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Lemon Rosemary Grilled Chicken Thighs

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

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

Equipment

  • grill two-zone setup
  • mixing bowl
  • whisk
  • Tongs
  • knife
  • cutting board

Method
 

  1. Score chicken thighs with 2–3 shallow cuts and pat completely dry with paper towels.
  2. In a bowl, whisk olive oil, lemon zest and juice, garlic, rosemary, thyme, Dijon mustard, smoked paprika, honey, salt, and black pepper until emulsified.
  3. Add chicken to marinade and coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.
  4. Preheat grill to medium-high (around 400°F) with a two-zone setup. Oil the grates well.
  5. Remove chicken from marinade and pat skin dry. Place thighs skin-side up over indirect heat.
  6. Cook for 20–25 minutes until internal temperature reaches about 155–160°F.
  7. 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.
  8. Add rosemary sprigs to the grill during the final minutes to infuse smoky herb flavor.
  9. Check internal temperature reaches 175–180°F, then remove from grill.
  10. 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.