Grilled Lemon Pepper Chicken Thighs
Grilled chicken thighs with lemon pepper butter sauce. Perfectly seared and cooked over indirect heat.
Servings: 10 servings
Calories: 398kcal
Cost: $15
Equipment
- 1 grill
- 1 large bowl
Ingredients
- 3-4 lbs boneless chicken thighs
- ¼ cup olive oil
- 1.5 teaspoon salt
- 1.5 teaspoon cracked black pepper
- 2 lemons
- ¼ cup butter
- ¼ cup fresh chopped parsley
- 5 cloves garlic, minced
- 2 teaspoon black whole peppercorn
Instructions
- Season chicken with salt and pepper. Combine with half the minced garlic, half the parsley, lemon zest from one lemon, olive oil, and juice from 1 lemon. Marinate for 1-3 hours.
- Preheat the grill to high heat. Saute butter over medium-low heat. Add the rest of the garlic, parsley, and peppercorn. Saute for about 3 minutes. Squeeze in the juice from half a lemon and remove from the heat.
- Place chicken on the grill and sear for 3 minutes. Place a half lemon on the grill as well. Flip the chicken sear for another 2 minutes. Turn one burner off and move the chicken to indirect heat. Cook each side for another 6 minutes. Use a cooking brush to brush on the sauce occasionally.
- Once the chicken reaches 165 -185 degrees F remove from the grill. Squeeze the lemon juice over the chicken and serve.
Notes
1. Make sure to get a good sear on the chicken before placing it in indirect heat.
2. I like to cook chicken thighs to about 180 degrees F. The texture at 165 can be a little soft and fatty. 180 is the perfect temperature.
Nutrition
Calories: 398kcal | Carbohydrates: 4g | Protein: 23g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 146mg | Sodium: 492mg | Potassium: 340mg | Fiber: 1g | Sugar: 1g | Vitamin A: 386IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 1mg