Italian Herb Grilled Chicken Thighs with Lemon Vinaigrette
These delicious Italian seasoned chicken thighs are grilled to perfection and drizzled with a warm lemon vinaigrette. Quick and easy!
Equipment
- Immersion blender or regular stand blender
- Outdoor Grill wood or gas/propane
- Instant read thermometer meat thermometer
Ingredients
For the Chicken:
- 2 lbs boneless skinless chicken thighs
- 1 Tablespoon olive oil
- 2 teaspoons kosher salt
- ½ teaspoon black pepper divided
- 1 Tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Zest of 1 lemon
For the Lemon Vinaigrette:
- ⅓ cup extra virgin olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ¼ cup fresh lemon juice
- ½ teaspoon Dijon mustard
Instructions
Season the Chicken
- Using 1 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.2 lbs boneless skinless chicken thighs, 1 Tablespoon olive oil, 2 teaspoons kosher salt, ½ teaspoon black pepper, 1 Tablespoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, Zest of 1 lemon
Make the Vinaigrette
- In a medium bowl (if using an immersion blender) or a blender, combine the ingredients for the vinaigrette: 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.⅓ cup extra virgin olive oil, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, 1 teaspoon Italian seasoning, ¼ cup fresh lemon juice, ½ teaspoon Dijon mustard
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!
Notes
Substitutions:
- 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 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.
Nutrition
Calories: 472kcalCarbohydrates: 3gProtein: 44gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.04gCholesterol: 215mgSodium: 1518mgPotassium: 608mgFiber: 1gSugar: 1gVitamin A: 88IUVitamin C: 7mgCalcium: 54mgIron: 3mg
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