Ingredients Meat & Poultry Chicken Chicken Thighs Grilled Marinated Chicken Thighs 4.3 (3) 1 Review This quick and easy recipe calls for marinating the meat after it comes off the grill—and it's a game changer. By Lucinda Scala Quinn Lucinda Scala Quinn Lucinda Scala Quinn is the former executive editorial director of food and entertaining at Martha Stewart Living, She is also the author of six cookbooks and founder of kitchenware brand, Mad Hungry. Editorial Guidelines Updated on May 13, 2024 Rate PRINT Share Prep Time: 15 mins Total Time: 30 mins Servings: 6 These quick and easy grilled chicken thighs are one of our go-to summer recipes. We make them on repeat and use them for dinner all season long—try them on a salad, with sides, in a sandwich, or shredded for tacos. There’s an unexpected element to this recipe: the chicken is marinated after grilling. The simple mix of lemon juice, olive oil, garlic, and fresh herbs is used as a sauce for the cooked chicken the moment it comes off the grill—the warm meat absorbs the marinade and the flavors are more pronounced than if the meat was marinated prior to grilling. There are other reasons we love this technique— sometimes called reverse marinating: it’s much quicker for prep, it’s less messy on the grill (too much marinade can cause flare-ups), and it adds moisture to the grilled chicken. Give this recipe a try and let us know how much you like it. How to Grill Chicken Thighs, Whether You Have Boneless or Bone-In Marcus Nilsson Ingredients 2 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil 1 large clove garlic, minced 1 cup lightly packed mixed fresh herbs, such as parsley, cilantro, dill, mint, and chervil, finely chopped 6 boneless, skinless chicken thighs (about 1 ¾ pounds), pounded to make even (optional) Coarse salt and freshly ground pepper Directions Preheat grill and make marinade: Preheat grill to medium-high. Combine lemon juice, oil, garlic, and herbs in a baking dish. Grill chicken: Season chicken with salt and pepper and grill, turning frequently, until cooked through, about 10 minutes. Transfer chicken to marinade: Transfer to baking dish and turn to coat with marinade. Serve immediately, or refrigerate chicken in marinade up to 1 day, turning to coat a few times. Other Grilled Chicken Recipes to Try: Grilled Chicken Thighs With Charred Corn and Summer Squash Garlic-Marinated Chicken Cutlets With Grilled Potatoes Grilled Chicken Breasts With Lemon-Thyme Sauce Chicken, Tomato, and Bread Cube Skewers With Lemon-Oregano Marinade Chicken Kebabs With Cashew-Red Curry Marinade Rate It PRINT