Lemon Herb Grilled Chicken Thighs with Veggies
Tender grilled chicken thighs marinated in a zesty lemon herb blend, served with a colorful medley of grilled vegetables.
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Ingredients
Yields 4 servings
- (4) chicken thighs
- (2) lemons
- (4 tbsp) olive oil
- (2) garlic cloves
- (1 tbsp) fresh rosemary
- (1 tbsp) fresh thyme
- (1 tsp) salt
- (1/2 tsp) black pepper
- (1) bell pepper
- (1) zucchini
- (1) red onion
- (1 cup) cherry tomatoes
Instructions
- 1
In a bowl, combine the juice of (2) lemons, (4 tbsp) olive oil, (2 cloves) minced garlic, (1 tbsp) chopped fresh rosemary, (1 tbsp) chopped fresh thyme, (1 tsp) salt, and (1/2 tsp) black pepper to create the marinade.
- 2
Add (4) chicken thighs to the marinade, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes.
- 3
While the chicken is marinating, prepare the vegetables. Cut (1) bell pepper into strips, (1) zucchini into rounds, and (1) red onion into wedges. Halve (1 cup) cherry tomatoes.
- 4
Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess.
- 5
Place the marinated chicken thighs on the grill and cook for about 6-7 minutes per side or until the internal temperature reaches 165°F (75 °C).
- 6
While the chicken is grilling, toss the prepared vegetables in (1 tbsp) olive oil, (1/2 tsp) salt, and (1/4 tsp) black pepper in a separate bowl.
- 7
Add the seasoned vegetables to the grill alongside the chicken and grill for about 5-7 minutes, turning occasionally until they are tender and slightly charred.
- 8
Once cooked, remove the chicken and vegetables from the grill and let the chicken rest for a few minutes before serving.
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