Grilled Lemon Herb Chicken

Transport yourself to the sun-drenched shores of the Mediterranean with this delicious Grilled Lemon Herb Chicken Thighs with Greek Salad. This dish captures the essence of Greek cuisine with its bright citrus flavors, aromatic herbs, and colorful, fresh vegetables. The juicy chicken thighs, marinated in a blend of lemon, garlic, and herbs, develop a beautiful caramelized exterior on the grill while remaining tender and succulent inside. Paired with a crisp, tangy Greek salad featuring ripe tomatoes, cucumber, and creamy feta, this meal brings the taverna experience right to your dinner table.

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This Mediterranean-inspired meal has become a staple in my kitchen during the warmer months when the grill beckons and garden-fresh produce is abundant. The bright lemon marinade infuses the chicken with incredible flavor while also tenderizing the meat. Meanwhile, the Greek salad offers a refreshing contrast with its crisp vegetables and tangy dressing. What I love most about this recipe is its versatility—it works just as well for a casual family dinner as it does for a backyard gathering with friends.

Ingredients

• For the Chicken:
• 8 boneless, skinless chicken thighs
• 3 tablespoons olive oil
• Juice and zest of 1 large lemon
• 3 garlic cloves, minced
• 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• For the Greek Salad:
• 2 large ripe tomatoes, cut into wedges
• 1 large cucumber, peeled and sliced
• 1 small red onion, thinly sliced
• 1 green bell pepper, sliced
• 100 g (3.5 oz) feta cheese, cut into cubes
• 100 g (about ½ cup) Kalamata olives, pitted
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions

Prepare the marinade

In a large bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and black pepper. Add chicken thighs, toss to coat, cover, and marinate in the refrigerator for at least 1 hour (or up to overnight).

Grill the chicken

Preheat grill (or grill pan) to medium-high heat. Remove chicken from marinade, shaking off excess. Grill chicken thighs for 6–8 minutes per side, or until juices run clear and the internal temperature reaches 75°C (165°F).

Prepare the salad

While the chicken is grilling, prepare the Greek salad: In a large bowl, combine tomatoes, cucumber, red onion, green bell pepper, feta, and olives. Drizzle with olive oil and red wine vinegar, sprinkle with oregano, and season with salt and pepper. Toss gently to combine.

Rest and serve

Let grilled chicken rest for 5 minutes. Serve alongside the Greek salad.

Zusatztipps für die Zubereitung

For the best flavor, marinate the chicken overnight. This allows the herbs and lemon to thoroughly penetrate the meat. If you're short on time, even 30 minutes will make a difference. When grilling, resist the urge to flip the chicken too frequently - let it develop those beautiful grill marks. For the salad, slice the red onion as thin as possible to prevent it from overwhelming the other flavors. If raw onion is too strong for your taste, soak the sliced onion in ice water for 10 minutes, then drain thoroughly before adding to the salad.

Varianten und Anpassungen

This recipe is wonderfully adaptable to suit different dietary needs or preferences. For a dairy-free version, simply omit the feta cheese from the salad or substitute with a dairy-free alternative. If you prefer white meat, chicken breasts work beautifully in this recipe, though they may need less time on the grill. For a vegetarian version, substitute the chicken with firm tofu or halloumi cheese, using the same marinade. In winter months when outdoor grilling isn't practical, a grill pan or even a regular skillet can be used for the chicken. The herbs can also be varied according to what's available - rosemary makes an excellent addition or substitute.

Serviervorschläge

While this dish is a complete meal on its own, there are several accompaniments that pair beautifully with it. Warm pita bread or a crusty baguette makes an excellent addition for soaking up the flavorful juices. For a more substantial meal, consider serving with lemon herb rice or roasted Greek potatoes seasoned with oregano and olive oil. A dollop of tzatziki on the side provides a cooling contrast to the grilled chicken. For a traditional Greek meal experience, start with a small plate of hummus and olives before serving the main course, and finish with honey-drizzled yogurt and walnuts for dessert.

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This Grilled Lemon Herb Chicken with Greek Salad is more than just a meal—it's a Mediterranean escape on a plate. The combination of char-grilled, herb-infused chicken and the bright, fresh salad creates a perfect harmony of flavors and textures. Whether enjoyed al fresco on a warm summer evening or as a colorful antidote to winter blues, this dish brings a taste of Greek sunshine to your table any time of year. It's a reminder that sometimes the simplest combinations—quality ingredients prepared with care—make the most memorable meals.

Recipe FAQs

→ How long should the chicken be marinated?

Marinate the chicken thighs for at least 1 hour to allow the lemon and herbs to deeply flavor the meat. For best results, marinate overnight in the refrigerator.

→ What is the best way to grill the chicken thighs?

Preheat the grill to medium-high heat and grill the chicken thighs for 6–8 minutes per side, or until fully cooked and juices run clear.

→ Can I substitute chicken breasts for thighs?

Yes, chicken breasts can be used. Adjust grilling time as breasts may cook faster and can dry out, so watch carefully.

→ What kind of herbs are recommended for this dish?

Fresh oregano and thyme are ideal for the marinade as they add bright, earthy notes that complement the lemon.

→ How is the Greek salad dressed?

The salad is simply dressed with extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper for a fresh, tangy finish.