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Flavorful Grilled Lemon Herb Chicken Thighs Recipe with Easy Tzatziki and Greek Salad

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Juicy, flavorful grilled chicken thighs marinated in lemon and herbs, served with homemade tzatziki and a fresh Greek salad. A quick and easy Mediterranean-inspired meal perfect for summer gatherings.

Ingredients

Scale
  • 6 boneless, skin-on chicken thighs (about 2 pounds / 900g)
  • 1/4 cup fresh lemon juice (from 2 medium lemons)
  • Lemon zest from 1 lemon
  • 1/4 cup extra virgin olive oil
  • 3 fresh garlic cloves, minced
  • 2 tbsp fresh oregano leaves, chopped (or 1 tbsp dried oregano)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup Greek yogurt (full-fat, 240g)
  • 1 medium cucumber, seeded and finely grated
  • 1 tbsp fresh dill, chopped
  • 1 clove garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp salt (for tzatziki)
  • 2 medium ripe tomatoes, chopped
  • 1 medium cucumber, diced
  • 1 small red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled (75g)
  • 2 tbsp fresh parsley or oregano leaves, chopped
  • 2 tbsp extra virgin olive oil (for salad)
  • 1 tbsp red wine vinegar
  • Salt and pepper to taste (for salad)

Instructions

  1. Prepare the marinade by whisking together fresh lemon juice, lemon zest, olive oil, minced garlic, chopped oregano and thyme, salt, and pepper in a medium bowl.
  2. Place chicken thighs in a large resealable bag or shallow dish. Pour marinade over the chicken, ensuring all pieces are coated. Seal or cover and refrigerate for at least 30 minutes, ideally 2 hours, but no longer than 6 hours.
  3. While chicken marinates, grate the peeled cucumber finely. Place grated cucumber in a clean kitchen towel and squeeze out excess moisture.
  4. In a bowl, mix Greek yogurt, drained cucumber, minced garlic, chopped dill, lemon juice, olive oil, and salt until smooth. Refrigerate until ready to serve.
  5. Make the Greek salad by chopping tomatoes, cucumber, and red onion. Combine with olives and crumbled feta in a salad bowl. Drizzle with olive oil and red wine vinegar, then sprinkle with fresh herbs, salt, and pepper. Toss gently and set aside.
  6. Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grates or pan to prevent sticking.
  7. Remove chicken from marinade, letting excess drip off. Place thighs skin-side down on the grill. Cook for 6-7 minutes per side, flipping once carefully. Chicken should reach an internal temperature of 165°F (74°C) and have golden grill marks with slightly charred edges.
  8. Remove chicken from grill and let rest for 5 minutes to keep juices locked in.
  9. Serve grilled chicken thighs warm with a generous spoonful of tzatziki and the Greek salad. Garnish with extra fresh herbs and lemon wedges if desired.

Notes

Marinate chicken between 30 minutes and 2 hours for best results; avoid over-marinating to prevent mushy texture. Pat chicken dry before grilling to avoid flare-ups. Use a meat thermometer to ensure chicken reaches 165°F. Let chicken rest after grilling to retain juices. Squeeze excess moisture from grated cucumber to keep tzatziki thick. Fresh dill is essential for authentic tzatziki flavor. For smoky flavor, add soaked wood chips to charcoal grill or use smoker box on gas grill. If no grill available, pan-sear and finish in oven as alternative.

Nutrition

Keywords: grilled chicken, lemon herb chicken, tzatziki, Greek salad, easy dinner, summer recipe, Mediterranean chicken, healthy chicken recipe

Find it online: https://magnetmeal.com/flavorful-grilled-lemon-herb-chicken-thighs-recipe-with-easy-tzatziki-and-greek-salad/