You’ll love these Lemon Garlic Chicken Thighs for their bright, garlicky flavor and simple prep. Each bite is juicy, herby, and perfectly golden after just minutes on the grill or stovetop. With a quick lemon marinade that infuses deep flavor, this dish transforms everyday chicken into something vibrant and restaurant-worthy. Great for busy nights or weekend gatherings, it’s a go-to favorite that always satisfies.
Why You’ll Love These Lemon Garlic Chicken Thighs
These Lemon Garlic Chicken Thighs are everything you want in a quick meal. They use pantry staples yet taste fresh and full of life. The lemon and garlic soak into the chicken, keeping it juicy and flavorful. After a short marination, you’ll cook them up in under 20 minutes. They’re also versatile—you can grill, pan-sear, or even bake them. The herby mix of oregano and thyme adds warmth, while the lemon zest keeps things bright. Perfect for family dinners, BBQ nights, or meal prep, this recipe delivers big flavor with minimal effort.
Ingredients You’ll Need
For the Marinade
You’ll need chicken stock, fresh lemon juice, olive oil, lemon zest, minced garlic, Dijon mustard, dried oregano, dried thyme, salt, and black pepper. These simple ingredients come together to create a tangy and aromatic marinade that tenderizes and seasons the chicken beautifully.
For the Chicken
Use boneless, skinless chicken thighs and canola oil for cooking. You can substitute with another neutral oil like avocado or vegetable oil. If you prefer bone-in chicken, just cook it longer or finish it in the oven until it reaches 165°F internally.
How to Make Lemon Garlic Chicken Thighs
Marinate the Chicken
Whisk together the chicken stock, lemon juice, olive oil, lemon zest, garlic, Dijon mustard, oregano, thyme, salt, and pepper. Pour this over the chicken thighs in a resealable bag or bowl. Mix to coat well. Let it rest in the fridge for at least 2 hours—overnight gives the best flavor.
Cook to Perfection
Heat canola oil in a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook in a single layer. Sear for 4 to 5 minutes per side until golden brown and the internal temperature hits 165°F. Avoid overcrowding so each piece gets a good sear.
Rest and Serve
Let the chicken rest for a couple of minutes before serving. Garnish with extra lemon slices or fresh herbs for a bright touch. Serve immediately for the juiciest flavor.
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Tips for Best Results
For even cooking, try to use thighs that are similar in size. If you’re using bone-in chicken, you can finish it in the oven after searing. A cast iron skillet works perfectly if you don’t have a grill pan. Don’t skip the marination—it’s what gives the dish its depth and tenderness. Avoid overcooking by checking the internal temperature. Lastly, don’t crowd the pan; that’s key to getting a golden crust and locking in juices.
Flavor Variations and Substitutions
Want to change it up? Add rosemary or basil for a twist. Swap Dijon for whole-grain mustard or add a pinch of red pepper flakes for heat. Lime juice can replace lemon if you want a sharper tang. You can also use different oils, such as avocado or grapeseed. This recipe is great for meal prep—just refrigerate cooked portions and enjoy throughout the week.
Serving Suggestions
Serve your Lemon Garlic Chicken Thighs with fluffy rice, roasted potatoes, or a crisp green salad. They also pair beautifully with grilled vegetables or couscous. The zesty lemon flavor complements Mediterranean sides and works well for summer meals or light dinners.
Storage and Reheating
Cool leftovers completely, then refrigerate in an airtight container within 2 hours. They’ll stay fresh for up to 3 days. When reheating, do it gently on the stovetop with a splash of broth to keep the chicken moist. You can also microwave covered for short bursts, stirring halfway through. Avoid reheating too long to preserve tenderness.
Other Recipes You May Enjoy
- Easy Homemade Butter Chicken Recipe
- Hawaiian Chicken Sheet Pan Recipe
- Buffalo Chicken Dip Recipe
- Whole30 Chinese Chicken Salad
Conclusion
These Lemon Garlic Chicken Thighs are juicy, flavorful, and effortlessly simple. With a zesty lemon marinade and quick stovetop cooking, they’re perfect for busy nights or casual gatherings. Whether you serve them fresh off the grill or meal prep ahead, they’ll bring a bright, satisfying flavor to your table every time. For more inspiration, visit Ellie’s Pinterest
Lemon Garlic Chicken Thighs
Equipment
- Mixing bowl For making and mixing the marinade.
- Grill pan or cast iron skillet Used to cook the chicken thighs.
- Tongs For turning chicken during cooking.
- Meat thermometer Check internal temperature reaches 165°F.
Ingredients
- ½ cup chicken stock
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 2 cloves garlic, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- to taste kosher salt and black pepper
- 2 pounds boneless, skinless chicken thighs
- 1 ½ tablespoons canola oil
Instructions
- In a large bowl, mix chicken stock, lemon juice, olive oil, lemon zest, garlic, Dijon mustard, oregano, thyme, salt, and pepper until combined.
- Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight, turning occasionally for even marination.
- Heat canola oil in a grill pan or skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden brown and cooked through (165°F internal temperature).
- Rest for a few minutes before serving. Garnish with lemon slices or herbs and serve immediately.
