Grilled Italian Herb Chicken Thighs with Zesty Lemon

Method

1. 1

   Gently pat the chicken thighs completely dry with paper towels. Trim any excessive fat, leaving the skin on for maximum flavour and crispiness. Place the chicken in a large bowl.

2. 2

   In a small bowl, whisk together 3 tablespoons of olive oil, 3 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, ½ teaspoon of red pepper flakes (if using), 1 teaspoon of salt, ½ teaspoon of freshly ground black pepper, and the zest of one large lemon.

3. 3

   Pour the aromatic marinade over the chicken thighs, ensuring each piece is thoroughly coated. Use your hands to gently massage the seasoning into the skin and meat. Let it marinate at room temperature for at least 15 minutes while you prepare the grill.

4. 4

   Fire up your grill to medium-high heat (around 200°C / 400°F). Clean the grates thoroughly and oil them lightly to prevent sticking, ensuring beautiful grill marks.

5. 5

   Place the chicken thighs skin-side down on the preheated grill. Close the lid and cook for 5-7 minutes until the skin is golden brown and beautifully crisp with distinct char marks.

6. 6

   Flip the chicken and continue grilling for another 15-20 minutes, turning occasionally, until the internal temperature reaches 74°C (165°F). For an extra rich finish, melt 2 tablespoons of unsalted butter with the juice of half a lemon and baste the chicken during the last 5 minutes of cooking.

7. 7

   Once cooked, transfer the succulent chicken thighs to a cutting board. Tent loosely with foil and let them rest for 5-10 minutes. This crucial step allows the juices to redistribute, ensuring every bite is moist and tender.

8. 8

   Arrange the vibrant grilled chicken on a platter, garnished with fresh lemon wedges and a sprinkle of fresh herbs. Serve hot and watch them disappear!