Print

Juicy Grilled Lemon Herb Chicken Thighs Recipe with Easy Garlic Aioli

grilled lemon herb chicken thighs - featured image
Print Recipe

This recipe delivers juicy, tender grilled chicken thighs with a bright lemon herb marinade and a creamy garlic aioli that complements perfectly. It’s quick, easy, and perfect for summer gatherings.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1/4 cup (60 ml) extra virgin olive oil
  • Juice and zest of 1 large lemon
  • 3 minced garlic cloves (for marinade)
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Pinch of smoked paprika or chili flakes (optional)
  • 1/2 cup (120 g) mayonnaise
  • 1 minced garlic clove (for aioli)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice (for aioli)
  • Salt and pepper to taste

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together olive oil, lemon juice and zest, minced garlic, rosemary, thyme, sea salt, black pepper, and smoked paprika if using.
  2. Marinate the chicken: Place chicken thighs in a large resealable bag or shallow dish. Pour marinade over chicken, coat well, seal or cover, and refrigerate for at least 30 minutes up to 4 hours.
  3. Make the garlic aioli: In a small bowl, combine mayonnaise, minced garlic, Dijon mustard, lemon juice, salt, and pepper. Whisk until smooth and creamy. Chill until serving.
  4. Preheat grill to medium-high heat (around 400°F / 200°C). Clean and oil the grill grates.
  5. Grill the chicken: Remove chicken from marinade and let excess drip off. Place skin-side down on the grill and cook for 7-10 minutes without moving to develop a crisp skin.
  6. Flip the chicken and grill for another 7-10 minutes until internal temperature reaches 165°F (74°C). Watch for flare-ups and manage heat as needed.
  7. Rest the chicken: Transfer to a plate, cover loosely with foil, and let rest for 5 minutes to redistribute juices.
  8. Serve the chicken with the creamy garlic aioli on the side or drizzled over. Garnish with extra fresh herbs or lemon wedges if desired.

Notes

Let excess marinade drip off before grilling to avoid flare-ups. Use a meat thermometer to ensure chicken reaches 165°F for safety. Rest chicken after grilling to keep it juicy. For a lighter aioli, substitute mayonnaise with Greek yogurt or a dairy-free alternative. Boneless skin-on thighs can be used but reduce grilling time by about 5 minutes.

Nutrition

Keywords: grilled chicken thighs, lemon herb chicken, garlic aioli, summer BBQ, easy chicken recipe, juicy chicken, outdoor grilling

Find it online: https://forkifyfun.com/juicy-grilled-lemon-herb-chicken-thighs-recipe-with-easy-garlic-aioli/