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Grilled Lemon Pepper Chicken Thighs - Bright, Juicy, and Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds chicken thighs (boneless, skinless or bone-in; both work)
  • 2 large lemons (zest and juice)
  • 2–3 teaspoons freshly cracked black pepper (coarse grind is best)
  • 1 ½ teaspoons kosher salt (adjust to taste)
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1–2 teaspoons honey (optional, for balance)
  • 1 teaspoon onion powder (optional but nice)
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges, for serving
  • Nonstick grill spray or extra oil, for the grates

Method
 

  1. Prep the marinade: In a large bowl, whisk lemon zest, lemon juice, black pepper, salt, olive oil, garlic, honey, and onion powder until combined.
  2. Marinate the chicken: Add chicken thighs and toss to coat. Cover and refrigerate for 20–60 minutes. For deeper flavor, marinate up to 6 hours.
  3. Preheat the grill: Heat a gas or charcoal grill to medium-high (425–450°F). Clean and oil the grates to prevent sticking.
  4. Shake off excess: Let extra marinade drip off each thigh to avoid flare-ups.
  5. Grill the chicken: Place thighs on the grill. Cook for 5–6 minutes per side for boneless, or 7–9 minutes per side for bone-in, turning once. Aim for an internal temperature of 165°F.
  6. Rest and finish: Transfer to a plate and rest for 5 minutes. Squeeze with fresh lemon and sprinkle parsley. Add a pinch more pepper if you love the bite.
  7. Serve: Pair with grilled asparagus, a simple green salad, rice, or roasted potatoes.