These cilantro lemon garlic grilled chicken thighs soak in a simple, zesty blender marinade, then hit the grill until juicy inside with crispy, golden skin. Perfect for summer barbecues.
These Cilantro Lemon Garlic Grilled Chicken Thighs use the simplest yet most flavorful zesty cilantro, lemon and garlic marinade. The chicken comes out perfectly juicy and tender on the inside, yet crispy on the outside.
The recipe
In a blender (I 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 so the marinade can seep in, locking in moisture and flavor.
Place the chicken thighs (6 at a time) in shallow containers or sealable plastic bags and pour the marinade evenly over them.
Refrigerate overnight or for at least .
Place the marinated chicken thighs on the grates of a lightly oiled grill preheated to 450°F. Baste with the leftover marinade.
Grill on medium-low heat for about on each side. Don't force the turn if the chicken is still sticking to the grill; give the meat enough time to release naturally from the grates. Make sure the chicken thighs are cooked through and reach an internal temperature of 165°F.
Turn and grill for an additional if needed for your desired skin crispiness, or until you see glorious grill marks all around.
Enjoy with your favorite sides such as these Italian Ranch Roasted Red Potatoes and Fresh & Light Authentic Lebanese Tabbouleh.
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
7.7g protein per 100 calories
High protein
Nutrition is an estimate per serving carried over from our original recipe card and will vary with brands and portions. Use it as a guide, not medical advice.
Step 1 of 8
In a blender (I used our Vitamix), add the lemon juice, lemon zest, oil, cilantro, garlic, salt and pepper, then blend until well mixed.
You'll need
Step 2 of 8
Using a knife or fork, pierce the uncooked chicken so the marinade can seep in, locking in moisture and flavor.
You'll need
Step 3 of 8
Place the chicken thighs (6 at a time) in shallow containers or sealable plastic bags and pour the marinade evenly over them.
Step 4 of 8
Refrigerate overnight or for at least .
Step 5 of 8
Place the marinated chicken thighs on the grates of a lightly oiled grill preheated to 450°F. Baste with the leftover marinade.
Step 6 of 8
Grill on medium-low heat for about on each side. Don't force the turn if the chicken is still sticking to the grill; give the meat enough time to release naturally from the grates. Make sure the chicken thighs are cooked through and reach an internal temperature of 165°F.
Step 7 of 8
Turn and grill for an additional if needed for your desired skin crispiness, or until you see glorious grill marks all around.
Step 8 of 8
Enjoy with your favorite sides such as these Italian Ranch Roasted Red Potatoes and Fresh & Light Authentic Lebanese Tabbouleh.
Behind the recipe
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 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, so this is the first Labor Day in the past 16 years that I am truly free from 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, we enjoyed a yummy unofficial end-of-summer barbecue. These Cilantro Lemon Garlic Grilled Chicken Thighs are so delicious and addicting. I ate a few too many of them, but it was so worth it. The marinade is so simple and easy, yet it 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 them with your favorite sides, such as Italian Ranch Roasted Red Potatoes and Fresh & Light Authentic Lebanese Tabbouleh.
Overeat, enjoy, and you're welcome!
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