Lemon Rosemary Grilled Chicken Thighs
These lemon rosemary grilled chicken thighs are a bold and healthy grilling recipe featuring juicy bone-in chicken with crispy skin, bright lemon, and aromatic rosemary. Cooked using a two-zone method for perfect char and tenderness, this easy dinner is ready in about 45 minutes.
Servings: 2 servings
Calories: 520kcal
Cost: 2
Equipment
- grill two-zone setup
- mixing bowl
- whisk
- Tongs
- knife
- cutting board
Ingredients
- 5 tbsp extra virgin olive oil
- 2 lemons (zest and juice)
- 8 cloves garlic, finely grated
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp honey
- 1 tsp salt
- black pepper to taste
- 4 bone-in, skin-on chicken thighs
- fresh rosemary sprigs (for grilling)
- lemon wedges for serving
Instructions
- Score chicken thighs with 2–3 shallow cuts and pat completely dry with paper towels.
- In a bowl, whisk olive oil, lemon zest and juice, garlic, rosemary, thyme, Dijon mustard, smoked paprika, honey, salt, and black pepper until emulsified.
- Add chicken to marinade and coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.
- Preheat grill to medium-high (around 400°F) with a two-zone setup. Oil the grates well.
- Remove chicken from marinade and pat skin dry. Place thighs skin-side up over indirect heat.
- Cook for 20–25 minutes until internal temperature reaches about 155–160°F.
- Move chicken to direct heat, skin-side down, and grill for 4–5 minutes until crispy and charred. Flip and cook 2–3 more minutes.
- Add rosemary sprigs to the grill during the final minutes to infuse smoky herb flavor.
- Check internal temperature reaches 175–180°F, then remove from grill.
- Rest for 5 minutes, then finish with lemon juice, olive oil, and fresh herbs before serving.
Notes
Use bone-in, skin-on thighs for best flavor and juiciness. Always cook using a two-zone method—start indirect, finish over direct heat for crispy skin. Pat the skin dry before grilling to ensure proper crisping. Marinate at least 4 hours or overnight for best results. Cook to 175–180°F for optimal tenderness. Add fresh rosemary sprigs to the grill at the end for extra flavor.