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Lemon Dill Marinade for Chicken Thighs

This recipe originates with Grok. Customized for 854 g skinless bone-in chicken thighs (about 12 pieces). Bright and herby; good for grilling, baking, or pan-searing.

Ingredients

  • 125 ml (½ cup) fresh lemon juice (about 3–4 large lemons; zest 2 of them)
  • 80 ml (⅓ cup) olive oil
  • 60–80 ml (¼–⅓ cup) chopped fresh dill (big handful)
  • 60 ml (¼ cup) chopped fresh parsley
  • 30–45 ml (2–3 tablespoons) chopped fresh basil (or more parsley/dill if no basil)
  • 4–5 cloves garlic, minced (or 5–7 ml (1–1½ teaspoons) garlic powder)
  • 5–10 ml (1–2 teaspoons) Dijon mustard (optional)
  • 5–7 ml (1–1½ teaspoons) salt (to taste)
  • 2.5–5 ml (½–1 teaspoon) freshly ground black pepper
  • Optional: 5 ml (1 teaspoon) honey or a pinch of sugar

Instructions

Step 1: Make the marinade

Whisk all marinade ingredients together in a bowl or jar.

Step 2: Marinate the thighs

Put thighs in a large zip-top bag or shallow dish. Pour marinade over, toss to coat. Seal and refrigerate 2–8 hours (4 hours is ideal; don’t go over 12 or the lemon can "cook" the chicken).

Step 3: Cook

Grill/BBQ: Medium-high heat, 6–8 minutes per side until 165 °F (74 °C) internal.

Oven: 425 °F (220 °C), 35–45 minutes on a lined sheet (flip halfway; broil last 2–3 minutes for crisp).

Pan-sear: Medium-high with a bit of oil, 6–7 minutes per side.

Rest 5 minutes before serving. Discard used marinade or boil it if you want a sauce.