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Herb, Lemon, and Garlic Chicken Thighs

Herb, Lemon, and Garlic Chicken Thighs

I loved these herb, lemon, and garlic chicken thighs and so did my family. I tossed boneless skinless chicken thighs together with some fresh basil, thyme, oregano, lemon juice, lemon zest, olive oil, and minced garlic. I let them marinate for about 30 minutes then cooked them in my grill pan. These chicken thighs were tasty and paired nicely with the Oven Roasted Corn on the Cob with Garlic Butter and a tomato asparagus salad.

Herb, Lemon, and Garlic Chicken Thighs

How to Make Herb, Lemon, and Garlic Chicken Thighs

Combine the chicken thighs together in a large Ziplock bag with the basil, thyme, oregano, lemon juice, lemon zest, olive oil, and minced garlic. Mix until evenly coated then set inside the refrigerator to marinate for 30 minutes. Remove the chicken from the refrigerator 10 minutes prior to cooking.

Heat a grill pan coated with cooking spray over medium-high heat.

Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.

Place the chicken thighs into the HOT grill pan and reduce heat to medium then cook for 7-8 minutes then flip and continue to cook for 6-7 minutes, or until the chicken is cooked through.

Remove the chicken from the grill pan and set it aside to rest for 5 minutes. Serve with lemon wedges and enjoy.

Herb, Lemon, and Garlic Chicken Thighs

Herb, Lemon, and Garlic Chicken Thighs

Herb, Lemon, and Garlic Chicken Thighs

Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating Time:: 30 minutes
Total Time: 55 minutes
Course: Main
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking

Equipment

  • Grill Pan

Ingredients

  • 4 boneless skinless chicken thighs trimmed of extra fat
  • 1 tbsp fresh basil finely chopped
  • 1 tbsp fresh thyme leaves finely chopped
  • 2 tsp fresh oregano leaves finely chopped
  • Juice and zest from 1/2 a lemon
  • 2 tbsp olive oil
  • 2 large cloves of garlic minced

Instructions

  • Combine the chicken thighs together in a large Ziplock bag with basil, thyme, oregano, lemon juice, lemon zest, olive oil, and minced garlic. Mix until evenly coated then set inside the refrigerator to marinate for 30 minutes.
  • Remove the chicken from the refrigerator 10 minutes prior to cooking.
  • Heat a grill pan coated with cooking spray over medium-high heat.
  • Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.
  • Place the chicken thighs into the HOT grill pan and reduce heat to medium then cook for 7-8 minutes then flip and continue to cook for 6-7 minutes, or until the chicken is cooked through.
  • Remove the chicken from the grill pan and set it aside to rest for 5 minutes. Serve with lemon wedges and enjoy.
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12 Comments

    1. A. Pincus,

      I have tried printing it from two different computers and it is printing just fine for me. Are you clicking the print button underneath the final photo of the chicken? Is the computer you are using connected to a printer?

      Pam