Smoky Charred Lemon Herb Grilled Chicken Thighs (Bone In)

How to Make Smoky Charred Lemon Herb Grilled Chicken Thighs (Bone In)

1. 1

   Step 1: Make the marinade and marinate the thighs

   In a large bowl whisk together olive oil, lemon zest and juice from two lemons, minced garlic, smoked paprika, honey, chopped herbs, kosher salt and black pepper until emulsified. Add the bone-in thighs, toss to coat thoroughly, cover and refrigerate at least 30 minutes or up to overnight to let the flavors penetrate.

   For this step

   • 6 piecesBone-in, skin-on chicken thighs
   • 2 tspKosher salt
   • 1 tspFreshly ground black pepper
   • 3 piecesLemons (zest + juice, plus 1 lemon halved for charring)
   • 1/4 cupExtra-virgin olive oil
   • 4 clovesGarlic, minced
   • 1 tbspSmoked paprika
   • 3 tbspFresh herb mix (chopped rosemary, thyme, parsley)
   • 1 tbspHoney
   
2. 2

   Step 2: Prepare the grill

   Set up a gas or charcoal grill for medium-high heat (direct heat around 450–500°F / 230–260°C) with an area of indirect heat; oil the grates well to prevent sticking. Cut the remaining lemon in half and keep it nearby for charring and finishing.
   
3. 3

   Step 3: Sear skin-side down for char

   Shake off excess marinade and place thighs skin-side down over direct heat; sear 4–6 minutes until the skin is deeply browned and blistered, moving occasionally to avoid flare-ups. Transfer thighs to the cooler side of the grill (indirect heat), skin-side up, and continue cooking with the lid closed.
   
4. 4

   Step 4: Finish cooking and char lemons

   Cook the thighs over indirect heat until an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 12–15 more minutes depending on size. During the last 3–5 minutes, place lemon halves cut-side down on the direct heat to char; once fragrant and marked, squeeze over the cooked thighs and scatter a bit more fresh herb.
   
5. 5

   Step 5: Rest and serve

   Let the thighs rest 5 minutes off the heat so juices redistribute, then transfer to a platter and finish with an extra drizzle of olive oil or reserved pan juices if desired. Serve hot with the charred lemon wedges and a sprinkle of extra chopped herbs.

1. In a large bowl whisk together olive oil, lemon zest and juice from two lemons, minced garlic, smoked paprika, honey, chopped herbs, kosher salt and black pepper until emulsified. Add the bone-in thighs, toss to coat thoroughly, cover and refrigerate at least 30 minutes or up to overnight to let the flavors penetrate.
2. Set up a gas or charcoal grill for medium-high heat (direct heat around 450–500°F / 230–260°C) with an area of indirect heat; oil the grates well to prevent sticking. Cut the remaining lemon in half and keep it nearby for charring and finishing.
3. Shake off excess marinade and place thighs skin-side down over direct heat; sear 4–6 minutes until the skin is deeply browned and blistered, moving occasionally to avoid flare-ups. Transfer thighs to the cooler side of the grill (indirect heat), skin-side up, and continue cooking with the lid closed.
4. Cook the thighs over indirect heat until an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 12–15 more minutes depending on size. During the last 3–5 minutes, place lemon halves cut-side down on the direct heat to char; once fragrant and marked, squeeze over the cooked thighs and scatter a bit more fresh herb.
5. Let the thighs rest 5 minutes off the heat so juices redistribute, then transfer to a platter and finish with an extra drizzle of olive oil or reserved pan juices if desired. Serve hot with the charred lemon wedges and a sprinkle of extra chopped herbs.