This recipe brings a zesty twist to classic grilled chicken thighs with fresh lemon zest and cracked black pepper.
Marinated with chili flakes for a subtle heat, these chicken thighs are perfect for outdoor grilling or a stovetop grill pan.
The marinade is simple yet flavorful, allowing the chicken to develop a delicious crust while staying juicy inside.
Why You’ll Love This Recipe
- Using boneless, skin-on thighs keeps the chicken juicy and flavorful on the grill.
- Marinating the chicken for at least 30 minutes intensifies flavor and tenderizes the meat.
- Grilling over medium-high heat creates a beautiful charred exterior without drying out the thighs.
Spicy Lemon Pepper Grilled Chicken Thighs
Juicy grilled chicken thighs marinated with lemon zest, cracked black pepper, and a touch of chili for a flavorful and vibrant meal.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 lbs (900g) boneless, skin-on chicken thighs
- 1 tablespoon lemon zest (about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon cracked black pepper
- 1/2 teaspoon chili flakes (adjust to taste)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Prepare the Marinade In a bowl, combine lemon zest, lemon juice, cracked black pepper, chili flakes, minced garlic, olive oil, and kosher salt. Mix well.
- Marinate the Chicken Place chicken thighs in a large zip-top bag or bowl. Pour marinade over the chicken, making sure each piece is well coated. Refrigerate for at least 30 minutes or up to 2 hours.
- Preheat and Oil the Grill Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). Lightly oil the grill grates to prevent sticking.
- Grill the Chicken Thighs Remove chicken from marinade, letting excess drip off. Place thighs skin side down on the grill. Grill for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C) using a meat thermometer.
- Rest and Serve Remove chicken from grill and let rest for 5 minutes to retain juices. Garnish with chopped fresh parsley if desired. Serve warm.
Helpful Tips
- For even cooking, bring the chicken thighs to room temperature for 15 minutes before grilling.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C).
- Adjust chili flakes according to your heat preference or omit if sensitive to spice.
- If you don't have a grill, you can cook the thighs on a grill pan or cast iron skillet over medium-high heat.
Storage and Make-Ahead
Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days.
Reheat thoroughly to an internal temperature of 165°F (74°C) before eating.
Frequently Asked Questions
Can I use bone-in chicken thighs for this recipe?
Yes, but increase grilling time to about 8-10 minutes per side, making sure the internal temperature reaches 165°F (74°C).
How do I prevent chicken from sticking to the grill?
Make sure your grill is clean and well-oiled before cooking, and avoid moving the chicken too soon after placing it on the grill.
Can I prepare the marinade in advance?
Yes, the marinade can be made up to a day ahead and stored in the refrigerator.
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