Grilled Lemon Herb Chicken Thighs with Greek Salad (Printable)

Juicy marinated chicken grilled to perfection, paired with crisp Greek salad featuring feta and olives.

# Required Ingredients:

→ For the Chicken

01 - 8 boneless, skinless chicken thighs
02 - 3 tablespoons olive oil
03 - Juice and zest of 1 large lemon
04 - 3 garlic cloves, minced
05 - 2 tablespoons fresh oregano, chopped
06 - 1 tablespoon fresh thyme, chopped
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper

→ For the Greek Salad

09 - 2 large ripe tomatoes, cut into wedges
10 - 1 large cucumber, peeled and sliced
11 - 1 small red onion, thinly sliced
12 - 1 green bell pepper, sliced
13 - 3.5 ounces feta cheese, cut into cubes
14 - ½ cup Kalamata olives, pitted
15 - 2 tablespoons extra-virgin olive oil
16 - 1 tablespoon red wine vinegar
17 - 1 teaspoon dried oregano
18 - Salt and pepper, to taste

# Preparation Steps:

01 - In a large bowl, whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and black pepper. Add chicken thighs and toss to coat evenly. Cover bowl and marinate in the refrigerator for at least 1 hour, or preferably overnight.
02 - Preheat grill or grill pan to medium-high heat, approximately 400-450 degrees Fahrenheit.
03 - Remove chicken thighs from marinade, shaking off excess liquid. Grill for 6-8 minutes per side until juices run clear and internal temperature reaches 165 degrees Fahrenheit.
04 - While chicken grills, combine tomatoes, cucumber, red onion, green bell pepper, feta cheese, and Kalamata olives in a large bowl. Drizzle with extra-virgin olive oil and red wine vinegar, sprinkle with dried oregano, and season with salt and pepper. Toss gently to combine.
05 - Allow grilled chicken to rest for 5 minutes. Serve chicken thighs alongside the prepared Greek salad.

# Expert Suggestions:

01 -
  • Chicken thighs stay impossibly juicy on the grill while breasts dry out, and once you taste the difference, you'll never go back.
  • The herb marinade does most of the work while you relax, making this feel fancy without the fuss.
  • It's naturally gluten-free and low-carb, but so full of flavor you won't miss anything else on the plate.
02 -
  • Do not skip the marinating time, even if you're tempted—that hour in the refrigerator transforms the chicken from good to absolutely worth the wait.
  • Grill thighs should reach an internal temperature of 75°C or 165°F, but thighs are so forgiving that even a few minutes longer won't dry them out like breasts would.
03 -
  • Pat your chicken thighs dry before grilling—any excess moisture will create steam and prevent proper browning.
  • Always let your grilled chicken rest for at least five minutes after coming off the heat, which keeps the juices locked inside instead of running all over your plate.
Go Back