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Zesty Grilled Lemon Herb Chicken Thighs with Corn Salsa

Juicy lemon‑herbed chicken thighs served with a bright corn salsa—perfect for a breezy summer dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Poultry
Calories: 520
Ingredients Method Notes

Ingredients
  

Main
  • 8 bone‑in chicken thighs skin‑on, about 2 lb
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 zest lemon
  • 2 cloves garlic minced
  • 1 tbsp fresh thyme leaves or 1 tsp dried
  • 1 tbsp fresh rosemary chopped
  • 1 tsp smoked paprika
  • to taste salt
  • to taste black pepper

Method
 

Steps
  1. Let the chicken rest at room temperature for 15 minutes before marinating.
  2. Whisk olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, smoked paprika, salt, and pepper in a bowl.
  3. Pour the mixture over the chicken thighs, ensuring even coating. Cover and refrigerate 30 minutes to 4 hours.
  4. Preheat grill to medium‑high (≈400 °F). Toss corn, bell pepper, onion, jalapeño, cilantro, lime juice, cumin, and salt for salsa.
  5. Grill chicken skin‑side down 6–7 minutes, then flip and grill 5–6 minutes until internal temp reaches 165 °F.
  6. Rest chicken 5 minutes, then top with corn salsa.

Notes

Store grilled chicken in the fridge for up to 2 days; reheat in a 350 °F oven or skillet. Keep salsa fresh—store separately and add lime before serving.