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Juicy Greek Chicken Thighs - Bright, Garlicky, and Packed With Flavor

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 bone-in, skin-on chicken thighs (about 3 pounds)
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 tablespoon lemon zest
  • 4 garlic cloves, finely minced
  • 2 teaspoons dried oregano (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika (optional, for color and warmth)
  • 1 tablespoon red wine vinegar (optional, for extra tang)
  • Lemon wedges, for serving
  • Fresh parsley or dill, chopped, for garnish

Method
 

  1. Prep the chicken. Pat the chicken thighs dry with paper towels. Dry skin equals crispier skin, so don’t skip this step.
  2. Make the marinade. In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, pepper, smoked paprika, and red wine vinegar.
  3. Marinate. Add the chicken thighs and toss to coat on all sides. Cover and refrigerate for at least 30 minutes, or up to 12 hours. The longer they sit, the deeper the flavor.
  4. Choose your cooking method. You can roast or grill. Both yield great results: Roast: Preheat oven to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top. Place thighs skin side up on the rack.
  5. Grill: Preheat grill to medium-high. Oil the grates to prevent sticking.
  6. Cook until juicy and done. Roast: Bake for 30–40 minutes, or until the skin is crisp and an instant-read thermometer in the thickest part reads 175°F (80°C). For extra color, broil 2–3 minutes at the end.
  7. Grill: Place thighs skin side down. Grill 6–8 minutes per side, then move to indirect heat and cook until they reach 175°F (80°C).
  8. Rest and finish. Let the chicken rest 5 minutes. Squeeze fresh lemon over the top and sprinkle with chopped parsley or dill.
  9. Serve. Plate with Greek salad, roasted potatoes, rice, or warm pita and tzatziki. Don’t forget extra lemon wedges.