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Fresh Lemon Herb Chicken Thighs Recipe with Grilled Zucchini and Feta

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A light, fresh, and flavorful summer meal featuring juicy lemon-herb marinated chicken thighs paired with smoky grilled zucchini and creamy feta cheese.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900g)
  • 3 tablespoons extra virgin olive oil
  • Juice and zest of 2 large lemons
  • 3 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • Optional: ½ teaspoon crushed red pepper flakes
  • 3 medium zucchini, sliced lengthwise into ½-inch thick strips
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried oregano or Italian seasoning (optional)
  • ½ cup crumbled feta cheese
  • Fresh basil or parsley leaves for garnish
  • Optional: lemon wedges for serving

Instructions

  1. Prepare the marinade by whisking together 3 tablespoons olive oil, lemon juice and zest from 2 lemons, minced garlic, thyme, rosemary, salt, pepper, and red pepper flakes if using in a large mixing bowl.
  2. Add the chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, ideally 2 hours.
  3. Preheat grill or grill pan over medium-high heat for about 5 minutes.
  4. Toss zucchini slices with olive oil, salt, pepper, and oregano in a separate bowl.
  5. Grill zucchini strips for 3-4 minutes per side until tender with grill marks. Remove and keep warm.
  6. Place marinated chicken thighs skin side down on the grill. Grill for 6-8 minutes per side until internal temperature reaches 165°F (74°C) and skin is crispy and golden.
  7. Transfer chicken to a plate and let rest for 5 minutes.
  8. Arrange grilled zucchini on plates, top with chicken thighs, sprinkle with crumbled feta and fresh herbs, and serve with lemon wedges.

Notes

Pat chicken skin dry before marinating to ensure crispy skin. Use a meat thermometer to check for doneness (165°F). Avoid flipping chicken too early to prevent sticking. If no grill is available, roast chicken and zucchini in the oven at 425°F for 25-30 minutes, flipping halfway through. Marinate chicken up to 4 hours for extra flavor and tenderness.

Nutrition

Keywords: lemon herb chicken, grilled zucchini, feta, summer meals, easy dinner, healthy chicken recipe, grilled chicken thighs

Find it online: https://elaraeats.com/fresh-lemon-herb-chicken-thighs-recipe-with-grilled-zucchini-and-feta-perfect-for-easy-summer-meals/