Thyme After Thyme
Grilled Lemon-Garlic Chicken Thighs with a Citrus-Thyme Drizzle
30 minutes
Serves 4
DinnerItalianGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Say ciao to the Italian countryside, where simple flavors get heroic treatment. This dinner lets you master marination science and the art of an infused finishing sauce, all with ingredients that should never be left alone in a fridge.
Ingredients
Yield
4
Instructions
- 01In a large bowl, whisk together 1/4 cup olive oil, lemon zest from both lemons, half the lemon juice, 1 tbsp minced garlic, 1 tbsp chopped fresh thyme, kosher salt, and black pepper. Add chicken thighs, turning to coat and massaging the marinade under the skin. Marinate at room temperature for 20 minutes.
- 02Preheat your grill to medium-high heat. Brush the grate with a little oil to prevent sticking.
- 03Remove chicken from marinade, letting excess drip off. Grill skin-side down for 7 minutes, then flip and grill 6 to 8 minutes more, or until the internal temperature hits 175°F.
- 04While chicken cooks, combine remaining 2 tbsp olive oil, remaining lemon juice, 1 tbsp garlic, 1 tbsp thyme, and honey in a small saucepan over low heat. Warm gently for 2 to 3 minutes, just until fragrant, do not simmer. Remove from heat.
- 05Transfer grilled chicken to a platter and let rest 5 minutes.
- 06Drizzle herb-infused lemon sauce over the chicken just before serving.
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