I made these lemon herb chicken thighs using fresh rosemary and oregano from our garden! We were fancying trying something different while enjoying the lovely sunny and warm weather, that we could cook on the barbecue but also be able to give the option to cook inside if needed.
Lemon and herbs are a lovely fresh combination and combined with the slight smokey char from the barbecue or a griddle pan, you end up with delicious juicy chicken thighs. Enjoy them as part of a barbecue spread of food with salads, breads and sauces - delicious!
Tips
- Make ahead – marinade the chicken thighs overnight if you have time.
- This lemon herb chicken thighs recipe is easily adapted if you’re cooking for less or more people.
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How to make these Lemon Herb Chicken Thighs
Ingredients
- 650g skinless boneless chicken thighs
For the marinade:
- 4 tbsp olive oil
- 1 tbsp fresh oregano, leaves only, finely chopped
- 1 tbsp fresh rosemary, leaves only, finely chopped
- zest and juice of 1 small lemon
- 1 clove garlic, finely chopped
- salt and freshly ground black pepper
Instructions
- Combine the marinade ingredients in a small bowl. Put the chicken into a large plastic bowl or sandwich bag and add the marinade ingredients. Mix well, ensuring each thigh is well coated. Cover the bowl or seal the bag and chill for at least 3 hours, or overnight.
- Heat the BBQ to high. Place the chicken on the hot BBQ and cook for 12 minutes, turning halfway through cooking. I use a Thermapen to check they’re cooked to 74C. Remove from the BBQ and rest for 5 minutes.
- Serve the cooked thighs as part of a barbecue spread with other meats, pasta or potato salads, breads and sauces.
To cook on the hob:
- Heat a griddle, skillet or large frying pan over a medium to high heat. Add the chicken thighs and sear on both sides until golden brown - approximately 5 to 6 minutes on each side. I use a Thermapen to check they’re cooked to 74C. Remove from the heat and transfer to a plate and rest for 5 minutes, then serve.
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Lemon Herb Chicken Thighs
Equipment
Ingredients
- 650 g (1.4 lb) skinless boneless chicken thighs
For the marinade:
- 4 tbsp olive oil
- 1 tbsp fresh oregano leaves only, finely chopped
- 1 tbsp fresh rosemary leaves only, finely chopped
- zest and juice of 1 small lemon
- 1 clove garlic finely chopped
- salt and freshly ground black pepper
Instructions
- Combine the marinade ingredients in a small bowl. Put the chicken into a large plastic bowl or sandwich bag and add the marinade ingredients. Mix well, ensuring each thigh is well coated. Cover the bowl or seal the bag and chill for at least 3 hours, or overnight.
- Heat the BBQ to high. Place the chicken on the hot BBQ and cook for 12 minutes, turning halfway through cooking. I use a Thermapen to check they’re cooked to 74C. Remove from the BBQ and rest for 5 minutes.
- Serve the cooked thighs as part of a barbecue spread with other meats, pasta or potato salads, breads and sauces.
To cook on the hob:
- Heat a griddle, skillet or large frying pan over a medium to high heat. Add the chicken thighs and sear on both sides until golden brown - approximately 5 to 6 minutes on each side. I use a Thermapen to check they’re cooked to 74C. Remove from the heat and transfer to a plate and rest for 5 minutes, then serve.
Notes
- Make ahead – marinade the chicken thighs overnight if you have time.
- This lemon herb chicken thighs recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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