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Lemon Garlic & Herb Chicken Thighs

Servings 4
Author Laura Doerr


  • 1 1/2-2 lbs boneless, skinless chicken thighs
  • Juice of 2 lemons
  • 3 cloves garlic minced
  • 4 tbsp olive oil or avocado oil
  • 1 tbsp fresh rosemary minced
  • 1 tbsp fresh thyme minced
  • 1 tbsp fresh parsley minced
  • 1 tsp kosher salt
  • 1/2 tsp fresh black pepper


  1. In a medium-large bowl, whisk together all marinade ingredients. Add chicken thighs to bowl and stir to coat all sides of the chicken. Refrigerate and let chicken marinade for at least 30-40 minutes.

  2. When chicken is ready to be cooked, preheat the grill to about 350-400 degrees. Arrange chicken thighs evenly onto the grill, and cook for about 7 minutes. Using a thongs, flip each chicken thigh over and cook for an additional 5-7 minutes depending on grill temp.

  3. Grill temps and times will vary. Chicken should be cooked to 165 degrees. Serve with grilled veggies or top on a salad.

Recipe Notes

If you are using dried herbs you only need about 1 tsp of each, but I highly recommend using fresh.

I wrote this recipe for grilling purposes, but the chicken can also be baked, or grilled indoors on a grill or flattop, times and temps will vary. 

The chicken tends to create a lot of smoke/flame when grilled, I often have a water spray bottle to help keep it down.