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Easy Lemon Herb Grilled Chicken Thighs with Zucchini

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Juicy, flavorful grilled chicken thighs with a bright lemon herb marinade, paired with perfectly charred zucchini skewers. This easy recipe is perfect for summer grilling and comes together in under 45 minutes.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2.5 pounds total)
  • 1/3 cup olive oil
  • 3 tablespoons fresh lemon juice (from about 1 large lemon)
  • 2 teaspoons lemon zest
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon red pepper flakes (optional)
  • 3 medium zucchini (about 1.5 pounds), sliced into 1/2-inch rounds
  • 1 tablespoon olive oil (for zucchini)
  • 1/2 teaspoon salt (for zucchini)
  • 1/4 teaspoon black pepper (for zucchini)
  • Wooden or metal skewers (if wooden, soak in water for 30 minutes)
  • Fresh parsley or basil, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Make the marinade: In a large mixing bowl, combine 1/3 cup olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper flakes (if using). Whisk until well combined.
  2. Prepare the chicken: Pat chicken thighs dry with paper towels. Place in the bowl with the marinade and toss to coat evenly, rubbing marinade into the skin and under the skin if possible. Cover and let sit at room temperature for 15-20 minutes (do not exceed 30 minutes).
  3. Prep the zucchini skewers: Slice zucchini into 1/2-inch thick rounds. Thread onto skewers, leaving space between pieces. Brush both sides with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  4. Preheat the grill: Heat grill to medium-high (400-450°F). Clean grates with a wire brush, then oil them using a folded paper towel dipped in oil held with tongs.
  5. Grill the chicken: Place chicken thighs skin-side down on the hottest part of the grill. Close lid and cook for 6-8 minutes without moving. Flip and cook for another 6-8 minutes with lid closed, until skin is golden and crispy.
  6. Check temperature: Insert an instant-read thermometer into the thickest part of a thigh (avoiding bone). Target 165°F; thighs can go up to 175°F and stay juicy. If needed, move to a cooler part of the grill for 3-5 more minutes.
  7. Grill the zucchini skewers: About 5 minutes before chicken is done, place zucchini skewers on the grill. Cook for 3-4 minutes per side, until charred and tender but not mushy.
  8. Rest and serve: Transfer chicken to a clean plate, tent loosely with foil, and rest for 5 minutes. Arrange chicken and zucchini skewers on a platter, sprinkle with fresh herbs, and serve with lemon wedges.

Notes

For best results, let chicken come to room temperature before grilling. Don’t crowd the grill—leave space between pieces. If using wooden skewers, soak them in water for 30 minutes to prevent burning. Leftover chicken keeps in the refrigerator for up to 4 days; reheat in a 350°F oven or skillet. The zucchini is best eaten fresh but will keep for 2 days.

Nutrition

Keywords: grilled chicken, lemon herb chicken, chicken thighs, zucchini skewers, summer grilling, easy dinner, gluten-free, dairy-free

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