Italian Herb Grilled Chicken Thighs with Lemon Vinaigrette

Why You'll Love this Recipe

• Simple and delicious.
• A great grilling food  the whole family loves.
• The vinaigrette is delicious and can be used for a number of dishes on its own or as an Italian salad dressing.
• Very quick preparation for weeknight dinners or meal prep.
• The thighs stay juicy on the grill.

Chicken Thighs vs Chicken Breasts

There's a place for both in our opinion, but we almost always prefer the thighs when using the grill. Chicken thighs are better when cooked to a higher temperature than white meat. There is more fat in chicken thighs and they will not dry out nearly as quickly as chicken breasts (especially boneless skinless chicken breast) at higher temperatures. If you've ever had perfectly cooked chicken breasts but chewy thighs, it's because they aren't cooked enough, and cooking chicken thighs to the perfect temp often results in dry chicken breasts.

Generally, chicken thighs have more flavor than chicken breasts and if chicken thighs are cooked properly, the texture is absolutely amazing and they end up being so tender and juicy. 

Ingredients

Here the simple ingredients you need to make this easy Italian chicken recipe:

• Chicken Thighs: Boneless and skinless chicken thighs 
• Olive Oil: Used on the chicken thighs as well as in the vinaigrette.
• Kosher Salt & Black Pepper: Used to season the chicken and the vinaigrette.
• Italian Seasoning blend: Use your favorite store-bought Italian seasoning blend as they are all slightly different. This is used on the chicken as well as in the vinaigrette.
• Garlic Powder: This gives the chicken a great flavor without being overly garlicky. Never use garlic salt here…only the pure powder.
• Onion Powder: Onion powder deepens the flavor of the chicken thighs.
• Lemon Zest: Brightens up the chicken with a nice citrusy flavor.
• Lemon Juice: Lemon juice is the basis for the vinaigrette and is the more prominent flavor.
• Dijon Mustard: Just a touch gives the vinaigrette a deeper flavor and also gives it a better consistency of the emulsion.

See recipe card below for quantities.

Substitutions

Here are a couple of common substitutions for the ingredients in this easy meal:

• Chicken: Although thighs are a better option, you can choose to use boneless skinless chicken breasts, although the cooking time may vary (cook to internal temp of 165°F for breast meat). You could also use this seasoning blend and vinaigrette on shrimp or even swordfish if you want to use a different protein.
• Italian seasoning: If you can't find a premade seasoning blend, you can create your own homemade Italian seasoning by combining dried oregano, basil, rosemary, thyme and marjoram.
• Lemon: Zest and juice of lime, grapefruit or even orange can be used in place of the lemon with a different flavor profile.
• Dijon Mustard: A different prepared mustard can be used, although the best results will be from Dijon. 

How to Make Italian Herb Grilled Chicken Thighs

This is extremely simple and doesn't take much time at all. The thighs are seasoned and grilled in under 15 minutes. The vinaigrette is made, then gently warmed to pour over the chicken for a wonderful, flavorful dish.

Equipment

Here is what you need to make this dish

• Immersion blender or regular stand blender.
• Outdoor Grill, a wood burning or propane/gas grill all work perfectly.
• Instant-read thermometer/meat thermometer

Step-by-Step Instructions

Season the Chicken

• Using a tablespoon of olive oil, coat the chicken thighs thoroughly. Season the oiled chicken thighs with 2 teaspoons of kosher salt, ½ teaspoon of black pepper, 1 Tablespoon of Italian seasoning, the garlic powder, onion powder, and lemon zest. Set aside until ready to grill.

Make the Vinaigrette

• In a medium bowl (if using an immersion blender) or a blender, combine the olive oil, salt, pepper, Italian seasoning, lemon juice and dijon mustard. Blend thoroughly to emulsify the vinaigrette. Pour the vinaigrette into a small saucepan to warm it when the chicken is done.  

Grill the Chicken Thighs

• Fire up the grill to medium-high heat. Once hot, place the chicken on the grill in a single layer and cook, uncovered, for about 6 minutes per side or until the internal temperature of the chicken reads around 175-180°F with an instant-read thermometer/meat thermometer. The chicken will be golden brown all over with nice darker grill marks. Remove the chicken from the grill and let it rest for 5 minutes while you warm your lemon vinaigrette dressing.

Warm the Vinaigrette and Serve

• While the chicken is resting, gently warm the vinaigrette over low heat. You just want it to be warm, not hot. Serve the chicken with the vinaigrette over the top!

Variations

Here are a couple ways to change up this recipe:

• If you have small game birds, especially quail, they work perfectly as well with this seasoning and preparation.
• The chicken thighs can be broiled or pan fried in a large skillet if desired or if you don't have a grill. 
• Make it spicy! Add some crushed red pepper flakes to the lemon vinaigrette to give this chicken a kick of heat.

Storage

How to store leftover grilled chicken thighs:

• Once cooled to room temperature, store leftovers in an airtight container in the refrigerator for up to 4 days.

How to reheat leftover chicken thighs:

• Wrap in foil and reheat in the oven at 325°F until warmed through.

Can you freeze leftover grilled chicken thighs?

The chicken freezes well as long as it is wrapped with plastic wrap and put in a freezer-safe bag. You are better off remaking the vinaigrette because when it is frozen it will break down and the flavor suffers quite a bit. 

Troubleshooting

If you don't have an immersion blender or regular blender, you can use a whisk. You'll just need to put some elbow grease into the whisking so the vinaigrette emulsifies.

What to serve with Italian Herb Grilled Chicken Thighs

We love a grain with these chicken thighs for a complete meal. Wild rice, barley, faro, or a rice quinoa mix are our favorites for a delicious dinner and a little of the lemon vinaigrette poured over the grains is fantastic.

To stick with the Italian theme, you can serve the grilled chicken thighs with pasta, over polenta or with risotto.

A nice green vegetable such as asparagus, zucchini or broccolini is a wonderful side dish for these chicken thighs. You could also serve the grilled chicken thighs with a nice green side salad and use the lemon vinaigrette for both.  

What Wines To Drink with Italian Herb Grilled Chicken Thighs

We think there are two white wines that are perfect for this dish. A California chardonnay, or a European sauvignon blanc are excellent pairings. If you don't prefer white wine, you could also pair with a Beaujolais from Southern France if you prefer a red wine.