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Grilled Lemon Herb Chicken Thighs with Asparagus

Juicy bone-in chicken thighs marinated in lemon, garlic, and fresh herbs, grilled alongside crisp-tender asparagus spears. Plan ahead: marinate at least 1 hour, or up to 8 hours.

40 minEasyServes 4420 cal/serving

MediterraneanDinnerGrillPaleoHigh ProteinLow CarbGluten-FreeDairy-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 4 bone-in skin-on chicken thighs
  • 1 lb asparagus spears, tough ends snapped
  • 1/4 cup extra-virgin olive oil
  • 2 lemon, zested and juiced
  • 4 garlic cloves, minced
  • 2 tsp fresh rosemary, finely chopped
  • 2 tsp fresh thyme leaves
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 1/4 tsp red pepper flakes

Instructions

  1. 1

    In a bowl, whisk together 1/4 cup extra-virgin olive oil, the zest and juice of 2 lemon, 4 minced garlic cloves, 2 tsp finely chopped fresh rosemary, 2 tsp fresh thyme leaves, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes to make the marinade.

  2. 2

    Pat 4 bone-in skin-on chicken thighs dry and coat thoroughly in the marinade. Cover and refrigerate for at least 1 hour or up to 8 hours.

  3. 3

    Toss 1 lb tough ends snapped asparagus spears with any remaining marinade or a drizzle of olive oil, salt, and pepper.

  4. 4

    Preheat grill to medium-high heat (400-450°F). Clean and oil the grates.

  5. 5

    Remove chicken thighs from marinade and shake off excess. Grill skin-side down with the lid closed for 6-8 minutes until skin is golden and releases easily. Flip and grill another 15-18 minutes, moving to a cooler zone if flaring, until an instant-read thermometer reads 165°F (74°C) at the thickest part away from bone.

  6. 6

    During the last 5 minutes, place asparagus on the grill perpendicular to the grates. Cook 4-5 minutes, turning once, until tender-crisp with grill marks.

  7. 7

    Rest chicken thighs for 5 minutes before serving alongside asparagus.

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Questions

What temperature do I cook Grilled Lemon Herb Chicken Thighs with Asparagus at?

For Grilled Lemon Herb Chicken Thighs with Asparagus, the oven is set to 450 F (about 230 C) in step 4. The target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Why rest the meat in Grilled Lemon Herb Chicken Thighs with Asparagus?

Step 7 reads: "Rest chicken thighs for 5 minutes before serving alongside asparagus." Heat drives the juices toward the center. The rest in step 7 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Can I use chicken breasts instead of chicken thighs in Grilled Lemon Herb Chicken Thighs with Asparagus?

You can, but it is the weaker choice here. Breasts dry out over a long cook, so add them for the last third of the time and pull them as soon as they reach 165 F. As written, the entry for Grilled Lemon Herb Chicken Thighs with Asparagus uses 4 bone-in skin-on chicken thighs.

Is Grilled Lemon Herb Chicken Thighs with Asparagus spicy?

Moderately. The heat in Grilled Lemon Herb Chicken Thighs with Asparagus comes from 1/4 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Grilled Lemon Herb Chicken Thighs with Asparagus low-carb?

A serving of Grilled Lemon Herb Chicken Thighs with Asparagus carries 14 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 70 percent of the budget; against a moderate 100 g low-carb day it is 14 percent.

How much protein is in Grilled Lemon Herb Chicken Thighs with Asparagus?

One serving (the recipe makes 4) has 32 g of protein in about 420 calories, alongside 14 g carbohydrate and 18 g fat, plus 3 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

Which part of Grilled Lemon Herb Chicken Thighs with Asparagus can be done ahead?

Everything up to step 2. Step 2 is a built-in pause of overnight, or about 8 hours: "Cover and refrigerate for at least 1 hour or up to 8 hours." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

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