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Flavorful Grilled Lemon Herb Chicken Thighs with Mediterranean Quinoa

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A quick and easy grilled chicken thigh recipe marinated in lemon and herbs, paired with a vibrant Mediterranean quinoa salad. Perfect for a fresh, satisfying weeknight meal.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 lbs / 900 g)
  • 3 tablespoons extra virgin olive oil
  • Juice and zest of 2 medium lemons
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano (or 1 tablespoon fresh, finely chopped)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup quinoa, rinsed (about 170 g)
  • 2 cups vegetable or chicken broth (480 ml)
  • 1 small cucumber, diced
  • 1 cup cherry tomatoes, halved (about 150 g)
  • ½ cup Kalamata olives, pitted and sliced
  • ¼ cup red onion, finely chopped (optional)
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and pepper. Add the chicken thighs, turning to coat them thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2 hours for deeper flavor.
  2. Cook the Quinoa: Rinse quinoa under cold water to remove bitterness. In a medium saucepan, bring broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
  3. Prepare the Quinoa Salad: While quinoa is still warm, transfer to a large bowl. Add diced cucumber, cherry tomatoes, olives, red onion, and parsley. Drizzle with olive oil and lemon juice, then toss gently. Season with salt and pepper to taste.
  4. Heat the Grill: Preheat grill to medium-high heat (around 400°F / 200°C). Clean and oil the grates to prevent sticking.
  5. Grill the Chicken: Place chicken thighs skin-side down on the grill. Grill for 6-8 minutes per side, turning once, until skin is crispy and internal temperature reaches 165°F (74°C). Use tongs to avoid piercing the meat and losing juices.
  6. Rest and Serve: Remove chicken from grill and let rest for 5 minutes to keep juices locked in. Serve alongside the Mediterranean quinoa, garnished with extra parsley or lemon wedges if desired.

Notes

Pat chicken dry before marinating to ensure crispy skin. Marinate for at least 30 minutes, up to 2 hours for best flavor. Avoid flipping chicken too often to develop a good char. Rinse quinoa well and use broth for cooking to enhance flavor. Keep an eye on flare-ups when grilling skin-on chicken.

Nutrition

Keywords: grilled chicken, lemon herb chicken, Mediterranean quinoa, healthy dinner, easy weeknight meal, gluten-free, grilled chicken thighs

Find it online: https://sofiaspice.com/flavorful-grilled-lemon-herb-chicken-thighs-recipe-easy-mediterranean-quinoa/