlic, and fresh herbs, then cooked to juicy perfection over live fire. An easy, flavorful grilling recipe perfect for summer dinners.
Equipment
- grill
- tongs
- mixing bowl
- knife
- basting brush optional rosemary brush
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 tsp kosher salt (dry brine)
- 0.5 tsp black pepper (dry brine)
- 5 tbsp extra virgin olive oil
- 2 large lemons (zest and juice)
- 4 sprigs fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 5 cloves garlic, crushed
- 1 tbsp Dijon mustard
- 1 tsp honey
- 0.5 tsp red pepper flakes
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 3 tbsp unsalted butter (optional)
- 1 clove garlic (basting)
- 2 lemons, halved (for grilling)
- 1 handful fresh parsley
Instructions
- Score the chicken skin and pat dry. Season with salt and pepper, then refrigerate uncovered for at least 1 hour.
- Mix olive oil, lemon zest and juice, rosemary, thyme, garlic, mustard, honey, chili flakes, salt, and pepper to make the marinade.
- Coat chicken thoroughly in marinade and refrigerate for 4–8 hours.
- Preheat grill to medium-high and set up two-zone cooking.
- Place chicken skin-side down over direct heat and grill undisturbed for 6–8 minutes.
- Flip and grill the other side for 3–4 minutes, optionally basting with herb butter.
- Move chicken to indirect heat and cook for 15–20 minutes until internal temperature reaches 165°F.
- Grill lemon halves cut-side down until charred.
- Rest chicken for 5 minutes before serving.
- Garnish with parsley, drizzle olive oil, and serve with charred lemons.
Notes
For best results, dry brine the chicken for at least 1 hour (overnight preferred) to ensure crispy skin. Use a two-zone grill setup for perfect cooking. Optional rosemary basting brush enhances herb flavor.