Grilled Lemon Chicken

Name: Grilled Lemon Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: ⅓ cup olive oil; ¼ cup fresh lemon juice; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1 tablespoon lemon zest; 2 teaspoons Italian seasoning; 1 teaspoon kosher salt; ½ teaspoon black pepper; 3 garlic cloves (minced); 2 lbs boneless skinless chicken thighs (Note 1); Chopped fresh parsley (for garnish); Lemon slices (for serving)

If you’ve never tried a lemon marinade on chicken, you’re in for a treat. My grilled lemon chicken thighs are marinated in fresh lemon juice which actually tenderizes the chicken to make them even more moist and juicy once cooked (a pro chef’s secret!). Plus, it adds bright flavor that elevates the taste of each bite with minimal effort.

My family loves these chicken thighs any night of the week and they also make for the best leftovers the next day too. I’ve even made this recipe with small, boneless, skinless chicken breasts if you prefer breast meat. Serve with Greek orzo pasta salad and lemon roasted potatoes for a delicious meal.

Overhead image of grilled lemon chicken on a white platter on a cutting board with lemon slices.

Why you’ll love this recipe

6-ingredient chicken recipe. There’s nothing difficult or crazy here, just simple ingredients for maximum flavor.
Easy to fit into any menu. They’re a protein that both kids and adults love and can pair easily with sides for any occasion.
Restaurant quality flavor at home. This marinade will be your new go-to to easily transform plain chicken thighs into something extremely delicious.

Tips for Busy Cooks

To really bring out the lemon flavor, I use lemon three times in this recipe! Zest, fresh juice, and slices for a punch of citrus flavor.

Key Ingredient Notes

Boneless, skinless chicken thighs stay juicier than breasts and are more forgiving on the grill. Look for evenly sized pieces so they cook evenly. Chicken breasts work too if you watch the timing, since they dry out faster.
Olive oil carries the marinade flavors and helps prevent sticking on the grill. You can also use avocado or canola oil.
Fresh lemon juice adds brightness and helps tenderize the chicken. Freshly squeezed lemon juice has a cleaner, more vibrant flavor. Tip: Rolling the lemon on the counter before juicing helps you get more juice.
Dijon mustard adds a subtle tang and helps the marinade emulsify so it clings to the chicken. Yellow mustard can sub in a pinch, though the flavor will be milder. Country ground mustard works too.
Honey balances the acidity and helps the chicken caramelize on the grill.
Lemon zest packs concentrated lemon flavor without extra liquid. Zest the lemon before juicing, and use only the yellow part, since the white pith underneath is bitter. Use a microplane for easy zesting.
Italian seasoning is an easy way to add herby depth, and if you don’t have a blend on hand, a mix of dried oregano, basil, and thyme works just as well.
Garlic adds savory depth to the marinade. Fresh garlic gives the best flavor, but ½ teaspoon of garlic powder per clove works if you’re out.
Chopped fresh parsley adds color and a fresh, slightly peppery finish as a garnish. Fresh is best here since dried parsley has little flavor. You can also use any fresh herbs you like.
Lemon slices are grilled alongside the chicken to create a charred, caramelized garnish that reinforces the lemon flavor.

How to make grilled lemon chicken thighs

A white bowl with ingredients for lemon chicken marinade.

In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, lemon zest, Italian seasoning, salt, black pepper, and garlic until smooth and well combined.

Marinating chicken thighs in a large white bowl in a lemon marinade.

Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 8 hours.

Lemon marinated chicken thighs on a grill.

Preheat the grill to medium-high heat and lightly oil the grates.

Remove the chicken from the marinade, letting excess drip off. Grill with the lid closed for 6–7 minutes per side, flipping once, until nicely charred and the internal temperature reaches 165°F.

Flipped grilled lemon chicken thighs cooking on the second side on the grill.

Transfer the chicken to a plate and rest for 5 minutes. Sprinkle with chopped parsley and serve with lemon wedges/slices.

Grilled lemon chicken thighs on a white platter.

Expert Tips:

If the thighs are very uneven in thickness, fold thinner edges under or choose similar-sized pieces so they cook evenly.
Always let the chicken rest. Letting the chicken rest after grilling keeps the juices in the meat and improves texture.
Don’t marinate for too long. This can actually change the texture of the chicken once it’s cooked and can make it very chewy and tough. Only marinate for 30 minutes prior to cooking.
If you don’t want to grill the chicken, you can easily sear it in a cast iron skillet on both sides for 4 to 6 minutes per side or until the chicken registers 165ºF on a meat thermometer.
You can use chicken breasts just make sure they are small in size. Larger breasts take a longer time to cook, which can often make them dry and tough in texture.

What to serve with grilled lemon chicken thighs

These lemon chicken thighs pair with almost any fresh summer side dish, here are some dishes that I recommend:

Storage

Store any leftover chicken in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the grill for a few minutes until warmed through.

You can also freeze the chicken in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat according to the instructions above.

You can marinate for up to 2 hours, but we recommend setting a timer so you don’t marinate the chicken for too long. If you marinate the protein in citrus juice for too long, over 4-6 hours, the acid starts breaking down the proteins on the surface too much, turning the exterior mushy, mealy, or almost “cooked” in texture (similar to ceviche) before it even hits the grill. The chicken can also take on a slightly stringy or dry texture once cooked, since the marinade has already started denaturing the muscle fibers.

Grilled lemon chicken thighs that are thinly sliced on a white plate with lemon slices.

FAQs

What cuts of chicken are the best for grilling?

Use boneless for quick cooking and thighs for a juicy bite. Thighs have more fat than breasts, so the risk of overcooking them is lower. If you want to use breasts, make sure they are small in size.

What temperature is best to cook chicken to?

Use a digital meat thermometer and remove them from the grill when the protein reaches 165ºF. Allow the chicken to rest for 5 minutes before serving to allow the juices to settle.

Why did my chicken stick to the grill?

This usually happens because the grill isn’t hot enough or greased properly before adding the meat. Be sure to always preheat your grill before cooking.