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Herb, Lemon, and Garlic Chicken Thighs

Cook Time15 mins
Servings: 4


  • 4 boneless skinless chicken thighs trimmed of extra fat
  • 1 tbsp fresh basil finely chopped
  • 1 tbsp fresh thyme leaves finely chopped
  • 2 tsp fresh oregano leaves finely chopped
  • Juice and zest from 1/2 a lemon
  • 2 tbsp olive oil
  • 2 large cloves of garlic minced


  • Combine the chicken thighs together in a large ziplock bag with the basil, thyme, oregano, lemon juice, lemon zest, olive oil, and minced garlic. Mix until evenly coated then set inside the refrigerator to marinate for 30 minutes. Remove the chicken from the refrigerator 10 minutes prior to cooking.
  • Heat a grill pan coated with cooking spray over medium high heat. Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste. Place the chicken thighs into the HOT grill pan and reduce heat to medium then cook for 7-8 minutes then flip and continue to cook for 6-7 minutes, or until the chicken is cooked through. Remove the chicken from the grill pan and set aside to rest for 5 minutes. Serve and enjoy.