Fire-Grilled Lemon Herb Chicken Thighs
Bone-in chicken thighs grilled over charcoal with lemon, garlic and herbs — smoky skin, juicy meat, and a simple pan sauce.
By Steak House Diaries Kitchen Desk | Published | Updated
About this recipe
Bone-in chicken thighs grilled over charcoal with lemon, garlic and herbs — smoky skin, juicy meat, and a simple pan sauce.
It falls under our Chicken collection and is tagged Grilled Chicken, Charcoal, Summer Grilling. Read the tips and substitutions below the recipe card before you start, and scan the ingredients first so nothing surprises you mid-cook.
Fire-Grilled Lemon Herb Chicken Thighs
https://www.steakhousediaries.com/recipes/fire-grilled-lemon-herb-chicken-thighs
- Prep
- 20 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- Serves 4
- Difficulty
- Easy
Ingredients
Chicken
- 8 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp coarse salt
- 1/2 tsp cracked black pepper
Lemon Herb Marinade
- Zest and juice of 2 lemons
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp chopped rosemary
- 1 tbsp chopped thyme
- 1 tsp honey
To Serve
- Lemon wedges
- Fresh herbs
- Grilled vegetables, to serve
Equipment
- Charcoal grill
- Instant-read thermometer
- Tongs
- Mixing bowl
Instructions
Step 1: Marinate the thighs
Mix the lemon zest and juice, garlic, olive oil, rosemary, thyme and honey. Coat the thighs, cover, and refrigerate for 30 minutes to 4 hours.
Step 2: Build a two-zone fire
Bank the hot coals to one side of the grill so you have a hot side for searing and a cooler side for finishing. The grill grate should be hot and clean.
Step 3: Grill skin-side down
Pat the thighs dry, brush with oil, season with salt and pepper, and place skin-side down over the hot side. Cook 6 to 7 minutes without moving them, until the skin is crisp and golden.
Step 4: Flip and finish
Turn the thighs and cook 6 to 8 minutes more, moving them to the cooler side if flare-ups start. They are done when a thermometer in the thickest part reads 165°F (74°C).
Step 5: Watch the flare-ups
Chicken skin drips fat, and fat feeds flames. If flames rise, slide the thighs to the cooler side for a minute rather than letting them char.
Step 6: Rest the chicken
Move the thighs to a warm plate and rest for 5 minutes so the juices settle before serving.
Step 7: Serve
Spoon any pan juices over the top and serve with lemon wedges, fresh herbs and grilled vegetables.
Cooking tips
- Pat the skin very dry before grilling. Dry skin crisps; wet skin steams.
- Do not move the thighs during the first sear. Undisturbed contact is what builds the crust.
- Use a thermometer, not color, to judge doneness. Thigh meat can look done before it is safe.
- Never reuse leftover marinade as a sauce unless you boil it first, since it touched raw chicken.
Storage and reheating
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Warm in a hot oven at 190°C (375°F) until the centre reaches 165°F (74°C). A hot pan keeps the skin crisper than a microwave.
Ingredient substitutions
- Boneless thighs work too; reduce the cooking time by about 3 minutes per side.
- Orange zest and juice can replace the lemon for a sweeter, rounder flavor.
- Dried rosemary and thyme work at 1 tsp each if fresh herbs are unavailable.
Nutrition information
Approximate values per serving, estimated from typical ingredient data. Results vary with brands and portions; this is not medical or dietary advice.
| Calories | 420 |
|---|---|
| Total fat | 26 g |
| Saturated fat | 7 g |
| Carbohydrates | 3 g |
| Fiber | 0 g |
| Sugar | 2 g |
| Protein | 42 g |
| Sodium | 580 mg |
Frequently asked questions
How do I know the chicken thighs are done?
Use an instant-read thermometer in the thickest part. The thighs are done at 165°F (74°C), even if they look done sooner.
Can I use boneless thighs?
Yes. Boneless thighs work too; reduce the cooking time by about 3 minutes per side.
Why should the skin be patted dry?
Dry skin crisps over the fire, while wet skin steams and stays soft.
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