In a bowl, whisk together lemon juice, lemon zest, olive oil, herbs, garlic, salt, and pepper.

Add chicken thighs and coat well with marinade.

Cover and refrigerate for 1–2 hours.

Preheat grill to medium-high heat.

Grill chicken thighs skin-side down first, about 5–6 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).

Rest for 5 minutes before serving.

Notes

Serve with grilled vegetables or a light salad for a balanced meal.

Rosemary and thyme not only boost flavor but also provide powerful antioxidants.

Can also be cooked in a cast-iron pan or baked at 400°F if a grill isn’t available.