Grilled Citrus-Herb Marinated Chicken Thighs
Juicy chicken thighs marinated in a vibrant blend of citrus juices, garlic, and fresh herbs, then grilled to perfection for a flavorful American dinner.
Ingredients
Check ingredients as you go.
- Main
- Marinade
- Seasoning
Let’s make it
Marinade
In a medium bowl, combine orange juice, lemon juice, olive oil, minced garlic, chopped thyme, rosemary, honey (if using), salt, and black pepper to create the marinade.
Marinade
Place the chicken thighs in a large sealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal or cover and refrigerate for at least 20 minutes, up to 2 hours for deeper flavor.
Cooking
Preheat your grill to medium-high heat. Oil the grill grates lightly to prevent sticking.
Cooking
Remove the chicken thighs from marinade, letting excess drip off. Place them skin-side down on the heated grill. Grill with the lid closed for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and juices run clear.
Finishing
Once cooked, transfer the chicken to a plate and let rest for 5 minutes before serving to allow juices to redistribute.
Tips & notes
Marinate the chicken for at least 20 minutes but no longer than 2 hours to keep the meat tender. Using skin-on thighs helps retain juiciness while grilling. Let the chicken rest after grilling for best texture.
Saving it for later
Store leftover grilled chicken thighs in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3 days.
Reheating
Reheat the chicken thighs gently in a preheated oven at 325°F (165°C) until warmed through, about 10 minutes. Cover with foil to prevent drying out.
