Enjoy this simple yet flavorful George Foreman grilled chicken thigh recipe with a delightful lemon-herb marinade that’s perfect for a summer cookout or family dinner. Quick to prepare and cook, this recipe will become a favorite.
Ingredients
- 8 boneless, skinless chicken thighs (about 2 pounds)
- 1/4 cup fresh lemon juice (from 2 lemons)
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Non-stick cooking spray or oil for the grill
Directions
In a medium-sized mixing bowl, whisk together lemon juice, olive oil, minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper to create the lemon-herb marinade.
Place the chicken thighs in a large zip-top plastic bag or a shallow dish. Pour the marinade over the chicken thighs, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for the best flavor.
Preheat your grill to medium-high heat (around 400°F/205°C). Clean the grill grates and lightly coat them with non-stick cooking spray or oil to prevent the chicken from sticking.
Remove the chicken thighs from the marinade, allowing any excess to drip off. Discard the remaining marinade.
Place the marinated chicken thighs on the preheated grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear when the chicken is pierced with a fork. Be careful not to overcook the chicken, as it can become dry.
Once the chicken thighs are fully cooked, transfer them to a serving platter and let them rest for 5 minutes to allow the juices to redistribute.
Serve your lemon-herb grilled chicken thighs with your favorite side dishes, such as a fresh salad, grilled vegetables, or a light pasta.
George Foreman Lemon-Herb Grilled Chicken Thighs
Enjoy this easy and delicious grilled chicken thigh recipe that's perfect for any occasion, whether you're entertaining guests or enjoying a family dinner. With a delightful lemon-herb flavor, it's sure to become a go-to recipe.
Ingredients
- 8 boneless, skinless chicken thighs
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 2 clove garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
-
Preheat your grill to medium-high heat (around 400°F/205°C). Clean the grill grates and lightly coat them with non-stick cooking spray or oil to prevent the chicken from sticking.
-
In a medium-sized mixing bowl, whisk together lemon juice, olive oil, minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper to create the lemon-herb marinade.
-
Place the chicken thighs in a large zip-top plastic bag or a shallow dish. Pour the marinade over the chicken thighs, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for the best flavor.
-
Remove the chicken thighs from the marinade, allowing any excess to drip off. Discard the remaining marinade.
-
Place the marinated chicken thighs on the preheated grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear when the chicken is pierced with a fork. Be careful not to overcook the chicken, as it can become dry.
-
Once the chicken thighs are fully cooked, transfer them to a serving platter and let them rest for 5 minutes to allow the juices to redistribute.
-
Serve chicken thighs with your favorite side dishes, such as a fresh salad, grilled vegetables, or a light pasta.
This is an excellent recipe and full of flavor