Herbed Lemon-Garlic Grilled Chicken Thighs

1. 1

   Whisk olive oil, 4 lemons, rosemary, sage, garlic, and crushed red pepper together in a large bowl. Stir in the chicken to coat evenly. Cover with plastic wrap and marinate in the refrigerator for 8 hours to overnight.

2. 2

   Preheat an outdoor grill to medium heat and lightly oil the grate.

3. 3

   Remove the chicken from the marinade and shake off the excess. Discard the remaining marinade. Season generously with salt and drizzle with olive oil.

4. 4

   Cut 2 whole lemons in half and trim the tips from the ends.

5. 5

   Place the chicken, skin-side down, on the preheated grill. Cook for 3 to 4 minutes, then turn 90 degrees to make crosshatch grill marks. Cook for another 3 to 4 minutes. Flip the chicken and continue cooking until it is no longer pink at the bone and the juices run clear, 4 to 5 minutes more; an instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C).

6. 6

   Meanwhile, grill the lemons, flesh-side down, until caramelized. Flip them over and cook for 2 to 3 minutes. Serve with the grilled chicken.

• Calories 218.35 kcal Moderate
• Protein 3.9 g Low Source
• Carbs 13.13 g Moderate
• Total Fat 16.75 g High
• Saturated Fat 3.0 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 24.25 mg Moderate
• Sodium 37.53 mg Low Source
• Fiber 2.08 g Low Source
• Sugar 1.9 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 183.39 mg Moderate
• Iron 0.27 mg Low Source
• Potassium 79.53 mg Low Source
• Vitamin A 2.38 mcg_rae Low Source
• Vitamin C 42.25 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Garlic 🧄