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Crispy Lemon Herb Grilled Chicken Thighs

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Juicy, tender chicken thighs with a crispy lemon herb crust, paired with a creamy homemade tzatziki sauce. Perfect for easy summer BBQs with a fresh Mediterranean twist.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • Juice of 2 lemons (about 1/4 cup)
  • 1/4 cup extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup full-fat Greek yogurt
  • 1/2 cucumber, peeled and finely grated
  • 1 garlic clove, minced
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare the marinade by whisking together 1/4 cup olive oil, juice from 2 lemons, minced garlic, chopped rosemary, thyme, parsley, salt, and pepper in a bowl.
  2. Pat the chicken thighs dry with paper towels. Place them in a large zip-top bag or shallow dish and pour the marinade over. Massage the marinade into the chicken to coat evenly. Refrigerate for at least 30 minutes, ideally up to 2 hours.
  3. While the chicken marinates, grate the peeled cucumber finely and squeeze out excess water using a kitchen towel or paper towels.
  4. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, 1 tbsp lemon juice, olive oil, salt, and pepper. Stir well and refrigerate until ready to serve.
  5. Preheat the grill to medium-high heat (about 400°F). Clean and lightly oil the grates to prevent sticking.
  6. Place the chicken thighs skin side down on the grill. Cook without moving for 6-8 minutes until the skin is golden and crisp.
  7. Flip the chicken carefully using tongs and grill for another 6-8 minutes on the other side, or until the internal temperature reaches 165°F.
  8. Remove the chicken from the grill and let rest for 5 minutes to redistribute juices.
  9. Serve warm with a generous spoonful of creamy tzatziki sauce on the side or drizzled over the chicken.

Notes

Pat chicken skin dry before marinating and grilling to ensure crispiness. Avoid overcrowding the grill and do not press down on the chicken while cooking. Rest chicken after grilling to keep it juicy. Tzatziki sauce can be made up to 24 hours ahead and kept refrigerated. For dairy-free tzatziki, substitute Greek yogurt with coconut yogurt.

Nutrition

Keywords: grilled chicken, lemon herb chicken, crispy chicken thighs, tzatziki sauce, summer BBQ, Mediterranean chicken, easy dinner, low-carb, gluten-free

Find it online: https://leilameals.com/crispy-lemon-herb-grilled-chicken-thighs-recipe-perfect-for-easy-summer-bbqs/