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Fresh Lemon Herb Grilled Chicken Thighs Recipe with Easy Mediterranean Orzo Salad

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Juicy lemon herb grilled chicken thighs paired with a bright, tangy Mediterranean orzo salad make a quick, easy, and flavorful meal perfect for any occasion.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 2 fresh lemons, juiced and zested
  • 3 cloves garlic, minced
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped thyme
  • 2 tablespoons chopped parsley (or oregano as substitute)
  • 1/4 cup extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 1 1/2 cups orzo pasta (about 280g)
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup kalamata olives, pitted and sliced
  • 1/4 cup red onion, finely diced (optional)
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup feta cheese, crumbled (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Prepare the marinade: In a medium bowl, combine juice and zest of 2 lemons, minced garlic, chopped rosemary, thyme, parsley, olive oil, salt, and pepper. Whisk until well blended (about 5 minutes).
  2. Marinate the chicken: Pat chicken thighs dry with paper towels. Place in a large resealable bag or shallow dish and pour marinade over. Massage marinade into chicken to coat all sides. Refrigerate for at least 30 minutes, up to 3 hours. Do not marinate longer than 4 hours.
  3. Cook the orzo: Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions (about 8-10 minutes) until al dente. Drain and rinse under cold water to cool. Set aside.
  4. Make the Mediterranean orzo salad: In a large bowl, combine cooled orzo, diced cucumber, halved cherry tomatoes, sliced kalamata olives, red onion, chopped parsley, and crumbled feta. In a small bowl, whisk olive oil, lemon juice, dried oregano, salt, and pepper. Pour dressing over salad and toss gently. Adjust seasoning to taste. Refrigerate until serving.
  5. Preheat grill or grill pan to medium-high heat (around 400°F / 200°C). Lightly oil grill pan if using.
  6. Grill the chicken thighs: Place marinated chicken skin-side down on grill. Cook about 6-7 minutes per side, flipping once, until skin is golden and crispy and internal temperature reaches 165°F (74°C).
  7. Rest and serve: Let chicken rest for 5 minutes after grilling. Serve warm with a generous portion of Mediterranean orzo salad. Garnish with extra parsley or lemon wedges if desired.

Notes

Pat chicken dry before marinating to ensure crispy skin. Marinate between 30 minutes and 3 hours; do not exceed 4 hours to avoid mushy texture. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Rinse orzo under cold water after cooking to stop cooking and cool quickly. Rest chicken 5 minutes before serving to keep juices locked in. For gluten-free, substitute orzo with quinoa or rice pasta. For dairy-free, omit feta or use plant-based cheese.

Nutrition

Keywords: lemon herb grilled chicken, Mediterranean orzo salad, grilled chicken thighs, easy dinner, summer grilling, healthy chicken recipe

Find it online: https://sweetstirring.com/fresh-lemon-herb-grilled-chicken-thighs-recipe-with-easy-mediterranean-orzo-salad/