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.
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 cloves 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
In a bowl, whisk together 1/4 cup extra-virgin olive oil, the zest and juice of 2 lemon, 4 cloves 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
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
Toss 1 lb tough ends snapped asparagus spears with any remaining marinade or a drizzle of olive oil, salt, and pepper.
-
4
Preheat grill to medium-high heat (400-450°F). Clean and oil the grates.
-
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
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
Rest chicken thighs for 5 minutes before serving alongside asparagus.