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Flavorful Grilled Lemon Herb Chicken Thighs Recipe with Easy Charred Corn Salsa

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Juicy grilled chicken thighs marinated in a tangy lemon herb mixture paired with a smoky, sweet charred corn salsa. Perfect for quick summer cookouts and crowd-pleasing meals.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2.5 lbs / 1.1 kg), organic and free-range recommended
  • 2 large fresh lemons, juiced and zested
  • 3 garlic cloves, minced
  • 2 sprigs fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup (60 ml) extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon honey
  • 3 ears fresh corn on the cob, husked
  • 1 small red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1 small fresh jalapeño, deseeded and minced (optional)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper to taste

Instructions

  1. Prepare the marinade: In a large bowl, whisk together lemon juice and zest, minced garlic, chopped rosemary and thyme, olive oil, honey, salt, and pepper until well combined.
  2. Marinate the chicken: Add chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, up to 4 hours.
  3. Preheat the grill: Heat grill to medium-high (10-15 minutes). If using charcoal, wait until coals are glowing and covered with white ash. Brush grates with oil to prevent sticking.
  4. Prepare the charred corn salsa: Grill corn directly on the grill, turning occasionally, until kernels are blackened in spots (8-10 minutes). Let cool slightly, then cut kernels off the cob into a bowl. Add diced red bell pepper, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Stir gently to combine.
  5. Grill the chicken thighs: Place marinated chicken skin-side down on grill. Cook 7-10 minutes per side until skin is crispy and internal temperature reaches 165°F (74°C). Flip carefully using tongs.
  6. Rest the chicken: Transfer to a plate, cover loosely with foil, and let rest for 5 minutes to redistribute juices.
  7. Serve: Plate chicken thighs with a generous scoop of charred corn salsa. Garnish with lemon wedges or fresh herbs if desired.

Notes

Pat chicken dry before marinating for crispier skin. Use two-zone cooking to sear then finish cooking without burning. Avoid pressing chicken on grill to keep juices locked in. Rest chicken after grilling for juiciness. If flare-ups occur, move chicken to cooler part of grill. Charred corn salsa tastes better after chilling for a few hours or overnight.

Nutrition

Keywords: grilled chicken, lemon herb chicken, chicken thighs, charred corn salsa, summer recipe, easy dinner, backyard cookout

Find it online: https://siennaspoon.com/flavorful-grilled-lemon-herb-chicken-thighs-recipe-with-easy-charred-corn-salsa/