Ingredients
Equipment
Method
- In large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, pepper, paprika, thyme, and optional red pepper flakes.
- Place chicken thighs in gallon zip-top bag or large bowl. Pour marinade over chicken. Massage to coat all sides. Refrigerate minimum 1 hour, preferably overnight (8 to 12 hours).
- Remove chicken from refrigerator 30 to 45 minutes before grilling. Preheat grill to 375 to 400°F. Set up two-zone configuration with direct and indirect heat.
- Remove thighs from marinade. Place skin-side down over direct heat. Close lid. Sear 6 to 8 minutes until skin is golden brown and crispy.
- Flip thighs and move to indirect heat zone. Place bone-side down with skin facing up. Close lid. Cook 20 to 30 minutes until internal temperature reaches 175 to 185°F.
- Optional: During last 5 minutes, brush thighs with lemon butter glaze made from melted butter, lemon squeeze, and oregano.
- Remove from grill when thighs reach temperature. Rest 10 minutes before serving.
Nutrition
Notes
Overnight marination (8 to 12 hours) creates significantly better flavor than 1-hour minimum. Lemon and garlic penetrate deeply. Don't exceed 12 hours as acid can over-tenderize surface.
Two-zone grilling is essential. Direct heat crisps skin. Indirect heat cooks through without burning.
Pull thighs at 175 to 185°F for best texture. Collagen fully converts at this temperature. 165°F is safe but texture is tougher.
Bone-in thighs stay moister than boneless at higher temperatures. Don't skip rest period. Juices redistribute during 10-minute rest.
For smoker method, smoke at 275°F for 50 to 65 minutes. Optional sear at end over direct heat for crispy skin.
Store leftovers up to 4 days refrigerated. Reheat in 350°F oven 12 to 15 minutes.