Weeknight Grilled Chicken Thighs With Lemon and Garlic

Ingredients

• 1½ lb chicken thighs, boneless or bone-in
• 2 tbsp olive oil
• 2 garlic cloves, finely grated or minced
• Zest of 1 lemon and 1 tbsp lemon juice
• 1 tsp kosher salt (adjust if your salt is especially fine)
• ½ tsp black pepper
• 1 tsp dried oregano or 1 tbsp chopped fresh oregano
• Lemon wedges for serving

Method

1. Mix oil, garlic, zest, lemon juice, salt, pepper, and oregano. Coat the thighs in a bowl or sealed bag. If marinating ahead, keep them in the refrigerator—not on the counter, per FoodSafety.gov's handling guidance.
2. Preheat a grill with a hot and cooler zone, or preheat a heavy pan over medium-high heat. Remove excess dripping marinade so it does not burn immediately.
3. Cook skin-side down first if the thighs have skin. Turn when they release easily and have color. If they darken before the center is done, move them to cooler grill heat or lower the pan heat.
4. Check the thickest part with a clean thermometer. All poultry must reach 165°F, according to the safe-minimum chart.
5. Transfer to a clean platter, rest briefly for easier slicing, and serve with lemon wedges. Do not put cooked chicken back on the plate that held it raw.

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