This is the simplest yet most flavorful zesty cilantro lemon garlicky marinade. The chicken comes out perfectly juicy and tender on the inside yet crispy on the outside.
Happy Labor Day everyone! I hope you had the chance to rest up and enjoy a long weekend with family and friends away from the daily work grind. This Labor Day feels a little different to me since I barely labored this summer. In July, I decided to take a career break and so it’s the first Labor Day in the past 16 years where I am truly free from the corporate life. How has my summer been, you wonder? Well, I give this experience 5 stars and I highly recommend career breaks to everyone.
To celebrate this day, we enjoyed a yummy unofficial end of summer barbecue. These Cilantro Lemon Garlic Grilled Chicken Thighs are so delicious and addicting. I ate a little too many of them but it was so worth it. The marinade is so simple and easy yet makes the most flavorful and satisfyingly zesty chicken thighs ever.
Simply marinate bone-in/skin-on chicken thighs and throw these suckers on a hot grill. Serve with your favorite sides such as Italian Ranch Roasted Red Potatoes and Fresh & Light Authentic Lebanese Tabbouleh.
Overeat, enjoy and you’re welcome!
Print
Cilantro Lemon Garlic Grilled Chicken Thighs
- Prep Time: 6
- Cook Time: 35
- Total Time: 41 minutes
- Yield: 6 1x
Description
These Cilantro Lemon Garlic Grilled Chicken Thighs are so delicious and addicting. The marinade is so simple and easy yet makes the most flavorful and satisfyingly zesty chicken thighs ever.
Ingredients
- 12 Chicken Thighs, bone in and skin on
- 4 Lemons, juiced
- 2 Tbsp Lemon Zest
- 4 Tbsp Extra Virgin Olive Oil
- 1 Cilantro Bunch (or 1 cup packed)
- 8 Garlic Cloves
- 2 tsp Salt (or to taste)
- 1 tsp Pepper (or to taste)
Instructions
- In a blender (l used our Vitamix), add the lemon juice, lemon zest, oil, cilantro, garlic, salt and pepper then blend until well mixed.
-
Using a knife or fork, pierce the uncooked chicken to allow the marinade to seep in locking in moisture and flavor.
-
Place the chicken thighs (6 at a time) in a shallow containers or sealable plastic bags and pour the marinade evenly over them.
-
Refrigerate overnight or for at least 6 hours.
-
Place the marinated chicken thighs on the grates of a pre-heated to 450 degrees F and slightly oiled grill. Baste with leftover marinade.
-
Grill on low-medium heat for around 15-17 minutes on each side. Gently pay attention not to force the turn in case the chicken is still sticking to the grill. You should allow enough time initially for the meat to separate itself naturally from the grates. Make sure chicken thighs are thoroughly cooked and reach an internal temperature of 165 degrees F.
-
Turn and grill for an additional 2-3 minutes if needed for desired skin crispiness or until you see the glorious grill marks all around.
-
Enjoy with your favorite sides such as these Italian Ranch Roasted Red Potatoes and Fresh & Light Authentic Lebanese Tabbouleh.
Nutrition
- Serving Size: 2 Chicken Thighs
- Calories: 362
- Sugar: 2g
- Sodium: 1223mg
- Fat: 26.3g
- Carbohydrates: 3g
- Fiber: 0.3g
- Protein: 27.74g
- Cholesterol: 102g
Get Freebies by Joining the Newsletter 🙂
Leave a Reply