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Lemon Herb Chicken Thighs

Prep Time 10 mins
Cook Time 15 mins
Marinating time - at least 3 hours to: 1 d
Course Main, Main Course
Cuisine british


  • 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


  • 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.


  • 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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Keyword barbecue, BBQ, dried oregano, fresh herbs, rosemary, summer food