The beauty of this recipe lies in its simplicity and the use of fresh, vibrant ingredients. There isn’t much to substitute or replace, but understanding each component ensures the best outcome. Before marinating, always remember to generously salt and pepper your chicken thighs. This initial seasoning is crucial for building a deep flavor profile from the inside out, rather than just relying on the marinade for surface flavor.

When it comes to ingredients, high-quality always yields high-quality results. For your chicken thighs, consider sourcing them from a local farm or a butcher you trust. Fresh, ethically raised chicken often has a superior taste and texture. For lemons, choose firm, brightly colored ones that feel heavy for their size, indicating plenty of juice. Fresh parsley and garlic are non-negotiable for that authentic, aromatic lemon pepper flavor!

While chicken thighs are recommended for their juiciness, you can absolutely substitute boneless, skinless chicken breasts if you prefer a leaner cut. If using breasts, be mindful of the cooking time, as they cook faster and can dry out more easily. Marinating them for a shorter period (around 30 minutes to 1 hour) and cooking them to an internal temperature of 165°F (74°C) will help maintain their moisture.

Step 1: Prepare the vibrant marinade. In a large bowl, combine half of the minced garlic, half of the fresh chopped parsley, the bright zest from one whole lemon (this adds intense lemon flavor without the acidity), a generous amount of good quality olive oil, and the freshly squeezed juice from one lemon. Whisk all these ingredients together thoroughly until well combined. The zest and juice work together to tenderize the chicken and impart that signature tangy flavor.

Step 2: Season and marinate the chicken. Generously season your boneless chicken thighs with salt and pepper. Add the seasoned chicken to the marinade in the bowl, ensuring each piece is thoroughly coated. Mix well by hand or with tongs. Cover the bowl and let the chicken marinate in the refrigerator for a minimum of 1 hour, and up to 3 hours. Marinating for this duration allows the flavors to truly penetrate the meat, resulting in a more tender and juicy chicken.

Step 3: Preheat the grill and prepare the finishing sauce. Preheat your grill to high heat, aiming for around 450-500°F (232-260°C) for a good sear. While the grill heats, melt butter in a small saucepan over medium-low heat. Add the remaining minced garlic, fresh parsley, and whole black peppercorns. Sauté gently for about 3 minutes until fragrant, being careful not to burn the garlic. Squeeze in the juice from half a lemon, then remove the saucepan from the heat. This bright, aromatic butter sauce will be brushed onto the chicken during the final cooking stages, adding incredible depth and shine.

Step 4: Grill the chicken to perfection. Once the grill is hot, place the marinated chicken thighs directly on the grates. Alongside, place a half lemon on the grill, cut-side down; this will caramelize and be used for a final squeeze later. Sear the chicken for about 3 minutes per side to develop beautiful grill marks and a flavorful crust. After searing, turn off one burner (or move the chicken to a cooler section of a charcoal grill) and move the chicken to indirect heat. Continue cooking each side for another 6 minutes, periodically brushing the chicken with your prepared lemon pepper butter sauce. This indirect cooking method ensures the chicken cooks through evenly without burning the exterior, while the sauce adds layers of flavor and keeps the meat moist.

The key to juicy grilled chicken is careful temperature control and minimal manipulation. My number one piece of advice is to invest in a reliable instant-read thermometer. This tool eliminates guesswork, allowing you to pull the chicken off the grill at the perfect internal temperature (180°F/82°C for thighs). The second crucial tip is to resist the urge to flip your chicken constantly. You want to leave it alone to allow a beautiful crust to form and for heat to penetrate evenly. The maximum amount of times I will flip my chicken on the grill is twice – once to sear each side, and then a final flip if needed for even cooking on indirect heat. Additionally, always allow your chicken to rest for 5-10 minutes after grilling to redistribute the juices and keep it moist.

The cooking time for chicken thighs on the grill can vary based on their thickness and whether you’re using direct or indirect heat. For this recipe, which utilizes a searing step followed by indirect heat, it typically takes about 10-12 minutes per side after the initial sear, so roughly 20-24 minutes total. If you were cooking entirely over direct medium-high heat, it could be as quick as 6-7 minutes per side, but this method carries a higher risk of charring the exterior before the interior is fully cooked. Always rely on an instant-read thermometer to confirm doneness, aiming for 180°F (82°C).

Absolutely! Bone-in chicken thighs will work wonderfully and often result in even more flavorful and moist chicken due to the bone helping to conduct heat and distribute moisture. The main difference will be the cooking time. Bone-in thighs will take longer to cook through, typically an additional 5-10 minutes per side on indirect heat. Ensure the internal temperature still reaches 180°F (82°C) near the bone, without touching it, for safe eating.

For these lemon pepper chicken thighs, a marinade time of 1-3 hours is ideal to infuse the flavors without making the chicken mushy. While some marinades can go longer, the acidity from the lemon juice in this recipe means that marinating for more than 4 hours could start to break down the chicken’s proteins too much, affecting its texture. For best results, stick to the recommended 1-3 hour window.

• ▢ 3-4 lbs boneless chicken thighs
• ▢ ¼ cup olive oil
• ▢ 1.5 teaspoon salt
• ▢ 1.5 teaspoon cracked black pepper
• ▢ 2 lemons
• ▢ ¼ cup butter
• ▢ ¼ cup fresh chopped parsley
• ▢ 5 cloves garlic, minced
• ▢ 2 teaspoon black whole peppercorn

• Season chicken thighs generously with salt and pepper. In a large bowl, combine the seasoned chicken with half of the minced garlic, half of the fresh chopped parsley, the zest from one lemon, the olive oil, and the juice from 1 lemon. Mix thoroughly to ensure the chicken is well coated. Cover and marinate in the refrigerator for 1 to 3 hours.
• Preheat your grill to high heat (approx. 450-500°F). Meanwhile, prepare the finishing sauce: melt butter in a small saucepan over medium-low heat. Add the remaining minced garlic, parsley, and whole black peppercorns. Sauté for about 3 minutes until fragrant. Squeeze in the juice from half a lemon, then remove from the heat.
• Place the marinated chicken thighs on the preheated grill and sear for 3 minutes. Place the other half lemon (cut-side down) on the grill alongside the chicken. Flip the chicken and sear for another 2 minutes. Then, turn off one burner (or move the chicken to a cooler zone on a charcoal grill) and move the chicken to indirect heat. Continue to cook each side for approximately 6 minutes, using a cooking brush to occasionally baste with the lemon pepper butter sauce prepared in the previous step.
• Once the chicken reaches an internal temperature of 165°F (74°C) up to 185°F (85°C) (for optimal tenderness in thighs), remove it from the grill. Let the chicken rest for 5-10 minutes. Squeeze the grilled lemon juice over the rested chicken before serving for an extra burst of flavor.

2. While 165°F (74°C) is the safe minimum temperature for chicken, cooking thighs to around 180°F (82°C) often results in a superior, more tender texture as the connective tissues break down beautifully without drying out the meat. This is a pro tip for incredibly juicy chicken thighs!