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Flavorful Lemon Herb Grilled Chicken Thighs with Tzatziki Sauce

lemon herb grilled chicken thighs - featured image
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Juicy grilled chicken thighs marinated in a bright lemon herb mixture, served with a cool and creamy homemade tzatziki sauce. Perfect for quick, flavorful meals and summer gatherings.

Ingredients

Scale
  • 6 boneless, skin-on chicken thighs (about 2 pounds / 900 grams)
  • 3 tablespoons fresh lemon juice (from about 1 large lemon)
  • 1 tablespoon lemon zest
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Pinch of red pepper flakes (optional)
  • 1 cup Greek yogurt (or dairy-free coconut yogurt as an alternative)
  • ½ medium cucumber, finely grated and drained
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Instructions

  1. Prepare the marinade: In a medium bowl, mix together lemon juice, lemon zest, olive oil, minced garlic, chopped oregano, thyme, salt, black pepper, and red pepper flakes if using. Whisk until combined.
  2. Marinate the chicken: Pat the chicken thighs dry with paper towels. Add the chicken to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 1 hour, but no more than 4 hours.
  3. Make the tzatziki sauce: Grate the cucumber into a bowl and press out excess moisture. Add Greek yogurt, lemon juice, minced garlic, chopped dill, olive oil, salt, and pepper. Stir well and refrigerate until ready to serve.
  4. Preheat the grill to medium-high heat (about 400°F / 200°C). Oil the grates lightly to prevent sticking.
  5. Grill the chicken thighs skin-side down for 6-7 minutes per side until skin is crisp and internal temperature reaches 165°F (74°C). Avoid pressing down on the meat.
  6. Let the chicken rest for 5 minutes after grilling. Serve topped with tzatziki sauce.

Notes

Pat chicken dry before marinating to help skin crisp. Drain cucumber well for tzatziki to avoid watery sauce. Use medium heat on grill to prevent drying out. Rest chicken after grilling to lock in juices. Tzatziki can be made up to 24 hours ahead and refrigerated.

Nutrition

Keywords: lemon herb grilled chicken, grilled chicken thighs, tzatziki sauce, easy chicken recipe, summer grilling, Mediterranean chicken, healthy chicken recipe

Find it online: https://junomeals.com/flavorful-lemon-herb-grilled-chicken-thighs-easy-recipe-with-tzatziki-sauce/