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If you’ve got herbs growing wild in your garden — or even a few pots on the porch — this recipe is one of the best ways to put them to work.
These grilled chicken thighs soak up a deeply flavorful marinade made with fresh rosemary, oregano, thyme, garlic, and lemon. The result? Juicy, savory bites with crispy edges and bold herbal flavor that tastes like summer on a plate.

Whether you’re cooking for a Father’s Day feast, a summery BBQ with friends, or just craving something rustic and satisfying, this one’s a keeper.

📌 Why You’ll Love This Recipe

• Uses fresh herbs you likely already grow
• Juicy, flavorful, and simple to grill
• Works for backyard BBQs or weeknight dinners
• Gluten-free and easy to double for a crowd
• Even better as leftovers in salads or wraps

📌 Quick Reference

• Prep Time: 10 minutes (+ marinating time)
• Cook Time: 15–20 minutes
• Total Time: 30–35 minutes
• Servings: 4
• Dietary Info: Gluten-Free, Dairy-Free

Key Ingredients at a Glance:
🌿 Fresh rosemary, thyme, and oregano
🍋 Lemon juice
🧄 Garlic
🍗 Chicken thighs (bone-in or boneless)
🫒 Olive oil

Ingredients

• 1.5–2 lbs boneless or bone-in chicken thighs
• 3 tablespoons olive oil
• Juice of 1 lemon (plus zest if desired)
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 1/4 teaspoon crushed red pepper flakes

Substitutions & Ingredient Notes:

• Use dried herbs if needed: substitute 1 teaspoon dried per tablespoon fresh.
• You can also use bone-in chicken thighs for more flavor; just increase grilling time slightly.
• Add a spoonful of Dijon mustard for a deeper, tangy marinade twist.

Step-by-Step Cooking Instructions

1. Make the Marinade

• In a medium bowl, whisk together olive oil, lemon juice, garlic, rosemary, oregano, thyme, salt, pepper, and red pepper flakes if using.
• Pour marinade into a large zip-top bag or shallow dish. Add chicken and toss to coat evenly.
• Cover and refrigerate for at least 30 minutes, ideally 2–4 hours (or up to overnight).

2. Preheat the Grill

• Preheat your grill (gas or charcoal) to medium-high heat.
• Brush the grates lightly with oil to prevent sticking.

3. Grill the Chicken

• Remove chicken from marinade and let excess drip off.
• Grill chicken thighs for 6–8 minutes per side, depending on thickness, until they reach 165°F internal temperature and have nice grill marks.
• Let rest for 5 minutes before serving.

Serving & Pairing Ideas

• Serve alongside grilled zucchini, corn, or flatbread.
• Pairs beautifully with fresh herb chimichurri or garden salsa.
• Leftovers are great chopped over a salad or in a wrap the next day.

Storage & Make-Ahead Tips

• Storage: Store in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat gently on a skillet or in foil on the grill.
• Freezing: Freeze raw chicken in marinade for up to 2 months; thaw overnight before grilling.

Final Thoughts

These Herb-Marinated Grilled Chicken Thighs are a go-to recipe in our garden kitchen — packed with flavor, simple to prep, and a sure way to make your backyard BBQ extra special. 🌿🔥
If you try them, let me know in the comments — or tag @SouthernSoilAndSunshine on social media so I can cheer you on!

🌸 Looking for more garden-grill inspiration?
Try:

• Grilled Flatbread with Garden Pesto & Tomatoes
• Zucchini & Eggplant “Steaks”
• Stuffed Grilled Bell Peppers