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Chef Megan Mitchell

Online Cookbook

Lemon and Herb Grilled Chicken Thighs

  • Serves: 4
  • Complexity: easy
  • Print
Lemon and Herb Grilled Chicken Thighs


  • 2 medium lemons
  • 2 cloves garlic, halved
  • 1 shallot, roughly chopped
  • 1 small bunch basil, about 20 leaves
  • 3 sprigs rosemary, leaves removed from stems
  • 3 sprigs oregano, leaves removed from stems
  • 1/2 cup grapeseed oil 
  • 3 tbsp. parsley leaves
  • 3 tbsp. chives, roughly chopped
  • Salt and pepper
  • 2 pounds boneless, skinless chicken thighs


  1. Begin by making the herb mixture. In a small food processor add the zest from both lemons, garlic, shallot, basil, rosemary, oregano, grapeseed oil, parsley, chives, 1 ½ tbsp. of salt and 1 tsp. pepper. Pulse to combine into a chunky paste.

  2. Add chicken to a large resealable bag. Pour the paste over the chicken thighs and gently massage, making sure to coat every piece.

    Refrigerate for at least 2 hours up to 6.

  3. Preheat grill to medium heat, about 350 F. Clean and oil grates.

    Grill chicken pieces for 20-25 minutes. Flipping every so often and making sure the chicken doesn't burn. You want a nice char and the fat to render.

  4. Remove from grill and juice 1 of the zested lemons over the hot chicken. Sprinkle with any of the fresh herbs as well as a light sprinkling of salt.

    Recipe Courtesy of Megan Mitchell

    As Seen on Grill Next Door on Yahoo!

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